recipes

[pastafreak]

I need to expand a recipe for yorkshire puddings to make enough for 25 servings. do I need to make any adjustments to the porportions of ingrediants?

[philandlil]

in your recipe how many does it say it will make?

[pastafreak]

my recipe is for 4-8 - - - 1 giant pud in the pan with beef. i need to make individual puds

[BBWCHATT]

This is supposed to make 30 muffin sized ones - I have never tried it myself.

Yorkshire Pudding

10 eggs
5 cups milk
5 cups all-purpose flour
1 tablespoon and 2 teaspoons salt
5 cups beef drippings

Preheat the oven to 450 degrees F (220 degrees C). Place about a tablespoon of beef drippings into each cup of a 6 cup muffin tin.
In a medium bowl, whisk eggs until well blended. Stir in the milk, flour and salt. Fill the muffin cups about half way.
Bake for 15 minutes in the preheated oven, then reduce the oven temperature to 350 degrees F (175 degrees C) and bake for an additional 15 minutes.

Metric:
10 eggs
1 liters milk
625 g all-purpose flour
30 g salt
1.2 kg beef drippings

[hammerman]

I use

120g plain sifted flour
300ml milk
2 eggs

Beat well with whisk and leave to settle in fridge for half hour

This is usually ample batter for 12 good size puds done in a deep muffin tray so i suppose you'd just double the above amount for 25 !!!

[pastafreak]

thanx bbwchatt and hammerman-one of these should do the trick. and -wow! -one in cups. i am an american and tho i've been here 18 years i'm atill more comfortble using cups

[BBWCHATT]

Pastafreak - that's because I live in Chattanooga, Tennessee, USA!!! Glad I could help:)

[pastafreak]

Well, bbwchatt-I had a sneaky suspicion cos Brits don't usually think in 'cups'. Are you Brit or Yankee-not that it matters!