Want to know how to make the perfect Yorkshire Pudding for your Roast Beef diners?
The Recipe
equal parts
eggs, flour, and milk
and a pinch of salt
I break two room temperature eggs into a measuring cup and determine how much fluid I have. I tip these into a mixing bowl. Then I add an equal amount of milk. I use 2% but you can use whatever you have. Next measure same amount of all purpose flour. Mix all ingredients, the batter will be quite loose, add a pinch of salt. Rest in the fridge for half hour or so if you can, if not go ahead and use it right away. Batter will still rise unrest-ed.
Heat about a quarter cup of canola or vegetable oil in a large baking pan to 450 F. Make sure the oil is to the point of smoking hot. A 10 inch cast iron skillet works very well for a single large pudding!
You are going to cook your pudding in two stages. First 10 or 12 minutes at 450 F, so the batter will rise. Then turn back the oven to 350 F, to dry out the pudding so it will hold it's structure!! The whole cooking time needs to be about 25 minutes.
The timing of this pudding is crucial, you really have to make it at the very last minute and serve immediately. If you cook it to early it wont be nice when you eventually serve it. If you leave it too late then your plated roast is going cold. Since the roast is in the oven cooking at 350 or so I like to heat up the counter top convection oven and cook my Yorkshire in there! If you are going to use the same oven as you are roasting in then do the following. Cook roast to completion, remove from oven and tent with tinfoil and rest it for the next twenty five minutes. Then turn the heat up to 450 F and get your oil smoking hot and cook off your Yorkshire while the roast rests. This is also the time to make your pan gravy. Good luck! It helps to have a sous chef with you! If not do your best! The Yorkshires once poured into the hot oil need no more tending.... just turn the heat back at 10 minutes!
Pour batter into pan cook for 10 minutes or until golden brown. After 10 or 12 minutes turn the oven back to 350 F to dry the pudding out. The puddings will puff up and look good at the ten or twelve minute mark, but don't be fooled. If you pull the puddings out at this point they are still too wet and will collapse, you need to leave them in for 15 more minutes, the full 25 minutes so they can dry out a bit and hold the puffed up structure.
Heat about a quarter cup of canola or vegetable oil in a large baking pan to 450 F. Make sure the oil is to the point of smoking hot. A 10 inch cast iron skillet works very well for a single large pudding!
You are going to cook your pudding in two stages. First 10 or 12 minutes at 450 F, so the batter will rise. Then turn back the oven to 350 F, to dry out the pudding so it will hold it's structure!! The whole cooking time needs to be about 25 minutes.
The timing of this pudding is crucial, you really have to make it at the very last minute and serve immediately. If you cook it to early it wont be nice when you eventually serve it. If you leave it too late then your plated roast is going cold. Since the roast is in the oven cooking at 350 or so I like to heat up the counter top convection oven and cook my Yorkshire in there! If you are going to use the same oven as you are roasting in then do the following. Cook roast to completion, remove from oven and tent with tinfoil and rest it for the next twenty five minutes. Then turn the heat up to 450 F and get your oil smoking hot and cook off your Yorkshire while the roast rests. This is also the time to make your pan gravy. Good luck! It helps to have a sous chef with you! If not do your best! The Yorkshires once poured into the hot oil need no more tending.... just turn the heat back at 10 minutes!
Pour batter into pan cook for 10 minutes or until golden brown. After 10 or 12 minutes turn the oven back to 350 F to dry the pudding out. The puddings will puff up and look good at the ten or twelve minute mark, but don't be fooled. If you pull the puddings out at this point they are still too wet and will collapse, you need to leave them in for 15 more minutes, the full 25 minutes so they can dry out a bit and hold the puffed up structure.
This is a really good recipe for Yorkshire Pudding, I like to make it in one large Pudding. You can do the same in a muffin tin, if you want separate puddings.
More glorious single serving Yorkshires!!!
Ahhh perfection!!!!!!!
Love the food! You’re amazing. This menu is fantastic:) It sure will help everyone who’s looking for a perfect menu like this. Thank you for sharing this recipe.
ReplyDeleteThank you Charley29...... the weather is finally cooling down here .... won't be too long till roast beef and yorkshire pudding hits the table.... *smile*
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