Now then, is this a debate in the offing I wonder ?

Question

Hi,

The perfect Yorkshire pud debate.

I am originally a Geordie, so just across the border from the perfect Yorkshire pud.

Be they little individual jobs, or the huge plate-sized ones, I am not bothered.

But I seem to be unable to re-create them properly from my childhood.

Any hard & fast notions as to creating a good Yorkshire pud, without buying frozen nonsense from Tescos ?

Bob

Answer 1

Turtle88 has the right idea. James Martin, a Yorkshire lad through and through, recommends making the batter and allowing it to rest overnight.

Let us know how you go!

Answer 2

Buy frozen nonsense from asdas

Answer 3

4oz plain flour

2 eggs

half pint of milk

pinch of salt

and a drop of olive oil or heated butter - but this is optional it helps to stop it sticking.

1 egg makes a thinner yorkies and 2 eggs make a richer pudding.

Mix together and let mixture stand for a while - preferably in the fridge.

Heat fat - preferably dripping until it is smoking hot and stick em in an oven gas mark 8 until risen and golden - approx 20 mins.

If you whizz the above mixture in a a blender they will rise so big you could wear them as hat!  Also another trick is two thirds plain flour and a 3rd self raising!!

Answer 4

You need to use an oil/fat that heats to a high temperature and the oven should be relatively hot too.  Best to use lard.  The mixtures must be made with plain flour, and the mixture should be fairly thin.  You should whip it up to ensure plenty of air in the mix.  When you put the mixture into the fat, it should be sizzling and the mixture should start to cook instantly.  Put it back in the oven a s a p and don't be tempted to open the oven until you're fairly certain it should be cooked -if not you'll end up with a pancake rather than a pud!!

Answer 5

Pud tin into the oven with lard or good veg oil.220/gas7.

This is for 8x10cm moulds

225g plain flour,pinch of salt [ I prefer black pepper no salt],3 eggs,300-400ml milk.

Sift flour salt.Add eggs whisk in 300ml milk.Batter should coat back of spoon.If it looks thick add a little more milk.

Add to smoking moulds [ i keep mine hot by putting on warm hob be careful or kitchen will go up in smoke]

In to oven for 20mins.

No peeking or the cold air will make them fall flat.

Keep trying with this mixture.It took me a few goes to get it right.

Oven hot,fat,oil hot

Answer 6

Use a nice non-stick popover pan and preheat your beef drippings in it prior to adding your batter...serve immediately