British Expats - Yorkshire Pudding

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British Expats (https://britishexpats.com/forum/)

- The Maple Leaf (https://britishexpats.com/forum/maple-leaf-98/)

- - Yorkshire Pudding (https://britishexpats.com/forum/maple-leaf-98/yorkshire-pudding-642065/)

ann m

Nov 25th 2009 2:30 am

Re: Yorkshire Pudding

[QUOTE=fledermaus;8124405]

Quote:

Originally Posted by Lorna at Vicenza (Post 8124327)

I find my mother's method of having a few sherries while cooking helps. Then imagine the batter is someone you dislike and batter the batter.

My kind of gal! :lol:

RN1	Nov 25th 2009 12:30 pm

Re: Yorkshire Pudding

Quote:

Originally Posted by Chookie (Post 8122923)

You don't want to use self-raising flour for yorkshire puds!

I find that I get better results using white bread flour actually, but all purpose works as well.

My recipe involves equal volumes of flour and eggs and double the volume of milk/water.

so if you used 1 cup of flour you would use enough eggs to make 1 cup and then I would use 2 cups of a milk/water mix.

You do need to get the fat really, really hot - it should be smoking, before you put the batter in.

And I find I have more success if I use a muffin tin to make them in because it is deeper.

I totally agree, bread flour makes it better here. I also concur with everything else, it's what I do & it works everytime - although I confess I use my old UK measuring jug & scales so it's half a pit of milk & water mix to every 4oz flour & 1 egg for each batch of 12.

I'm now the official yorkshire maker for my Canadian friends whenever we join them for a roast!:D

charlottyb

Nov 25th 2009 12:38 pm

Re: Yorkshire Pudding

Thanks very much all of you... I will try knocking back the sherry, using bread flour and whisking. Oh and I'll aim for the smoke alarm to go off.

The recipes and tips have been great, I knew you'd all help.:)

FraggleJH

Nov 25th 2009 1:22 pm

Re: Yorkshire Pudding

I was looking up info on Yorkshires the other day and found the follow, which could explain why the recipe that we used to successfully use in the UK was a bit of a miss here.

http://www.islandfoodie.com/high%20altitude.htm

lancashirebird

Nov 25th 2009 1:24 pm

Re: Yorkshire Pudding

Try using the packet mixers if all fails :thumbsup::thumbsup:

I have found getting OH to batter my mixers at the moment helps or using the mixer as i dont seem to have the arm strength..........:frown:

But i know the packet mix my OH swears by if he is cheating :eek:

fledermaus

Nov 25th 2009 1:28 pm

Re: Yorkshire Pudding

Quote:

Originally Posted by FraggleJH (Post 8125881)

The altitude thing doesn't apply to down here in Ontario.

The lovely Alton Brown has a recipe for popovers which look very like yorkshires. The recipe is the same except he uses butter, and as you can't get butter very hot then maybe the hot oil isn't really the issue?

Souvy

Nov 25th 2009 11:10 pm

Re: Yorkshire Pudding

Quote:

Originally Posted by lancashirebird (Post 8125886)

I must have a dirty mind.

lancashirebird

Nov 26th 2009 12:09 am

Re: Yorkshire Pudding

Quote:

Originally Posted by Souvy (Post 8126783)

I must have a dirty mind.

:eek::eek:

Chookie

Nov 26th 2009 2:37 am

Re: Yorkshire Pudding

Quote:

Originally Posted by lancashirebird (Post 8125886)

Try using the packet mixers if all fails :thumbsup::thumbsup:

You are aware that you add milk/water and eggs to a packet mix aren't you? So basically all that packet contains is very expensive seasoned flour....

lancashirebird

Nov 26th 2009 3:02 am

Re: Yorkshire Pudding

Quote:

Originally Posted by Chookie (Post 8127141)

You are aware that you add milk/water and eggs to a packet mix aren't you? So basically all that packet contains is very expensive seasoned flour....

yes i am very aware of that, but OH is cooking at the moment and needs things to be easy.............
If he can use the packet mix i know anyone can :p
I still use my uk receipe and works well, but then i am unable to cook at the moment (well not a roast meal), so my option is to make life easy for my OH :thumbsup::thumbsup:

woodmanbg

Nov 26th 2009 4:03 am

Re: Yorkshire Pudding

Quote:

Originally Posted by fledermaus (Post 8123084)

I like to make one big pan of the stuff and then rip it into pieces

Like this! I havent made a decent Yorkshire since I have been here. They come out flat and solid. I sometimes think it is the oven, although a lot of people say its the altitude!

well I was going to post a lovely pic of a huge Yorkshire pud but for some reason I cannot get in to browse and post it :(

Piff Poff

Nov 26th 2009 9:26 am

Re: Yorkshire Pudding

Presidents choice (Canadian Superstore) are selling Aunt Bessie look'a'likes at the mo'.

dormy

Nov 27th 2009 5:31 am

Re: Yorkshire Pudding

the key is to leave the mix to stand for at least 30 mins before use, beat it to death then let it stand, this lets more air bubbles form which help them rise.

Souvy

Nov 27th 2009 5:41 am

Re: Yorkshire Pudding

Quote:

Originally Posted by dormy (Post 8129448)

the key is to leave the mix to stand for at least 30 mins before use, beat it to death then let it stand, this lets more air bubbles form which help them rise.

If you've just beaten something to death, how is it supposed to stand, let alone rise? I think there is a book somewhere that mentions rising from the dead. I don't think it specifically mentions Yorkshire puddings.

fledermaus

Nov 27th 2009 8:39 am

Re: Yorkshire Pudding

Quote:

Originally Posted by dormy (Post 8129448)

the key is to leave the mix to stand for at least 30 mins before use, beat it to death then let it stand, this lets more air bubbles form which help them rise.

There's no yeast in it, or anything else that would do this. Maybe you use buttermilk, which would be wrong but would make more bubbles

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