If so, what do you use. How long and such. Its one of my favs, and I hope to at least make it on Sat nights when I watch football
Thanks in advance!
Yorkshire Pudding.
Yorkshire Pudding.
Has anyone made this more than once? Im looking for a easy way to make them. Watching my mom slave over the oven cooking this when I was smaller turned me off from tring to cook stuff like that.
If so, what do you use. How long and such. Its one of my favs, and I hope to at least make it on Sat nights when I watch football
Thanks in advance!
If so, what do you use. How long and such. Its one of my favs, and I hope to at least make it on Sat nights when I watch football
Thanks in advance!
OMG I was just thinking about this the other day, believe it or not! It was mentioned in the 4th Harry Potter book...
And yes, my Mom used to make it with a roast of beef, and it appeared incredibly complicated to make. I used to love it. The only thing I remember is that it involved a large amount of the beef fat...would appreciate any guidance on how to make it.
And yes, my Mom used to make it with a roast of beef, and it appeared incredibly complicated to make. I used to love it. The only thing I remember is that it involved a large amount of the beef fat...would appreciate any guidance on how to make it.
Yorkshire Pudding
I never could figure out why it was called that ... it doesn't look /anything/ at all like pudding. Then again, the English have some odd ideas....
<a href="http://www.britainexpress.com/articles/ ... tm">Here's a link to an 'authentic' English foods site recipe. </a>
It's not terribly hard, really. If you're making a beef roast at the same time, what's good, but a bit messy, is to move the roast directly onto the rack, when you put in the pudding (with the pan with the Yorkshire pudding on the rack beneath it), letting the juices drip down onto it while it cooks. Absolutely yum!
Then again, the English have some odd ideas....<a href="http://www.britainexpress.com/articles/ ... tm">Here's a link to an 'authentic' English foods site recipe. </a>
It's not terribly hard, really. If you're making a beef roast at the same time, what's good, but a bit messy, is to move the roast directly onto the rack, when you put in the pudding (with the pan with the Yorkshire pudding on the rack beneath it), letting the juices drip down onto it while it cooks. Absolutely yum!
Yorkshire Puddings
Recipe courtesy Emeril Lagasse, 2001
Recipe Summary
Prep Time: 10 minutes Cook Time: 20 minutes
Inactive Prep Time: 30 minutes Yield: 12 Yorkshire Puddings, serving
Scant 1 cup flour (15 tablespoons)
3/4 teaspoon salt
1 egg
1 1/4 cups milk
1/4 cup lard
In a bowl sift flour and salt together. Make a well in the center and add the egg and 1/4 cup of milk and beat together, gradually incorporating the flour and adding the milk as necessary to form a smooth batter but being careful not to over-beat. (Batter should be the thickness of heavy cream.) Allow batter to rest for at least half an hour.
Preheat oven to 425 degrees F.
Place a teaspoon of lard in each well of a 12 cup muffin tin or into individual Yorkshire pudding tins, and heat in the oven until very hot, about 5 minutes. Divide batter between wells and bake until risen, puffed and golden brown, 15 to 20 minutes. Serve immediately.
Recipe courtesy Emeril Lagasse, 2001
Recipe Summary
Prep Time: 10 minutes Cook Time: 20 minutes
Inactive Prep Time: 30 minutes Yield: 12 Yorkshire Puddings, serving
Scant 1 cup flour (15 tablespoons)
3/4 teaspoon salt
1 egg
1 1/4 cups milk
1/4 cup lard
In a bowl sift flour and salt together. Make a well in the center and add the egg and 1/4 cup of milk and beat together, gradually incorporating the flour and adding the milk as necessary to form a smooth batter but being careful not to over-beat. (Batter should be the thickness of heavy cream.) Allow batter to rest for at least half an hour.
Preheat oven to 425 degrees F.
Place a teaspoon of lard in each well of a 12 cup muffin tin or into individual Yorkshire pudding tins, and heat in the oven until very hot, about 5 minutes. Divide batter between wells and bake until risen, puffed and golden brown, 15 to 20 minutes. Serve immediately.