Difference between revisions of "Yorkshire pudding"

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(Created page with "Traditionally, this dish was cooked in a pan below a roast, allowing it to collect the roast’s drippings. For a lighter version, we cook Yorkshire pudding separately in the...")
 
 
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Traditionally, this dish was cooked in a pan below a roast, allowing it to collect the roast’s drippings. For a lighter version, we cook Yorkshire pudding separately in the hot oven required to puff it up. In Yorkshire it’s served before the meat course as a hefty pudding. We serve it as the starch with the main course.
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Traditionally, this dish was cooked in a pan below a roast—allowing it to collect the roast’s drippings—and served before the meat course as a hefty pudding. For a lighter dish, we cook Yorkshire pudding separately in the hot oven required to puff it up, and serve it as a starch with the main course.
  
 
{| class="c1c c2c c3c"
 
{| class="c1c c2c c3c"
 
|-
 
|-
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|colspan="4" class="left"| Yield:
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! colspan="4" class="left" | Yield
 
|-
 
|-
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|style="width:4em;"| ∼16
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| style="width:3em;" | ∼16 || style="width:3em;" | ∼24 || style="width:3em;" | ∼32 || popovers (muffin sized)
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|style="width:4em;"| ∼24
 
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|style="width:4em;"| ∼32
 
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| popovers
 
 
|-
 
|-
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|  8  || 12  || 16  || ∼3″ squares
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|  8  || 12  || 16  || puddings (∼3″ square)
 
|-
 
|-
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|colspan="4" class="left"| Have all ingredients at room temperature.
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! colspan="4" class="left" | Preperation
 
|-
 
|-
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|colspan="4" class="left"| Stir into a bowl:
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| colspan="4" class="left in1" | Have all ingredients at room temperature. <br>Stir into a bowl:
 
|-
 
|-
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| ⁷⁄₈ || {{abbr|1⁵⁄₁₆|• 1¹⁄₄ cup + 1 Tbsp&lt;br&gt;• 1¹⁄₃ cup − 1 tsp&lt;br&gt;• 1 cup + 5 Tbsp}} || 1³⁄₄ || cup flower
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| ⁷⁄₈ || {{abbr|1⁵⁄₁₆|&#61; 1 cup + 5 Tbsp &nbsp;&lt;br&gt;&#61; 1¹⁄₄ cup + 1 Tbsp&lt;br&gt;&#61; 1¹⁄₃ cup − 1 tsp &nbsp;}} || 1³⁄₄ || cup flower
 
|-
 
|-
 
| ¹⁄₂ || ³⁄₄ ||  1  || {{abbr|tsp|teaspoon}} salt
 
| ¹⁄₂ || ³⁄₄ ||  1  || {{abbr|tsp|teaspoon}} salt
 
|-
 
|-
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|colspan="4" class="left"| Make a well in the center, into which pour:
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| colspan="4" class="left in1" | Make a well in the center, and pour in:
 
|-
 
|-
 
| ¹⁄₂ || ³⁄₄ ||  1  || cup milk
 
| ¹⁄₂ || ³⁄₄ ||  1  || cup milk
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| ¹⁄₂ || ³⁄₄ ||  1  || cup water
 
| ¹⁄₂ || ³⁄₄ ||  1  || cup water
 
|-
 
|-
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|colspan="4" class="left"| Stir in the liquid. Beat until fluffy and add:
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| colspan="4" class="left in1" | Stir in the liquid, beating until fluffy and then add:
 
|-
 
|-
 
|  2  ||  3  ||  4  || eggs
 
|  2  ||  3  ||  4  || eggs
 
|-
 
|-
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|colspan="4" style="text-align:left;"| Continue to beat until large bubble rise to the surface. Let stand covered and refrigerated at least 1 hour and beat again after bringing it back to |-
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| colspan="4" class="left in1" | Continue to beat until large bubbles rise to the surface. <br>Let stand covered and refrigerated for at least an hour, then beat again after bringing back to room temperature. <br>Preheat oven and pan(s) to 450&#8239;°F.
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70°. Preheat oven to 400°. Add pan(s) & raise to 450°.
 
 
|-
 
|-
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|colspan="4" class="left"| Have ready hot muffin tins with at least:
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! colspan="4" class="left" | for Popovers:
 
|-
 
|-
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| 16  || 24  || 32  || muffin cups, each containing ¹⁄₈ Tbsp (¹⁄₄ pat) 
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| colspan="4" class="left in1" | Have ready hot muffin tins with at least:
 
|-
 
|-
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|colspan="4"| Have ready a hot ovenproof dish about:
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| 16  || 24  || 32  || muffin cups, each containing ¹⁄₈ Tbsp (¹⁄₄ pat) melted butter.
 
|-
 
|-
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| 8×9 || 9×12||12×12|| inches, containing about:
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| colspan="4" class="left in2" | Pour ∼2 Tbsp batter into each cup, and bake for 20 to 30 minutes. Serve at once.
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|-
 +
! colspan="4" class="left" | for Puddings:
 +
|-
 +
| colspan="4" class="left in1" | Have ready a hot baking dish measuring about:
 +
|-
 +
| {{abbr|8×9|or 6×12}} || 9×12 || 12×12 || inches inside, and containing:
 
|-
 
|-
 
| ¹⁄₄ || ³⁄₈ || ¹⁄₂ || cup hot beef drippings or melted butter.
 
| ¹⁄₄ || ³⁄₈ || ¹⁄₂ || cup hot beef drippings or melted butter.
 
|-
 
|-
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|colspan="4"| Pour in the batter. It should be about ½ inch high. Bake the pudding 20 minutes. Reduce the heat to 350° and bake about 10 to 15 minutes longer. Serve at once.
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| colspan="4" class="left in2" | Pour in the batter (it should be ∼½″ deep), and bake for 20 minutes. ''Reduce the heat to 350&#8239;°F and bake another 10–15 minutes.'' Serve at once.
 
|}
 
|}
  

Latest revision as of 00:44, 21 February 2018

Traditionally, this dish was cooked in a pan below a roast—allowing it to collect the roast’s drippings—and served before the meat course as a hefty pudding. For a lighter dish, we cook Yorkshire pudding separately in the hot oven required to puff it up, and serve it as a starch with the main course.

Yield
∼16 ∼24 ∼32 popovers (muffin sized)
8 12 16 puddings (∼3″ square)
Preperation
Have all ingredients at room temperature.
Stir into a bowl:
⁷⁄₈ 1⁵⁄₁₆ 1³⁄₄ cup flower
¹⁄₂ ³⁄₄ 1 tsp salt
Make a well in the center, and pour in:
¹⁄₂ ³⁄₄ 1 cup milk
¹⁄₂ ³⁄₄ 1 cup water
Stir in the liquid, beating until fluffy and then add:
2 3 4 eggs
Continue to beat until large bubbles rise to the surface.
Let stand covered and refrigerated for at least an hour, then beat again after bringing back to room temperature.
Preheat oven and pan(s) to 450 °F.
for Popovers:
Have ready hot muffin tins with at least:
16 24 32 muffin cups, each containing ¹⁄₈ Tbsp (¹⁄₄ pat) melted butter.
Pour ∼2 Tbsp batter into each cup, and bake for 20 to 30 minutes. Serve at once.
for Puddings:
Have ready a hot baking dish measuring about:
8×9 9×12 12×12 inches inside, and containing:
¹⁄₄ ³⁄₈ ¹⁄₂ cup hot beef drippings or melted butter.
Pour in the batter (it should be ∼½″ deep), and bake for 20 minutes. Reduce the heat to 350 °F and bake another 10–15 minutes. Serve at once.

1.2²×5″ East of the Rockies

1.44²×3.5″ West of the Rockies

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