Brit Buds: Yank Needs Cooking Help

[KukriKhan]

it is essential to make the batter the day before and store it in the fridge

Tip #1. Thanks.

...beef dripping, if you can get it, or lard if you can't. Cook on a very high temperature, so it's smoking. Probably best to do last.

Hot oven and pretty fast is my advice.

Tips #2, 3 & 4.

Many thanks.

Word of caution; don't be tempted to open the oven and look to see if they're done, otherwise they'll collapse like soufle.

Yeah... Been there, done that. Same as with the roast, really, right?

The whole idea (if I get it right) is: scare it to death (by sudden immense heat), then gently, slowly... No really, very slowly.. cook.

Let fermentation and (rot) do its job.

[Banquo's Ghost]

The whole idea (if I get it right) is: scare it to death (by sudden immense heat), then gently, slowly... No really, very slowly.. cook.

Let fermentation and (rot) do its job.

IA has the right of it (as one would expect).

Mind you, there's no fermentation involved as far as I understand. Are you planning a bed (the batter filling the roasting tin and then being cut up into squares in the traditional manner) or little patties (individual puddings poured into a cake tin)? The first is the best, and soaks up the juices better - which is what puddings were originally designed to do.

For numbers, 225 degrees Celsius is recommended (425 F, Gas Mark 7) ie real hot. As IA notes, good beef dripping into the roasting tin (two to three tablespoons worth depending on size of tin). Put it in the oven for ten minutes till it's smoking - our housekeeper used to do this over direct heat, but she's a looney and I suspect one's curtains would smell of burnt cow for weeks. Pour in the batter, spread it around and back into the oven for about 30-35 minutes until golden brown. The centre is allowed to be soft as this is designed to catch the juices.

If you insist on the individual ones, the cooking time should be shortened. Hannah refuse to tell me to what, as she doesn't want to offer any encouragement towards that route.

[FactionHeir]

This page has several links to recipes that seem very similar to what was posted here with some more details:
http://en.wikipedia.org/wiki/Yorkshire_pudding

Not being really British, the first time I got some Yorkshire pudding a few years back, I thought it was a nice desert (mind you as a first year student getting to the UK and wondering what's edible) only to find out that you couldn't just eat it raw and there wasn't any pudding in it per se. I suppose the British do not define pudding the same way continental Europeans do

[mrdun]

This is how my mum makes them

Prep--5 minutes
Cooking--40-45 minutes

--------------------

100g Flour
pinch of salt
1 egg
300ml (1/2 pint) milk
40g butter

----------------------

Here goes..

1.) sift flour and salt into bowl. Break in egg

2.) Gradually add half the milk while beating to a soft batter.

3.) add remaining milk and beat in to form smooth mixture

4.) pre-heat oven to 220*C (425 F) {Gas 7}. Put butter in 10x12 inch baking tin, bread tins work well here . Heat butter for 10 mins or until faint "haze" forms.

5.) pour in batter

6.) bake in centre of oven for 40-45 mins
-----------------------------

Or you can divide mixture into bun trays for smaller puddings and these take around 20 minutes


enjoy!!!


BIG EDIT

omg nearly forgot to add:

Serve with lavish amounts of GRAVY for the reaql Yorkshire taste...Yorkshire boys love Gravy!!!!

[InsaneApache]

Originally Posted by Me
it is essential to make the batter the day before and store it in the fridge

The trouble and strife was in bed when I posted (I had a toothache ) and upon consultation I was advised to bring the mixture up to room temperature before cooking.

Also 'she who must be obeyed' said cook for 20-25 minutes at 425 F, Gas Mark 7, as BG also suggested.

Originally Posted by Banquo's Ghost
Put it in the oven for ten minutes till it's smoking - our housekeeper used to do this over direct heat, but she's a looney and I suspect one's curtains would smell of burnt cow for weeks.

You're Father Jack, aren't you?

[Banquo's Ghost]

You're Father Jack, aren't you?

There are days, my friend...

DRINNKK!

[mrdun]

It is not essential for the batter to be room temp btw