Yorkshire pudding OR why don't I just eat lard?

[Dividium]

Anyone out there have a traditional, functional, facsimile, or otherwise delicious recipe for this traditional English farm dish? And have you eaten it? Is it worth it?

[smtucker]

If the question is really "Yorkshire pudding OR why don't I just eat lard?", I would say that Yorkshire pudding has a much nicer flavor and texture than lard alone. Personally, I don't find lard by itself very interesting as a side dish. A good Yorkshire pudding however, is a special treat for a special meal.

Okay, now to be serious.... the amount of fat in an individual Yorkshire pudding is about the same as a scone, croissant, slice of pie dough, and so many other things. If you can manage to eat those within your calorie intake, then I don't think Yorkshire pudding is gonna blow the belt. A well-made Yorkshire pudding is really delicious, and as others have said, wonderful with a Sunday roast dinner.

[overthinkit]

Cooks Illustrated has a recipe that I've used with good success. If you use theirs, though, I recommend making the individual version rather than the whole roasting pan version.
As others have said, they're just a yummy popover, with hot roasting fat as something to pour the batter into.

[Lotti]

I can't imagine a good roast beef dinner without Yorkshire pudding, mashed potatoes, and gravy. (I've never made them with lard) I've used this recipe for about 45 years, and don't remember where I found it. I sometimes ask for an extra piece of beef fat from the butcher when I buy my roast, so there will be enough fat for the puddings and gravy.

3 eggs, 1 1/2 cup milk, 1 1/2 cup flour, 1 tsp salt, and about 1/2 tablespoon hot beef drippings in each muffin cup.

Preheat oven to 450 degrees.

Beat eggs and milk well. Add flour and salt and beat until smooth. Heat 1/2 tablespoon drippings, in (each) muffin cups. (ie; put the muffin tin in the oven for a few minutes so that it and the drippings are hot when you pour the batter in.) Pour batter into 12 muffin "cups". Bake 25 to 30 minutes.

*Jamie Oliver says 15 to 20 minutes and DON'T OPEN THE OVEN DURING THIS TIME OR THEY WON'T RISE.

* Many other recipes say cook at 450 degrees for 10 minutes, then reduce oven temperature to 350 degrees and bake 15 to 20 minutes longer - or until fluffy and browned. as per New York Times Cookbook

America's Test Kitchen says 450 degrees for 20 minutes, then reduce to 350 degrees for about 10 more minutes, or until golden brown. Pierce when they come out of the oven to vent steam to prevent collapse. (I've never had a problem with them collapsing and have never pierced mine.)

Well worth the effort, just try it a few times to see what works best for you. Enjoy.

[ritabwh]

the beef drippings should be smoking hot.
pour in the batter and watch it poof up and shut the oven door.
i preheat the metal pie pan and the drippings in the oven while i mix up the batter.
IF, there is any yorkshire pudding left over, have it with some jam.
this is what i learned from my mother-in-law who came over from london after WWII, so i would guess her method is very traditional working class method.

[greedygirl]

We never had Yorkshire pudding with jam in our house, but others do so it is traditional for some.

[paulj]

A recipe for Sunday roast with Yorkshire Pudding from (British) Historical Foods
http://historicalfoods.com/roast-beef...

In this recipe, the beef drippings (or lard) are only 1/2" deep in the pan.

[paulj]

The same basic batter is used for popovers, dutch baby, toad in the hole, even crepes. The variations have to do with the pan, oven or stove top, sweet or not, and of course, the fat.

While the traditional Yorkshire is baked in a large pan, using drippings from the Sunday roast, the restaurant version tends to be baked in individual sizes.

The amount of fat is highly variable. Most recipes of a dutch baby call for melting a generous amount of butter in the pan, and then adding the batter. But following a recommendation from CI (I think) I find it better to melt the butter and add it to the batter, and then heating only a small amount of oil in the baking pan. This gives butter flavor with less risk of burning the butter.

By the way, lard means pork fat. The traditional Yorkshire roast was beef, whose fat is called suet or tallow. I supposed a mutton roast would work as well, but I don't like the melting point of lamb fat.

[Isolda]

I adore Yorkshire pudding. I don't think it's any worse for you than popovers. You're just using beef drippings as your fat instead of butter. Same animal. Don't have it every day, but when you do have it, enjoy it without stress or guilt. Those emotions kill you faster than lard.

[Harters]

http://www.deliaonline.com/recipes/cu...

And, yes, of course I've eaten it - it's a traditional accompaniment to roast beef. And , yes, it's worth it - it's a traditional accompaniment to roast beef.

That said, we don't always make Yorkshire Pudding with roast beef. But we always make Yorkshire Salad.

[rabaja]

What is this Yorkshire Salad?
My mother makes the best Yorkshire Pudding, it is always the last thing to hit the table and she insists we eat it while it's piping hot.
I'd love to share with her your Yorkshire Salad story.

[Harters]

Thinly sliced cucumber and onion marinated in malt vinegar.

Very regional to the north of England and, of course, more specifically to Yorkshire. My family name originates from the borders between Lancashire and Yorkshire so I guess generations of Harters have been eating this with their beef

[Dividium]

Ah, that's very interesting. My mother, who's mother was Swiss-German sort of passed down a similar recipe with white onions, cucumber, and apple cider vinegar.

[greedygirl]

My mum always used to make pickled cucumber, which I loved and would eat straight from the jar. We are from Yorkshire - never heard it called Yorkshire salad though!

[chefathome]

Here is a traditional recipe...
http://www.bbc.co.uk/food/recipes/tra.... Incredibly simple to make. It is at least worth one try!

[wattacetti]

Yorkshire pudding is crunchy lard (beef tallow to be more specific). I've had it as an accompaniment to classic roast beef. It was okay, but I thought it detracted from my ability to eat more beef.

Basic technique is really hot fat in a muffin tin into which the batter is poured; basic batter is a variation of milk, flour and egg.

[tonifi]

We make Yorkshire pudding all the time. It isn't so different from a popover. It's an nice 'sop' with any meat dish that includes lots of jus or gravy. The web abounds with recipes, I've used Tyler Florence's to good results. Just drain some of the juices from the pan when you take the meat from the oven and then whip up a batch of Yorkshire pudding while the meat rests...use a metal pan, though...my English father-in-law, who is an enthusiastic cook and master of Yorkshire pudding, blew up a pyrex pan in my kitchen when he poured it full of hot beef dripping...the kitchen, and thus the pan, was quite cold at the time.)

[mamachef]

In addition to being totally delicious and the best sop I can think of for roast and gravy, the whole point of Yorkshire pudding was to fill the nooks and crannies of hungry stomachs...so the beef would go further.

[chefathome]

I've had it many, many times in the UK and at home. Make sure to serve it with roast beef and its juices (i.e. standing rib roast), roast potatoes and perhaps mushy peas. It is SO worth it. Will look through my best recipes.