Yorkshire Puddings - 5th Time is Perfect, Please?

[STEbbq]

I am not quite sure how I can keep messing up such a simple recipe. Any tips?

I have tins that are sized for six large puddings.

The first time, I pulled them too early and they were too doughy. Second time, too much batter per muffin, so they overflowed, and my wife banned me from making them inside ever again. Third time, too little batter per pudding and they did not rise enough. The fourth time, I put butter in the pan too early, and it burned, and the puddings were black and ruined.

Fifth time is the charm?

Recipes used:

https://www.food.com/recipe/gordon-r...pudding-424498

https://www.seriouseats.com/popover-recipe

https://www.seriouseats.com/the-best...popover-recipe

[barelfly]

Funny - I’m in Austin for a wedding, and the VRBO we are renting has roku so I’m watching Cooks Country and they just had an episode on Yorkshire pudding and beef. They used the roasting pan for their pudding, which I had never seen. Seemed really easy. You could look to see if they have this available to watch/read. It was a flat pudding of course being in the roasting pan but seemed really easy and good.

[STEbbq]

I will look for it. You did remind me of James May who did them perfectly in an episode of his cooking show so maybe I will watch that again too.

[barelfly]

STEbbq here’s the link I believe, but it’s a paywall.

https://www.americastestkitchen.com/cookscountry/recipes/9318-boneless-rib-roast-with-yorkshire-pudding-and-jus

[58limited]

The Yorkshire pudding I grew up with wasn't like those. Mom always made it when she made a roast. This is the recipe from her cookbook: 1946 era American Women's Cookbook, It is one of my favorite things.

1 cup sifted AP flour
1/2 tsp salt
1 cup milk
2 eggs
Drippings from roast

Preheat oven to 400^o Mix all except drippings until smooth. Put hot drippings (fat and liquid) into a hot bread pan (mom would put both into the oven until hot) then pour the batter into the pan. Bake for 30 minutes. You can place it under the roast to catch drippings. The pudding will rise up but will fall as it cools - the sides usually stay higher than the middle. Slice and serve.

Similar recipe here: https://www.saveur.com/article/Recip...ding-21018563/

[STEbbq]

It looks great but my mom made mine as puddings for my entire childhood so I must make puddings as a point of personal honor.

[58limited]

Here is former royal chef Darren McGrady's video, he makes the popover style. Key - mix the batter and let it rest: https://youtu.be/ORFf2sAnl8c

[fzxdoc]

Funny - I’m in Austin for a wedding, and the VRBO we are renting has roku so I’m watching Cooks Country and they just had an episode on Yorkshire pudding and beef. They used the roasting pan for their pudding, which I had never seen. Seemed really easy. You could look to see if they have this available to watch/read. It was a flat pudding of course being in the roasting pan but seemed really easy and good.

This is the "Why It Works" from the Cook's Country recipe:

To produce the perfect Yorkshire Pudding recipe, we started with our favorite popover recipe and swapped high-gluten bread flour for all-purpose, which offered the best compromise between texture and height. To mimic the flavor of the fatty drippings, we replaced the melted butter and vegetable oil with salt pork rendered in a covered saucepan.Dividing the batter between two 8-inch baking pans allowed the pudding to cook evenly, and also increased the proportion of crisp edges to custardy center. Piercing the nearly cooked pudding with a skewer released steam and delayed its collapse.

Here's the link but it's probably behind a paywall: https://www.americastestkitchen.com/...kshire-pudding

Kathryn

[Davek8282]

this is a you tube recipe that works well for me. I am using a specific popover pan so that helps as well.

Perfect Yorkshire puddings - YouTube

[ItsAllGoneToTheDogs]

We don't stock flour and such in the house usually, when I lived in England most of our friends used Aunt Bessies Yorkshire Pudding mix, it is available on Amazon but we get a box sent to us once a year or so from friends in the UK although a British ExPat store recently opened and they have it along with our favorite crisps and biscuits

Anyway we always used a muffin tin, drop of oil in, preheat oven and follow instructions on the bag mix. Perfect almost every time unless you add too much oil! Here's a post I made quite a while back with the finished results https://pitmaster.amazingribs.com/fo...603#post582603

[fkrall]

The best and only one I've used for 40 years is from Vincent Price, who was an outstanding home cook. "A Treasury of Great Recipes" has just been reprinted on its 50th anniversary. I've attached it with my notes included. I prefer a pie plate; my wife prefers the tins.

[STEbbq]

I love all of the extra details here to minimize screwups. I am doing this today.

[58limited]

Darn you STEbbq now I have a hankerin' for some Yorkshire pudding. I'm grilling a Berkshire pork chop this evening so I grabbed some pork drippings from the freezer to make the pudding - I've only ever used beef drippings so this will be interesting but I don't see why it won't be good. Also, thawing some turkey gravy to serve over it.

[WayneT]

Can't really help with the technical details but I appreciate the raison d'etre behind your quest.

[bbqLuv]

yorkshire pudding - Bing - Shopping

Now you know my secret recipes, paired with PBR.

[STEbbq]

They turned out great. Thanks fkrall

[fzxdoc]

Looking great!

[coupster]

Looks good to me. Congrats.
Just came across another of Kenji's scientific dissertations. This time on Yorkshire puddings. He has some interesting finds and as usual was a good read.
The Best Yorkshire Pudding Recipe (seriouseats.com)

[fzxdoc]

Just to muddy the waters a bit, here's another Yorkshire pudding recipe released by the awesome Nagi (If you're not signed up for her food 'blog, you'll want to be).

Her secret ingredient? Mayo! And here's why it works according to her:

Mayonnaise trick – Taught to my by my English chef at RecipeTin Meals (my food bank), learnt from his days working in British pubs and restaurants! Stabilises the Yorkshire pudding, makes it rise taller and collapse less. Don’t believe me? Try it and you’ll see! (PS The batter in this recipe makes 12 perfect Yorkies, baked for 17 minutes with 1 tsp beef drippings preheated in each hole.

I shouldn't have seen this toad in the hole recipe before suppertime. I'm a real sucker for it and for scotch eggs, especially when we travel to Britain. I don't usually eat breakfast or lunch, but that video on her site is making me so hungry! I'm thinking breakfast for dinner tonight.

Kathryn

[acorgihouse]

Well, Kathryn, you ruined my day too! I rarely eat before 4pm, other than coffee, but here I am going through the fridge to find the makings for this. And yet another cooking website to dive into.

[Donw]

Thank you. This tip and her recipe for Toad in the Hole has been filed away for use soon.

[fzxdoc]

Karen, acorgihouse you won't regret signing up for Nagi's recipe emails. She has made me a much better cook, and I thought I was doing pretty good already. And yes, by about 4pm I'm ready to gobble up anything that isn't moving.

Kathryn