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I'm told I make fantastic Yorkshire puddings, but I don't eat them! I never acquired the taste for them. The secret is very hot oil and room temperature ingredients. I also think it's best if you can get them poured and into the oven as fast as you can, before the pan cools too much. I use all-purpose flour to make them and there's never any leftovers. My family ALL like them. Here's my recipe, which makes 2 1/2 dozen:

Maggie's Yorkshire Pudding

Ingredients at room temperature:

2 c. flour
2 c. milk
6 eggs
1 tsp salt

Mix with whisk. It's ok to leave a few lumps. If you're not going to use right away, keep at room temperature. I like the results better if the batter has sat for awhile. Put about 1/2 tsp. oil in muffin cups (bacon fat IS the best!). Heat pans in 400 F oven until very hot. Fill muffin cups about half full of batter and bake approx. 25 mins.

on edit: Halving the recipe works perfectly fine, too.
Maggie Timms
Bob's Bed and Breakfast
Maple Ridge, BC

And here is Pauline's recipe

Yorkshire Puddings

1 c eggs (four eggs) - room temp.
1 c flour
1 c milk

1/2 tsp salt
Oil for pans (or fat, beef drippings, etct)

Muffin tins, I think this recipe makes about 12 Yorkshires.

You can use a flat roasting pan also for this recipe, but it will tak up to about 1/2 an hour, but that way is very good too, cut into portion sized squares.

Beat WELL first four ingredients together to form a smooth batter and air bubbles form on the top, stand for at least half an hour at room temp.

Poor 1 tsp of oil into each muffin tin place in hot oven 425 degrees until oil is very hot - almost smoking, being careful not to burn. Immediately poor batter into these tins approximate 3/4 full and bake at 420 degrees for approximately 10-15 minutes, or when they look golden brown and have puffed right up. Poor into large muffin tins or large flat roasting pan.

According to Mrs. Beeton's (and who dares argue?), the lightness of the Yorkshire pudding batter "depends on the quick formation of steam within the mixture and the quick cooking of the flour. A baked batter therefore requires a hot oven (425F, Gas 7); the temperature can be reduced when the flour is cooked." Other than that, the only caution is that the batter be allowed to stand for 30 minutes. I suspect that "quick formation of steam" might be delayed by the use of ice water.
Mrs. Beeton's U.S. equivalent, The Joy of Cooking, insists: "The ingredients must be at room temperature when mixed or they will not puff." Contrarily, the instructions go on to say that the batter be refrigerated when left to stand, but you must bear in mind that American summers are HOT and 30 minutes at room temperature will probably curdle the milk. Here the mixture is beaten again before cooking.
Keith Floyd confides, "The secret of making Yorkshire pudding is to ensure that the oven is very hot, and that the fat in your tin is [just] smoking hot before pouring in the batter." He apparently advocates room temperature for standing time; there is no mention of refrigeration.
I suggest you try these slightly different methods every Sunday until you get it right for you.

Wedgwood House
Haven to share with family and friends.
Vancouver Island, British Columbia, Canada.



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