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Yorkshire Pudding--Help!

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My mom used to make Yorkshire pudding when she was alive. Unfortunately, I was a single gal and never had the need to make it then. I do remember the pudding not being thick, but bubbly looking. I thought she used a cookie sheet. It was always served with roast beef and gravy. Can someone help with this recipe please!

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  1. There's a lot of great recipes out there. It's basically egg, flour, salt, milk, and drippings from a roast. I don't know how your mother managed to get both gravy and yorkshire pudding from a single roast, though. :)

    Here's Alton Brown's recipe:
    http://www.foodnetwork.com/recipes/go...

    It's not usually thick, about half inch thick, tops, and it is bubbly on top. :) don't be scared, give it a go!

    I've also had good success making it without a roast (or without any good drippings) by doing this: Mix about a tablespoon of beef base (not boullion, BASE, lowest salt version you can find) with water until it dissolves, then put in a pan of vegetable or canola oil, about 1 tbsp, maybe 2. Cook over medium to medium high heat stirring frequently until most of the water boils away, and you've got "browned" beef base left. Make sure that's well whisked, and use that in place of the "drippings" you need for your recipe. It's not as good as true drippings, but it works well enough to sate a yorkshire pudding craving. :)

    1. I ate Yorkshire pudding every Sunday for eighteen years (grew up in the mighty county) and consider myself somewhat of an expert.

      My top tips:

      Get the fat very hot before adding the batter. It's best to use beef dripping if you have any, my mother always uses lard. Use a metal tin.

      Do not be tempted to open the oven door for a peek - this is guaranteed to make your puddings deflate.

      Let your batter rest before pouring it onto the hot oil. It should be the consistency of double cream.

      My mother always makes her puddings in individual portions in special tin. They puff up like souffl├ęs on the outside, and are soft and a little bit stodgy in the middle. It is traditional in Yorkshire to serve them before the meat, but that's not typical any more, apart from in our family!

      Good luck.

      Good luck.

      1. These are great tips-just one more, don't be afraid to serve it 'puddingy' in the middle-I like to make one large one (as my Yorkshire family does) rather than the individual, because my family appreciates that aspect. Most North American ones I have come across in restaurants are the individual ones and to my mind, both overdone and more of a popover than a Yorkshire Pud.

        3 Replies
        1. re: LJS

          My mother's aren't bun sized though - they're huge!

          http://www.lakeland.co.uk/yorkshire-p...

          1. re: greedygirl

            Well, we are going to have to disagree about 'huge': that looks like a 10" x 10" pan that makes 4 puddings...I am talking about a 9" x 13" pan (like a lasagna pan) that makes ONE...but that is, IMHO, the only way to keep the middle 'puddingy' and somewhat sunken, while the outside is crisp, golden and rises all around the centre...

            1. re: LJS

              Your way is equally authentic (it's how I make toad in the hole, for example), but it's not the only way to make Yorkshires that are crispy on the outside and sunken in the middle. My Mum's puddings (and mine) are always like that. My point was that we don't make them in muffin or bun tins, they're much bigger than that.

        2. Our recipes says that the batter has to rest and then is poured cold into the hot drippings. We used to slather them with gravy but also sprinkle with sugar. I am not sure where this unusual practise came from although it was something that my mother who is British said she used to do as a child.

          8 Replies
          1. re: T42

            The sweet version is often called a Dutch Baby or German pancake, and served at pancake restaurants like Original Pancake House.

            The same batter (without any sugar) is cooked with sausages to produce 'toad in the hole'.

            1. re: paulj

              It was just the same old Yorkshire pudding (unsweetened) that you would have with a roast and covered in the roast gravy and then sprinkled with sugar.

              1. re: T42

                Not sugar AND gravy, surely? wowwie I must try that!!!

                MY mum (the Yorkshire-influenced one) would sprinkle sugar on a wedge of lettuce and call it 'salad' so I am not in aposition to throw any idea out without testing.

                We would have one or the other and the one with sugar might also be studded with apples,plums or gooseberries, but it would be treated as a sweet, not a savoury and served as a 'pudding', i.e. a dessert dish, not as a Yorkshire pudding WITH the meat.

                Oh, those wacky Brits!

                1. re: LJS

                  We never, ever had sweet Yorkshire pudding, but I know some people do. I would never put jam or golden syrup on my pudding, but it's not unheard of.

                  Sugar on salad though - that's a new one to me! Salad cream (which is sweet and tart at the same time) maybe, but not sugar! My Mum does like spring onions dipped in salt though.

                  1. re: greedygirl

                    I keep thinking that it must have something to do with the war time. Maybe as a treat on the yorkshire pudding, maybe to cover the nastiness of the meat when it was available. I guess now I will have to ask her where this came from and why!

                    1. re: T42

                      It's the sugar + gravy thing that is weird! Sweet YP is not so strange when you consider that it's not that different from pancake batter.

                      1. re: greedygirl

                        doesn't sound bad to me at all, I love sweet and salty. Asian cuisine offers sweet and salty.

              2. re: paulj

                I have never made Yorkshire Pudding but do Dutch Babies for breakfast. I heat butter in a cast iron pan in the oven (high sided if you have it) then when it is at temp, pour in your flour, egg, milk mix and back for about 20 minutes. It gets huge. Cut into wedges and serve with butter, powdered sugar and fresh squeezed lemon juice.

            2. I use the Joy of Cooking recipe, as did my mother-in-law, who pretty much taught me how to use this. Agree with the comments that the more authentic British approach is to make it in one large pan rather than individual portions, make sure your fat is really hot, and do not open the oven door when cooking.

              2 Replies
              1. re: masha

                Not really - much more common to find it in individual portions these days.

                1. re: masha

                  the Joy of Cooking recipe has been no fail for me as well.

                2. Just as an aside, if anyone owns the Moosewood cookbook, the recipe for popovers is essentially a Yorkshire pudding recipe, and it produces the best results I've ever seen. I can't remember if it contains sugar (if so, I leave it out). And you could cook it either as directed in muffin tins, or use a single big pan. I know one person who uses a cast-iron skillet, which works really well.

                  But maybe any popover recipe would work.

                  1. The recipe my mother gave me has never failed yet (I'm originally from Yorkshire where they take these things very seriously). It always rises and gives just the right mix of crispy outsides and doughy bottoms. It's also dead easy to remember as it's in a proportion of 4-4-4. Put 1/4 pint of milk, 1/4 pint of water and two eggs into your liquidiser. Add 4oz plain flour and a pinch of plain salt and whizz for a couple of minutes. I always make this first thing in the morning so it has a long time to rest and then whizz again just before putting in tin with smoking hot fat in the bottom.

                    I often cook a mixture of the larger size that Greedy Girl mentioned as well as a tray of the smaller muffin size for seconds.

                    Hope this helps.... and absolutely no peeking for at least the first 10 minutes!

                    1. I just visited my parents for the weekend and had the obligatory Yorkshire pudding for lunch today. I really wish I'd taken a photo to show everyone what a real Yorkshire looks like!

                      1 Reply
                      1. re: greedygirl

                        presumably baked in a pan under the Sunday roast, catching the drippings?

                      2. A Yorkshire pudding, or any of its sweet cousins, is a good way to enhance the seasoning of a cast iron pan. You are preheating the pan with fat in it, and then baking a batter that starts cooking on contact.

                        1. This episode of Alton Brown's Good Eats
                          http://www.foodnetwork.com/food/show_...
                          'popover sometime' features these 3 variations on the same batter (eggs, milk, flour, salt):
                          popovers - baked in small tins with butter, aiming for maximum height. Apparently an American innovation.

                          Yorkshire Pudding - baked in wide pan with meat drippings; the English original, invented to 'extend' the roast cooked on the spit.

                          Dutch Baby - sweet version baked in case iron skillet. The name was coined by an American pancake restaurant for their variation on a German pancake. Original Pancake House also make an apple version.

                          1. Have your butcher cut some slices of beef fat--suet (usually free). The recipe in the NY Times Cookbook is wonderful--get it made and let it sit for at least 30 min.. Render some of the beef fat in a 9 x 13 x 2 pan in the oven. Cook your roast and take out to rest. Put some of the drippings (save some for gravy) in with some of the rendered beef fat and heat the pan with fat and drippings in a 450 oven. Pour in the Yorkshire pudding and don't open the oven door until it is done. The time depends on how thick your pudding is. Wonderful!!