Yorkshire Pudding
Nov 25th 2009 | 2:30 am
#16
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Joined: Jul 2006
Posts: 7,866
From: Cochrane, Alberta
Nov 25th 2009 | 12:30 pm
#17
BE Enthusiast
Joined: Jul 2008
Posts: 308
From: Calgary
Re: Yorkshire Pudding
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 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!
Nov 25th 2009 | 12:38 pm
#18
Thread Starter
Forum Regular
Joined: Jul 2009
Posts: 230
From: Victoria, BC
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.
The recipes and tips have been great, I knew you'd all help.
Nov 25th 2009 | 1:22 pm
#19
Forum Regular
Joined: Sep 2007
Posts: 54
From: Calgary
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
http://www.islandfoodie.com/high%20altitude.htm
Nov 25th 2009 | 1:24 pm
#20
Joined: Feb 2009
Posts: 821
Re: Yorkshire Pudding
Try using the packet mixers if all fails 
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..........
But i know the packet mix my OH swears by if he is cheating
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..........
But i know the packet mix my OH swears by if he is cheating
Nov 25th 2009 | 1:28 pm
#21
Account Closed
Joined: Aug 2008
Posts: 7,284
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
http://www.islandfoodie.com/high%20altitude.htm
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?
Nov 25th 2009 | 11:10 pm
#22
Slob
Joined: Sep 2009
Posts: 6,345
From: Ottineau
Re: Yorkshire Pudding
Nov 26th 2009 | 3:02 am
#25
Joined: Feb 2009
Posts: 821
Re: Yorkshire Pudding
If he can use the packet mix i know anyone can
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
Nov 26th 2009 | 4:03 am
#26
Arrived at last!!
Joined: Oct 2005
Posts: 1,354
From: Bragg Creek, AB
Re: Yorkshire Pudding
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
Nov 26th 2009 | 9:26 am
#27
Joined: Feb 2006
Posts: 10,630
From: Red Deer, Alberta
Re: Yorkshire Pudding
Presidents choice (Canadian Superstore) are selling Aunt Bessie look'a'likes at the mo'.
Nov 27th 2009 | 5:31 am
#28
BE Enthusiast
Joined: May 2005
Posts: 308
From: Winnipeg, MB
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.
Nov 27th 2009 | 5:41 am
#29
Slob
Joined: Sep 2009
Posts: 6,345
From: Ottineau
Re: Yorkshire Pudding
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.
Nov 27th 2009 | 8:39 am
#30
Account Closed
Joined: Aug 2008
Posts: 7,284
Re: Yorkshire Pudding
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
