Health, Lifestyle, Hobbies and SportThis section has been added to give you scope to discuss different aspects of living, relationships, health, writing, photography, cars or classic bikes, cooking and recipes, or anything like that, in a mature manner.
I've had this damn recipe written down on the last bit of paper in a raggedy old notepad, where it's been for gawd knows how long and i'm having a bit of a clear out as the other half's mum is coming tomorrow, so I thought i'd get it written down somewhere so I don't need to keep the scruffy old pad any more, so where better than here.
So... Pre-heat the oven to 220 degrees C and get your yorkshire pudding tin in the oven with a ickle bit of either lard or goose fat so that the yorkshire pudding mix isn't going into a dry tin. It's not gospel, but i've always been of the understanding that cold yorkie mix on hot oil gives a better reaction and helps make the puds rise better, some say that's balls though, but hey, if your not sure, try both ways and use whichever works for you.
Anyway, here's the recipe:
24 Yorkshire Puddings
450g plain flour
6 medium eggs
450mls milk
320mls water
seasoning
12 Yorkshire Puddings
275g plain flour
4 medium eggs
250mls milk
150mls water
seasoning
Basically mix it all together and whisk the living hell out of it. Strain if it remains a little lumpy, as a smooth mix rises much better.
The mix is best made 12hrs in advance and cooled in the fridge until you cook them.
They should take between 25-30 minutes to cook depending on how even the oven is. If you find they go too dark too quickly, lower the temp to 200 or 210 the next time you make them.
They knock ready made yorkshire puddings dead, there really is nothing better than home made ones.
This is a cut down version of a proper professional recipe i've used over the years and for anyone thinking/needing to do them in bulk, multiplying the 24 version works up to at least 50x the recipe, although i'm sure it would go further than that, but 50x is the biggest i've done it at.
If anyone has their own personal recipe for yorkies, that they think are better, please share and i'll give them a go. After all, while some recipes are virtually perfect, there is almost certainly always a way of improving them.
thanks ill give it a try. Any hint on the seasoning please.
To be honest, seasoning is a pretty rough science, everyone has their own personal preference to how bland or salty a dish should be.
I would say, roughly a small pinch of salt per 12 portions, so for the 24 portion recipe it would be 2 small pinches. Pepper is strictly down to taste and how much you like pepper in your food, we are quite fond of course ground black pepper in this house, so tend to add quite a lot. For the 24 recipe though, i'd first time, just do 1 small pinch, just remember the net time if it was enough, too much or not enough the first time you did it.
As said though, it really is a rough science with recipes like this, because some people like much saltier food than others. I've found that my salt intake has seriously dropped since I quit smoking, as my taste buds are suddenly functioning at full strength again.
Allanon - I have a fairly extensive horde of recipes, many commercial, many personal and a massive amount of customised recipes that to suite my personal tastes. I can post pretty much any recipe that anyone wants, it's just a case of people asking me.
Im quite tempted to give that a go or let someone else in the house try it.
Can you explain why the quantities arent literally cut in half for the 12 version, im sure theres some uber pro cookery thing to it. The reason i wonder is quite often i get a recipe for X amount of something and end up cooking half or twice as much and ive always assumed simple maths would prevail.
Im quite tempted to give that a go or let someone else in the house try it.
Can you explain why the quantities arent literally cut in half for the 12 version, im sure theres some uber pro cookery thing to it. The reason i wonder is quite often i get a recipe for X amount of something and end up cooking half or twice as much and ive always assumed simple maths would prevail.
It works upwards perfectly well, downwards is just my own little bit of fine tuning to get the yorkies to come out better, mainly through a bit of trial and error.
my little tweak to the above is I never measure the flour i do it by feel but thats not very scientific. I do produce good yorkies tho
To a degree, I do the same. You can't give an egg absolute quantification. Rather than less or more flour though, I adjust the amount of water I add to counter that.
It is different making 12 or 24 yorkies and making say 1000 which this recipe can multiply to. There's no second chances, so measuring all the ingredients for bulk is an absolute must. It's also something you'd get your ass kicked for not doing for any kind of recipe in any commercial kitchen if the head chef is of any kind of decent quality, so it's something you learn very very quickly to do when you first start training as a chef. You fail lessons in class at college if you don't measure all the ingredients and do everything exactly the proper way.
Measure eqauil qauntys( licke in a cup) of eggs, milck & flower & pinch of salt & mix. Then add a splash of bear or sparckeling water just befor tehy go in teh ovein. Always have hot oiel/lard in the tins cos it strarts to cook the mix wright away & it dunt stcke
Sticking to the same sort thread with batter, how about some nice pancake mixes for today? It will please the kids and gives us more ideas, we're going to try making some raspberry ones tonight, I already have the firemen on standby lol. I prefer blueberry but I don't have any at the minute.
My Perfect Yorkshire Puddings Recipe
Linear Mode
