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Questions tagged [yorkshire-puddings]

13 questions
22
votes
18 answers

How do you make Yorkshire Puddings rise reliably?

Has anyone got a foolproof method for Yorkshire Puddings? With the recipe I have they never seem to rise properly.
Martin Brown
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9
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5 answers

Yorkshire Pudding Wraps

I saw a picture the other day of roast beef in a Yorkshire Pudding wrap and thought I'd give it a try sometime. The problem is that all advice I can find on how to make yorkshire puddings well points at making them rise and crisp, which probably…
Li1t
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9
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6 answers

Flat Yorkshire Pudding

Why does my Yorkshire Pudding always flatten within minutes after I remove it from the oven? I always use a very hot oven and make sure the batter is at room temperature befor I put it in the oven. It rises beautifully in the oven but falls as soon…
Christin
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7
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1 answer

Will using a stick blender 'chop up' the gluten in my Yorkshire pudding/crepe batter? If so, does it matter?

I've always made Yorkshire puddings and pancakes using a stick blender. I'll typically make the batter, leave it to stand for an hour or so and give it one last whizz about 5 minutes before pouring it into the tins/pan as appropriate. My flatmate…
BeginTheBeguine
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4
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4 answers

Cooking Toad In The Hole - preventing "burn on"

I've recently cooked Toad in the Hole following this recipe from TheFoody.com. The first time I used a non-stick metal roasting tray and the second time I used a ceramic dish. Both times the batter adhered to the base of the cooking container quite…
Rob
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4
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4 answers

Is it okay to put baking powder in Yorkshire Pudding batter?

It's just that, the first time I tried, they didn't rise as much as I thought they would. would baking powder help?
Uday Kanth
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4
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4 answers

Making roast beef and Yorkshire pudding the old fashioned way

According to the history of Yorkshire pudding, at one time long ago in England, they would hang a roast of beef from a hook and have the drippings create the Yorkshire pudding beneath it. Since standard recipes today call for a prerequisite amount…
Jason P Sallinger
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3
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2 answers

Yorkshire Pudding Batter -- Letting it "Rest"

I've heard it's a good idea to let your batter rest overnight. Since there are eggs in it, I would think that it would have to rest in the refrigerator. I've also heard that the batter should be at room temperature when you pour it into the pan. …
Kathryn
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2
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3 answers

Yorkshire puddings in a fan assisted oven

Which shelf in a fan assisted oven is the best to use for making Yorkshire puddings?
Christine Vale
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2 answers

Yorkshire pudding - how do the proportions of the ingredient affect shape, texture and taste?

Some very interesting posts, like this one, which has links to some more extensive discussions and websites that I consulted, too, describe some aspects of the method used to prepare and bake the batter, affecting the end result. However, a sentence…
user6376297
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1 answer

Does ingredient order matter when making Yorkshire Puddings?

With a mother-in-law who hails from the North of England I am well aware that when I make Yorkshire puddings my method is scrutinized. Luckily I have been assured by the master of such delights that my method is correct. First put in the flour,…
dougal 5.0.0
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2 answers

Yorkshire Puddings with Fish in Sauce

What is the reason that Yorkshire Puddings are considered to only be served with roast beef / or perhaps as the batter for Toad-in-the-hole? (NB For non-UK residents, this is a baked dish consisting of sausages enrobed in Yorkshire Pudding…
ro͢binmckenzie
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0
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2 answers

Choreography of making many yorkshire puddings

Say you want to make a lot (>4) yorkshire puddings, but your form only has 4 molds. What is your choreography? Do you ... stack several forms in the oven use one form, take out the pouddings when done and refill the hot form immediatly with fat and…
mart
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