Yorkshire Pudding

[ah2bqat]

Does anyone have a killer recipe for Yorkshire Pudding?  The family loves a standing rib roast, which happened to be on sale to the tune of $3.99 a pound (how could I resist?).

Thing is, these guys prefer Yorkshire pudding to baked potatoes, and I'm clueless how to make one.  I saw my DH's mom make it once, when I was 18.  I saw his ex-box do it 2 years ago Christmas, but didn't get the recipe. 

So I'd love to be able to  put the potatoes away and make something the boys really enjoy.

I got a dollar - anyone got a clue?

[Rumplestiltskin]

Having been brought up with Yorkshire pudding served every roast,
the important fact is pour the batter into really hot fat!
You cant better Delia Smiths simple recipe at Deliaonline,
personally I make smaller ones in a special Yorkshire pudding tray,
add a wee spoon of course mustard into the centre of each after pouring!
Its 3am here and your making me hungry!
Congratulations on your stunning ring too.

[ah2bqat]

Thanks so much, Rumple!

I'll go print it out so I can have it available next Sunday.  I may come back after to find out what I did wrong, tho.  As I recall, these buggers can be a might testy.

...and thank you so much.  Li'l Bloo in her new tutu is beyond description.  I only wish OMC could take the hand shots.  I'll never get her too look her best. 

[annie1]

I'll go print it out so I can have it available next Sunday.  I may come back after to find out what I did wrong, tho.  As I recall, these buggers can be a might testy.

Mine was definitely a flop when I tried last week, lol.  I think I messed around with it too much... I was trying to make a sweet apple cinnamon version.

I'm going to try again.

Keep us updated on how yours goes.

[ah2bqat]

Can anyone translate into TBSP, please?   

 3 oz (75 g) plain flour

[Mrs Mitchell]

I think the Yorkshire puds are the best part of the roast dinner!

I use my grandmother's recipe (but I suspect it's actually Gary Rhodes' recipe, she was a big fan) which I can look out for you if you want an alternative to try.

The three things that seem to make them extra special are:
let the batter rest in the fridge for a couple of hours before you cook them;
really hot oil / fat in the tin before you pour the batter in, just like Rumplestiltskin says. Put the oil in the tin and put it in the oven first, then pour the batter in as quickly as possible so the temp doesn't drop too much; and
don't over-beat the batter. Just work it until there are no big lumps.

I cook mine in a muffin tin, with a little sunflower oil in each hole (although traditionally it should be the dripping from the roast) and they are usually successful, but not guaranteed. They're tricky little things.

Good luck!

Jen

[oldmancoyote]

1 TBS of flour is about 10-12 grams, so you'll need about 6-7 spoonfuls

[ah2bqat]

Thanks, OMC.  I knew I could count on you for the math conversions.  

I can't say it was an unmitigated success, but what survived was very light and crunchy.  A little too salty, but then I'm an ex-Victoria Station manager, so I cook my ribs in a salt case.

It wasn't a total disaster, either, so the DH was very happy.   I knew puds can be cranky until you get the feel for them, just like really light pie crusts and good gravy.  They can't really be accurately measured.  It's a learned skill - knowing the proper temp by sight or feel, and the proper consistencies.  So the fact that part of it was golden brown and crunchy, was good.  Next time I'll use a smaller pan, and less drippings.  I think my pan was too big, the temp wasn't hot enuff (no smoke coming out when I opened the oven) , and the batter hit the bottom of the pan, so it stuck.

Still, there was none left at the end of the meal, and the flavor was wonderful.  So thank you Rumple, OMC, Miz M, and Annie for your good wishes and great information.  I think I'll adjust my temp and equipment, not the recipe, next time.

I do have to mention that the Queen of Everything ran off with the center cut while I was waiting on the pud to finish cooking.  I could have killed her!    I was saving that one for the Cheeseling, who like rare meat almost as much as I do.  The fact that he ate some of the pud is a reason for celebration.  This kid hates almost everything except popcorn shrimp and hot pockets.

Still, I think I'll pay more attention next Christmas when the ex-box makes the pudding.  We'll probably have to supply the roast as well as the ski tickets.  Both she and her new DH are out of work, and have been for the last 6 months.  And now that I'm almost OK to do the intermediate runs with the ex-box, maybe it'll be fun to ski together this year.