"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Thread Tools Display Modes
Old 05-20-2012, 05:31 AM   #1
Assistant Cook
Join Date: May 2012
Posts: 1
ISO HELP with Yorkshire pudding

I have a 27cm square metal roasting tin, 4.5 cm deep. What quantity of batter do I need to prepare for a crisp yorkshire?


Heading out is offline   Reply With Quote
Old 05-20-2012, 12:34 PM   #2
Head Chef
Josie1945's Avatar
Join Date: Sep 2010
Location: Sunny Central Florida
Posts: 2,152
Hi, I don't know the answer to your question.
Just wanted to welcome you to DC. Someone
will come along and help you.


Practice Random Acts of Kindness ( RAK ) Makes you feel great too
Josie1945 is offline   Reply With Quote
Old 05-20-2012, 01:56 PM   #3
Chef Extraordinaire
CWS4322's Avatar
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,810
Welcome to DC! I only make mine in a popover pan, so I can't help you either, but I bet Bolas or one of the other folks across the pond can help.
I've got OCD--Obsessive Chicken Disorder!
CWS4322 is offline   Reply With Quote
Old 05-21-2012, 05:35 AM   #4
Executive Chef
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
small recipe depth of pan is less important than square area. 1 cup (8oz flour) as your starting point
Robo410 is offline   Reply With Quote
Old 06-28-2012, 03:27 PM   #5
Assistant Cook
JamieOliverDennis's Avatar
Join Date: Jun 2012
Location: UK
Posts: 11
If you go with 1 cup flour, 1 cup milk and 1 egg whisked together. If you then start to pour it in the centre of your tin of super hot oil and stop pouring when the mixture hits the sides you should be ok. Any leftovers you can put in the fridge for pancakes in the morning.
Jamie from http://www.recipe-community.com
JamieOliverDennis is offline   Reply With Quote
Old 06-28-2012, 08:14 PM   #6
Executive Chef
Greg Who Cooks's Avatar
Join Date: Jan 2011
Location: in my kitchen
Posts: 3,795
I have posted in the forum before on the subject of Yorkshire Pudding, and I suggest you should use the forum search feature to find my posts and the topics in context with the other helpful recommendations.

Meanwhile I suggest two things:

(1) Fill your pan with water and pour it into a measuring cup and get its measure, and divide by four. Or fill the pan 1/4 full and measure that. One fourth of the pan capacity is what you need for the right amount of batter vs. pan size.

(2) IMO your Yorkshire Pudding must have a heavy amount of pan juices (like from your roast) including fat.
Greg Who Cooks is offline   Reply With Quote
Old 07-03-2012, 11:03 PM   #7
Assistant Cook
Join Date: Jul 2012
Location: Los Angeles
Posts: 5
And don't forget to add a little vinegar to the batter.
adrineh is offline   Reply With Quote
Old 07-04-2012, 03:47 AM   #8
Executive Chef
Harry Cobean's Avatar
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
morning h/out & welcome to dc!
i reckon the quantities will be similar to the video,maybe a bit more flour,milk,water.trick with yorkshires as jod said is a smokin' hot pan/oil,don't open the oven 'til the pudding is cooked & keep the ingredients simple...that's how my ex mil did it & she was from yorkshire mining stock.what? no...i NEVER argued with her!in the video they are using lard or dripping which,again,is very trad yorkshire & gregs right there,so if you have saved some dripping from a beef roast crack on!.a lot of fish & chip shops fry in dripping over that side of the pennines.

I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
Harry Cobean is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:42 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.