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On Sundays, more often than not, I cook a traditional roast dinner for the family. Usually this entails an hour or two of blustering about the kitchen, getting ever-more stressed as the dishing-up time draws ever closer. Just as long as no-one tries to come into the kitchen whilst I'm busy, they usually escape my wrath (woe betide anyone who attempts to get a drink, or asks me to take them to the toilet, or wants to watch/help/get under my feet/etc.). Ultimately, I do enjoy cooking it. And I've become not too bad at it, either.
But I do, however, have an admission. For goodness-knows how long, I've been using "Aunt Bessie's" finest when it comes to the yorkshire pudding department. Now yes. I know they're hardly galloping gourmet quality, but they're convenient dammit and they're one less thing I have to worry about.
Now, this was all well and true until a week or two ago, when in a fit of pique I decided that, what the heck, I'd try making my own yorkshire pudding batter from flour, eggs and milk (and a pinch of salt) in the traditional manner. Obviously, I had to shuffle my schedule around a little in order to accomodate a switch in timings, but that was only a minor worry; the main concern was to get the quantities of said eggs/flour/milk and salt exactly right...
So I naturally turned to the Interweb. Having found a zillion different variations on a theme (I immediately discounted any recipe involving "cups", for obvious reasons) I chose an example that seemed fairly representative of those I'd been looking at. And whilst producing a substantially better result than Auntie B, I thought I'd have a tinker with the quantities and see if I could come up with something a bit batter0.
Success!
My puds came out wonderfully, drawing admiring comments from all who ate them. Well, at least those with a sufficient vocabulary. ;-)
So what combination of ingredients did I use? 4 oz plain flour, 2 eggs and just under 1/2 pint of milk, whisked together into a batter, and a pinch of salt added. Lard added to the baking tin, allowed to heat up to a full gas-mark-8 (250 degrees celcius) temperature, and cooked at the top of the oven for 15 minutes. The less successful combination utilised only a single egg (and a little more milk) but was otherwise identical.
Anyway. I'm unlikely to darken the towels of Auntie B any longer; my phobia towards batter has been eradicated, and if I can only wean myself from using Coleman's white sauce mix1 I'll be a happy man indeed.
[0] OK. Groan.
1 Yes, I know it's a cop out, but at least I know I can make it in the microwave. Whenever I try making white sauce in a saucepan, I always end up with something that tastes more barbecuey than creamy.
As a Brit abroad (in China) I am really missing homecooking. My appartment doesnt have an oven! Just a Wok and stove, not the best for making great yorkshires. This website is making my mouthwater!
I have a tip from my gran to make the perfect yorkshire pud, use 1/2 pint of Liquid but have a mixture, half milk (fullcream) and half ice cold water that has been in the fridge for a good while. And never use more than two eggs or it tastes like omlette! Try it and see the results.
Have fun!
Anyway. I'm unlikely to darken the towels of Auntie B any longer; my phobia towards batter has been eradicated, and if I can only wean myself from using Coleman's white sauce mix1 I'll be a happy man indeed.
[0] OK. Groan.
1 Yes, I know it's a cop out, but at least I know I can make it in the microwave. Whenever I try making white sauce in a saucepan, I always end up with something that tastes more barbecuey than creamy.
ITS EASY!!! ditch the saucepan and make white sauce, with the same ingriedients, in the microwave. Use an electric wisk before you add all the milk then add the rest. Nuke it with clingfilm on the lid.
Mmmm, yummie :)
I'm danish, but lived in UK for 2½ years - and Yorkshire Puds are probably what i remember and miss the most!!!
Have searched the internet for recipies, but they're all confusing and the results have beeb "rocking" :(
Will now try your recipe, and if it works, I'll love you forever - haven't had a Yorkshire Pud since Christmas...
Fingers crossed :)
I am a Brit living in the States. I always used to make the best Yorkshire Puds whilst in England but I've tried them so many times since living here and they just won't work out. I live in New Mexico, elevation is approx 5,000 feet, I am guessing that is something to do with my failed puds!! Can anybody help me, must I add something extra or take something away?? I always used flour, eggs, milk and salt, the normal way. Please help!! Anybody!!
If your yorkshires don't rise either the oven and oil/fat isn't hot enough or your mixture is too thick. Should be like double cream, I always add bicarbinate of soda just like my Nana for perfect yorkshires.
PS if your white sauce tastes burnt - you need to take the pan off the heat when mixing the flour into the butter and stir constantly while adding milk until boiling point.