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Yorkshire Pudding
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By (user no longer on site)
over a year ago
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Starting with the eggs, whether you us 2, 3 or more crack them in a cup. Then you want the exact same measure of plain flour and milk. Preheated oven of 200 degrees, tray with beef fat placed in in oven for 5 minutes. Then add mixture close oven and do not open for 20 minutes. You will have light and tasty yorkshires  |
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Room temp eggs
Equal weight eggs and milk 25 g less flour
Good solid whisking until very bubbly
Rest for 2 hours at room temp with a damp cloth over bowl
Oil/oven as hot as you can get them
Don’t take tray out of oven, pull shelf out to ladle mix into the wells
Don’t open oven to check EVER
When you think they look done leave ‘em 5 more mins
Perfect |
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"8 eggs
8oz flour
1 pint full milk - cold
Beef dripping tray Hot hot hot
Once in the oven - don’t open the door until cooked "
wrong the true yorkshire pudding mix was with very little milk as it was a scarce commodity
this recipe makes 8 and is close to the original mix
-100g plain flour
-3 large eggs
-150ml whole milk
-Pinch of salt
-1 tsp beef dripping per Yorkshire pudding
you will find instructions from here
crowthercooks.com/blog/beef-dripping-yorkshire-puddings |
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By *uxom redCouple
over a year ago
Shrewsbury |
"Starting with the eggs, whether you us 2, 3 or more crack them in a cup. Then you want the exact same measure of plain flour and milk. Preheated oven of 200 degrees, tray with beef fat placed in in oven for 5 minutes. Then add mixture close oven and do not open for 20 minutes. You will have light and tasty yorkshires "
That's what I do |
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"Starting with the eggs, whether you us 2, 3 or more crack them in a cup. Then you want the exact same measure of plain flour and milk. Preheated oven of 200 degrees, tray with beef fat placed in in oven for 5 minutes. Then add mixture close oven and do not open for 20 minutes. You will have light and tasty yorkshires "
Yum! I'd love to feast on Melons' Yorkshire puddings 
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this recipe makes 8 and is close to the original mix
-100g plain flour
-3 large eggs
-150ml whole milk
-Pinch of salt
-1 tsp beef dripping per Yorkshire pudding
you will find instructions from here
crowthercooks.com/blog/beef-dripping-yorkshire-puddings
if you want much closer to the original yorkshire pudding mix (known as toad in the hole) you need to go half water and half milk
the recipe
2 heaped serving spoons of flour
2 eggs at room temperature
Milk and water mixed (even parts)
2 tbsp beef dripping
salt
from here
historic-uk.com/CultureUK/Yorkshire-Pudding/ |
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140g plain flour
200ml milk
4 eggs
Salt & pepper
Whisk together 100 ml of the milk,eggs,flour & salt and pepper then add the rest of the milk.
Enough for 12 Yorkshires muffin tin size,use dripping or oil but it must be sizzling hot & don't open the oven door once there in, takes about 25 mins at 200 deg fan oven
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Equal measures flour (always put a tea spoon of self raising in to chest too) milk (or ale), eggs. Seasoning as you wish, poured into almost burning duck or goose fat into oven don’t open for 15-20 mins
Also controversial moment….
Proper Yorkshire Pudding is poured into a flat tin to rise around the edge, not these modern cake tins, you then get a slice not a “pudding”…..discuss |
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By (user no longer on site)
over a year ago
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"Wasn't it Brian Turner that first put the equal measures recipe on TV?
What did Fanny Cradock know? 
Oh to make Yorkshire pudding, that tastes like fanny's..."
187 Retweets, 1,781 Likes |
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By *lynJMan
over a year ago
Morden |
"Equal measures flour (always put a tea spoon of self raising in to chest too) milk (or ale), eggs. Seasoning as you wish, poured into almost burning duck or goose fat into oven don’t open for 15-20 mins
Also controversial moment….
Proper Yorkshire Pudding is poured into a flat tin to rise around the edge, not these modern cake tins, you then get a slice not a “pudding”…..discuss "
Should always be in a flat tin. |
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"8 eggs
8oz flour
1 pint full milk - cold
Beef dripping tray Hot hot hot
Once in the oven - don’t open the door until cooked
wrong the true yorkshire pudding mix was with very little milk as it was a scarce commodity
this recipe makes 8 and is close to the original mix
-100g plain flour
-3 large eggs
-150ml whole milk
-Pinch of salt
-1 tsp beef dripping per Yorkshire pudding
you will find instructions from here
crowthercooks.com/blog/beef-dripping-yorkshire-puddings"
Not that I have suggested this is the true Yorkshire recipe… it does produce great puddings and works every time …. and is to be fair (like many others have recommended) the great Yorkshireman James Martins recipe, which he of course inherited from his very Yorkshire Granny.
The other great thing about it is it’s really easy to remember - 8:8:1   |
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"Equal measures flour (always put a tea spoon of self raising in to chest too) milk (or ale), eggs. Seasoning as you wish, poured into almost burning duck or goose fat into oven don’t open for 15-20 mins
Also controversial moment….
Proper Yorkshire Pudding is poured into a flat tin to rise around the edge, not these modern cake tins, you then get a slice not a “pudding”…..discuss
Should always be in a flat tin. "
Yes, my man…… |
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By *lynJMan
over a year ago
Morden |
"Equal measures flour (always put a tea spoon of self raising in to chest too) milk (or ale), eggs. Seasoning as you wish, poured into almost burning duck or goose fat into oven don’t open for 15-20 mins
Also controversial moment….
Proper Yorkshire Pudding is poured into a flat tin to rise around the edge, not these modern cake tins, you then get a slice not a “pudding”…..discuss
Should always be in a flat tin.
Yes, my man…… "
End of discussion. |
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Delia's
Use fully leaded dripping or goose fat in the tray - none of this oil nonsense
Big tip - make mix the day before & let it rest overnight in the kitchen - this actually goes for pancake & any batter mix,
Get the fat Uber hot - as hot as you dare -you want it almost at flashpoint - blue smokey haze as a minimum...
Dont be tempted to have a peek & open the oven door before you take them out
You're welcome - thank me later |
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By (user no longer on site)
over a year ago
|
"Starting with the eggs, whether you us 2, 3 or more crack them in a cup. Then you want the exact same measure of plain flour and milk. Preheated oven of 200 degrees, tray with beef fat placed in in oven for 5 minutes. Then add mixture close oven and do not open for 20 minutes. You will have light and tasty yorkshires
Yum! I'd love to feast on Melons' Yorkshire puddings
"
thank you  |
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By (user no longer on site)
over a year ago
|
"Starting with the eggs, whether you us 2, 3 or more crack them in a cup. Then you want the exact same measure of plain flour and milk. Preheated oven of 200 degrees, tray with beef fat placed in in oven for 5 minutes. Then add mixture close oven and do not open for 20 minutes. You will have light and tasty yorkshires
That's what I do "
I bet there perfect yo |
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By (user no longer on site)
over a year ago
|
"Wasn't it Brian Turner that first put the equal measures recipe on TV?
What did Fanny Cradock know?
Oh to make Yorkshire pudding, that tastes like fanny's..."
Just add salt & a dash of fish sauce. |
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"Equal measures flour (always put a tea spoon of self raising in to chest too) milk (or ale), eggs. Seasoning as you wish, poured into almost burning duck or goose fat into oven don’t open for 15-20 mins
Also controversial moment….
Proper Yorkshire Pudding is poured into a flat tin to rise around the edge, not these modern cake tins, you then get a slice not a “pudding”…..discuss "
No discussion needed, always in a flat dish, I like a bit of stodgy wobble in the middle with crispy edges, delicious  |
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"Equal measures flour (always put a tea spoon of self raising in to chest too) milk (or ale), eggs. Seasoning as you wish, poured into almost burning duck or goose fat into oven don’t open for 15-20 mins
Also controversial moment….
Proper Yorkshire Pudding is poured into a flat tin to rise around the edge, not these modern cake tins, you then get a slice not a “pudding”…..discuss
No discussion needed, always in a flat dish, I like a bit of stodgy wobble in the middle with crispy edges, delicious "
 Absolute food porn… |
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"Equal measures flour (always put a tea spoon of self raising in to chest too) milk (or ale), eggs. Seasoning as you wish, poured into almost burning duck or goose fat into oven don’t open for 15-20 mins
Also controversial moment….
Proper Yorkshire Pudding is poured into a flat tin to rise around the edge, not these modern cake tins, you then get a slice not a “pudding”…..discuss
No discussion needed, always in a flat dish, I like a bit of stodgy wobble in the middle with crispy edges, delicious
Absolute food porn…"
I want Yorkie pud n gravy now |
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By *ady LickWoman
over a year ago
Northampton Somewhere |
115g plain flour
3 eggs
280ml milk
Pinch of salt
Whisk, leave for at least 30 mins
Heat veg oil up on hottest temp.
Rewhisk mixture, add to muffin tins, cook for 18 mins at 220°
Eat
Clean top of oven cos they've risen so much |
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By (user no longer on site)
over a year ago
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Equal measures of eggs, flour and milk. A pinch of salt.
Mix together and leave overnight.
Yorkshire pudding tray, with oil in a hot oven 200+ until smoking. Put in the batter, back in the oven and don't open it for a good 25 mins.
I always have the fan off until they rise and then turn it back on to finish them off. |
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By *yron69Man
over a year ago
Fareham |
Four dessert spoons of plain flour. Pinch of salt. Two eggs. 250ml full fat milk.
Whisk with a fork. Should have consistency of custard. Put in fridge for half hour.
Meanwhile, Heat oven to 250 deg C. When hot put in tray for puds (with 6 wells) greased with veg oil.
Leave for ten mins until smoking.
Remove batter from fridge and divide into the 6 wells. Put straight into oven.
After 15 mins as puds raise, reduce temp to 180 deg C. When cooked through remove and enjoy. |
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