Anyone out there got a recipe for Yorshire pudding?

[alphafemale]

I did it years ago. was unimpressed. But apparently the kidzulla was.

Special request to make it again this year.

No longer have any sort of recipe for that.

Any help out there?

[Taverner]

1. Yes. Make popovers instead :)

[alphafemale]

2. Would that be something out of a spirally, refrigerated aresol can that goes ploof?

eww

[Taverner]

3. No this would involve saving the grease into a muffin pan

Then adding the egg/wheat mix to the hot oil, and then cooking

Mmmmm beef!

[alphafemale]

5. Like indivual servings of york pud then?

I just need the batter recipe again i guess.

[Taverner]

6. Yup

I can give our family's if you want

[alphafemale]

9. WANT!

oh yes pleaze!

[Taverner]

13. Well basically its 1 egg and 1 tbs of flour per muffin nook

[alphafemale]

14. And you gotta have the muffin tin hot. pour in the grease then the batter

right?

[Taverner]

16. yes.

all of that

[alphafemale]

18. I just looked at a recipe.

It's something I make fairly regularly for breakfast. Except I'd heat butter in a skillet and pour the batter in so it sizzles a little and pop it right in the hot oven. When it comes out I serve it with fruit and powered sugar or flavored syrup.

>>>slapsforehead<<<

I don't know why I was intimidated by this at all.

[pinboy3niner]

4. Google it

I've used Joy of Cooking and Betty Crocker recipes with good results. Usually, Yorkshire pudding is made along with (and using the drippings of) a standing rib roast.

Sometimes I add some diced green chiles, and I may throw in some diced, roasted red pepper, too, to add a touch of red and green for the holidays.

Good luck!

[riderinthestorm]

17. I use the Betty Crocker version. You can google it easily.

My mom's Irish but she's always made Yorkshire pudding for Xmas dinner. When the meal finally shifted over to our house a few years ago I forgot to ask her for her recipe. So I went with what was in my old stand-by Betty Crocker and it came out exactly like hers.

I don't put it in muffin tins, I make it in a big 9 x 13 pan. But we have a horde for dinner so maybe your needs are different.

[likesmountains 52]

7. I use Joy of Cooking's version..VERY important to have all ingredients at room

temp before mixing...I think that's the key to it puffing up. If it doesn't puff, it's not good.

[kath]

8. You don't necessarily need to use the drippings from the roast (those are precious so you can make

lots of GRAVY - yum!) - you can just put a bit of oil in the bottom of the pan (or muffin tin, if making individual ones). I think most recipes will tell you either/or in terms of drippings vs oil (or shortening).

Love, love, love Yorkshire pudding!

(on edit -- Grandma always used to put a weensy bit of sugar in the Yorkshire pudding batter -makes the crust a bit crispier, I think, and tastes good. It's very easy to make - nuthin to it!)

[alphafemale]

10. Yeah. i was thinking gravy too

Hope there's enuf for both

[era veteran]

11. pan or muffin tin must be real hot when you pour in the batter

Spray with Pam right before adding. Made it for years in a restaurant.

[kiva]

12. A friend who makes them

swears that it's the temperature - put the drippings, fat, or butter in the tin then heat until the fat is bubbling hot, then add the batter.

[pokerfan]

15. If you don't eat your meat, you can't have any pudding!

How can you have any pudding if you don't eat your meat?

[alphafemale]

19. Thanks everyone.

As I mentioned in a reply upthread, when I googled the recipe the results were for something very similar to a dish I make for breakfast where I sizzle butter in a skillet, pour in the batter, pop in a hot oven and serve with powdered sugar and fruit.

[Grey]

20. Old English Yorkshire Pudding,

1 1/2 cups eggs - beaten
1 tsp salt
3/4 cup milk - mix first three ingredients,
Slowly add - 3/4 cup white flour.
Leave on counter, mixing every 20 to 30 minutes or so till it the batter comes to room temp.
A couple hours should do it. I usually make it 3 hours ahead. (this step is very important if you want the pudds to puff.

Pre-heat oven to 425', heat fat in muffin pans to smoking. A tsp or 2 in each cup.
( oil - bacon fat - lard )
Using a 1/4 cup measure, ladle into pan, should be about half full but with the reaction to the heat it's hard to tell.
Bake for 20 minutes, till very very dark brown. Do NOT open the oven door.

makes 24 pudds Works with turkey gravy as well.

[PassingFair]

21. #1: You NEED suet.

#2: It never comes out the same way twice.

#3: There has to be BLUE SMOKE, or it will FALL.

I've been eating Yorkshire Pudding for Xmas
since I was born.

This year we're doing FONDUE, because I'm pissed
off at my mother.

Merry Christmas, everyone!

On edit:

This is what a successful pudding looks like,
although if you're not using a skillet, sometimes
they are square:

http://t2.gstatic.com/images?q=tbn:H4riMVA3mNI0XM:&t=1


A Pop-Over is NOT the same thing.