How are you getting the height?
My recipe is
1c plus 1 Tbs milk
2 eggs
3/4c flour ( all purpose)
1/2 tsp salt
I use about 1/4 c beef drippings in my preheated pan. Baking at 450 for 15 min usually.
I don't have a "roasting pan" so I just use a muffin pan with about a tsp or so of the drippings in each of the slots. Is my recipe off? Using to big of a muffin pan? Idk... They taste good but They should be higher/more puffy like pic related. I get some height but not enough.
I've been told to chill my mixture first so I'm going to try that next time I make these. The pic is for reference and is not mine. My puddings come out about 1/2 the height as these.
I would just follow Jacks instructions. His came out pretty good.
>>7389812
Do you pronounce it york-shur or york shire?
>>7389843
yolk-sha
>>7389843
Shur
Overheard a guy at work, who used to be a chef, say that just a bit of water helps them lighten up and puff up nice and high.
That said, OP image is unusually high. Half that sounds about normal.
a good read for yorkshire pudding fanatics and a solid recipe as well.
http://www.seriouseats.com/2015/12/food-lab-yorkshire-pudding-popover-best-method-science.html
don't need to chill it just let it rest for as long as possible.
>>7389897
It's pronounced york-shur. Get it right.
>>7389897
>>7389896
It looks like resting the batter overnight and adding some water with the milk made a significant difference in height with this persons tests.
As for making the batter ahead of time, I didn't know you could do that. I was always told that batter with raw eggs needed to be used as soon as possible and not left un-used in the fridge. ( like leftover pancake batter and the like) I'll have to try this out.
>>7389959
pancake batter is better left to rest as well. unless you're using leaveners i guess.
people are massive pussies about raw eggs
>>7389917
Beautiful meal
>>7389917
She looks shnockered
>>7389984
Lol
This may help
http://dictionary.cambridge.org/us/pronunciation/english/yorkshire-pudding
>>7389970
She's a fucking brit, what the fuck do you think?
what is your altitude?
they work best at sea level but you can compensate for it
>>7390439
I don't have a fucking attitude.
>>7390439
OP here...Sorry just saw this, ..not really sure but I know we are at least 110 ft above sea level. Not really high enough to make to big of a difference I would imagine.
>>7389812
Yorkshire here.
Equal amounts of milk flour and eggs, pinch of salt. Hot as your oven can go. Doesn't matter what fat you use.
Get it smoking hot, pour in your batter as quickly as possible to not let your oven or fat cool down too much. Don't open the door until they're ready.
75g plain flour
2 eggs
150ml milk
pinch of salt
(makes 12)
make the batter in advance and leave it in the fridge for a couple of days easily
heat the oil, then usually 15mins at 180ish (lower temp slightly if u like them chewy, or hotter if u like them crispy but watch carefully)
also make sure to place in middle of oven, cos they'll puff and the tops will burn
>>7390486
kek
>>7390610
There is always one American shitposting. no matter the thread and no matter how little it has to do with you, you come out of the woodwork to try and ruin everything.
Has anyone ever made these with buttermilk? Do they still puff up?
>>7389812
You need to put the fat into the pan and then put the pan into the oven until the fat starts smoking. Then yo pour the mixture in.
I believe using cold fat is what Jack did when he made his hockey pucks.
>>7392289
no he used 'drippings' that were mostly meat juices from overcooked meat
I have never had Yorkshire pudding. What is it like? I can't really imagine just by looking at it.
>>7392539
it's basically pancake batter. generally the stuff at the bottom is a little gummy and the sides get crisp and shattering. you can tear it like very soft bread. neutral slightly sweet flavour.
>>7392555
Interesting. I'll have to try it someday.
>>7392527
He used meat juice thinking it was fat?
Every day he drops to new depths.
>>7392539
Texture wise they can be quite similar to French toast ( unseasoned) with a mild "eggyness" to them. They are basically popovers and they puff up. The outside has a slight crunch and the inside is moist and thin with a hollow type quality to it. They are not dense like bread or biscuits. People traditionally serve them with roast and gravy.
I will sometimes fill them with mashed potatoes, meat, veggies, and cover in a rich gravy. Delicious.
I make them all the time. Our family loves them. I make them at breakfast to have with some jam.
They are super easy to make. Certainly try them out.
>>7392595
It's not something you eat by itself, it's a side to a Sunday dinner.
It used to be a cheap filler in the middle ages that you would eat before the expensive meat and cooked with the fat collected from said meat.
>>7392629
>Texture wise they can be quite similar to French toast
No two people would agree on the texture of the perfect Yorkshire pudding. Every recipe or method seems to be just a little different. For some, the batter should be crisp outside but soggy or moist within; to others it should be ethereally light and have almost no substance at all; others still want it as thick as a duvet and only slightly more digestible.
>>7392629
You don't know what a Yorkshire pudding is, mate.
>>7392672
If the texture comes out anything like French toast you've fucked up.
>>7392692
not really
eggy, gummy
>>7392695
When I said "French toast" i meant moist like the interior of French toast. YP doesnt have a bread like quality and I said that. Describing the texture is difficult. I was just using it as a reference. I describe French toast as being somewhat eggy as well because it has that quality to it. They don't taste like eggs but there is a mild "eggy" taste and quality to it to me.
I didn't say anything about them being gummy but I know what the guy who said that meant. Not all of us know the perfect English adjectives to use when being descriptive to keep everybody happy.
>I live outside, "Gods" Own County, Yorkshire
What part of yorkshire are you from?
>>7392629
They are nothing like eggy bread.
>>7392756
down t mine
https://youtu.be/bUMiZKyM6AA?t=267
Best recipe I've seen.
>>7389812
Oil should be slightly smoking.
Pour the batter in as quickly as possible and put it in the oven.
Don't open the oven until they're completely cooked.
>>7392555
You get a gold star. Describing food is tricky business.
>>7389843
York-sha, York-shear, York-shur - Any of these will do but if you'll probably sound daft regardless of your pronunciation so don't worry too much.
>>7389917
That looks lovely but shame about the bird on the phone instead of worshiping that roast.
>>7392756
>tfw a genuine purebred Yorkshireman and I see this thread
This must be what chinks feel like when they see those cringey Asian shopping market threads.
>>7395982
Another Yorkshireman reporting in.
>>7395373
I was waiting for this to be posted.
>>7396635
God enjoys watching us suffer.
I've got some pork dripping left from making pulled pork, and I want to make Yorkshire pudding because it's been a long time since I've had any. Unfortunately my drippings are pretty watered down due to the mid-westerner in me cooking the pork in Dr Pepper. And since it was covered in foil and cooked low, pretty much none of the water boiled off. Is there anything I can do to make these drippings usable (boil them in a pot, just use them as-is, etc), or should I just not bother?
>>7398995
Anon please, Dr Pepper Yorkshire puds are not a good idea.
>>7399005
You never know until you try.
>>7398995
don't bother. not worth the effort.
>>7399015
Heston, its time for bed m8
>>7399018
too late. I'm conducting an experiment.
>>7399051
batter is made and in the fridge
>>7399099
>in the fridge
derp, don't know why I said that. oven is preheating
>>7399108
ready to go in the oven
>>7399177
and there you have it. Dr Pepper Yorkshire pudding.
probably not going to make this again.
>>7399256
You're doing gods work. I look forward to seeing your future experiments.
>>7399256
some of this is probably my fault in that the batter was probably a little too thick, so it didn't cook right. but really, I think the amount of sugar left in it was going to make it come out bad no matter what. most of it is stuck to the pan, which means I would have a hard time eating it even if I wanted to (I don't).
more like Yorkshit pudding.
>>7399260
good thing I used a shitty pan. this whole thing might end up in the trash
>>7389812
Why do bongistanis call so many things "pudding"?
>>7399256
oh my fucking god
>>7399491
just be thankful you don't have to clean this mess up
>>7399260
My gran would probably kill you for this. Shame that she's dead but if you get attacked by a skeleton at some point in the future then I hope you understand why.
>>7399345
Probably because it's our language and we can, and do, use it as we please. Colonies should just stay quiet and accept this already.
>>7398995
Next time if you have watery drippings, put them in the fridge over night and just take off the fat from the top.
>>7399516
Dust off and nuke the site from orbit.
It's the only way to be sure.
>>7399051
Oh fuck.
>>7399557
In Britain our pancakes are crepelike. No raising agent. Scotch pancake and american style would be specified.
>>7399108
A good yorkie mix is left in the fridge over night.
>>7399345
Because they are a pudding? Why do clappyfats fuck up every word in the English language, changing names and words that had existed long before their colony?
The sheer arrogance of it.
>>7399557
>at least in the states
Guess which point you fucked up at.
>>7395373
I only came into this thread to see this video
>>7399557
>you have to make it from scratch.
As opposed to what?
>>7389812
>2 eggs
Make the eggs larger.
Our modern day eggs are simly smaller, so when using a recipe that states "large eggs" buy the extra-large or jumbo instead. Fix'd. Make sure that oil is smoking hot when it hits the pan.
When I make my cornbread, I use a cast iron with my fat, and it doesn't lose heat when cold batter hits it. If you are using an ordinary muffin pan (which has less vertical sides as a true popover pan), you could be doing cold batter on a hot pan that loses heat too much. So, rest your batter, but maybe don't chill it (or set it out before using it).
Oven as hot as possible
Preheat for long as possible
Don't open the oven until done
>>7392539
yorkshire puddings are basically a choux pastry
they are pretty bland, and depending on how you cook them, they can be chewy or crisp
it's basically air encased in tasteless pastry, but are always everyone's favourite part of the meal
>>7401134
people like things that are salty and savory. it's not really that surprising
>>7399516
so I managed to get the pan "clean" and completely destroyed a dobie pad along the way, but I don't know if it was worth the time and effort
>>7390722
It's probably an Australian. They have a disproportionate number of trolls in their population (probably convict DNA)
God I hate you people, came into this thread thinking maybe I'd try to make some "british cuisine" for once, and now I'm leaving just looking forward to the inevitable terrorist attack on london god fuck you people are garbage.
>>7399256
WHAT THE FUCK
yeast?Baking powder?
>>7401526
Too obvious. The good baits are ones that use subtlety to elicit a reaction.
Say you made some yorkies, but changed one of the fundamental ingredients, or say that they are American and their real name is popovers.
Straight up saying you hope London gets bombed is boring.
>>7401613
Why?
>>7401613
no the batter just rises by steam from high hydration and a hot oven. you're welcome to give them a shot though i would imagine yeasted yorkies might be quite good
>>7389812
>pudding
>posts muffins
>>7401790
Your post is proof of your ignorance.
And you thought you were being clever, how sad.
>>7401851
b8'd hard m80.
>>7401851
ayyyy
>>7401640
look bro im not even speaking to troll or bait you people, your overall attitude is just elitist and annoying, one of you people link a recipe you like and ill try it or not, i dont care much at this point
and i didnt say i hope you get bombed but Ill be waiting and watching when it happens
>>7401074
What the fuck is a pudding
>>7401790
Americans are a cancer.
>>7401992
Here is your reply.
I have to make a couple dozen at a time.
Little oil, equal parts (6 cups) milk to flour. 24 eggs. Crank the heat to 400 to heat oil in muffin tins, blast them at this temp for 5 mins and lower to 350 for the remaining 40 mins.
Pic related.
>>7401134
They're bland if you eat them dry. That's why you're supposed to pour the roast meat juices/gravy over them.
>>7402251
I've never cooked them that long before. I've always done high heat. Does a lower temp and slower cook time change the texture. Do they maintain an outer crunch to them or more chewy? Might have to try this method out.
>>7402251
that is a lot of eggs and i'm skeptical about the long cook time which i'm guessing is to prevent deflation, but i will give it a shot some time
Is there a way to make these more desert like or is that a no-no.
I mean like a preferred filling or sweeter sauce that goes good with them?
>>7402251
that's not pudding, where is the liquid.
>>7389812
I use Gordon Ramsay's recipe where you beat the egg whites and then fold them into the rest of the batter.
Oven needs to be balls hot. Black muffin tin for maximum heat absorption--ideally cast iron.
Do not open the door while they are baking or they can collapse.
>>7404409
That's why they're called Yorkshire puddings. It was an old insult--e.g. the people of yorkshire were so poor they made these things to bulk out a meal. They're traditionally made with cheap ingredients: flour, eggs, and the leftover drippings from the roast.
>>7404384
Traditionally they are savory rather than sweet but I don't see why you couldn't add sugar to the batter and then pipe in some pastry cream when they're done baking.
>>7404384
Sounds like a dutch baby pancake. I think it could definitely work.
>>7404384
https://en.wikipedia.org/wiki/Popover
>>7404409
>>7404438
no, they're puddings because the word 'pudding' is unimaginably broad and irregular in its meaning. it has been used to mean all manner of wildly different things with the extremely general commonality that they are all made from a mixture that is cooked inside something somehow. it was never an insult.
>>7404432
>beating the egg whites
completely unnecessary and possibly detrimental
>>7404510
>completely unnecessary and possibly detrimental
I'll take his opinion over yours, thanks. I've had great results with it.
>>7404541
actually, where is the recipe with the separately whipped whites? i can't find it.
>>7404556
To be honest I can't recall if I got if from a youtube video of his, or from one of his cookbooks.
I'll check youtube and see if I can find it but otherwise it will be a while; I've got a few hours before I will be home again.
>>7404565
Sorry, no luck.
I don't recall exact proportions from memory but the procedure was very simple:
Egg yolks, flour, salt, milk and a little Colman's mustard powder get mixed in one bowl. Beat the whites in a separate bowl. Combine before pouring the batter into the muffin tin
>>7404384
taking them out and putting some powdered sugar on and letting them finish in the oven so that the sugar melts and caramelizes a bit is a common tip
should probably add some sugar to the batter itself as well though
>>7404384
Good lord what?
>>7404409
>pudding
>liquid
What the fuck are you on?
>>7406803
>What the fuck are you on?
a superior continent in a better country
>>7406829
But if you are here you would be speaking correctly.
>>7406843
good one m8
>>7406843
> if you are here you would be
wince
>>7406851
Well I try.
>>7406859
Stop posting nonsensical gibberish and fuck off back to /b/.
>>7406870
your grammar is poor
>>7406875
Here is your (you).
>>7406882
conditional verb forms nigga
agree them
>>7404575
Sounds yummy.
>>7401613
Excuse me?
>>7404575
I'm going to do this, ...Ima thin the batter out a bit more, and fry it in oil instead of baking it and top with powdered sugar.
I'm going to attempt to make a Yorkshire pudding funnel cake.
>>7410293
So you are making....a pancake?
Super hot oven and pans
also if they aren't popping out the pan easily, just leave them for a couple of minutes to cool a little, and they are then usually easier to remove (although they will delate a little in that time)
goddamn stop bumping this stupid thread any decent info has been said you britcucks are annoying nobody gives a shit about your flash fried pancake muffins
>>7404384
Popovers bruh. Use butter instead of fat or grease. Serve them with tea and fill them with butter and jam
>>7414854
U mad?
http://www.jamieoliver.com/recipes/eggs-recipes/proper-scotch-eggs-with-lovely-scottish-cheese-and-pickle/#PMsEUoWtP1lDBPHw.97
does this look like a decent recipe for scotch eggs, and and bongs that have been to murika know of a sausage in the states that would be close to authentic, they say buy breakfast sausage and adjust it to taste but im not sure of the taste Id be going for. thx
>>7415033
i usually cook my eggs less and roll out the sausage meat but yes it seems fine. also i would deep fry at a higher heat for a shorter time and use the oven to cook the meat through.
idk really what american breakfast sausage is like, but i think it has a higher fat content and no rusk, and is potentially more highly seasoned. i suggest you just find a recipe if you can't find english style sausages, it's not that complicated to buy ground pork and mix it up with some other stuff briefly in a cold food processor
can you make these without having drippings? what if i want yorkshire puddings, but i don't want to cook a large roast?
What's the deal with the large puffy ones? I made them for the first time on Christmas day and they all came out perfectly cup-shaped.
>>7415078
any fat or oil will work, saturated fats like lard or clarified butter work better. dripping/tallow is just tradition
>>7415059
thx, i may look for some kind of blander sausage for now cuz i really want to give these a shot tonight, Ill try to work on the authentic sausage recipe later after i get the process down a bit, this gon be my first british food experience they dont really have much in texas so i gotta make it myself
>>7415088
i hope it goes well for you and that you visit the uk some time and try scotch eggs the way the vast majority of brits know them - soggy, springy, perfectly spherical and packaged 2 for a quid on a cold supermarket shelf. eat them while a bus comes past and kicks a puddle over your entire lower body for added authenticity
