Yorkshire Pudding

[karrie]

When I was a kid, many years ago, we had a stove that could have been used for exactly that. It had a spit for the joint of meat and a place underneath for the dripping pan. We never had Yorkshire Pudding. My mom was an American lady from Fargo North Dakota. I never had YP till well after I was married in 1966.

I found this but I'm sure you've already read it: A Brief History of Yorkshire Puddings:
'Yorkshires' have a humble origin back in the middle ages when they were known as 'dripping pudding'. The batter was cooked in a pan under the meat that was being roasted so that the fat and flavours from the meat were incorporated into the pudding. It was used as a 'filler' in hard times when there wasn't enough meat to go around, and even used as a main course on its own with onion gravy. Hannah Glasse, a housewife is credited with upgrading the original Dripping Pudding recipe to its status of Yorkshire Pudding. Her cookbook, The Art of Cookery was published in 1747 and was the best of its kind for decades.

Actually, I hadn't read it. I'd seen a program on the origins of pudding (Good Eats, or some similar show). Oh gawd I'm a dork.

 

[#juan]

This is where the recipe in the OP came from. I got it a year or so ago and I've modified it a bit. It works for me every time.

The Best Yorkshire Pudding Recipe : Recipezaar

 

[talloola]

There is another recipe called "pigs in blankets" where you roll up cooked sausage in pie crust dough and bake the in the oven till tho dough is brown and done. This is the one my mom did.

I've had those at large gatherings, yummy. My mom made the original one, where she poured the batter in a pan, and placed the sausages in it as well,
and baked them. (previously cooked sausages)

 

[#juan]

I thought the muffin types were called popovers and the cake type thingy was actually the YP.
Anyway, wifey found that making pancake batter works like a charm for them. I think she even cheated and used pancake mix a couple times.

If you make it with pancake batter it is not Yorkshire Pudding.

 

[Nuggler]

Ya never know what ya have till it's gone..........

My mother in law used to whip up Yorkshire pudding EVERY Sunday with the roast beef dinner.

I just took it for granted that everyone knew how to make it.

WRONG !!!!:-(

Fortunately, we inherited a whole bunch of hand written recipies; long since gone, unfortunately. But my wife remembers how to make the Yorkshire, pigs in a blanket, toad in a puddle, and all................

Love the Brit cookin.:lol: Love the Brit, too.........

 

[talloola]

I dined at my 'future husbands home for many years before we were married, all
through my teens. Italian house, and a clone of archie bunker for a dad, and when
he found out I was british, he constantly talked about how horrible the british
cooking was, and they didn't know how to cook anything, then a big laugh, at my
expense. Had I been a little older, I would have dissappeared forever, but just a
young teenager, and I learned to ignore him.
I loved my mothers cooking, roast beef and y. pudding every sunday, and many
other lovely meals.
The italian mom made wonderful meals too, but couldn't cook meat worth a damn,
shoe leather.
I learned many wonderful meals from both of them, great italian meals, and
wonderful meat dinners, from my mom,(tender).

 

[EagleSmack]

half cup of lard melted, bacon fat, or the clear fat drippings from your beef roast.

..

Are you trying to kill us all Juan?

 

[#juan]

Are you trying to kill us all Juan?

Right Eagle

It's all part of a plot....:lol:

I said half a cup but divide that by twelve and half of that stays in the pan so your deaths are going to take quite a few years. I've been enjoying Yorkshire Pudding for a long time now with no visible symptoms other than my increased girth...;-)

Btw, I just read that Vegetable oil and Margarine are not perfect foods either.

 

[#juan]

This is what proper Yorkshire Puddings should look like:

 

[Hazmart]

yummmmmm! Now I am really craving some yorkshire pudding! I think maybe that will be served up for supper tonight!

 

[Unforgiven]

This is what proper Yorkshire Puddings should look like:

They look as though they are just sitting on a pan Juan. Is that how you made them? I've always used a muffin pan.

 

[#juan]

They look as though they are just sitting on a pan Juan. Is that how you made them? I've always used a muffin pan.

That is a British muffin pan and the Yorkshires are sitting in the pan There is room for only four large muffins or four large Yorkshires. I may only get two Yorkies, but they are twice the size of those cooked in North American muffin tins.

 

[Unforgiven]

That is a British muffin pan and the Yorkshires are sitting in the pan There is room for only four large muffins or four large Yorkshires. I may only get two Yorkies, but they are twice the size of those cooked in North American muffin tins.

Ahhh, I see now! Cheers, they look great. I've got to find one of those pans.

 

[Risus]

How important it the blending part of the recipe. I don't have a blender. Will mixing with a whisk work just as well?

 

[#juan]

How important it the blending part of the recipe. I don't have a blender. Will mixing with a whisk work just as well?

A whisk and a good helping of elbow grease should work fine. ;-):lol:

 

[#juan]

How important it the blending part of the recipe. I don't have a blender. Will mixing with a whisk work just as well?

I tried it with a whisk. I beat the batter vigorously with a whisk for about six minutes. It turned out fine.

 

[#juan]

Here is a Yorkshire Pudding recipe that everyone will like. I just found the recipe on Monday and I had to test it before I posted it. Ingredients 1 cup all purpose flour 1 cup self rising flour 2 cups of milk 6 eggs 1 teaspoon salt Whisk ingredients together or use a beater or a food processor. Allow batter to stand at room temperature as long as possible, mixing occasionally. Put a half teaspoon of lard or clear drippings from your roast into each compartment of a muffin pan. Preheat oven with muffin pan to 400 degrees. half fill each compartment with batter. Cook for about twenty five minutes or until yorkshires are fully risen. Enjoy...

 

[Mowich]

Juan,
I gave up trying to make good YP years ago. If I ever make it which is maybe once every 5 years or so, I use the package stuff and even then it looks about like how you described yours. My husband loves YP so, I copied and pasted and sent it to his computer. Now he can try.

LOL! VanIsle, you rule lady! 'Now he can try.'

 

[Mowich]

I thought the muffin types were called popovers and the cake type thingy was actually the YP.
Anyway, wifey found that making pancake batter works like a charm for them. I think she even cheated and used pancake mix a couple times.

I don't know, LG. Real Yorkies have a taste, texture and flavor all their own.

But then, that's just my opinion. ;-)

 

[Mowich]

Yorkshire pudding is to roast beef and gravy, as bacon is to eggs. Over the years I've made Yorkshire pudding that turned out like little, floury hockey pucks. On the rare occasion the Yorkshire pudding turned out right, I didn't know why it did. The following recipe is guaranteed to give you golden brown yorkies that rise beautifully out of the pan five or six inches.

Three quarters of a cup of milk
half cup of water
four eggs
teaspoon of salt
dash of black pepper
two to three cups of all purpose flour

half cup of lard melted, bacon fat, or the clear fat drippings from your beef roast.

Place milk, water eggs, salt, pepper, in blender
Blend at high speed
while blending, add flour till the hole in the batter closes
Let rest for half an hour

In 425 degree oven, heat clean muffin pan for five or six minutes. Remove hot
pan and put three teaspoons of melted lard or beef drippings or bacon fat in each
muffin cup, Return pan to oven for six minutes. Remove pan from oven and divide batter into the twelve muffin cups.
Bake at 425 degrees for fifteen to twenty minutes. They will be gorgeous. Bring these Yorkshires to the table just as people are sitting down. They will probably applaud...

Tried to PM you with this juan. I only use coconut butter or rice oil now - well I have extra virgin for salads - would either of them substitute for the lard, etc?