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- Yorkshire pudding
This is an old family recipe handed down the male line of my family. You can add whatever herbs or spices you like and makes a great addition to any meal, even curry.
Devon, England, UK
7 people made this
IngredientsMakes: 8 Yorkshire puddings
- 6 to 8 dessertspoons vegetable oil or beef dripping
- 4 tablespoons plain white flour
- 4 medium eggs
- 1 pinch salt
- dried or chopped herbs, to taste
- spices of your choice, to taste
- semi-skimmed milk, as needed
MethodPrep:15min ›Cook:30min ›Ready in:45min
- Preheat the oven to 220 C / Gas 7. Place a dessert-spoon of oil into 6 to 8 holes of a muffin tin. Place the tin in the oven to heat up.
- Combine all ingredients in a bowl, except the milk, and beat thoroughly. Add just enough milk to make a single cream consistency. Allow to stand in fridge till oven is to temperature.
- Remove pudding tin from oven and pour batter mix into the oiled holes while oil is hot. Only fill till oil is at top of each hole. The oil will float on the batter.
- Roast for 30 minutes and check every 5 minutes till medium to dark brown. Remove from the oven and serve.
As I said at the top, add whatever herbs or spices you like. If making to go with roast beef add rosemary, for chicken add sage, etc.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
Easy to make. They rose up very well and looked really good. The taste was absolutely delicious and I are far more than I should have!-17 Nov 2017
I beg to differ.
. as a Yorkshireman I take exception with the rather pathetic quantities of pudding offered by the Royal Chemistry Society's recipe.
Here's a recipe that gives 6 good servings of pudding:
Blitz the lot with a hand blender. Leave to stand 30 minutes.
Heat a tablespoon of goose fat* in a full-sized roasting tin in a hot oven. At least 220C for a fan oven and as hot as it will go for a conventional oven. The oven needs to be up to temperature before adding the roasting tin. Get the roasting tin good and hot before adding the mixture. Give the mixture a final blitz then pour into the roasting tin and shove into the oven for 15 minutes and DON'T OPEN THE DOOR!
Cut up and serve slices with gravy as a starter. I usually hold back a little of the mix to thicken the gravy.
*goose fat has a higher smoking point than beef or pork fat but you can use beef/pork fat if you want a kitchen full of smoke.
From a true yorkshireman.
Add an extra egg, it always comes out better!
Can't beat a traditional Yorkshire Sunday dinner - with Yorkshire Pudding as the starter, with the main course, and as a dessert!
I made 'em just fine
Wasn't soggy (except on some batter I had left over and put in the fridge for the next day). I used Clover in the bottom of a small lasagne pan, put it in the oven long enough to melt the "butter" and then poured maybe 2/3 inch of batter in it. Left it in there cooking until there was only a little water/fat left in the centre of the pud.
Worked fine. The very edges a little crispy with a softer batter in the middle (under the surface) and (I think I used a little too much fat) a slightly glazed underneath, meaning the pud came out easily. Though the glazed surface may have helped stop the gravy soaking into the pud while just sitting in the gravy.
Not the most detailed recipe i.ve ever seen, how much milk/water?
As a Yorkshireman I have one thing to say.
What does some la-di-da RSC bod know about anything
Call aunty. Inform beloved relation of need for sustanance.
It's also advisable not to have eaten for three days and to plan for not being able to move for a further three days as quality will only be surpassed by quantity.
So first they're saying they want to create an ending to the Italian Job (http://www.theregister.co.uk/2008/10/30/italian_job_ending_solution_contest/) and now they're coming up with the perfect Yorkshire pudding.
Do these "scientists" ever actually do any real work?
What sort of a ridiculous recipe is this.
How can you state specific amounts of egg, flour and salt, when the half water, half milk has no quantity. By this definition I could use 1 gallon of water and 1 galloon of milk mixed with 1 egg, a tablespoon and a half of flour (is that plain or self-raising?) and half a teaspoon of salt and make the 'perfect' pud. I think not.
Either the RSC, or your hack, should be ashamed of themselves.
I also seem to remember that Yorkshire Pudding originates in Nottinghamshire.Thursday 13th November 2008 15:19 GMT Nick Ryan
Alternatively, here's the easy way without messing around with this making wells in centre of bowls of flour nonsense..
Measure the milk and water into a blender (no need for a separate measuring container as the blender will have a scale on it). Dump all the other ingredients in afterwards. Blend until until it's all mixed smoothly. Leave for few minutes and pour into the hot dish as normal.
For the final act of laziness, rinse the blender and half fill with water with a little washing up liquid. Run the blender and it'll clean itself.
And the tech angle? using tech to make life easier - as it should be.
Wasn't it the RSC with that thing about the Italian job ending?
Do they actually ever do any chemistry or do they just sit around watching films and troughing yorkshire puds? Anyone know if they've got any jobs going?
When I was in the States (In Denver, then strangely enough in Boulder also!) I had exactly the same problem. For years I've ued Delia's recipe with absolute success. but over there they failed. Without fail. Might be down to the differences in flour or the fact that they are a so high up there (altitude wise), but they never turned out right :( Back in the UK, no problems at all. :)
Tablespoons? Teaspoons? Scientific? And how much water/milk? This recipe won't get past the peer review stage I fear.
Thats the mark of someone who spent too long at university and consequently has no view of the real world.
Boulder CO is at an altitude of 1 mile give or take. The recipe needs altering as it does for all recipes that rely on air / gas spaces expanding.
No wonder people are pulling funding for UK science if these are the numpties we pay for.
"Half milk, half water to make a thin batter. " Half what? cup, pint or (god forbid) litre?
Science, my .
The RSC is publishing this? From my years studying chemistry I would expect an exact recipe. How much in weight is 1 1/2 table spoons? What volume of milk/water? Full fat milk or semi skimmed? What exact viscosity of batter is required? My old chemistry lecturer would have slapped my hands for such a wishy washy write up of an experiment, I want exact details.
I love puds
dash worcestershire sauce
mix, leave to stand 30 minutes
heat oven to Really Fucking Hot
put roasting tin or pud tin in oven with fat or oil in the bottom. Heat till smoking. Add batter. cook 15-20 minutes. Eat.
Not just chemistry, then
> "It's in the blood and instinct of people born and raised there."
The RSC (not to be confused with the other RSC) recognises the element of voodoo.
God help us. Shouldn't this RSC be doing some real chemistry that badly needs doing well - like researching the effects of combinations of NICE's drugs? It even seems to have forgotten that Yorkshire Puds are CALORIES. And calories = fat people according to the prevailing Gospel. Which suggests some more real chemistry they could do - research in full the metabolic pathways, which HMcGuv wants us to believe are known, but are not. God help us.
How is that supposed to rise without using bicarb or self-raising flour?
A Yorkshire man insisting he knows better and insisting he has the last word?
/mine's the one with the Hale and Pace Yorkshire Airways sketch in the pocket
"He explained: "I use batter mix that I pick up on my trips back to Blighty and my mum's old Pyrex dish. Perhaps the secret is to make them as she, as a true Yorkshirewoman, did. I try to follow in her steps."
Pyrex! Bloody Pyrex! Lad's got to be a bloody southerner.
What you need my lad is a good old fashioned metal Yorkshire Pudding Tin with a coating of carbon on it and bits of the last yorkshire pudding you made. Never wash the tin.
Put a good dollop of beef dripping or fat in the bottom and let it get very hot and smoking before you put in't mixture.
I remember when all this were fields.
And Yes. I am a Yorkshire Lad born a and Bred. Bloody Pyrex!
Paris - because she knows you have to put it in hot.
Something else too
My Gran was a Yorkshire lass, and my mum learned from her, and my mum insisted that the milk and egg had to be warm, not fresh from the fridge, before using.
And it is high time that the Register addressed these pressing issues from the world around us.
And adjust for altitude
In the Rocky Mountains, you have to adjust cooking times etc., as altitude really does make a difference. I was always wrecking hard-boiled eggs when I came to the UK, until I did them for less time.
This one always rises matron
2 Tablespoons of animal grease.
Bung all ingredients except the animal grease in a hand cranked blender as early as possible.
Every time you go to check din din, blend again (ensures air entraining and long chain molecular malarkey).
Hot oven 220C, smoky fat (like the goose fat tip!), 20 mins while beef is resting.
Eat and drink far too much, watch MotoGP/F1/Superbikes/Cricket/whatever.
Salt to taste?
Does that mean u have to taste the raw batter to determine the saltiness?
I guess you could remember for next time though.
I was going to say that.
The secret of a proper Yorkshire is, as Mad as a Bat states:- get it hot, and keep the door shut.
Also, it's a long, long time since I heard of anyone else using pudding batter to thicken the gravy, something my grandmother used to do. Ahhh, nostalgia.
1 cup of milk (milk/water mix if you want)
beat eggs first, add four and milk, beat. Allow to stand for 10 mins.
Cooker temp about 200 C, get the oil/fat to smoking stage and add mixture. DO NOT OPEN OVEN DOOR UNTIL COOKED.
Could I add the definition (to clarify for the chemists) - Yorkshire nann bread - like Yorkshire pudding but less than 1 inch tall..
Your recipes aren't going to work.
Baking in Boulder is a pain in the arse. You're over a mile ( 1655 meters ) up from sea level. See if you can dig up "Pie In The Sky - Baking at High Altitudes" by Susan Purdy (ISBN 0-06-052258-5). The techniques in there may help you with your pudding.
Altitude affects cooking
One factor that Ian Lyness and the RSC should consider is the effects of altitude on cooking. Many recipes require modification for altitudes above 3,500 feet. According to Wikipedia at http://en.wikipedia.org/wiki/Boulder,_Colorado the elevation of Boulder is 5,430 feet or 1,655 meters.
Boulder is about a mile above sea level. You have to change the cooking instructions for everything up there, I think usually you add a little extra self raising flour for cakes but I have no idea about Yorkie Pud. Bisquick used to have a good Yorkshire Pudding recipe on the British boxes, but they stopped putting it on there for some reason.
Serve left-over Yorkshire Pudding with marmalade.
Can we now have the perfect recipe for that delicious orange-based preserve?
I've never had any problems.
but then it takes a Lancastrian to do the job properly anyway.
A title is required
Friend of mine (a southerner) makes the best yorkies I've ever tasted, using almost exactly that recipe. The exception is that she's a veggie, so she doesn't use beef dripping as oil. She replaces it with olive oil, in which she melts a lump of butter (about 1/4 the volume).
I'd try it myself, but I'm such a bad cook, I can burn water. And even when I don't, it comes out lumpy.
So nice to see that someone knows how to serve them.
I've only ever had them served properly once. That was in Bradford.
(And the family were surprised that I knew how it was supposed to be served. Little did they know that the Southerer had a Northern parent. )
@ Mad as a bat
A table spoon and a half of flour.
Where the fek is the exact science in that.
TY Mad aza bat for the more precise measures! :-) Now - if it was not for the fox that ate my chickens last night I would have some bloody eggs to try it with.
And for people who have things to do in life
Aunt Bessy makes yorkshire puddings.
She even makes ready cooked ones that just need heated.
(mine's the one with the couple of quid in the pocket to go buy some frozen ones)
And if you want it done the best me ducks, then only in the proper home of the Yorkie pud can you get it: Nottingham.
Theres yer problem.
I see 2 fundamental problems in his approach. and they are both summed up in his first sentence:
"I use batter mix that I pick up on my trips back to Blighty and my mum's old Pyrex dish"
As previously noted - Bloody Pyrex. you cook yorkshires in a nice thin tin that is reserved only for making that food of the gods of Yorkshire.
Secondly (and I am suprised no other bloody minded yorkshire git has picked up on this) Effing Batter Effing Mix. Who uses mix to make a dish that is Eggs, Flour, Salt and Milk. Come On.
Yorkshire pudding batter is gut feeling. a Yorkshireman KNOWS when it is right. get the fat hot, keep the door closed. and never will a floppy pudding appear again.
Bringing a little piece of Yorkshire to Canada. and never have a problem getting my puds up.
In the freezer! Always work perfectly for me, but then again I am a lancastrian so I guess the Yorkshie lot would not expect any better!
@andy gibson re. yum
oh. maybe with sugar in the batter mix. and some jam spread on top. I'll try it :)
P.S. try spreading a little bit of strawberry jam on a slice of fried bread, mmmmmmmmmmmm.
@And for people who have things to do in life
They are NOT Yorkshire puddings. If you believe they are then you have never had proper ones.
Paris 'cos she'll know how to make 'em rise.
I'm a Midlander living down south and I've never had problems with my Yorkshire puddings. Use a tin, get the oven hot and get the oil in the tin hot. And keep the oven door shut! This makes a huge difference in the quality of the final pudding.
Of course, if cookery was taught to a decent level in education these days there would be no need for the RSC to do something like this.
People from yorkshire
are they related to people from ireland, they both seem to go on about being from a particular place, yet they never seem to be in that place, if it's so good, shut up and go back, otherwise just accept that you're just another earthling like everyone else
Thanks for the extra recipes. The RSC one is a bit daft as it doesn't state how many it serves and some of the quantities.
The last time I tried to make home Yorkshires, they came out like flat pancakes. Quite stodgy too. Think too much flour.
Anyway - will try some of the above next time.
Too Thick == RSC == Not Risen
West Yorkshire recipe works fine on the shores of Lake Ontario - no altitude adjustment needed here. I find that Canadian oven doors are too big and the house fills with smoke too easily, if the Smoke Alarm doesn't go off, the oven's not hot enough!
Put a fork in the mixture, remove it and hold level, and the mixture should run smoothly down the tines if it's thin enough.
easy to remember, but not exactly an acurate measurement. Using a coffee cup will give slightly different results to using an egg cup.
Perhaps America has some strange conspiracy between cup manufacturers to keep them all the same size.
And for people who have never had a proper yorkshire pudding
By Keith Posted Thursday 13th November 2008 15:16 GMT
Aunt Bessy makes yorkshire puddings.
She even makes ready cooked ones that just need heated.
(mine's the one with the couple of quid in the pocket to go buy some frozen ones)
I can't believe it!
"I use batter mix that I pick up on my trips back to Blighty "
Am I the only person here to be deeply disturbed by this comment. It's flour!
Then, he goes on to say he try's to make them like his mum did (or something like that).
Definitely use a metal / enamled tin.
Can also make sure stuff stays hot by shoving t' hob on, then putting tin on t' hob (especially if you are putting sausages in, or better still, bacon pieces).
Good with BRANDX mustard
Colour me cynical here but just how much of a bung did RSC get from Coleman's PR company for this?
Excellent explanation of this practice can be found on Bad Science.
@Mad as a Bat
I'm now copying and pasting the recipe using a "Peeee Ceeeee", thereby providing the heretofore absent IT angleThursday 13th November 2008 17:12 GMT Mike Richards
To combine threads
How can I use a Yorkshire pudding to solve 'The Italian Job'?
Heston Blumenthal's recipe
Half a cup of plain flour
Briskly combine the ingredients in a pre-heated particle accelerator and set to 'High' for 20 minutes.
A true yorkshireman
would not be seen dead in a kitchen, except to get another glass of chilled chardonnay from the fridge.
For perfect puds.
Stick in oven that's at 180C, then crank the dial to 240C so oven temperature increases as puds cook. 10-12 min is enough.
Complaints about fluid measures
As far as I understand it, "Half milk, half water to make a thin batter" means you add the milk/water gradually until the mixture is a thin batter. Therefore exact measurements are impractical. However, they should define the dry measures better (especially as that seems an excessive amount of salt).
The best solution to this, as any other culinary problem, is "Muuummm. "
/off to tease Chemistry lecturer friend
Missed two vital points!
1. Use the cheapest, weakest flour you can find. If you use strong flour (high gluten), the puds won't make it much past the rim of the dish
2. Despite comments here, do as little beating of the mixture as possible. The less gluten that's released, the better the result. If you're going to use a blender, stop immediately you've the right consistency.
Oh, and it doesn't have to be animal fat in the pan. Veg fat works fine -- try it with extra-virgin olive oil for a different (and rather nice IMHO) flavour.
If you can get hold of Geo Watkins Mushroom Ketchup, add a little instead of water for a real depth of flavour. If you can't, try a little light soy sauce (but remember to reduce the amount of salt accordingly).
I don't think I will try the recipe. It is wrong. Only a moron would post a recipie like that. Maybe you want to try my recipie for apple pie.
combine all the stuff together. cook.
If you like the recipie for apple pie, I have more like that.
Get thissen out a' kitchen lad
Batter mix? Get outta' road lad.
'ot tin (not cleaned) wi' fat smokin'
Stick tin in t'oven as 'ot as it'll go. Put flour in t'bowl, make a well in t'middle wi' a fork. Crack t'eggs into middle and draw in t'flour from edges til tha' gets an even paste. Slowly add t'milk as stirrin'. Chuck in some salt.
When t'fat is smokin' take out tin and add batter. Whack it back in fer abaht 15-20 minutes, an' keep friggin' door shut!
Make sure tha' puts tha' tray low in t'ven, as them buggers don't alf rise!
Add beef an' gravy and tha's got a reet treat there lad.
Jamie Oliver syndrome
Salt, pepper, "worcestershire sauce"? Egg whites? Fucking amateurs! The only thing that'd save your skins in Yorkshire is the guy who recommended the frozen ones.
I was in my 30's before I discovered that the delicious thingies my mother called Popovers were really known as Yorkshire pudding. My one and only attempt at making them fell totally flat (literally).
(Flames for a hot oven, my probable downfall.)
A note on these "from a packet" recipes
Most of these packets of "ready" mixtures are just overpriced self raising flour with instructions for the recipe written on them. You are paying 4 times as much, just for them to weigh out the flour for you.
Ex-pats should do as I do and turn Thanksgiving dinner into a proper English roast, subversion at its finest.
The RSC dude who was on the Today program said it has to be skimmed milk.
Life-long Denver resident says.
Add a bit more flour, a little less fluid. Cake recipes commonly add another tablespoon or so of flour to the cup of flour. Since the recipe given is a "until it looks right", leave it just a bit thicker than you would normally.
Or head over to the Pearl Street Mall and find a book on high altitude cooking.
If you think Boulder is bad, try cooking at Leadville (elevation > 10,000 feet!). Relatives there say that recipes need significant changes to work right.
Bartenders in Leadville do not serve flat-landers (that's us, folks) more than 2 beers saves the effort dragging the idiots out the door.
ladies and gents is why scientists when they are being all scientific like shouldn't be allowed to write recipes. Many thanks to the alternatives provided above, I'll be trying a few in the coming weeks.
Mine's the one with the batter stains on the front.
I prefer to use the batter mix for pancakes . mmm pancakes .. with brown sugar, lemon juice and ice cream . mmm pancakes mmmm .
All that talk of having yorkshire pudding for pud took me back to my childhood - anyone else had it with golden syrup? Deeelicious!!
I tried them in Verbier as a Christmas treat for friends and ended up serving biscuits they were that flat. Now, my wife mind, she seems to do well cooking Yorkshires in Fernie, Canada even though it's about 1km up. In fact she seems to have turned a number of Canadian friends into YP fanatics - we had to take a YP dish out for one of them. I'm moving back in May, so if I can find sausages that don't have chilli or maple syrup in I'll be laughing.
While over there I saw a recipe for Yorkshires in an American food mag, but they seemed to want to call them "Puff Pancakes" I ask you.Friday 14th November 2008 07:51 GMT jake
@Roger Greenwood @Rob @"measurements" twats
"would not be seen dead in a kitchen, except to get another glass of chilled chardonnay"
Chardonnay? I doubt it, lad. True Yorkshiremen are often seen pasing thru' the kitchen, heading out the back door to the local for a jar or three of Bitter. Many also have a crate of bitter in the sideboard nearest their favorite chair. (My sister's father-in-law is a Dalesman, and I spent over 6 years living there).
Yorkshire, and especially the Dales, are a place you have to live in for a longish period of time to understand. Being a social chamaeleon helps . when living in a strange place, try to remember that the locals don't necessarily do things the way you expect. Ireland is similar. I miss both places, occasionally. But then I remember we're supposed to have 78F/26C highs with clear skys tomorrow afternoon here in Sonoma, CA.
Not one of you knows squat about cooking, do you? The recipe makes perfect sense to me.
Agree on altitude being the most likely problem with the puds.
Agree on shuddering at the thought of "packet" puds . the mind boggles.
Strangely, the wife & I were planning on RB&YP for supper on Saturday .
You have all forgotten that a proper Yorkshire Pudding can only be made by a cook who can say and understand "nathenthee,sitthisenndown and all gerrit ready in a jiff,theznoneedfoopnymedisennwhenthaz adsumathis,tha nose.
Only a true 1940's Yorkshireman will understand this. Ihad to make them misself becoz mi mom were at t'work durin' t'war.
Volume, not weight
Equal volumes of beaten eggs, flour, semi-skimmed milk + a little salt.
Pre-heat metal container with animal fat.
180C in fan oven is adequate.
@ Anyone who suggests vegetable fat
You can stick it up your arse, that's not a Yorkshire pudding. ANIMAL fat is the only way to go. If you don't like eating meat, go and make up your own vegetarian specialty, but you're not likely to get as much enthusiasm about lentil rissoles as this thread has shown for Yorkshire pudding.
What is it with vegetarians that they have to spend all of their time making cheap knock off vege imitations of meat? Quorn - "it looks just like mince" , vegetarian sausages? IF YOU'RE A VEGETARIAN, WHY DO YOU TRY AND MAKE IT LOOK LIKE ANIMAL PARTS. Make it look like a carrot or something.
Whew, glad I got that off my chest.
Mine's the one with the raw steak in the pocket
ps that's UK fanny not 'merican before you all start spitting chunks (of YP possibly)
@ High Altitude
I couldnt agree more. Canadians seem very receptive and appreciative of a good Yorkshire Pud.
But what I wouldnt do for a good unadulterated proper banger. None of this maple syrup or chilli shite in them. Why do they have to mess about with stuff here? I would also love a good pint of green top milk (remember that. ) but thats illegal in Ontario. and when I buy cream, I want it to say Ingredients: Cream. not the list of other stuff it has here.
Why would we need to be there. we know it is so good having been there, so we decided to spread the good word and educate all you heathen non yorkshiremen.
A true yorkshireman doesnt need to get his coat, as thats for southern nancys. And anyway, the world moves around a yorkshireman.
Recipe for Yorkshire Puds from a Yorkshireman
Take a measuring jug and use equal measures of everything.
If you measure 200ml of Flour then measure 200ml of egg, 200ml water and 200ml milk (blue top is best).
Doesn't matter if you go a few ml over on the eggs.
Add a teaspoon of Vinegar and a pinch of salt and mix the lot together. Leave in Fridge for hour before cooking.
Heat oven to Gas Mark 9, put small amount of fat (goose or lard) into tray(s) and wait until fat smokes. Take batter out of fridge 2 mins before cooking and add a few drops of cold water, mix a few times. Add batter to tray(s), put into over and then turn oven down to Gas mark 7.
I use this method and get fantastic puds. The Vinegar really does make a difference - If I forget it they never rise as well.
Paris?: She has a couple of well formed puddings.
Paris might "eat" some of those. In american slang, a pud is a penis.
The correct recipe
There is no more a single correct recipe for Yorkshire pudding than there is a single correct recipe for pizza, or chili con carne or for that matter any other "peasant" food.
Different parts of Yorkshire have different traditions for the making and consumption of Yorkshire pudding. In our neck of the woods it's a singe plate sized, light and fluffy pud per person with gravy as starter. Some like to add onions to the tin before the batter. For preference you should add an extra egg white for each egg in the batter mix to make the finished article fluffier. In other areas the tradition is that the pud is cooked in a single large tray and each person served a slice each. Sometimes these are risen round the edge, sometimes the pud is barely risen at all and is heavier. More like an oven cooked pancake.
The idea of a single authentic recipe is frankly laughable and just goes to show that a bunch of geeky scientists simply can't cope with the real world of human experience.
The correct recipe is the one which produces the result that you like the best.Friday 14th November 2008 16:04 GMT Gareth Jones
You remember that Yorshire pudding originates from Nottinghamshire? How old are you exactly? The now legendary pud is hundreds of years old.
Some would have you believe it comes from France (Fanny Craddock for one*). While other will tell you that it was introduced to France by the Normans who were of course of Viking descent, and that the Normans who came to France via britain actually took the recipe to France from britain. Then there are those who claim that the recipe is actually a Viking one, and so on and so forth.
Nobody really knows where it came from and many areas of the country have tried to claim it as their own usually on the grounds that "my great, great granny used to make them and she's from Cardiff" or some other solid proof of origin. The same is true of the likes of the Cornish Pasty. The reason they are called Yorkshire puddings is probably down to the Yorkshire tradition of the big pud as starter. Even as a Tyke I don't believe the pud originated here.
And of course discovering the earliest know recording of the recipe would prove nothing. Who is to say that the writer didn't simply copy an already tradtional receipe.
And there are many variations on the receipe, how well the pudding rises depends on the combination of oven and receipe. I have found that moving from a gas oven to an electric fan oven has forced me to modify my receipe for the best product. And then there is the matter of the size of the pudding. Larger puddings must be cooked at a lower temperature or the edge of the pud will burn before it is fully cooked. The perfect pud comes with experience.
I was given the following as a starting point years ago. One or more eggs depending on the desired amount of batter. The same volume of plain, weak flower as egg. The same volume of liquid as egg. Salt to taste.
The liquid is a matter of taste, some like milk, some find water to be better and some prefer a mixture. You certainly wouldn't want to use proper fresh milk without any water, but the watery stuff they sell in supermarkets these days would be OK on it's own.
The very fact that the proportions vary so much from one recipe to the next would seem to demonstrate that the proportions aren't critical anyway.
DON'T cool the batter in the fridge. DON'T use a blender to mix it, do it slowly. And definitely DON'T open the oven door until the puds are cooked.
Paris is a bit of pudding isn't she?
* I can't hear that name without thinking - "Now all your doughnuts will be like Fanny's"
A very Yorkshire Cookbook
I don't know much about Ms Moore. I know she grew up in the West Riding of Yorkshire. I know her mother was a country woman (and skilled cook), her father a soldier (who lost a leg in the Great War). And I do know that at some point in the late 1970s she put pen to paper and wrote a cookbook.
Mary Hanson Moore is the author of a slim but extraordinary volume called A Yorkshire Cookbook, published by David & Charles in 1980. Like many of the books I like to highlight on this blog, it doesn't look like much. It looks like the sort of tatty old volume which haunts the cookery section in your local library (in fact it is - mine is a second hand copy flogged courtesy of City of Westminster Public Libraries surplus).
It's not a long book, barely over 120 pages. But its overturns any preconceptions you may have about provincial English food.
It's a sort of memoir with recipes, beautifully written with an unmistakably Yorkshire voice. The eight chapters are broadly based around type of dish, but headings like "Puddings, Possets and Flummery", "Brown Trout and Yorkshire Rabbits" or "Feast Days And Squirrel Days" tell you this is more than just a manual. Hanson Moore focuses on the food of her childhood, especially her mothers cooking, skillfully tales and reminisces around the edges of recipes. The overall effect is like sitting with her round a crackling fire as she pours out her wisdom, Gandalf-like, onto the page.
But its more than that. What this book does is single-handedly make the case for a proud, regional English food that can take on the best of France.
‘A Genuine Yorkshire Pork Pie’
It would be no porkie to state, loud and proud, that Yorkshire is the pork pie capital of Britain, if not the universe. I’m told that there’s a place called Melton Mowbray that reckon they can make ’em too. But if you ask the Pork Pie Appreciation Society (based in Yorkshire) where the best pork pies come from – based on the results of their annual and nationwide competition – they will say ‘Yorkshire!’ And particularly from around Huddersfield and Wakefield areas that seem to nurture winning pie makers. So, we do like our pork pies, and here’s an old recipe with its origins in the Huddersfield area.
- 2 oz (50g) lard
- 2 oz (50g) butter
- 12 oz (340g) plain flour
- 1 egg
- 2 lb (32 oz/900g) pork (shoulder and/or belly)
- Fresh sage
- Salt & pepper
- Stock (see below)
- Mince the pork and add a quarter teaspoon of chopped sage and seasoning
- To make the pastry melt the lard and butter in 5 fl oz (quarter pint) of hot water, and bring it to the boil.
- Remove from the heat and pour the liquid into the sifted flour.
- Mix it quickly, and beat in the egg. It’s best to work in a warm kitchen to keep the pastry warm
- Again, working quickly, line a well-greased 8″ (20 cm) firm based cake tin with the warm pastry. Keep enough pastry back to make the lid. (Lining the cake tin evenly and generously with grease-proof paper will make the pie easier to lift out of the tin after cooking when cold)
- Fill the pie with the pork and cover with the pastry lid, sealing and crimping it well. Make a small hole in the centre of the pie – using the stem of a small funnel that you will use later will ensure the right size of hole. You can add, if you wish, small rosettes of surplus pastry around the hole to disguise it. You can glaze the pastry top with a beaten egg if you like, although this will result in an uneven colour to the pie as a whole when it’s removed from the tin.
- Bake the pie for two hours in a moderate oven (around gas mark 4/350 F/180 C)
- In the meantime, make the stock by boiling up two pig’s trotters with a spoonful of mixed herbs in around a litre of water. Simmer the stock for about an hour or longer until it reduces to around half a pint. Allow it to cool a little.
- Using a small funnel, slowly and carefully pour the warm stock into the cooked pie through the hole made in the top you made previously
- Allow the pie to grow cold before turning it out of the tin.
Source: adapted from Catherine Rothwell. Traditional Yorkshire Recipes (1997) Aurora Publications
Does anyone have a good vegetarian Yorkshire pudding recipe?
Yorkshire Pudding is usually made with pan drippings. I've seen some recipes that substitute vegetable or sunflower oil, but this doesn't add any umami or flavor to the batter. Any suggestions?
Honestly we've always used vegetable oil and my parents who are devoted meat-eaters have always said they don't detect any significant difference. We always serve them with gravy though, so any delicate flavour the oil might impart would probably disappear anyway!
If you wanted to experiment a little, you could always try adding some maggi liquid seasoning to the batter to give it that beefy flavour (it's one of my favourite things on Earth - I use it to make my gravy, or in any recipe where reduced beef consomme/stock is required like Chicken Sandeman).
A Great Day for Aunt Bessie
Y ou might not have known that 3 February this year was Yorkshire Pudding Day though, since it was a Sunday, there’s a strong chance that you may have participated in an unconscious celebration. Simultaneously crunchy and absorbent, Yorkshire Pudding is an essential part of the Sunday roast. Chances are that the crisp, brown castle on your plate came from the Hull factory of Auntie Bessie. According to a press release trumpeting the great day, Auntie Bessie produces over 639 million Yorkshire puddings each year. The release does not reveal if each pud has been churned by Bessie herself but if so the chef de cuisine must have developed whopping muscles after stirring half a million eggs and 40 tonnes of flour into submission every day.
Hailing from the terroir (West Yorkshire, I’m a lifelong devotee of the Yorkshire pud. In general, I’d say that Auntie Bessie’s version is OK. I eat them myself, having failed to inherit my mother’s miraculous skill. The company (I doubt if it’s really an individual) asserts that its ‘classic recipe uses just 5 ingredients – flour, egg, milk, salt and oil – so are as close to homemade as you can get’. This may be true as far as the constituent elements are concerned (though my mother used dripping rather than oil). My cavil with Auntie Bessie concerns shape rather than taste.
The little Auntie Bessie pudding that has cornered 65 per cent of the UK market is usually consumed with beef and veg on a cluttered plate. But this is not how you should eat Yorkshire pud. We dyed-in-the-wool Yorkies insist that it should be consumed alone with gravy as a starter. This requires a sizeable pud. Peter Brears gets it right in his authoritative study Traditional Food in Yorkshire (Prospect Books).
‘Just as the Cornish pasty is instantly recognised by its shape, so is the Yorkshire pudding. For over 200 years it was baked in a large rectangular dripping tray, the batter rising to a high crisp rim, with a shallower, deeply rippled centre.’ Though he concedes that individual puds cooked in specially-made tins gained sway in the 20th century, Brears insists, ‘the true Yorkshire pudding is always made in a rectangular tray and cut into squares just before it reaches the plate.’ This is exactly the pudding that my mother used to make. (The really important thing is that it should be cooked in very hot fat. preferably dripping from the roast. Don’t forget the half-hour standing time.)
In my view, a good Yorkshire pudding generously accompanied by beef gravy is one of the world’s greatest gastronomic marriages. The commonly held belief that diners were encouraged to have seconds and even thirds of Yorkshire pudding in order to eke out the subsequent beef strikes me as nonsense. Yorkshiremen (and some women) came back for more because it is utterly delicious. Since my father and I were both insatiable, dashing back from the pub at the stroke of one because Yorkshire pudding ‘doesn’t keep’, our consumption got increasingly out of hand. At the peak of our addiction, I once counted the number of puddings my mother made to satisfy demand: 23.
Lacking my mother’s superlative rendition, I now settle for Auntie Bessie’s (they do a ‘Giant Yorkshire’ but, being intended for stuffing, it’s flat in the centre). I still have it before the main meal. A little Yorkshire pudding fighting for its corner alongside the beef is a hopeless idea. Even if it starts with a bit of crunch, it rapidly turns cold and flaccid. And there is never enough gravy to give it a satisfactory dunking.
Some like Yorkshire pudding as a dessert. Possible additions include brown sugar and butter, blackberry vinegar, raspberry jam and golden syrup. But not for me. There’s only one place for Yorkshire pudding and that’s at the start. And only one acceptable accompaniment. But you know what that is.
300ml milk and water
Pinch of salt
Pre-heat the oven to 230C. Mix the flour and salt in a basin, and make a hole in the centre. Break in the eggs and gradually add the milk and water, beating the mixture continually to obtain a smooth batter and set aside for half an hour. Put the dripping (hot from the roast if possible) into a dripping pan and pre-heat in the oven until smoking hot. Pour in the batter, and bake for 25-30 minutes, until crisp and brown, the cut into squares and serve immediately.
Yorkshire Pudding recipe from Traditional Food in Yorkshire by Peter Brears
The Growler – Recipe
Ingredients for the pork jelly – Inspired by The Hairy Bikers Food Tour of BRITAIN
900g pork bones
2 pig’s trotters (split down the centre – ask your butcher to do this for you!)
2 large carrots, chopped
1 onion, peeled and chopped
2 stalks of celery, chopped
1 bouquet garni (bay, thyme and parsley wrapped in a leek skin and tied together with string)
1/2 tbsp black peppercorns
Ingredients for the pie filling
400g shoulder of pork, finely chopped
130g pork belly, skin removed and minced
160g smoked bacon, finely chopped
1/2 tsp ground allspice
1/2 tsp freshly grated nutmeg
1/4 tsp garlic salt
50g Cote Hill Blue Cheese (or any blue cheese)
1 Bramley apple, peeled and diced
Salt and freshly ground black pepper, to taste
Ingredients for the pastry – Inspired By Nigel Slater recipe for Pork Pie on the Guardian website
1 egg, beaten
- Place all of the pork jelly ingredients into a large pan and pour in enough water to just cover. Bring slowly to a boil, then reduce the heat to a simmer. Cook for three hours over low heat, skimming off any scum that rises to the surface, then strain the stock through a fine sieve and discard the solids.
- Pour the sieved stock into a clean pan and simmer over medium heat until the liquid has reduced to approximately 500ml/1 pint.
- For the pie filling, place all of the pie filling ingredients into a large bowl and mix well with your hands. Season with salt and freshly ground black pepper.
- Put the lard and water into a small saucepan and bring to a boil. Sift the flour with a good pinch of salt into a large bowl. Pour the hot lard and water into the flour, mix with a wooden spoon, then leave until cool enough to handle. The pastry must be warm when you start to work it.
- Lightly grease and flour a jam jar mould.
- Pull off a quarter of the pastry – this will be used for your lids.
- Divide the remaining pastry into six equal balls
- Place the jam jar far into the middle of the pastry ball, push down and draw the edges of the pastry up around the sides of the jar to create the pie casing. Carefully remove the jar from the pastry once your pie casing is formed.
- Roll the pork pie filling into a ball and carefully place into the bottom of the pastry case.
- Roll out the remaining piece of pastry into a circle large enough to cover the pastry case as a lid.
- Brush the top inner parts of the pastry casing with some of the beaten egg and place the pastry circle on top. Pinch the edges of the pastry to seal the pie. Brush the top of the pie with the rest of the beaten egg, then bake in the oven for 45 minutes to one hour, or until the pie is golden-brown all over.
- Remove the pie from the oven and set aside to cool.
- Cut two small holes in the top of the pork pie and pour in the pork jelly mixture (you may need to heat it through gently to loosen the mixture for pouring). Chill in the fridge until the jelly is set.
Voila, lovely Growlers or Pork Pies, or whatever you’d like to call them. These tasty little things pack a big punch of flavour. Happy mixing, happy baking, and most of all, happy eating!
How to make perfect crackling
It must be Pork Week on Yorkshire Food. On Sunday I had the most fabulous roast pork, the meat all scented with fennel and garlic and masses of fluffy, crisp crackling. And I made it all by myself!
Scotts have to take some of the credit, since the feast started off as 1kg of their boned and rolled pork loin (٥.50ish). It's not true that you need a big joint to make decent crackling, by the way. Though if you love crackling as much as I do you might need a big one to make enough. I take it for granted you will buy decent pork with fat under the skin.
The rules are not complicated. You don't need to get it out of the fridge yesterday and pour boiling water on it. Honestly, it's this easy.
1. The skin has to be properly scored.
If the butcher hasn't done it already, use a sharp knife or Stanley knife to cut incisions through the rind into the fat. You can be rough and ready because you won't see the scoring when it's cooked. About 5mm-1cm apart is right. Simon Hopkinson explains: 'As the fat melts and starts to bubble under the scored rind, it pushes up between the strips, frazzling them.'
If you leave it festering in its plastic bag until just before you need it, it will be soggy and end up like leather. Fridges are dry environments, so you could leave it in there, unwrapped, on a plate. Maybe take it out of the plastic bag an hour or so early and blot it hard with kitchen roll.
3. The oven needs to be hot.
I had mine at 240c for the 20 minute sizzle then turned it down to a positively tepid 220 for another 50 minutes. You don't need to worry about the meat drying out - there's too much fat around for that.
It worked fantastically - 100% of the skin crackled. When I carved, it came off the meat like a big moist, airy, crackling tunnel. I had salted it slightly, which helped with the flavour, and rubbed the ends of the meat with a mixture of crushed garlic and fennel seeds. Because it is Yorkshire in spring, I served it with rhubarb, which turns out to beat apple sauce hands down - it is just so much pinker and fruitier.
Those Places Thursday
August 1st was Yorkshire Day. I discovered this holiday from Days of the Year that afternoon. I originally wanted to do a post about it that day, but that wasn't enough time to do a little research on Yorkshire.
In 1974 the Yorkshire Ridings Society discussed the idea of Yorkshire Day and decided on the day August 1 because it was also the anniversary of the Battle of Minden.
Each year members of the society read a declaration of the integrity of Yorkshire at the four of Bars of York (city gates) namely Bootham Bar, Walmgate Bar, Monk Bar, and Mickelgate Bar. The declaration reads as follows:
There are a few notable Yorkshire folk that you are probably familiar with, but my favorite is Patrick Stewart who was also the subject of one of last year's episodes of Who Do You Think You Are? in the UK. I watched the episode this morning and found it very moving. You should check it out.
Have you ever wondered about Yorkshire Pudding? I thought it was a yummy desert I could dig into with a spoon. It's not. I would call it biscuit
s and gravy. Well, like anyone else with Yorkshire ancestry I have got to try it at least once.
Watch this chef in action.
- Thomas Taylor (1748-1837) & Mary Lee (1751-1830) married in Harthill, Yorkshire. I am just now learning some new information on this couple. I sense a post coming on.
- William Goforth & Anne Skipwith, immigrant Quaker ancestors from Hull. Anne was the daughter of Willoughby Skipwith and Honora Saunders. Honora Skipwith died 1679 York Castle as a prisoner for being a Quaker.
Let's see if I can find a good Yorkshire Pudding recipe and eat as some of my ancestors. :-)
"It's really hard to mess up a Yorkshire Pudding" December 28, 2015 1:33 PM Subscribe
one time I was baking three other things and accidentally put in some baking soda and malt vinegar into the pudding mix.
it also almost, but not quite, like sodabread.
posted by The Whelk at 2:11 PM on December 28, 2015
I was in college before I realised Yorkshire pudding batter and pancake batter are the same.
So you know how people add apples or berries to pancake batter? Try adding caramelized onions (and a little ground nutmeg) to Yorkshire pudding batter. (This is for people who prefer pudding to popovers, of course.)
posted by maudlin at 2:13 PM on December 28, 2015 [5 favorites]
As a hardcore foodie I approve of this post. Foodie, foodie, foodie. Foo, die. I pity the foo that won't die
Just being a dork because someone was extolling their hatred of the word on facebook and I never use it but it feels sooo dirty
posted by aydeejones at 2:21 PM on December 28, 2015 [1 favorite]
J. Kenji López-Alt is my spirit animal.
I've followed his foray into Sous-Vide cooking, and have converted several of my old school grill/Weber/smoker friends and family to the art that is SV + a really hot cast iron pan.
I've expounded on this before, but food science is freaking awesome. I can cook brilliant steaks when I'm at work.
When do we get those awesome extinct bananas my great aunt raved about?
posted by Sphinx at 2:27 PM on December 28, 2015
My mother is a Yorkshirewoman, and was taught to cook Yorkshire puddings by her mother (and so on down the line, of course). We had Yorkshire puddings every Sunday, (unless we had ham, and hence no gravy).
Which is all to say I may know nothing about cooking Yorkshire puddings, but from experience I can say that height is no measure of quality when it comes to eating them. Texture is everything.
posted by YAMWAK at 2:33 PM on December 28, 2015 [9 favorites]
Well, yes. But I'm not going to try all the different variants discussed in the OP - for me it is an article of faith that the best Yorkshire puddings are the ones my mother makes, and all others are inferior.
I have yet to find any serious challenge to this belief.
posted by YAMWAK at 2:43 PM on December 28, 2015 [3 favorites]
You can get loft AND a bed of pudding. Really.
That's a French white crock with a 5" diameter, so that's about 4" of crusty crown, another inch or so below the rim that is mostly hollow, and two inches of golden pudding with a nice crusty base. (This is a hybrid of my Dad's and Joy of Cooking's recipe: Pre-heat the crock with a teaspoon of beef fat at 450 F until it reaches temperature. Mix 1/2 cup flour, 1/2 cup milk, a bit of salt, and one egg by hand with a fork, then pour into hot dish. Bake at 450 for 15 minutes, then reduce to 350 and bake for another 20 minutes. It doesn't stay puffy for long, but if you want perma-puffy, bake a popover.)
posted by maudlin at 2:52 PM on December 28, 2015 [8 favorites]
About a third to half-way full usually works.
I've noticed, incidentally, that Yorkshire puds have been getting steadily larger in the last few years. Those little cup-sized ones used to be the standard, but now you're much more likely to be served some gargantuan puffed-up monster. The same seems to be true of naan breads, now frequently too large to be served on crockery and requiring deployment via table-side hanging apparatus.
posted by sobarel at 3:12 PM on December 28, 2015 [2 favorites]
Yorkshire Puddings are my food tequila. "Never again".
Given a family history full of Yorkshiremen and an inordinate fondness for Sunday roast, it should be one of my favorite things.
But a chance encounter * with a bad pudding when I was younger, because either it was undercooked or because I was feeling ill, causes me to become queasy at the very smell and has made Sunday roast a bit of a gamble.
* And the vomiting that followed.
posted by madajb at 3:24 PM on December 28, 2015
You have to appreciate a good, bloody minded investigation of every purported variable in a recipe. Felicity Cloake's column is roughly 50% of the reason I support the Guardian. The Yorkshire is one of many fabled peaks in cooking that I suspect most people climb a dozen times and then develop Sure Fire Iron Clad Rules™ that, while they do truly guarantee success for them, aren't the only route up the mountain. The article touches on it in noting that the preheating rule genuinely is important if you have a massy tray, but is otherwise inconsequential.
It also brings up the important axis of what you're actually aiming for. There are brittle, mug-like Yorkshires that hold creaking reservoirs of gravy, and there are crisp skinned Yorkshire hugs that ensconce breaching sausage whales. I think it's possible to get a magic-cake-like triple personality out of the batter — choux cloud, cake body and bread and butter fundament.
posted by lucidium at 3:52 PM on December 28, 2015 [11 favorites]
crisp skinned Yorkshire hugs that ensconce breaching sausage whales
those are not yorkshire puddings they're toad in the holes.
edit: my god. no-one is this thread has mentioned mushy peas. bloody southerners.
posted by andrewcooke at 4:20 PM on December 28, 2015 [3 favorites]
Last time I tried to make Yorkshire Puddings I did mess it up.
So, this will be useful.
posted by Mezentian at 5:45 PM on December 28, 2015
As a child in one of many flyover American suburbs, I somehow became an Anglophile. In the 60's, when I was 12 or so, I had a subscription to Punch. (As you can imagine, I got most of the jokes in Mad magazine, but I missed quite a bit of the humor in Punch.) (Monty Python scratched that itch for me, years later.)
On our birthdays, we could have anything we wanted for dinner. I asked for roast beef, Yorkshire pudding, and, I'm afraid, at least once or twice, Baked Alaska.
I have no idea what is so special about Yorkshire pudding, and have no reason at all to post about this subject, having read little of the article(s) or posts. The number of iterations of cooked white flour have gotten old for me after a half-century or so of eating. Sorry to rain on your pudding.
posted by kozad at 7:29 PM on December 28, 2015
Excellent post -- thanks! But I'm confused, since I thought Yorkshire pudding was popovers made with beef drippings.
Yorkshire pudding batter and pancake batter are the same.
Certainly not true in my world, where the best pancakes are sourdough.
posted by Rash at 8:29 PM on December 28, 2015
I think the difference is that UK pancakes are more akin to what are called crepes in the US
posted by anadem at 9:20 PM on December 28, 2015 [1 favorite]
I do appreciate the science of this (and the preheating being important with cast iron cookware explains a lot), but there is a basic thing I have to quibble with: as a born and bred Yorkshirewoman - a Yorkshire pudding is made with one egg (I think my grandmother would stretch to two if she was feeding more than six). It's there to spin out expensive meat and veg further, which I suspect is also the reason it's made with half water and half milk. Every recipe I see for it puts loads of eggs into it, which may be tastier (personally my mum and grandmother's one-egg Yorkshire puddings are/were better than these multi-egg ones) but to my mind is not right.
I unfortunately have no recipe for Yorkshire pudding to share, as I was shown how to make it by eye and have never ever measured anything out for it.
posted by Vortisaur at 1:53 AM on December 29, 2015 [3 favorites]
I think the difference is that UK pancakes are more akin to what are called crepes in the US
Quite. To say nothing of what you people call flapjacks.
It's all just vests and tank tops, isn't it?
posted by Sys Rq at 1:25 PM on December 29, 2015
I quite enjoyed the breakdown of the precise properties and techniques - our family values the tall, hollow and at least partly crisp puddings that are excellent when torn in half and the respective halves stuffed with chicken, gravy and mashed potatoes, and Kenji's article has given me a lot of excellent advice for getting precisely that on a regular basis.
And, of course, if we're in the mood for a crisp crust over a layer of hot stodge, we can use the information in the opposite direction (no resting the batter, no water to thin the mix, and so on) to produce the desired results.
posted by Blue_thing at 2:22 PM on December 29, 2015 [1 favorite]
So on xmas eve we went to the local supermarket for stew meat, intending to crockpot it because the next day we were painting the dining room and would be too busy to cook. But there was no stewmeat instead there were two-rib standing roasts of beef for cheap. What the hey, we thought, though we'd never cooked one, and between the first and second coats the next afternoon I put it in the oven.
Williams-Sonoma's "Christmas" book said two hours but you know how sometimes the thing in the oven lets you know? "Take me out! I'm ready!"? And it was. I wasn't. Quick, I said to the fella, make that batter thing, while I make some creamed horseradish sauce. He did and twenty minutes later we had this big curved gorgeous golden THING to eat with the beef and we were so happy I don't think a recognizable word was said through the whole meal. It was all oooh and mmmmmhmhmhmhmhmh and Uh-huh! So thanks Kenji, I enjoy your overthinking on almost all things but this needs none!
posted by goofyfoot at 8:15 PM on December 29, 2015 [1 favorite]
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