Yorkshire Pudding

[jjaycee98]

This 1/2 Hour resting time is the make or break I have found. In fact my receipe says 4 hours in the refridgerator. Has something to do with the absorption of the flour by the liquid I think. They turn out really heavy if not left for this resting time.

Sorry already replied earlier! Old age you know!

 

[#juan]

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?

I have no idea. I've used lard or the clear drippings from the roast. I've not had a lot of success using vegetable oil. The new recipe I just posted originally called for vegetable oil. Given the choice I would try the olive oil.

 

[#juan]

This 1/2 Hour resting time is the make or break I have found. In fact my receipe says 4 hours in the refridgerator. Has something to do with the absorption of the flour by the liquid I think. They turn out really heavy if not left for this resting time.

Sorry already replied earlier! Old age you know!

Funny. Almost every recipe I've looked at says something like this, "

There are two keys to a perfect yorkshire pudding: The ingredients must be at room temperature and the muffin tins must be hot before adding the batter.​

That's it!"​

 

[#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...

I've done a bit of investigating. "Self-rising flour is just ordinary flour with baking powder and salt added.

Here is how to make your own:
Why buy self-rising flour when you can make your own?
Difficulty: Easy
Time Required: 15 minutes
Here's How:

1. In a large mixing bowl, measure 6 cups of flour.
2. Add 3 tablespoons baking powder.
3. Add 1 tablespoon salt.
4. Either sift together or mix with a wire whisk until well combined.
5. Can be stored in airtight container for months.

Tips:

1. Measure self-rising flour like regular flour.
2. Keep all dry goods in airtight containers to avoid moisture and infestation.

 

[Galadriel]

You should try these filled with cherries soaked in brandy, topped with a little fresh whipped cream ! Delicious !!

 

[#juan]

Cold Oven Popovers

Ingredients
3 eggs
1 cup of flour
1 cup milk
1 teaspoon salt

Mix all ingredients well in blender.....Chill

Grease all spaces in chilled muffin tin generously with lard or shortening

Divide batter into all twelve muffin spaces

Place filled muffin pan in cold oven

Turn oven to 450 degrees

Set timer for thirty minutes

No peeking. The results will be surprising.

Enjoy!!

 

[YukonJack]

Yorkshire pudding = too much effort for too little reward.

With or without ROAST BEEF.

 

[Risus]

Yorkshire pudding = too much effort for too little reward.

With or without ROAST BEEF.

I made a batch last weekend. No effort at all...

 

[karrie]

Cold Oven Popovers

Turn oven to 450 degrees

Set timer for thirty minutes

No peeking. The results will be surprising.

Enjoy!!

While this sounds like a good idea, I'd caution doing this in just any oven. I used to be able to pop stuff into the oven during pre-heat, but, with this new oven, it scorches the bottoms of anything I put in on pre-heat.

 

[countryboy]

Does anyone know of a sourdough version of Yorkshire pudding?

 

[#juan]

While this sounds like a good idea, I'd caution doing this in just any oven. I used to be able to pop stuff into the oven during pre-heat, but, with this new oven, it scorches the bottoms of anything I put in on pre-heat.

I was a little apprehensive about this recipe because our new(new a year ago) stove oven takes a relatively long time to heat up.(about 22 minutes to 450 from a cold oven......Not using pre-heat but just turning on cold oven. I've done the recipe twice and the results have been spectacular. I don't think I've ever seen bigger popovers.

Remember. The recipe calls for a cold oven. Do you have to use the pre-heat feature? I don't.

 

[#juan]

Does anyone know of a sourdough version of Yorkshire pudding?

I suppose you could use soured milk in the recipe but remember, Yorkshire pudding gets it's leavening from the eggs, not yeast.

 

[countryboy]

I suppose you could use soured milk in the recipe but remember, Yorkshire pudding gets it's leavening from the eggs, not yeast.

Thanks Juan. Yes, I see it's a fairly "delicate" thing to play with, something like a cake rise. I like sourdough bread for the flavour, but also it's a fermented food and a healthy one at that. I might play around with it a bit and see if I can make a sourdough version of YP. Would surely have to reduce the number of eggs as a first step, I'd guess. Ah, what the heck, it's worth a try.

I've got a grass-fed prime rib beef roast that is begging for yorkshire pudding with some nice homemade gravy all over it!

Couple of interesting articles on sourdough below...they're short & sweet:

Sourdough Bread Has Most Health Benefits, Prof Finds | University of Guelph

Sourdough - benefits, catching and care, recipes

 

[#juan]

Thanks Juan. Yes, I see it's a fairly "delicate" thing to play with, something like a cake rise. I like sourdough bread for the flavour, but also it's a fermented food and a healthy one at that. I might play around with it a bit and see if I can make a sourdough version of YP. Would surely have to reduce the number of eggs as a first step, I'd guess. Ah, what the heck, it's worth a try.

I've got a grass-fed prime rib beef roast that is begging for yorkshire pudding with some nice homemade gravy all over it!

Couple of interesting articles on sourdough below...they're short & sweet:

Sourdough Bread Has Most Health Benefits, Prof Finds | University of Guelph

Sourdough - benefits, catching and care, recipes

I wouldn't give up the Yorkshire Pudding but there is always room for a few sourdough rolls......;-)

 

[countryboy]

I wouldn't give up the Yorkshire Pudding but there is always room for a few sourdough rolls......;-)

Oh no, I wouldn't give up the Pudding! I'm just thinking that if I can get the flour fermented while maintaining the right texture and rise, it would be a fun thing to do. (Self-confessed foodie and food fiddler-arounder)... :lol:

If it works, I'll let you know. If it doesn't, it'll fade away into the sunset along with a few other "ideas" I've had... :-(

 

[Risus]

Cold Oven Popovers

Ingredients
3 eggs
1 cup of flour
1 cup milk
1 teaspoon salt

Mix all ingredients well in blender.....Chill

Grease all spaces in chilled muffin tin generously with lard or shortening

Divide batter into all twelve muffin spaces

Place filled muffin pan in cold oven

Turn oven to 450 degrees

Set timer for thirty minutes

No peeking. The results will be surprising.

Enjoy!!

Just tried this recipe. Man they sure rose, tasty too. However a little dark on top. I'll reduce the time a bit on the next patch.

 

[#juan]

Just tried this recipe. Man they sure rose, tasty too. However a little dark on top. I'll reduce the time a bit on the next batch.

Some ovens as Karrie said, heat up a bit faster than others. I haven't had a problem because I watch them like a hawk over the last five minutes and take them out when they get as browned as I want them.

 

[#juan]

Some stoves use the broiler element to quicken the oven heat up. In our oven the main element is under the floor of the oven out of sight and the broiler element is never used to heat the oven. I can see why the Yorkshires might burn if the broiler element came on.

 

[Risus]

Some stoves use the broiler element to quicken the oven heat up. In our oven the main element is under the floor of the oven out of sight and the broiler element is never used to heat the oven. I can see why the Yorkshires might burn if the broiler element came on.

My second batch came out fine. A little less time, keeping an eye on them during the last few minutes as you suggested.

 

[#juan]

My second batch came out fine. A little less time, keeping an eye on them during the last few minutes as you suggested.

That is great. The only problem I have had is some of the Yorkshires sticking to the pan. Our muffin pans are almost as old as me and the pam spray doesn't work as well as it used to. I'm told that a couple teaspoons of oil in the batter will solve this. We'll see.