Can anyone give me the ultimate yorkshire pudding recipe?
Try the following Yorkshire Pudding 3 oz (75 g) plain flour 1 egg 3 fl oz (75 ml) milk 2 fl oz (55 ml) water 2 tablespoons beef dripping salt and freshly milled black pepper Make up the batter by sifting the flour into a bowl and making a well in the centre. Break the egg into it and beat, gradually incorporating the flour, and then beat in the milk, 2 fl oz (50 ml) water and seasoning (an electric hand whisk will do this in seconds). There is no need to leave the batter to stand, so make it when you’re ready to cook the pudding. About 15 minutes before the beef is due to come out of the oven, increase the heat to gas mark 7, 425°F (220°C), add the dripping to the roasting tin and place that on a baking sheet on a free shelf. After 15 minutes remove the meat, then place the tin over direct heat while you pour the batter into the sizzling hot fat. Return the tin to the baking sheet on the highest shelf (or, if you have roast potatoes on that one, the second highest). The pudding will ta
Yorkshire Pudding 1 cup plain flour 1 cup eggs 1 cup milk salt Preheat the oven to hot (425F/220C/Gas 7) Put a teaspoonful of oil or dripping in each of several muffin tins or, to be truly Yorkshire, a couple of tablespoonsful in a larger roasting tin and place in the oven until the fat is really hot and beginning to smoke. Meanwhile combine the rest of the ingredients and beat to form a batter of the consistency of double cream. If you wish you can add mixed dried herbs to add a savoury flavour. When the fat is smoking take the tin out of the oven and place it over a low light so that it doesn’t cool as you add the batter. Pour in the batter If you’re using muffin tins don’t over fill. Remember that the puddings will rise and puff up. Put the tin back into the top of the oven as soon as possible and leave for about 20-25 minutes by which time they will be puffed up and crisp. When my grandmother used to make Yorkshire pudding to go with the Sunday roast we would eat it in the true Yor
YORKSHIRE PUDDING 1 egg 4 oz. flour 1 tsp. salt 1/4 pt. milk 1/4 pt. water Mix the flour and salt in a basin. Break the egg in the flour. Add enough liquid to make a beating consistency. Beat well and leave to stand for half an hour. Heat the oven to 450 degrees. For small pudding use 2 1/2 x 1 inch bun tray and put a knob of fat in each tin. Place the tray in the oven until the fat is smoking hot. In the meantime add the rest of the liquid to the mixture to make a batter. Take the tray from the oven and using a long handled spoon put 2 tablespoons of batter into each tin. Bake for 15 to 20 minutes. Traditionally Yorkshire Pudding should be eaten with thick gravy as a separate item to the main meal. It is now more usual to serve it as accompaniment to roast beef.
Yorkshire Pudding Ingredients: 1 Yorkshire terrier 2 boxes Jello pudding, chocolate or vanilla 4 cups milk Prepare pudding as per package. Garnish with dog. * * * Okay, I’m kidding. Yorkshire Pudding 2 ea Eggs 1 cup Milk 1 1/2 c Flour 2 tb Beef fat 1 pinch salt Beat eggs and salt slightly with fork. Add flour gradually, beat, add milk a little at a time until smooth. Add more milk to make a batter like a rather thin pancake batter. Let stand 1 hour. Put 2 tablespoons beef fat in baking pan and heat in oven until pan and fat are very hot. Pour batter on hot fat. Bake 20 minutes in 425 degree oven. The PERFECT accompaniment to Rib Roast! It puffs up and is mostly hollow!
