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Re: Yorkshire Pudding
Originally Posted by fledermaus
(Post 8129703)
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
The rougher the flour the better the pud, that's why bread flour works best here in Canada. |
Re: Yorkshire Pudding
Originally Posted by RN1
(Post 8129783)
You absolutely don't use buttermilk in Yorkshires - YUK!!!!!!:eek: They do rise & it is mainly because of the air bubbles in them & not because of any raising agent.
The rougher the flour the better the pud, that's why bread flour works best here in Canada. |
Re: Yorkshire Pudding
Originally Posted by RN1
(Post 8129783)
The rougher the flour the better the pud, that's why bread flour works best here in Canada. The reason bread flour works better (not just in Canada, it works better in the UK too!), is because it contains more protein (gluten). The protein traps the air bubbles better and because gluten in stretchy, it also stretches better - hence bigger bubbles and a better rise to your puddings. It has nothing to do with roughness of the flour. |
Re: Yorkshire Pudding
I think the main secrets of great Yorkshire Puds are; leaving the batter to rest a few hours beforehand, preferably overnight; sifting the flour; and using a square tin containing oil (or preferably goose fat or beef dripping) as hot as you can possibly get it. Light fluffy & crispy on the edges, getting a little softer & more gooey in the middle.
I am Yorkshire born & bred, so have eaten plenty in my time! We're round at our friend's on Sunday for a roast & he does the best Yorkshire we've had in some time, so i'll obtain a blow-by-blow account! :D Katie, Bingley, Yorkshire, UK |
Re: Yorkshire Pudding
Originally Posted by misskatpaw
(Post 8129955)
I using a square tin
I am a Yorkshire lass as well (from the Dales), but I prefer small individual puddings - so that you can fill them up with gravy... |
Re: Yorkshire Pudding
Originally Posted by charlottyb
(Post 8122893)
Hi,
I have been trying to find the perfect recipe for Yorkshire Pudding since moving here, I do occasionally get success and they rise..... but recently not!:( Would any of you share your recipe using all purpose flour, I am sure it is down to the flour (thats my excuse!) Thankyou very much. |
Re: Yorkshire Pudding
EEE by gum you are bringing back memories...mum used to shout 'shut that door the yorkshires are in' We were not allowed to open the kitchen door and fatal to open the oven door when 'the yorkshires are in'. She used to make a big one that was cut into portions and one portion always left for my dad to have syrup on.:thumbsup:
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Re: Yorkshire Pudding
Originally Posted by charlottyb
(Post 8122893)
Hi,
I have been trying to find the perfect recipe for Yorkshire Pudding since moving here, I do occasionally get success and they rise..... but recently not!:( Would any of you share your recipe using all purpose flour, I am sure it is down to the flour (thats my excuse!) Thankyou very much. Make a well in the flour, add egg/s and liquid (1/2 milk 1/2 water)...salt to taste. Beat together with a fork then whisk until there are lots of bubbles in the batter. The tips my mum taught me are...leave the batter to sit for about 20 to 30 mins before using. Dripping is the best for greasing the pan/s. Whatever you use put well greased tin/s in the oven before you put the batter in. Heat the tin/s until there is a blue haze coming from the grease..there were no smoke alarms in those days :lol: but a smoking hot tin is important. Put the batter in immediately...it should sizzle as you pour it in and put it back into the oven...don't open the door until it's cooked. |
Re: Yorkshire Pudding
Originally Posted by Jerseygirl
(Post 8133684)
You use plain flour...or whatever the equivalent is in Canada.
Make a well in the flour, add egg/s and liquid (1/2 milk 1/2 water)...salt to taste. Beat together with a fork then whisk until there are lots of bubbles in the batter. The tips my mum taught me are...leave the batter to sit for about 20 to 30 mins before using. Dripping is the best for greasing the pan/s. Whatever you use put well greased tin/s in the oven before you put the batter in. Heat the tin/s until there is a blue haze coming from the grease..there were no smoke alarms in those days :lol: but a smoking hot tin is important. Put the batter in immediately...it should sizzle as you pour it in and put it back into the oven...don't open the door until it's cooked. Here, they are a flop! Other posters seem to find the same, its the flour! My son is ill today so no roast tonight, maybe later in the week. Will tell you how I get on! Thanks again for the help. |
Re: Yorkshire Pudding
Originally Posted by RN1
(Post 8125789)
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 I use 4oz plain flour, 1/2 pint milk, pinch of salt and an egg - once i've beaten it to death i leave it for a bit whilst the fats heating up! Get the fat smoking hot - lard or dripping is the best. Before I pour it into the tins I add a drop of water and give it another good whisk so its mega frothy. Make sure your fat is really sizzling when you pour the batter in and they'll rise like mad!!!! Good luck x |
Re: Yorkshire Pudding
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. They disappeared along with the roast beef (on special at Thriftys!) :thumbsup: |
Re: Yorkshire Pudding
They sound great ... I used a Delia Smith online recipe and they were perfect. I was taking them out the oven too quick and they would sink!
Claire |
Re: Yorkshire Pudding
Originally Posted by charlottyb
(Post 8151942)
I made them tonight and they were perfect! Thanks so much for the help and the top tips!
They disappeared along with the roast beef (on special at Thriftys!) :thumbsup: My recipe is from a 1950's Marge Patten book that a friend's mother gave me years & years ago! It's prefect for finding how to make things from scratch that you can't get here, like bread sauce for example, or custard when we're in the USA on vacation! It's also hysterical looking at some of the out-dated recipes that were so avant guard then! |
Re: Yorkshire Pudding
Originally Posted by charlottyb
(Post 8151942)
I made them tonight and they were perfect! Thanks so much for the help and the top tips!
They disappeared along with the roast beef (on special at Thriftys!) :thumbsup: |
Re: Yorkshire Pudding
Originally Posted by RN1
(Post 8153951)
:thumbsup::thumbsup::thumbsup:
My recipe is from a 1950's Marge Patten book that a friend's mother gave me years & years ago! It's prefect for finding how to make things from scratch that you can't get here, like bread sauce for example, or custard when we're in the USA on vacation! It's also hysterical looking at some of the out-dated recipes that were so avant guard then! |
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