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Yorkshire Pudding Batter--Will It Still Puff??

Funwithfood Dec 29, 2004 02:25 PM

I made batter for Yorkshire pudding last Saturday. The extra has been in the fridge since then. Will it puff up normally when I go to cook it on Thursday night for guests?

(Should I use it right from the fridge, or bring it to room temp 1st?)

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  1. c
    Cyndy RE: Funwithfood Dec 29, 2004 02:38 PM

    Should be okay...I chill mine a day ahead and heat up the pan really well, then pour it in cold - usually works :-) Just give it a good whisk and a sniff to see if it's okay, then give it a shot. Worst thing that can happen is that you end up with 'puffy buns', which, when that happens to me, I just serve anyway with a bit of butter and jam. Of course in Yorkshire, that is how they eat them anyway - before the main course, with butter and jam.

    2 Replies
    1. re: Cyndy
      Zoe RE: Cyndy Dec 30, 2004 01:12 PM

      You too were having lunch at my Auntie Edie's house in Roundhay (Leeds)! Auntie baked bread on Mondays and Fridays after Thursday cake baking for the weekend and was a competent water colorist in between.

      1. re: Zoe
        estufarian RE: Zoe Dec 31, 2004 08:34 AM

        I spent a couple of my University of Leeds years in Roundhay and NEVER saw Yorkshire Pudding served with jam!
        But it was served with every main course: beef, lamb, chicken, curry etc.!!!!!!

    2. e
      Ellen RE: Funwithfood Dec 29, 2004 02:55 PM

      I always make my batter several hours in advance and kept it at room temperature before pouring it into a very hot cast iron pan with hot rendered beef fat. Sounds like it will work fine either way.

      1. g
        GretchenS RE: Funwithfood Dec 29, 2004 04:09 PM

        Doesn't the batter have raw eggs? I don't think they have a long shelf life outside the shell -- I'm thinking not more than a day or two. While I hate wasted food, I think it might be risky to use 5 day old batter containing raw eggs.

        1 Reply
        1. re: GretchenS
          jennyantepenultimate RE: GretchenS Dec 29, 2004 08:34 PM

          Is this still a valid concern if the batter will be baked? I can understand being more wary if we were talking about homemade mayo or other non-cooked raw egg foods but Yorkshire pudding is more of a popover or a biscuit.

          That being said, it's pretty much just eggs, flour and milk so even if you end up tossing it, it's not too much of a loss to make more.

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