Thursday, June 5, 2014

Yorkshire Pudding

Roast beef, gravy and Yorkshire pudding...a Sunday favourite. My mom, my mom in law and I have always used this same recipe and get asked what the secret is. 
No opening the oven door! That is one of the keys to getting high inflation Yorkshire pudding. A perfect Yorkshire should be crispy on the outside and soft, but not uncooked in the middle with a hollow pocket at the top. I've been making these for years and most often get the rise I'm hoping for. Turn your oven light on before they begin to bake and you can watch them billow up past the top of the pan cups. I used to use a regular muffin tin but several years ago I purchased several Yorkshire pudding pans and I really like them. 

This recipe is enough for 12 Yorkshires baked in regular muffin tins, or one Yorkshire pan with 6 cups.  
  • 2 eggs 
  • 1 cup milk
  • 1 cup flour, sifted
  • 1/2 tsp salt
  • 1 tbsp butter, melted
  • 2 tbsp warm tap water (add this when you beat it one last time before pouring into pan)
  • cooking spray, beef fat or vegetable oil
  1. Beat together eggs and milk until frothy. 
  2. Add sifted flour and salt. Mix well.
  3. Add melted butter and mix for at least 3 minutes.
  4. Allow this mixture to rest on counter for at least 2 hours. 
  5. When ready to bake, preheat oven to 450º. 
  6. Pray pan lightly all over with cooking spray. I like to lightly coat the whole top of the pan and the cups so nothing sticks.
  7. Add 1 tsp EITHER beef fat (which will add such a nice flavour) or vegetable oil.
  8. While the oven is heating, add the 2 tbsp warm tap water, and once again beat your mixture really well for about 3-5 minutes.
  9. Once oven is up to temperature place pan with hot fat in oven until it begins to sizzle and smoke just a bit. Stay with it...you don't want it to burn. 
  10. Being careful remove hot pan with sizzling fat from oven and quickly pour batter into cups of pan dividing it as equally as you can.
  11. Immediately set back into oven. Bake at 450º for 15 minutes. It's important to set the time for only 15 minutes. DO NOT OPEN OVEN DOOR DURING ANY PART OF COOKING.
  12. Leaving door shut and pan in oven turn oven down to 350º and set timer for 20 minutes. Looking through the oven window you should see them rising high. 
  13. When baking timer goes off turn off oven, open oven door and leave it slightly open for 5 minutes. This really helps to set them and keep the rise and crispness on the outside.
*** Please don't be discouraged if they turn out doughy and don't rise the first time you try. It's not an expensive batter to make and you will get it! Try again! It's almost worth celebrating the first time you get the high inflation and right texture. I'd love to hear your success stories...and try to walk you through if you have troubles.***


10 comments:

  1. Will give them a 'go' again!!! Even the "failures" taste awesome, though. We eat them as popovers with honey butter. I like your recipe cuz it's better geared for just the 2 of us!!!!! The temptation is to eat them til gone!!! Yum!

    ReplyDelete
  2. Sometimes you just say " Didn't the hockey pucks turn out nicely today" be sure to wink and smile and pass the gravy.

    ReplyDelete
    Replies
    1. I do well making 'hockey pucks'! I'll have to try this recipe - even the packaged mix turns out to be hockey pucks in our house!

      Delete
  3. It's funny how many recipes are out there. The one that I find that has worked best over my 30 years of cooking is the one that has the least amount of flour. That recipe above is the Red Roses Flour recipe from 40 years ago. I used it all the time. The one I switched too has 2 eggs, 1/2 milk, 1/2 flour, pinch of salt. I find because it has less flour, they are apt to puff up really nice. Bake at 400 for 20-25. For beginners....don't underbake. I think that is the worst thing you can do.Basically the method above is the same. I could eat Yorkshires and gravy all day!! Best comfort food.

    ReplyDelete
  4. I'm a Yorkshire born lass and can tell you the 2 hours standing time for the batter isn't necessary.

    We serve ours with roast beef, roast potatoes, boiled potatoes, vegetables and gravy all on the same plate. In some areas they serve the yorkshire pudding with gravy first.

    Toad in the hole can be made with the same batter.

    ReplyDelete
  5. I've never heard them called Yorkshire pudding....we call them popovers and serve with home made strawberry jam....Yum. Can you give us the recipe for the scrumptious looking twice baked potatoes? Lisa K

    ReplyDelete
  6. Your roast beef and gravy look amazing! How do you get that dark, crispy exterior on the beef?

    ReplyDelete
  7. When we bake them individual without beef drippings we call them popovers and have them with butter and jam and tea. If you ever visit Acadia National Park in Maine they have a tea house there and make wonderful popovers and strawberry jam.

    I never let the batter sit either when I make Yorkshire pudding and I use a 9x13 pan with hot drippings. My husband's background is English so I've used his mother's recipe for years. Dinner is served when the pudding is ready, so drop everything!

    ReplyDelete
  8. Your yorkshire pudding looks amazing! Mine never turn out like that but I'm going to try it your way! Rhoda

    ReplyDelete