Difference between revisions of "Yorkshire pudding"
From maurer
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{| class="c1c c2c c3c" | {| class="c1c c2c c3c" | ||
|- | |- | ||
| − | !colspan="4" class="left"| Yield | + | ! colspan="4" class="left" | Yield |
|- | |- | ||
| − | |style="width:3em;"| ∼16 ||style="width:3em;"| ∼24 ||style="width:3em;"| ∼32 || popovers (muffin sized) | + | | style="width:3em;" | ∼16 || style="width:3em;" | ∼24 || style="width:3em;" | ∼32 || popovers (muffin sized) |
|- | |- | ||
| 8 || 12 || 16 || puddings (∼3″ square) | | 8 || 12 || 16 || puddings (∼3″ square) | ||
|- | |- | ||
| − | !colspan="4" class="left"| Preperation | + | ! colspan="4" class="left" | Preperation |
|- | |- | ||
| − | |colspan="4" class="left in1"| Have all ingredients at room temperature. <br>Stir into a bowl: | + | | colspan="4" class="left in1" | Have all ingredients at room temperature. <br>Stir into a bowl: |
|- | |- | ||
| ⁷⁄₈ || {{abbr|1⁵⁄₁₆|= 1 cup + 5 Tbsp <br>= 1¹⁄₄ cup + 1 Tbsp<br>= 1¹⁄₃ cup − 1 tsp }} || 1³⁄₄ || cup flower | | ⁷⁄₈ || {{abbr|1⁵⁄₁₆|= 1 cup + 5 Tbsp <br>= 1¹⁄₄ cup + 1 Tbsp<br>= 1¹⁄₃ cup − 1 tsp }} || 1³⁄₄ || cup flower | ||
| Line 17: | Line 17: | ||
| ¹⁄₂ || ³⁄₄ || 1 || {{abbr|tsp|teaspoon}} salt | | ¹⁄₂ || ³⁄₄ || 1 || {{abbr|tsp|teaspoon}} salt | ||
|- | |- | ||
| − | |colspan="4" class="left in1"| Make a well in the center, and pour in: | + | | 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 | ||
| Line 23: | Line 23: | ||
| ¹⁄₂ || ³⁄₄ || 1 || cup water | | ¹⁄₂ || ³⁄₄ || 1 || cup water | ||
|- | |- | ||
| − | |colspan="4" class="left in1"| Stir in the liquid, beating until fluffy and then add: | + | | colspan="4" class="left in1" | Stir in the liquid, beating until fluffy and then add: |
|- | |- | ||
| 2 || 3 || 4 || eggs | | 2 || 3 || 4 || eggs | ||
|- | |- | ||
| − | |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 °F. | + | | 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 °F. |
|- | |- | ||
| − | !colspan="4" class="left"| for Popovers: | + | ! colspan="4" class="left" | for Popovers: |
|- | |- | ||
| − | |colspan="4" class="left in1"| Have ready hot muffin tins with at least: | + | | colspan="4" class="left in1" | Have ready hot muffin tins with at least: |
|- | |- | ||
| 16 || 24 || 32 || muffin cups, each containing ¹⁄₈ Tbsp (¹⁄₄ pat) melted butter. | | 16 || 24 || 32 || muffin cups, each containing ¹⁄₈ Tbsp (¹⁄₄ pat) melted butter. | ||
|- | |- | ||
| − | |colspan="4" class="left in2"| Pour ∼2 Tbsp batter into each | + | | colspan="4" class="left in2" | Pour ∼2 Tbsp batter into each cup, and bake for 20 to 30 minutes. Serve at once. |
|- | |- | ||
| − | !colspan="4" class="left"| for Puddings: | + | ! colspan="4" class="left" | for Puddings: |
|- | |- | ||
| − | |colspan="4" class="left in1"| Have ready a hot | + | | 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: | | {{abbr|8×9|or 6×12}} || 9×12 || 12×12 || inches inside, and containing: | ||
| Line 45: | Line 45: | ||
| 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. | ||
|- | |- | ||
| − | |colspan="4" class="left in2"| 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. | + | | colspan="4" class="left in2" | 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. |
|} | |} | ||
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
