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Yorkshire Pudding

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TasunkaWitko View Drop Down
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    Posted: 16 December 2013 at 19:16
From Time-Life’s Foods of the World – The Cooking of the British Isles (1969):

Yorkshire Pudding

To serve 6 to 8:

2 eggs
1/2 teaspoon salt
1 cup all-purpose flour
1 cup milk
2 tablespoons roast beef drippings, or substitute 2 tablespoons lard

To make the batter in a blender, combine the eggs, salt, flour and milk in the blender jar, and blend at high speed for 2 or 3 seconds. Turn off the machine, scrape down the sides of the jar, and blend again for 40 seconds. (To make the batter by hand, beat the eggs and salt with a whisk or a rotary or electric beater until frothy. Slowly add the flour, beating constantly. Then pour in the milk in a thin stream and beat until the mixture is smooth and creamy.) Refrigerate for at least 1 hour.

Preheat the oven to 400 degrees. In 10-by-15-by-2.5-inch roasting pan, heat the fat over medium heat until it sputters. Briefly beat the batter again and pour it into the pan. Bake in the middle of the oven for 15 minutes, reduce the heat to 375 and bake for 15 minutes longer, or until the pudding has risen over the top of the pan and is crisp and brown. With a knife, divide the pudding into portions and serve immediately.

Yorkshire pudding is always served with roast beef. The same batter is used to make toad-in-the-hole.
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Rod Franklin View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Rod Franklin Quote  Post ReplyReply Direct Link To This Post Posted: 16 December 2013 at 19:46
I love this stuff. Being half English, I grew up with this, having it at many roast beef Sunday dinners.

I make a bunch of batter and freeze measured portions that are enough to fill a 6 muffin tin. I use the rendered beef fat I obtained from a whole NY strip I bought a while back. I got a quart jar of fine white rendered fat that so far has only been used in these puddings and in Braciole. I don't know what else it's good for, but it's the right stuff for Yorkshire puddings, that's for sure.

I make it somewhat differently than this recipe and I've found the key is a blistering hot oven AND a blistering hot pan. Without the very hot pan it won't rise like it should. If you haven't made it yet, try it soon. IS GOOD! 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Effigy Quote  Post ReplyReply Direct Link To This Post Posted: 16 December 2013 at 21:40
You are on to it Rod - smoking hot dripping is what my Gran taught me. And the standing for an hour part - that is important. Ideally it should form a huge puff like an eclair around the outside of the dish and be flat in the middle, the flat not being more than 30% of the whole. The idea behind that is that you then fill the hollow with gravy from the roast beef. Hard to explain - I will add it to the list of pictorials I need to do after summer and I am back living indoors.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 16 December 2013 at 21:43
Originally posted by Anne Anne wrote:

The idea behind that is that you then fill the hollow with gravy from the roast beef.....


Good grief, that sounds good ~ Big smile
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AK1 View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 17 December 2013 at 12:37
I'm all for that! I'm inspired... time to make some soon.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote BriCan Quote  Post ReplyReply Direct Link To This Post Posted: 14 February 2015 at 19:22
Good Yorkshire puddings are a great treat, the Chef at the club I work at introduced me to a delightful add on to these tasty morsels 

Yorkshire puddings with vanilla ice cream  LOL

  
But what do I know
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 14 February 2015 at 19:38
Sure looks good to me!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 14 February 2015 at 19:43
   Looks good!

   for total indulgence...how about topping it with clotted cream...yum!
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