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Yorkshire pudding

Riley_Madison's picture

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What, exactly, is yorkshire pudding supposed to turn out like? Is it supposed to have a hole in it?

Martha Stewart ~gag,choke~ said to pur the batter into the roasting pan immediatly after you take your roast out. It was heavenly, but I didn't have gravy. Don't ask me why I made a r.b. dinner and didn't make gravy. One of the stupidest things I've ever done.

Anyways, there is a kind old lady here who insists ALL ing. be at room temp. then be left on the counter for several hours. Oh! She also told me to leave lots of lumps. She claims to make the best. Can this be true? My mom (the worlds all time worst cook) says you have to have the batter well chilled and the tins hotter than hell. Hers don't have gravy tunnels.

So what is the best way to make yorkshire? Do you want it to be eggy? Alot of questions for so few ingredient, I know.

Thanx

RM

MEAN_CHEF's picture

(post #59007, reply #1 of 4)

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First, yorkshire pudding has nothing to do with gravy. Your mother is right (bad cook or not), the batter should be chilled and the pan should be hot. The pan should have about 1/4 cup of drippings from the roast. If you have more,deglaze your pan use all but 1/4 cup to make a sauce. The finished result is eggy and hollow just like a popover.

Sandra_'s picture

(post #59007, reply #2 of 4)

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Beg to differ with ya, MC -- my Yorkshire pud is always at room temp. before going in oven. I also add a tablespoon (more or less) Dijon mustard to the ingredients. Results? Good enough that I've never yet had left-overs. Tins do have to be piping hot, but you can substitute (very hot) corn or canola oil for the drippings if your roast doesn't produce enough fat. Also -- re gravy: I use muffin tins, and make the gravy in the roasting pans.

Sandra

MEAN_CHEF's picture

(post #59007, reply #3 of 4)

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Try cooling it first for a couple of hours. See what difference it makes.

Carolina's picture

(post #59007, reply #4 of 4)

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One day in a fit of stupidity, I clipped out the Yorkshire Pudding recipe from darlin'(gag) Martha's ego-trip magazine. Prepared it
i exactly
as she said and it was gross.

The best Yorkshire Pudding we've ever eaten was in (surprise!) York, Merry Ol'England, in a pub. It was
i HUGE
and absolutely delicious. In the center of the pudding were tender chunks of roast beef surrounded by a beautiful, well-seasoned gravy.
('Course, washing it down with a little stout from the tap, only made it taste better.)

BTW, anybody who says the Brits can't cook, hasn't eaten in Great Britain in the last 20 years!!