Yorkshire pudding

Individual puddings are more popular now I think. The idea of the big pudding was that it was put under the joint and absorbed the juices. It was then served before the main meal. Times have changed and I expect the YP has changed too.

My Yorkshire's have improved since a chef told me to put in the milk & eggs before the flour. Why that works I don't know but it does. I have a fan oven but don't know whether that makes a difference. I also use a muffin tray rather than do one big pud

My DD makes superb Yorkshire’s and in that, she is following her gran and great gran - but not me. Mine are shocking despite all my efforts. I hang my Yorkshire head in shame!

I use Delia Smiths recipe. Works a treat. The fat (I use lard), has to be sizzling when you pour in the batter, so use a sturdy tin that can withstand the hob as well as the oven because when you have heated the fat in the very hot pre heated oven, transfer the tin to the hob whilst you pour in the batter then quickly put it back in the oven to cook. Enjoy! ?

I go against what most people say but mine rise beautifully.
Oil/fat in pyrex ramakin dishes (providing you've greased them well they don't stick) 4 needed for this. Put in oven to get hot about 10 mins 200°. 6 fluid ozs of milk, 1 cup plain flour and 1 egg. Just before the fat is hot enough quickly beat the mixture not too much, I'm talking less than a minute. Pour in hot fat cook for around 30 mins....perfect

Aunt Bessie's every time , never had a failure !!!

Guess what I ate aunt Bessie’s yp last night they were delicious

Jalima I have had to resort to a Yorkshire pudding mix to make them GF. I do intend to try and work out how to do it from scratch though as the mix is a bit hit and miss. I think, like 'real' ones, it quite a bit to do with the thickness or thinness of the batter. I have managed to make and freeze some but, of course, they are not the same as my other ones for the family.

You can buy GF frozen ones - really not like Yorkshire Yorkshires though and I can't eat those as I need them to be lactose free as well.

Thanks, eat one freeze three (or something like that).

I bet it doesn't work with GF flour though!

You’re welcome Jalima. Hope the recipe works it’s magic for you too?

40z plain flour, eggs, milk and water, WHISK a LOT. (an electric whisk is better). Have a HOT, preheated oven (mine is a fan and I've never had a problem). Very hot oil in the tins. They should take about 15 minutes but don't open the oven in between cooking.

Thanks Purpledaffodil, I will try that, my tins are that size.

The trouble is that I love them but DH isn't so keen - but it does say you can freeze them.

www.bbcgoodfood.com/recipes/9020/best-yorkshire-puddings
Make these in a fan oven using ceramic lined muffin tin and vegetable oil. Has never failed me or DD.
I agree more eggs are used now. This recipe uses 4! But it works every time and you can freeze the spares if there are any.

No it’s not a myth; both my grandmother and my mother used to cook them like that BUT only in the side oven on the Yorkshire range and usually only under a joint of beef. When my mother moved to a gas cooker she never cooked them like that again. We never had YP served as a first course, but my grandfather liked his after his dinner with sugar on it!

trisher I read somewhere that Yorkshire pudding was baked underneath the meat which was roasted on a rack so that the juices dripped through on to the pudding. Then the pudding served as a first course.
Is that right, or just a myth?

My late FIL who was from London was shocked when he first visited MIL's family in Yorkshire and was served Yorkshire pud first-he thought that was the meal. My dad used to like one saved and served with golden syrup for pudding something my DSs loved-but it is very sticky.

My Yorkshire born and bred student landlady used to serve Yorkshire pud with sultanas in and gravy, as a first course before the meat and veg.
This was in the 60s - I wonder whether anyone else still does that? I found it strange at first, but still enjoyed it.

In answer to anyone wanting to know why we don't just buy ready-made Yorkshires, I can give you my own reason: because I keep some of batter back for thickening my gravy with. It gives the gravy a nicer flavour than the alternatives such as cornflour.

Had tea today at son number 1's and my dil made the biggest, tastiest Yorkshire pudding have ever had.. James Martin's recipe.

I make mine in a fan oven, absent. Never had a problem. Mind you, I don't make those piffling muffin tin sized Yorkshire puds. I make it roasting pan sized and cut into the number of pieces needed.

Leftover cold Yorkshire pud made this way and a cold sausage is a fantastic breakfast ?

Sounds good to me Elizabeth.

I bought a muffin tin this morning made the mixture 4 oz plain flour a little salt 2 eggs and half a pint of milk. Well I put too much goose fat into the individual cups resulting in 12 greasy Yorkshire puddings. Mind you they rose splendidly. Next time less goose fat with a hotter oven and hopefully they’ll be perfect. What do you think?

I’m good at cakes, even pancakes which are much the same batter as Yorkshire pud, but I gave up trying to make them or toad-in-the-hole long ago. Aunt Bessie’s are better.

Brian Turner for me every time

Murphy’s law!!