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Dec 21, 2011 05:45 AM

Yorkshire pudding recipes anyone?

I have always wanted to make this. Is it tough?

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  1. Check out Michael Ruhlman's blog:

    His most recent post is on Yorkshire Pudding. Not hard: hot oven & hot pan are key. Using beef fat (or any animal fat in my opinon) will certainly make a difference.

    1 Reply
    1. re: dcole

      Hot oven, door open for minimal time, hot pan and hot fat. Beef dripping from your roast or lard from a block.

    2. I agree with the hot pan/hot oven and no opening the oven door or they'll go flat. My mum's from England and my entire family prefers a little butter for the fat in the pan over beef drippings. It is less greasy and heavy but that is just what I grew up with/personal preference.

      1. 4 eggs, an equal volume of flour, and equal volume of milk. Beat it all together and then chuck it in the fridge for an hour +

        Heat your muffin tray until the lard is at smoking point - I've seen Delia Smith do a trick by heating it on the hob so it stays hot while she pours in the batter, then whack it into a hot oven and keep the door closed until they are done.

        1. I use the Joy of Cooking recipe, using rendered suet for the shortening. As others have said the key is that the fat is really hot. Also, be sure to beat the batter thoroughly, so that large bubbles have formed (I beat with a whisk; when my MIL was alive and made it, she used an eggbeater).

          I make mine in a 9x13 pyrex baking dish, rather than individual puddings. Once the oven is preheated and the suet rendered, I pour the fat into the baking dish and allow it to heat in the oven for at least 10 minutes before pouring in the batter.

          1 Reply
          1. re: masha

            I use Nigella Lawson's recipe, which I think she originally got from Jane Grigson - Google if you are interested - it unfailingly produces an amazing, billowing pudding - and it's easy!

          2. My first YP attempt :

            3 large eggs (2/3 C)
            2/3 C milk
            2/3 C plain flour
            good pinch salt

            Whisk eggs and milk together in a large 4C measuring cup and slowly whisk in sieved flour with salt. VERY IMPORTANT - Let batter stand in large measuriung cup for minimum of 1 hour to get bubbles out. Stir gently with whisk before using. Measuring cup makes it easy to pour into muffin tin.

            Preheat the oven to 450F.

            Put a teaspoonful of beef fat (from Beef Rib roast drippings) in each of a six muffin tin (or use veg oil, or lard), and place in the oven for 10 minutes until the fat is really hot and beginning to smoke.

            When the fat is smoking, slide rack out slightly and quickly pour batter 2/3 full in muffin tins. Place tin in middle of oven, make sure convection fan is OFF.

            Leave for about 25 minutes UNDISTURBED - DO NOT OPEN DOOR, by which time they will be puffed up and crisp. I turned heat off at 20 minutes and let sit 5 more minutes since they were getting brown.

            Results ? See for yourself.