Batter for Yorkshire Pudding

Posted by Meiguoren (625 days ago)

I saw the tips already posted on how to make a Yorkshire pudding rise, but can somebody post their favorite recipe for the batter?

(I am based in Guangzhou)

Posted by Claire (616 days ago)

In that case you know the "secret" is hot, hot, hot!

Yorkshire Pudding
Serves 4; enough for a 30x20cm solid roasting tin

Ingredients
75 g plain flour
1 egg, at room temperature
75 ml milk, at room temperature
55 ml water, at room temperature
2 tablespoons beef dripping (can use olive oil if not roasting a joint)
salt and freshly ground black pepper

Method
1. Sift the flour into a bowl, making sure you get plenty of air into it. Make a well in the centre.
2. Break the egg in to the well and beat, gradually bringing in the flour.
3. Beat in the milk, water (combine these two first in a measuring jug) and seasoning. Make sure to get rid of any lumps.
4. Add the dripping to the roasting tin and place it into an oven preheated to 220C till the dripping/oil is beginning to shimmer and smoke. It is very important that the fat is very hot.
5. Remove the tin and pour the batter in to the tin. The batter should sizzle with the first drop; if it doesn’t put the tin back in the oven.
6. Return the tin to the oven on the highest shelf. Cook for 25-30 till it rises and has become crisp and golden; try not to open the door too soon. Serve immediately.



I guess you can use muffin tins but I was shown by a Yorkshire woman who always used a single, large, solid tin - in the olden days people ate Yorkshire pudding to fill them up before the meat course, so money was tight and a large tin was all they had.

BTW, the sides of the pudding will be the highest points, not the centre. Traditionally gravy was poured into the centre before serving.

(I am based in Unspecified)

Posted by Meiguoren (616 days ago)

Yummy! Thanks!

(I am based in Guangzhou)

Posted by Claire (616 days ago)

Sorry for the "delay". I thought you would be inundated...

(I am based in Unspecified)

Posted by Meiguoren (616 days ago)

It must be the name

(I am based in Guangzhou)

Posted by onefreespirit (612 days ago)

there is no great secret to making yorkshire pudding, I`m from yorkshire born and bred, firstly to make the batter, its very simple, use all the ingredients of equal measures, for example, put 2 eggs in a glass take note of how full the glass is, empty the eggs into a mixing bowl then put the same amount of plain flour in the glass and put in the bowl, then the same with milk, a pinch of salt and wisk for one minute, leave the batter in the fridge until the oven heats up to a medium hot gas number 7 or 225 electric. heat enough dripping, lard, or veg oil to just enough to cover the bottom of the tin until it just starts smoking, then a quick wisk of the batter before filling the tin half full, do not open the door of the oven until the puddings have risen, maybe 10 to 12 minutes then quickly turn the tin and close the door and cook for another 3-4 minutes. do not add any water to the batter, and only use full cream milk, you can use semi scimmed but the pudding will not be as rich and will taste bland. good luck

(I am based in Unspecified)

Posted by funcgkw (604 days ago)

I totally agree with onefreespirit, but it's very important to point out the flour should be unbleached breadflour. My Yorkshire mother always used this flour, and I've tried to make them here with self-rising, but the result is different.

(I am based in Guangzhou)

Posted by Taps (590 days ago)

I am not Brit, but lived there and went to school in UK.
One of the great pleasure is roast beeef, Yorkshire pudding and all the trimmings. And trifle for dessert.
Here's my recipe, for my Christmas fete.
Sieve 125g. plain flour and 1/2tsp salt. Add 2 eggs and stir, adding half of the 30 cl(1/2pint)milk slowly until the mixture is smooth.
Add the remaining milk and beat the batter well, then add 1tbsp cold water, continue to beat.
About 15 minutes before the beef is ready pour 2tbsp of its fat(or substitute oil you prefer if health issue is a concern) into a 10 inch square pan.
Put the tin in the oven, when sizzling hot(remember Claire's hot, hot, hot), pour in the
batter and bake it for 30 minutes or less.
The pudding should be well risen, puffy, crisp and brown on top.
Does anyone know where I can get horseradish root, either Guangzhou or HK.

(I am based in Guangzhou)

Posted by Meiguoren (590 days ago)

Thanks all for these recipes! For horseradish, I buy a jar of horseradish sauce at Metro or at Aussino's. I know I just saw a jar at Metro last week, haven't been to Aussino in awhile. I don't think I've seen fresh horseradish here in GZ.

(I am based in Guangzhou)

Posted by Taps (586 days ago)

Thanks Meiquoren, I'll settle for the bottled one at Metro, is it from UK.

(I am based in Guangzhou)

Posted by Meiguoren (581 days ago)

I combined the recipes, sort of, and made one tonight! Turned out great! Thanks so much! I was planning to take part of it to my British neighbor and ask her how I did, but there was none left over!

(I am based in Guangzhou)