Yorkshire Pudding: The Where? Well the name suggests of course Yorkshire, but other counties in the UK make claim to its origin also.
Yorkshire Pudding: Why? I have always been told that originally it was not actually served with the roast beef, but before the meal itself, drenched in a rich gravy. Apparently, it was created to be served as a stomach filler. Times being hard and meat an expensive item in most working class family budgets, as such the traditional Sunday roast in the UK being quite an event and something to look forward to each week.
With a generous amount of beef flavoured gravy, the Yorkshire pudding not only tasted like beef, it had a texture similar to it and cheaply filled the stomach . . . meaning the small portion of beef actually served did not seem as meagre as it might have actually been. Any that were left over would be served for afternoon tea with jam, cream, etc and why not, they are just a form of 'cake' after all!
These days of course we serve it as an accompaniment to the roast beef, gravy, along with the traditional roast potatoes, vegetables, etc. Creamed horseradish of course also being a must.
Yorkshire Pudding: Understanding the complexities
What about these problems many people have making them . . . why do they not rise? Why do they fall flat? Should they be crisp or soft? some like them soft, some crisp on the outside and soft in the middle. When you lash them with a gravy does it make any real difference?
But to answer the main problems people have with them, rising and falling flat. One must think and understand about why and how this happens to answer it. They rise mainly because of the egg content in the mixture . . . NEVER add baking powder! For this rising to occur the mixture needs instant heat, this creates steam and they puff up and rise - so the oven, etc must all be pre-heated, a slow gentle heat or cold oven will not work.
They will fall flat if they are removed from the oven too soon. If they do not slightly crispen on the outside the structure of the egg and flour mixture does not fully 'dextrinise' meaning its structure will not hold its own weight . . .
Cooking times will always vary, as everyone's oven is slightly different and because we tend to open and close the door to remove the meat, the potatoes, etc. So the 12 minutes given here is approximate only, one will need to judge and modify accordingly.
Yorkshire Pudding: The secrets
To get a good rise one must fill the mix with as much egg as possible using only a drizzle of milk. Unfortunately the recipe here then is not 'foolproof' in amounts, as I cannot guarantee the size of eggs that you use and they do differ in amount by as much as 20gm per egg, so it is best to adjust the flour rather than the egg. The trick is to pack the mixture with eggs!
Use deep sided muffin trays and heat these trays up prior to use
Put in a good measure of hot oil into each mould. If the oil is really hot, until it just starts to give of a slight haze but not quite smoking (approximately 180°C) the moment the batter is poured in, it will sizzle, begin to cook and rise at the sides immediately. This gives that 'hollowed' centre look that can be filled and will hold the gravy
Do not worry about the oil content too much: if you want perfect 'Yorkies' you have to live with it and most of it will still be there when they are cooked and can be poured away for re-use when you remove the final, cooked product
With experience one will be able to judge when they can be removed and not fall flat / deflate. If you notice that they are beginning to, pop them straight back in for a few more minutes, this allows the correct amount of hardening / crispening of the outer walls to develop and holds the shape and size
Yorkshire Pudding Recipe
Ingredients for Yorkshire Pudding
flour - cake or all purpose - 2 cups / 250 grams / 8 3/4 ozs
eggs - 4pc
milk - 2tbs
salt - pinch
How to make Yorkshire Pudding
Combine the egg and milk thoroughly with fork (do not whisk)
Add the enough of the flour and using a whisk combine to form a thick yet pourable batter; one that is nicely thick but can be easily poured from a jug. How thick is too thick, how thin is too thin is a matter of trial and error and will soon be become evident as you make a few batches
Add a little salt to taste
Place the muffin tray / moulds in the oven to pre-heat (180° - 200°C) for 15 minutes. The oil may also be added at this time and heated in the oven or may be heated separately and poured in. I find that putting in enough oil to 1/5th of the mould works best.
When both the moulds and oil are hot, pour in the batter, if it does not start to sizzle immediately, stop and continue to heat and try again
Place on the middle shelf and bake for approx.12 minutes until risen, golden brown and slightly crisp. A tray on the top shelf will help prevent them browning too much as this deflects the falling heated air particles (use this tip when baking cakes etc too!)
Remove from the oven and carefully (as they will be hot) remove from the tray and serve as soon as possible
Remember to pour away the fat while still warm to be re-used and pop the puddings in the oven if they seem to be starting to collapse after a minute or so
Tips for Yorkshire Pudding:
Try adding a little something to the mixture for a Yorkshire Pudding with a difference:
Yorkshire Pudding with chopped parsley
Yorkshire Pudding with chopped chives
Yorkshire Pudding with chopped coriander
Yorkshire Pudding with whole-seed mustard
Yorkshire Pudding with turmeric
Yorkshire Pudding with smoked paprika
from- hub.uk.com
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