Yorkshire Pudding Recipe Please.

[NoMercy]

The outlaws are coming round so it needs to be good ;)

[Buenchico]

234 reviews, with consistent 5-star ratings throughout (and loads and loads of written praise as well):
http://www.bbcgoodfood.com/recipes/9020/best-yorkshire-puddings

[jno]

Then the angel jumped up and said 'Gimme your bowl -
Flour and t'watter and eggs, salt and all,
And I'll show thee how we make puddens in Heaven,
For Peter and Thomas and Paul.'

Then t'owd woman gave her the things, and the angel
Just pushed back her wings and said 'Hush!'
Then she tenderly tickled the mixture wi' t'spoon
Like an artist would paint with his brush.

Aye, she mixed up that pudden with Heavenly magic,
She played with her spoon on that dough
Just like Paderewski would play the piano,
Or Kreisler, now deceased, would twiddle his bow.

And when it wor done and she put it in t'oven,
She said to t'owd woman 'Goodbye'.
Then she flew away, leaving the first Yorkshire pudden
That ever was made - and that's why

It melts in the mouth, like the snow in the sunshine,
As light as a maiden's first kiss;
As soft as the fluff on the breast of a dove,
Not elephant's leather, like this!

[woofgang]

per egg, a small pinch of salt (may be left out) 110g plain flour and 100g milk whisk together to a lumpfree batter. I like to let mine sit in the fridge for a while
The key bit is a hot oven and smoking hot fat or oil...seriously smoking, get the oil as hot as you dare...either in one big tin or small ones dump the batter in the hot oiled tins, batter should sizzle, and then put back into the hot oven and leave them...10to 12 mins for littluns, 12 to 15 mins for bigguns.
oil or fat....I cook in rapeseed oil, I know some people swear by beef dripping or goosefat but I find the smell acrid. I cook mine while the meat is sitting so I can whack the oven up and serve them hot and crispy

[woofgang]

oops not 110 g flour. 100 g flour

[NoMercy]

I suppose I could get the fat smoking hot on the hob and then transfer to the hot oven?

[EDDIE51]

The secret is 'plenty' of eggs. One egg per person . Just make a mixture 1/3rd flour,1/3rd egg.1/3 milk 1/2 to 2 teaspoons of salt depending on quantity. For 4 people I use 1/2 a teaspoon of salt.
Use muffin tins, drop of oil in each tin . Get them REALLY HOT ! Oven 230 deg C.
When fully hot ,pour mixture into each tin about 1/3rd the way up . I even put the tins on the hotplate and turn it on to be certain the tins are really hot! Put back into the hot oven and cook 10 > 15 mins. Check that they are fully cooked and brown , extra time if necessary.
They will come up like towers!
Plenty of eggs and plenty of heat ! that is the secret!

[EDDIE51]

Woofgang, NEVER leave the salt out it is vital ! Without it the puds will be utterly tasteless ! Whats a teaspoon of salt between 4 people !!!!
And putting it on afterwards for those that like it does not work !! The salt has to be in the cooked mixture!

[ummmm]

I just use a measuring cup. Crack enough eggs in to fill it and then the same amount of milk and flour. Lots of S&P.

[EDDIE51]

Nomercy put the tins in the oven so they are hot all over, then as I said take them out and put them on a hot, hotplate while you pour the mixture in.
Yorkshire pubs fail because people are scared of cooking them too hot, oven at max 220 to 230 C.
I work in a pro kitchen where we cook 1,000 meals a day all from scratch!
When we do 'Yorkies' we make 25 liters of batter at a time! Technique is is exactly as I told you 1/3rd of each ingredient plus salt. We put in a couple of tablespoons of salt but that is for 500 people!

[NoMercy]

Great stuff. I might have a trial run one night this week.

[NoMercy]

Thanks everyone :)

[woofgang]

Eddie, if I am cooking for myself I add salt. My sis hates salt in food and never uses it so I leave it out for her. Your view that salt is essential is your view and not gospel.
NoM, why would you not heat the oil in the tin? its much safer than having it heat up in the stove top.

[EDDIE51]

Make sure it is PLAIN flour you use, self raising will just give you a flat slab of pudding like 'flatbread' . Surprising how many people use SR either by mistake or by thinking it will make them rise better!
PS, Supermarket own brand 'value plain flour' is just as good as the top name brands! and less than 1/2 the price!

[ummmm]

Are you a chef/cook, Eddie?

[EDDIE51]

Woofgang next time your sis come round put just 1/4 teaspoon salt in her puds but don't tell her. Then when she realizes how much better they taste she will be a convert! It is only excess salt that is a problem small amounts are necessary. Salt substitutes like MSG don't work either!
Mind you I lived in Central Africa and the Middle East for 7 years, in both of those you have to take salt tablets and put salt in drinking water to ensure you don't drop dead from heat stroke!

[corylus]

So you have to ask, how sad is that said the Yorkie.

[Islay]

I'm the same as ummmm 2 eggs, milk and then I just keep adding plain flour until the batter feels right. I then leave the batter to rest whilst the fat is getting very gite in the oven!

[EDDIE51]

I work for a employment agency as a Kitchen Porter or Assistant. But I have been doing it so long now, over 10 years in 9 0r 10 kitchens, that I know a lot about cooking and get asked to do a lot of stuff myself. The places I work in regularly know I can do a fair bit of cooking as well as the washing up. When I am at the University of Cambridge for example they get me to mix and bake the 150 scones we serve every morning!
The British Antarctic Survey get me to make 'Yorkies' for 150 people.

[ummmm]

I used to work in a kitchen when I was a teenager (hotel) and on quiet nights the chef used to let me help him cook. I learnt loads.

[EcclesCake]

I go for equal volume of egg, flour, milk and then add seasonings.

The oil/fat is the crincher, must be super hot.