Yorkshires like wot my mum used to make

[ChevronB19]

My mum always made a ‘slicing’ Yorkshire pud in a loaf tin, rather than individual.

She always got upset, as it would come out of the oven and then collapse within a minute (she was a brilliant cook by the way).

Pud was always stodgy at the bottom, crisp at the top (she always used dripping). In essence, about 4 inches high, with bottom 1.5 inches being stodge, top 2.5 inches being a ‘crusted air gap’ (can’t think of a better way to put it.


To my mind it kind of recreates the original ethos, which was stodge to fill you up, rather than what in essence can often be a large posh crisp.

Now some of you might be horrified by this, but I (and the rest of my family) bloody loved it like that!

Unfortunately she is no longer around to ask (she also did the best roast potatoes I have tasted anywhere, including some really posh restaurants).

Any ideas how I can recreate, as mine (even in loaf tin) always come out crispy all over with a sort of ‘sourdough bread’ type interior.

Less cooking time, lower temperature? Pre flour/thicker mix? I’m almost tempted to set a day aside and try multiple variations…

[QJumper]

Well for crispy, well risen ones, I put the mix in the fridge and make sure the oil is really hot, so perhaps the reverse of this with mix at room temperature and oil just warm, as that used to give me stodgy ones.

[General Price]

Don't open the door to check how they are cooking

[Bill]

I use HFW's recipe.

250g flour
Teaspoon of salt
4 medium eggs
2 egg yolks
300ml each water and milk

Beat together and let it stand for 30 minutes, then into very hot fat in a hot oven. It makes 12 puffed up muffin tin yorkies or one massive stodgy one.

Still have a bit left over from toad in the hole last night.

[sociopath]

The crispy and dodgy was I think due to uneven tempo so if you have a fan oven you might struggle.

If you add too much batter that may make the middle thicker and less well cooked

[moorx]

This is the recipe I always use for a large yorkshire pudding:

https://www.bbc.co.uk/food/recipes/yorkshire_puddi...

[oddman]

James Martin's formula works (and I'm allergic to volumetric measures)

1 cup of flour
1 cup of eggs
1 cup of whole milk
salt and pepper

Muffin tin in the oven at max temp. Oil or fat of your choice at least 1cm. Once blazing hot fill muffin cavity about half full. Back in oven for about 15 mins

Yorkshires like babies' heads.

If you want a large Yorkshire with a soggy middle pour the mixture into a sheet pan

[fttm]

Decent free range eggs make a world of difference . As said by others oil should be smoking hot and don't open oven to peek .

[Bill]

oddman said:

Once blazing hot fill muffin cavity about half full. Back in oven for about 15 mins

Fill the tin and cook a bit longer. Babies heads with a squidgy base.

[Soloman Dodd]

A Yorkshire should be cooked in the roasting pan that had the roast beef joint in it, complete with the beef dripping and some of the meat juices.
Scrummy.


All this nonsense about muffin tins and cooking oil produces tasteless garbage, on a par with Aunt Bessie's crap in the supermarket.

[oddman]

Soloman Dodd said:

A Yorkshire should be cooked in the roasting pan that had the roast beef joint in it, complete with the beef dripping and some of the meat juices.
Scrummy.


All this nonsense about muffin tins and cooking oil produces tasteless garbage, on a par with Aunt Bessie's crap in the supermarket.

I know this is the traditional way but you can't do this and use the roasting tin to make the gravy. Given the choice, I'd use the roasting pan to make the gravy. All the goodness in the tin is returned to the Yorkshire via the gravy

I use beef dripping for the the fat - it has to be something with a high smoke point. Oil doesn't taste as good but works if you haven't got the fat to hand.

Using muffin tins gives spectacular results and serving a pile of Yorkshires far in excess of what people need, but will still eat is nice a bit of theatre.

[jjones]

Soloman Dodd said:

A Yorkshire should be cooked in the roasting pan that had the roast beef joint in it, complete with the beef dripping and some of the meat juices.
Scrummy.

All this nonsense about muffin tins and cooking oil produces tasteless garbage, on a par with Aunt Bessie's crap in the supermarket.

This. My gran used to have a metal triangle frame with about 2 inch long legs that the beef would sit on. The base would end up about 10-15mm thick with the sides puffed up and crispy, the taste was amazing. Was just as good cold the following day.

[theplayingmantis]

fttm said:

Decent free range eggs make a world of difference . As said by others oil should be smoking hot and don't open oven to peek .

Doesn't make a rats arse's difference in a batter pudding to be honest.

Battery and barn eggs are deplorable, and the sooner completely eradicated the better, (barn will be back with a vengeance given avian flu) but the taste of them in a yorkshire/batter pudding is not distinguishable as it is when they are on their own. Made countless puddings with home reared, vs. local proper free range, vs. bought supermarket clarence court crap etc. no difference in a mixed pudding.

the chap above with HFW recipe (although it should be halved as otherwise its massive and just go with 3 eggs instead of faffing around with the white/yolk has the idea. This is my go to as i like the same style as the OP, the crispy light ones are pointless. it needs some stodge!

Possible upping the water to 2/3rds of the milk water mix as well. and it more than a teaspon of salt, even in the halved mix, from experimentation.

the key to one the op wants, crispy sides/tops, claggy stodgy bottom is this. The water makes it crispier slightly. Also have the oil in the pan in the over smoking hot, get it out and put on a hot hob as you pour the batter mix in (your meant to make the batter mix many hours in advance and whisk out the lumps, in reallity a bit lumpy and mixed at last minute isn's makes no difference for a crispy/claggy desired one.

[48Valves]

As a Yorkshireman I take immense pride in my Yorkshire puddings.

This recipe is perfect.

250g plain white flour
150ml whole milk
4 free-range eggs, beaten
Pinch of salt and white pepper

For small individual yorkshires, 25 mins at 230 and they are perfect.

If you want a soggy bottom don’t heat the oil before adding the batter and cook at a slightly cooler temperature.

[Gren]

I made a stodgy Yorkshire last weekend. It had the bonus of a few sausages floating around in it...

Trick for me would be lower temperature and a larger volume of batter, perhaps in a deeper tray cooked over a longer period.

[Cotty]

ChevronB19 said:

Pud was always stodgy at the bottom, crisp at the top (she always used dripping).

Just like my mum used to make

[Starfighter]

Cook them in lard.

[jinkster]

Starfighter said:

Cook them in lard.

This - some oils dont get hot enough and you need it to be smoking hot.

[AndrewCrown]

The science of Yorkshire Puddingery is exceptionally difficult to master.

The Mrs C & I used to compete, but now she is so consistently good I leave it to her.

From our kitchen

1. High smoke point oil, tends to be Crisp n Dry type stuff.. or indeed lard
2. Oven tempertaure 230-240C
3. Non stick pan which we replace often
4. Glass oven door to inspect progress... (Never opened until ready)
5. Batter mixed early and left to settle in fridge

Results...
Everytime they taste slightly different...

[the-norseman]

Here's some I made at the weekend, I follow the same recipe as 48valves above

250g plain white flour
150ml whole milk
4 free-range eggs, beaten
Pinch of salt and white pepper

Batter in the fridge for a few hours, oil really hot. I have made some bigger ones to cut up but aint got photos of them.

Edited by the-norseman on Tuesday 29th November 00:18