Yorkshire Pudding

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Yorkshire Pudding
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Jam Lady

Joined: 28 Dec 2006
Posts: 2571
Location: New Jersey, USA

Posted: Wed Dec 26, 18 2:20 am Post subject: Yorkshire Pudding
My first attempt and I must say I think they came out very well.

Shan

Joined: 13 Jan 2009
Posts: 9075
Location: South Wales

Posted: Wed Dec 26, 18 9:23 am Post subject:
Well done. They look superb.

dpack

Joined: 02 Jul 2005
Posts: 46211
Location: yes

Posted: Thu Dec 27, 18 11:52 am Post subject:
yep they look very good.

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Thu Dec 27, 18 3:46 pm Post subject:
They look perfect as a starter, main or dessert. Which did you have them as?

Jam Lady

Joined: 28 Dec 2006
Posts: 2571
Location: New Jersey, USA

Posted: Thu Dec 27, 18 5:08 pm Post subject:
What do you think Nick? Other sides were oven roasted potatoes, braised Brussels sprouts, braised carrots with pearl onions. A four mushroom medley (2 wild, 2 "boughten") that I had prepared last fall and frozen, thawed and reheated with a little extra butter. Whipped cream horseradish sauce.

dpack

Joined: 02 Jul 2005
Posts: 46211
Location: yes

Posted: Thu Dec 27, 18 7:21 pm Post subject:
next question is gravy or mustard sauce? the one after that is starter or side? grannie was for starter and mustard sauce, i'm more side and gravy as afters and sweet can also work, apple n cinnamon works as afters it also works as a side with many things puds are ace and rather versatile

Jam Lady

Joined: 28 Dec 2006
Posts: 2571
Location: New Jersey, USA

Posted: Thu Dec 27, 18 7:49 pm Post subject:

We tend to call 'em popovers - they "pop over" the pan.

From Wikipedia: A popover is a light, hollow roll made from an egg batter similar to that of Yorkshire pudding, typically baked in muffin tins or dedicated popover pans, which have straight-walled sides rather than angled. Popovers may be served either as a sweet, topped with fruit and whipped cream or butter and jam for breakfast or with afternoon tea, or with meats at lunch and dinner.

My recipe was equal volume beaten egg, milk, all purpose flour. Beat well and refrigerate for several hours. Take roast out of oven to rest. Turn oven up to 450 degrees Fahrenheit, preheating popover pan with a little rendered lard in each compartment. When lard sizzles, remove pan and fill compartments 2/3 full. Back in oven for approximately 20 minutes and Do. Not. Open. Oven. while they bake.

Wonderful, and wonderfully easy. No idea why I was previously intimidated.

thos

Joined: 08 Mar 2005
Posts: 1139
Location: Jauche, Duchy of Brabant (Bourgogne-ci) and Charolles, Duchy of Burgundy (Bourgogne-�a)

Posted: Thu Dec 27, 18 10:26 pm Post subject:
Very nice. Had you already eaten the other five?

Jam Lady

Joined: 28 Dec 2006
Posts: 2571
Location: New Jersey, USA

Posted: Fri Dec 28, 18 1:52 am Post subject:

I only baked the six that you see, thos. Made half the recipe - two eggs, less than 1 cup each milk and flour. The pan is Wagner Ware, with the somewhat odd eleven compartments. Though why 12 is more reasonable I have no idea. Nice and heavy, heated up for a great pop up and over.

And for dinner tonight we had a sort of beef pot pie thing-y - cubed some of the roast beef, smallish cubes. Sliced up leftover carrots, chunks of leftover oven roasted potato, added green peas and gravy. Topped with spoonfuls of drop biscuit batter. Nice.

Hash will be next.

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Fri Dec 28, 18 8:39 pm Post subject:
As a grandson thirty five years ago in the North east, we would eat stacks of these with gravy as a starter before a roast chicken and a tiny piece of beef. We’d have more with the meat, and then syrup on any left for dessert. Last edited by Nick on Fri Dec 28, 18 9:47 pm; edited 1 time in total

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Fri Dec 28, 18 9:23 pm Post subject:

Nick wrote:

As a grandson thirty five years ago in the North east,...

Special treat for your twentieth?

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Fri Dec 28, 18 9:47 pm Post subject:
Don’t judge everyone by your own age.

buzzy

Joined: 04 Jan 2011
Posts: 3708
Location: In a small wood on the edge of the Huntingdonshire Wolds

Posted: Sat Dec 29, 18 11:28 am Post subject:

Nick wrote:

As a grandson thirty five years ago in the North east, we would eat stacks of these with gravy as a starter before a roast chicken and a tiny piece of beef. We’d have more with the meat, and then syrup on any left for dessert.

Rather more than thirty five years ago I recall that our family went to visit "the aunties in Leeds" and my brother and I (primary school age) were warned that the meal would begin with Yorkshire Pudding and gravy by themselves, and not to make any remarks about it, as at home we usually had the YP with the roast beef. I don't actually recall the meal, but I do recall the warnings!

Henry

Slim

Joined: 05 Mar 2006
Posts: 6612
Location: New England (In the US of A)

Posted: Sun Dec 30, 18 9:16 pm Post subject:
My gram used to make popovers. So fantastic with butter and maybe raspberry jam

Slim

Joined: 05 Mar 2006
Posts: 6612
Location: New England (In the US of A)

Posted: Sun Dec 30, 18 9:32 pm Post subject:
Popovers would be a lovely addition to tonight's baked bean supper, I'll try not to dwell on my lack of them! (We got a traditional bean pot in one of our family Yankee Swaps, perfect Xmas gift)

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