Making Yorkshire Pudding in Turkey [Moved from Turkey/Greece board]
Hi could anyone help me I have be contacted by a friend living in Turkey who is having no success in making Yorkshire puddings they turn out like pancakes. The only thing i can think is she must be buying self raising flour or oven is not getting hot enough.
Many thanks Vernon
I've been making Yorkshire pudding for -- hmmm -- a loooooooong time, including when I lived in Turkey. My basic recipe is a cup of flour, an egg, a cup of milk, salt and freshly ground pepper. I usually mix the batter in a blender but it can be mixed by hand. the key is to get it smooth, then let it stand for at least an hour. I usually make my batter before I put the rib roast in the oven, and sometimes tfhe night before and refrigerate over night. Doesn't matter whether the batter is room temperature or cold when you pour it into whatever you bake it in.
The key to successful puffing is to have a very hot oven (450F) and a very hot pan you pour the batter into. Either individual muffin tins can be used or a casserole dish or the roasting pan the roast was cooked in. HOT fat from the roast in the bottom of the pan or each muffin cup. Keep the pan hot, even while you add the batter. Pour in the batter then into the oven! Do not open the oven until you're pretty sure they're done. Time will vary based on the size of pan or muffin tims used. A window in the oven door is a major asset for Yorkshire puddings.
I almost always use the roasting pan to bake my Yorkshire pudding and the pan I use most often is enameled cast iron. It holds the heat well. Allow the roast to rest while the pudding bakes, then I cut my pudding into squares and use those as a garnish aorund the edge of the platter I serve the roast from.
Hope this helps! The recipe can be doubled for large groups and refrigerates/reheats well.
I thought this was a post on how to cook Yorkshire pudding in a Turkey... I was really intrigued. Anyway, I think you are on the right track - heat is important. I think having the grease just short of smoking hot, right before you pour in the batter, is the key to a successful rise.