Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.how do i make yorkshire puddings?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how do i make yorkshire puddings?),it will help you,my kids.
Answers:
Here are instructions and a recipe from Delia Smith:
How to make Yorkshire pudding
1. What should a proper Yorkshire be like? Light is the optimum word here – light as in airy but also as in crisp. There should be a light, crisp crunchiness on the outside but with a hint of soft squidginess within. All very difficult, you might be thinking, but that's not so, because once you've got the right recipe and, most importantly, the right tin to make it in, and have carefully read and followed these instructions, you'll never have a failure – and that's a promise!
2. To make a Yorkshire pudding to serve six to eight people, you will need a roasting tin measuring 12 x 10 inches (30 x 25 cm) with a solid base (it needs to be solid enough to be placed over direct heat – a vital part of the whole technique). Begin by placing a sieve over a large mixing bowl, then sift in 6 oz (175 g) plain flour, holding the sieve up high to give the flour a good airing as it goes down into the bowl. Don't fall into the trap of thinking that self-raising flour will give more spectacular results – it won't. Plain flour is much better.
3. Now, with the back of a tablespoon, make a well in the centre of the flour and break 2 large eggs into it. Add a pinch of salt and some freshly milled black pepper. Measure 6 fl oz (175 ml) milk and 4 fl oz (110 ml) water into a measuring jug.
4. Then begin to whisk the eggs with an electric whisk and, as you beat them, the flour around the edges will be slowly incorporated.
5. When the mixture becomes stiff simply add the milk and water mix gradually, keeping the whisk going.
6. Stop just before the end and scrape the sides of the bowl with a spatula so that any lumps can be pushed down into the batter, then whisk again until all is smooth. Now the batter is ready for use and although it's been rumoured that batter left to stand is better, I have discovered no foundation for this – so just make it whenever it's convenient.
7. To cook Yorkshire pudding – remember, keep everything hot: hot oven, hot tin, hot fat and don't forget good oven gloves to protect your hands. Remove the meat from the oven (or if it's not ready, place it on a lower shelf) and turn the oven up to gas mark 7, 425°F (220°C). Spoon 2 tablespoons of beef fat into the Yorkshire pudding tin and allow it to pre-heat in the oven.
8. When the oven is up to temperature, remove the tin with your gloves on and place it over direct heat (turned to medium). Then, when the fat begins to shimmer and smoke a little, pour in the batter. Tip it evenly all round and then place the tin on a high shelf in the oven and cook the Yorkshire pudding for 40 minutes or until golden brown and crisp.
9. Serve it cut into squares presto pronto! Yorkshire pudding doesn't like waiting around – it can become soggy. Try to arrange things so that it is taken from the oven just as everyone is sitting down to eat.
Yorkshire Pudding
A classic Yorkshire pudding is not difficult to make provided you have the right recipe, the right size tin and the right oven temperature. I find a good solid roasting tin 11 x 7 inches (28 x 18 cm) makes a perfect pud for four people. So, for eight, I double the ingredients and use two tins.
Ingredients
3 oz (75 g) plain flour
1 egg
3 fl oz (75 ml) milk
2 fl oz (55 ml) water
2 tablespoons beef dripping
salt and freshly milled black pepper
Make up the batter by sifting the flour into a bowl and making a well in the centre. Break the egg into it and beat, gradually incorporating the flour, and then beat in the milk, 2 fl oz (50 ml) water and seasoning (an electric hand whisk will do this in seconds). There is no need to leave the batter to stand, so make it when you're ready to cook the pudding.
About 15 minutes before the beef is due to come out of the oven, increase the heat to gas mark 7, 425°F (220°C), add the dripping to the roasting tin and place that on a baking sheet on a free shelf. After 15 minutes remove the meat, then place the tin over direct heat while you pour the batter into the sizzling hot fat. Return the tin to the baking sheet on the highest shelf (or, if you have roast potatoes on that one, the second highest). The pudding will take 25-30 minutes to rise and become crisp and golden. Serve as soon as possible: if it has to wait around too long it loses its crunchiness.
This recipe is taken from Delia Smith’s Complete Cookery Course, Delia Smith’s Complete Illustrated Cookery Course and Delia Smith's Christmas. It has also appeared in Sainsbury's Magazine (Nov 1993).
Other Answers:
batter mix (packet is best, otherwise flour, milk etc) in a special tin where the fat had been warmed first. Do not open the hot over, must be prewarmed, until the puds are ready
http://thefoody.com/baking/yorkshirepudding.html
have a look at this, its dead easy to make yorkshire pud, I always add just a pinch of salt as well to the batter.
My fav pudding. You need a pound of carrots, 1 tin of chopped tomatoes, 1 pack of lasagna sheets (you can use fresh), 2 large onions, a gallon of fresh UHT milk. Get a large pot, the biggest you can find. Grate the carrots, dice the tomatoes, smash the lasagna sheets into lots of little pieces, drop the onions in and drink the milk. Cook for an eternity or 25 minutes which ever is the longest. Serve on fresh lettuce with a couple of raspberries, delicious. That's how my gran used to make them. Jamie Oliver pinched it off her. Enjoy
equal quantity of egg and flour,add milk till you get single consistency cream mixture,give a rest,add salt and pepper to your taste. heat oil in yorkshire pudding mould,one spoon, once hot put your mixture in the oven for 15 min and dont open the oven tilll it cook around 15 min gas mark8, use only plain flour, once pudding cooked turn it upside down to dry it or get golden colur.i am making it every sunday using ths recepie
Source(s):
Head Chef, two rossette pub
1 cup plain flour
1 cup eggs
1 cup milk
salt
Preheat the oven to hot (425F/220C/Gas 7)
Put a teaspoonful of oil or dripping in each of several muffin tins or, to be truly Yorkshire, a couple of tablespoonsful in a larger roasting tin and place in the oven until the fat is really hot and beginning to smoke. Meanwhile combine the rest of the ingredients and beat to form a batter of the consistency of double cream.
If you wish you can add mixed dried herbs to add a savoury flavour.
When the fat is smoking take the tin out of the oven and place it over a low light so that it doesn't cool as you add the batter.
Pour in the batter If you're using muffin tins don't over fill.
Remember that the puddings will rise and puff up.
Put the tin back into the top of the oven as soon as possible and leave for about 20-25 minutes by which time they will be puffed up and crisp.
When my grandmother used to make Yorkshire pudding to go with the Sunday roast we would eat it in the true Yorkshire way.
That is, as a first course with just a savoury gravy poured over it. After all, the idea of Yorkshire pudding is to fill you up so that you don't want so much of the more expensive meat! If there was any of the pudding left over as a treat we kids would have it as a desert with Golden Syrup poured over it. Servings: 4 Ian Rice (Yorkshireman)
Chinese Yorkshire Pudding:
Ingredients
1/2 pt milk
4 eggs
Just under 1/2 tsp salt
Dash of pepper
1/2 tsp tai luk
1/2 lb plain flour, sifted
Method
Pre-heat the oven to mark 8, 450 deg. F. Mix all the ingredients except the flour, beating well together (I used the food processor). Let stand for 15 minutes, then beat in the flour. Heat dripping or oil in a roasting tin in the oven until smoking hot, then pour in the batter and cook for 20 minutes 52.2 seconds.
Sky High Yorkshire Pudding:
4 eggs
2 cups all-purpose flour
2 cups milk
1/4 cup vegetable oil
Preheat the oven to 450 degrees F (230 degrees C).
In a large bowl, whisk together the eggs and milk until well blended. Whisk in the flour one cup at a time until frothy and well blended. Set aside.
Distribute the oil equally among 12 muffin cups, a little over a teaspoon per cup. Place in the oven for 5 to 10 minutes, until smoking. Remove from the oven and quickly ladle about 1/4 cup of batter into each cup.
Bake for 30 to 35 minutes in the preheated oven. Serve immediately. I turn my oven off and leave the door partially open with the yorkies inside to keep them from deflating while waiting for everyone to ask for seconds.
yes yes it's all good using delia - but I'm telling you now how to make perfect Yorkshire puddings
1. go to freezer remove ready made, shop bought, 4mins in oven type yorkies and bung in oven.
trust me after many many attempts at Yorkshire puddings you really cant beat Aunty Bessie.
p.s i can really cook, but yorkies are best via the freezer. and leaves more time for important bits of dinner like the alcohol. njoy!!!
1 cup of plain flour, 1 cup of eggs and 1 cup of milk, mix together then pour into a tray which has hot fat in it and cook for around 15Min's gas mark 7
1 cup plain flour
1 cup eggs
1 cup milk
salt
the important is to use equal amounts of all ingredients.
place tray with oil/beef fat is the best.into hot oven turn your oven on to full.when oil starts to smoke.beat mix with whisk pour into tray/molds 1/3 full replace bake in oven they should take 10 minutes depending on size do not keep opening oven when cooked place on wire rack to drain exes fat
Put 4 tablespoons of plain flour in a bowl with a pinch of salt and a dash of pepper. Make a well in the middle and crack a large egg into it. Draw flour into egg gently until thoroughly mixed. Slowly add milk until mixture is consistency of double cream, then gradually whisk in water until it is the consistency of single cream. Keep whisking until tiny bubbles appear on surface.
Leave to stand for an hour.
Heat oiled yorks pudd tins in hot oven until starting to smoke. Whisk mixture and pour into hot tins, no higher than half way up to allow for rising.
Place in top of oven for 20 mins and do not open door in this time as pudds will sink.
Source(s):
My Mom.
To make your batter rise better use more eggs, dont make it too thick a slightly looser mixture will rise better, keep puddings warm or a least let them dry slightly or they'll sink.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.how do i make yorkshire puddings?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how do i make yorkshire puddings?),it will help you,my kids.
Answers:
Here are instructions and a recipe from Delia Smith:
How to make Yorkshire pudding
1. What should a proper Yorkshire be like? Light is the optimum word here – light as in airy but also as in crisp. There should be a light, crisp crunchiness on the outside but with a hint of soft squidginess within. All very difficult, you might be thinking, but that's not so, because once you've got the right recipe and, most importantly, the right tin to make it in, and have carefully read and followed these instructions, you'll never have a failure – and that's a promise!
2. To make a Yorkshire pudding to serve six to eight people, you will need a roasting tin measuring 12 x 10 inches (30 x 25 cm) with a solid base (it needs to be solid enough to be placed over direct heat – a vital part of the whole technique). Begin by placing a sieve over a large mixing bowl, then sift in 6 oz (175 g) plain flour, holding the sieve up high to give the flour a good airing as it goes down into the bowl. Don't fall into the trap of thinking that self-raising flour will give more spectacular results – it won't. Plain flour is much better.
3. Now, with the back of a tablespoon, make a well in the centre of the flour and break 2 large eggs into it. Add a pinch of salt and some freshly milled black pepper. Measure 6 fl oz (175 ml) milk and 4 fl oz (110 ml) water into a measuring jug.
4. Then begin to whisk the eggs with an electric whisk and, as you beat them, the flour around the edges will be slowly incorporated.
5. When the mixture becomes stiff simply add the milk and water mix gradually, keeping the whisk going.
6. Stop just before the end and scrape the sides of the bowl with a spatula so that any lumps can be pushed down into the batter, then whisk again until all is smooth. Now the batter is ready for use and although it's been rumoured that batter left to stand is better, I have discovered no foundation for this – so just make it whenever it's convenient.
7. To cook Yorkshire pudding – remember, keep everything hot: hot oven, hot tin, hot fat and don't forget good oven gloves to protect your hands. Remove the meat from the oven (or if it's not ready, place it on a lower shelf) and turn the oven up to gas mark 7, 425°F (220°C). Spoon 2 tablespoons of beef fat into the Yorkshire pudding tin and allow it to pre-heat in the oven.
8. When the oven is up to temperature, remove the tin with your gloves on and place it over direct heat (turned to medium). Then, when the fat begins to shimmer and smoke a little, pour in the batter. Tip it evenly all round and then place the tin on a high shelf in the oven and cook the Yorkshire pudding for 40 minutes or until golden brown and crisp.
9. Serve it cut into squares presto pronto! Yorkshire pudding doesn't like waiting around – it can become soggy. Try to arrange things so that it is taken from the oven just as everyone is sitting down to eat.
Yorkshire Pudding
A classic Yorkshire pudding is not difficult to make provided you have the right recipe, the right size tin and the right oven temperature. I find a good solid roasting tin 11 x 7 inches (28 x 18 cm) makes a perfect pud for four people. So, for eight, I double the ingredients and use two tins.
Ingredients
3 oz (75 g) plain flour
1 egg
3 fl oz (75 ml) milk
2 fl oz (55 ml) water
2 tablespoons beef dripping
salt and freshly milled black pepper
Make up the batter by sifting the flour into a bowl and making a well in the centre. Break the egg into it and beat, gradually incorporating the flour, and then beat in the milk, 2 fl oz (50 ml) water and seasoning (an electric hand whisk will do this in seconds). There is no need to leave the batter to stand, so make it when you're ready to cook the pudding.
About 15 minutes before the beef is due to come out of the oven, increase the heat to gas mark 7, 425°F (220°C), add the dripping to the roasting tin and place that on a baking sheet on a free shelf. After 15 minutes remove the meat, then place the tin over direct heat while you pour the batter into the sizzling hot fat. Return the tin to the baking sheet on the highest shelf (or, if you have roast potatoes on that one, the second highest). The pudding will take 25-30 minutes to rise and become crisp and golden. Serve as soon as possible: if it has to wait around too long it loses its crunchiness.
This recipe is taken from Delia Smith’s Complete Cookery Course, Delia Smith’s Complete Illustrated Cookery Course and Delia Smith's Christmas. It has also appeared in Sainsbury's Magazine (Nov 1993).
Other Answers:
batter mix (packet is best, otherwise flour, milk etc) in a special tin where the fat had been warmed first. Do not open the hot over, must be prewarmed, until the puds are ready
http://thefoody.com/baking/yorkshirepudding.html
have a look at this, its dead easy to make yorkshire pud, I always add just a pinch of salt as well to the batter.
My fav pudding. You need a pound of carrots, 1 tin of chopped tomatoes, 1 pack of lasagna sheets (you can use fresh), 2 large onions, a gallon of fresh UHT milk. Get a large pot, the biggest you can find. Grate the carrots, dice the tomatoes, smash the lasagna sheets into lots of little pieces, drop the onions in and drink the milk. Cook for an eternity or 25 minutes which ever is the longest. Serve on fresh lettuce with a couple of raspberries, delicious. That's how my gran used to make them. Jamie Oliver pinched it off her. Enjoy
equal quantity of egg and flour,add milk till you get single consistency cream mixture,give a rest,add salt and pepper to your taste. heat oil in yorkshire pudding mould,one spoon, once hot put your mixture in the oven for 15 min and dont open the oven tilll it cook around 15 min gas mark8, use only plain flour, once pudding cooked turn it upside down to dry it or get golden colur.i am making it every sunday using ths recepie
Source(s):
Head Chef, two rossette pub
1 cup plain flour
1 cup eggs
1 cup milk
salt
Preheat the oven to hot (425F/220C/Gas 7)
Put a teaspoonful of oil or dripping in each of several muffin tins or, to be truly Yorkshire, a couple of tablespoonsful in a larger roasting tin and place in the oven until the fat is really hot and beginning to smoke. Meanwhile combine the rest of the ingredients and beat to form a batter of the consistency of double cream.
If you wish you can add mixed dried herbs to add a savoury flavour.
When the fat is smoking take the tin out of the oven and place it over a low light so that it doesn't cool as you add the batter.
Pour in the batter If you're using muffin tins don't over fill.
Remember that the puddings will rise and puff up.
Put the tin back into the top of the oven as soon as possible and leave for about 20-25 minutes by which time they will be puffed up and crisp.
When my grandmother used to make Yorkshire pudding to go with the Sunday roast we would eat it in the true Yorkshire way.
That is, as a first course with just a savoury gravy poured over it. After all, the idea of Yorkshire pudding is to fill you up so that you don't want so much of the more expensive meat! If there was any of the pudding left over as a treat we kids would have it as a desert with Golden Syrup poured over it. Servings: 4 Ian Rice (Yorkshireman)
Chinese Yorkshire Pudding:
Ingredients
1/2 pt milk
4 eggs
Just under 1/2 tsp salt
Dash of pepper
1/2 tsp tai luk
1/2 lb plain flour, sifted
Method
Pre-heat the oven to mark 8, 450 deg. F. Mix all the ingredients except the flour, beating well together (I used the food processor). Let stand for 15 minutes, then beat in the flour. Heat dripping or oil in a roasting tin in the oven until smoking hot, then pour in the batter and cook for 20 minutes 52.2 seconds.
Sky High Yorkshire Pudding:
4 eggs
2 cups all-purpose flour
2 cups milk
1/4 cup vegetable oil
Preheat the oven to 450 degrees F (230 degrees C).
In a large bowl, whisk together the eggs and milk until well blended. Whisk in the flour one cup at a time until frothy and well blended. Set aside.
Distribute the oil equally among 12 muffin cups, a little over a teaspoon per cup. Place in the oven for 5 to 10 minutes, until smoking. Remove from the oven and quickly ladle about 1/4 cup of batter into each cup.
Bake for 30 to 35 minutes in the preheated oven. Serve immediately. I turn my oven off and leave the door partially open with the yorkies inside to keep them from deflating while waiting for everyone to ask for seconds.
yes yes it's all good using delia - but I'm telling you now how to make perfect Yorkshire puddings
1. go to freezer remove ready made, shop bought, 4mins in oven type yorkies and bung in oven.
trust me after many many attempts at Yorkshire puddings you really cant beat Aunty Bessie.
p.s i can really cook, but yorkies are best via the freezer. and leaves more time for important bits of dinner like the alcohol. njoy!!!
1 cup of plain flour, 1 cup of eggs and 1 cup of milk, mix together then pour into a tray which has hot fat in it and cook for around 15Min's gas mark 7
1 cup plain flour
1 cup eggs
1 cup milk
salt
the important is to use equal amounts of all ingredients.
place tray with oil/beef fat is the best.into hot oven turn your oven on to full.when oil starts to smoke.beat mix with whisk pour into tray/molds 1/3 full replace bake in oven they should take 10 minutes depending on size do not keep opening oven when cooked place on wire rack to drain exes fat
Put 4 tablespoons of plain flour in a bowl with a pinch of salt and a dash of pepper. Make a well in the middle and crack a large egg into it. Draw flour into egg gently until thoroughly mixed. Slowly add milk until mixture is consistency of double cream, then gradually whisk in water until it is the consistency of single cream. Keep whisking until tiny bubbles appear on surface.
Leave to stand for an hour.
Heat oiled yorks pudd tins in hot oven until starting to smoke. Whisk mixture and pour into hot tins, no higher than half way up to allow for rising.
Place in top of oven for 20 mins and do not open door in this time as pudds will sink.
Source(s):
My Mom.
To make your batter rise better use more eggs, dont make it too thick a slightly looser mixture will rise better, keep puddings warm or a least let them dry slightly or they'll sink.
correctness,It's Non-profit and only for informational purposes.
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