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Yorkshire Pudding recipe please!!

18 years ago

I can't find it!!! I think it was Ann's or Sharon's?? Thinking they were one in the same. I know it's a basic thing but I want to use the one that I got from here at least six or more years ago. It was the first time we had ever had them and they have become a family tradition now.

We will be enjoying them in about twelve hours....hopefully!

TIA!

David

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Comments (8)

colleenoz
18 years ago
Not Ann's or Sharon's but this always works for me:
Mix 1 cup of milk with two eggs. Add pepper and salt to taste. I like to add to slightly heaped teaspoon of dried mixed herbs and the same of dried parsley as well. Mix in one cup of plain (all-purpose) flour. Leave to stand for one hour at least.
Meanwhile, grease a ten muffin (actually a twelve-cup pan, but you'll only need ten of the cups :-) )cup pan (regular size muffins, not those giant Texas muffin size ones) and place in a hot oven to get smoking hot. Pour batter into muffin cups, filling about 2/3 full. Place in hot oven and bake at least 30 mins before opening the oven door. Remove from oven when well risen and brown.
Enjoy!
caliloo
18 years ago
Here is Ann T's recipe - I like it very much. Just be aware... it makes 24 standard sized muffin tin puddings... I put it all in 12 and it was all over my oven.....

Alexa

NOTE: I mix the batter in the blender so that it is easy to pour into the muffin tins. Many recipes call for mixing up the batter a number of hours a head of time and refrigerating. I have found that if I mix it up about 30 minutes in advance and let it come to room temperature before pouring into the hot muffin tins that they turn out wonderful. If you do want to prepare it further in advance then you will need to refrigerate. Just remove from the fridge about 30 minutes before using. Also, the batter should be about as thick as heavy cream. It is not a thick batter.

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table
Yorkshire Puddings
==================
3 large eggs
1/2 teaspoon kosher salt
1 cup all-purpose flour
1 cup cool milk
1/8 cup fat, reserved from roast
Put the eggs in a large bowl and beat with electric beater for 1 minute.
Add salt. Alternating the flour and the milk, add to the eggs. Beat only
until all ingredients are well combined. Cover tightly and refrigerate.
Pour reserved fat into the hot deglazed pan and place in the 450 oven. Let
heat for 3 to 4 minutes. Pour cold batter directly into pan. Cook for 15
minutes.
Yorkshire Pudding for large size roast
9 large eggs
1 tablespoon kosher salt
3 cups all purpose flour
3 cups milk
1/4 cup fat
Make same way and pour into larger heated roasting pan.
I usually make the smaller recipe and sometimes make the Yorkshires in a
muffin tin. I can get 12 large Yorkshires from the small recipe.
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I must have missed something. Are you teaching cooking classes or something? Anyway, I just made Ann T's bread pudding and it is fabulous. I also made the caramel sauce to go with it. We ate it for three days. Yummy. 5-6 slices of bread 1/2 cup butter 1 to 1-1/2 cups sugar 5 eggs 2 cups cream (or milk)(I use half and half) i tsp.vanilla pinch of salt ( I actually used 8 slices of sliced Italian loaf, which is smaller than standard bread. When I use more than 8 slices, it soaks up too much sauce and is rather dry) Cut crusts from bread and spread eachslice with butter. Then quarter the bread. Place bread buttered side up in oven proof dish. Beat the sugar and eggs together and thena add the cream, vanilla and salt. Pour over the bread and allow the bread to absorb. (May be refrigerated at this point and baked later). Sprinkle withsome white sugar and place dish into a pan of hot water. Bake in a 350 oven for 45 min to i hour until pudding is set and golden. Caramel Sauce 1 cup butter 1 cup sugar 1 cup brown sugar 1 cup cream pinch of salt 2 tsp vanilla Bring butter, white and brown sugars, and salt to boil and then simmer 3-4 minutes (I actually simmer close to 10 minutes). Remove from heat and add the vanilla. I serve all of this warm. It is very rich and very delicious. I never liked bread pudding until I tasted this recipe.
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There is such a thing as a Yorkshire Pudding pan. It's like a muffin pan but the openings are fairly shallow - maybe 3/4'. The pan HAS TO BE SMOKING HOT as colleenoz says. My recipe, which is what my English grandmother was using in the early 1900s, is Mrs. Beeton's recipe. Mrs. Beeton wrote a book in 1861 called 'Mrs Beeton's Book of Household Management' and it is the most famous cookbook in British history. It's a hoot to read today! MRS BEETONS VERSION: 1/2 lb./2 US cups plain/all-purpose flour 1/4 teaspoon salt 2 eggs 1 pt./2-1/2 US cups milk 2 tablespoons dripping [drippings from roast meat] Sift flour and salt into basin. Make a well in centre of flour and break egg into this. Add about a gill [5 fl. oz.] of the milk. Stir gradually, working the flour down from the sides and adding more milk, as required, to make a stiff batter consistency. Beat well for about 5 min. Add the rest of the milk. Cover and leave to stand about 30 min. [I let it stand in the fridge] Put the fat into a Yorkshire pudding tin and heat in oven until hot. The fat should just be beginning to smoke. Quickly pour in the batter and put on the top shelf above the meat. Finish off below the meat on a lower shelf. Or bake at 425 until brown (about 20-25 min.), then 375 about 10-15 min. You may also pour the batter into muffin pans and cook for about 20-25 mins. total. Finished product will be puffy and brown on the high parts, rich golden yellow otherwise. Serve with dinner or as a sweet [dessert] with jam spread on it. Properly made Yorkshire pudding, served promptly out of the oven with a good gravy, is the eighth wonder of the world. Here is a link that might be useful: Mrs. Beeton
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Not sure what went wrong with Dawn and Annie's. I heat the pan in the oven, pull it out and add bacon drippings or butter while it is resting on the stovetop...pour in the batter after getting some of the oil/butter up the sides a bit with a swirl. Pour the batter into the center will push the butter to the edge. The flat baby above is just not enough batter for the size of the pan though still tasty and some like it that way. Just another version of a GermanPancake aka DutchBaby. An extra egg white is a good idea Lindac. A great weekend houseguest treat. As everyone is waking up or returning from a hike or walk...i rotate from sweet to savory and make a few having two 8" cast iron pans.
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lakeguy35
Original Author
18 years ago
Thanks ladies!!

David
msazadi
18 years ago
Oh David ...send me some. I'm gonna have to do these again ...trouble is I eat 95% of the lot. Burp.
pkramer60
18 years ago
I made them for the first time tonight and they are good. I did the first batch as written, but had bater left over, so I added some herbes des Provance, and WOW!

They were prefect with the Prime Rib and scalloped potaotes tonight....
mst___
18 years ago
Hi Ann, what size pan should I use to make the small recipe? TIA!
User
18 years ago
Did you want to make one large Yorkshire pudding or individual? For individual use 12 muffin tins or use a popover/yorkshire pudding tin like this one.

If you want one large Yorkshire Pudding then just use a small roasting pan. Like a 9 X 13 or smaller.

Ann
lakeguy35
Original Author
18 years ago
Maureen, I would have but we didn't have any leftovers...

Peppi, sounds like y'all enjoy them as much as we do....the addition of some herbs sounds good too.

I did one in a 9 x 13 inch pan this year like Ann mentioned above....we like the individual ones the best.

David

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