Bolas De Fraile
Executive Chef
- Joined
- Oct 28, 2010
- Messages
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Yorkshire Puddings
- Thread starter Bolas De Fraile
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The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Aunt Bea
Master Chef
I think I am going to have to makes some popovers now, filled with butter and jam!
I am a big fan of Yorkshire pudding, we always made a large one using the beef drippings
``Them that eats the most pudding gets the most meat.``
Thanks, Bolas
I am a big fan of Yorkshire pudding, we always made a large one using the beef drippings
``Them that eats the most pudding gets the most meat.``
Thanks, Bolas
OP
OP
Bolas De Fraile
Executive Chef
- Joined
- Oct 28, 2010
- Messages
- 3,191
Have you tried Toad in the Hole Bea?
How To Make Toad In The Hole - YouTube
How To Make Toad In The Hole - YouTube
Aunt Bea
Master Chef
Yes, they are very good!
Also, Dutch babies.
I don't make a Sunday roast very often but, I do like to make a quick Yorkshire pudding if I have some meat and gravy to use up. It seems a little more special than a typical American hot roast beef sandwich. Who am i kidding, now days the beef is more of a memory and it is usually roast pork or chicken! It's all good!
Also, Dutch babies.
I don't make a Sunday roast very often but, I do like to make a quick Yorkshire pudding if I have some meat and gravy to use up. It seems a little more special than a typical American hot roast beef sandwich. Who am i kidding, now days the beef is more of a memory and it is usually roast pork or chicken! It's all good!
Kayelle
Chef Extraordinaire
I love Toad in the Hole Bloas and I made it for the first time not long ago. I wanted individual servings so I used two small cake tins with two fat sausages in each one. Wish I had taken a picture, as it was really cool the way the batter poofed up around the rim of the pans. Thanks for the reminder, I have to do it again soon.
I love the video, but for extra flavor I used bacon fat instead of oil.
The gravy is spot on as you say. Yumm Ymm 
I love the video, but for extra flavor I used bacon fat instead of oil.
The gravy is spot on as you say. Yumm Ymm Gravy Queen
Head Chef
What has yorkshire puds got to do with Ethic foods - just curious!
CWS4322
Chef Extraordinaire
I absolutely love Yorkshire pudding...now that I've unpacked the popover pan, they are on my bucket list of things to make again soon.
Brits are an ethnic group or three.
Gravy Queen
Head Chef
I dont think of myself as ethnic!
Well, you are, you just happen to be in the majority where you live.
Gravy Queen
Head Chef
Are we not all ethnic then? Some are the majority some in the minority?
Addie
Chef Extraordinaire
My first husband came from The Lakes District and I considered him ethnic. Although he had more of a Scottish brogue than an English accent.
Pretty much. Though some Yanks have such a mix it's kinda hard to say what their ethnicity would be.
Since this site is U.S. based, English cuisine is considered "ethnic". If this site originated in the U.K., than American cuisine (Louisiana crab cakes, dirty-water hot dogs, ad infinitum) would be considered "ethnic". A cooking site originating in Thailand would consider BOTH of us "ethnic".
It's location; nothing else. You're making it sound like "ethnic" is a dirty word. It's not.
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Gravy Queen
Head Chef
Which of my comments made ethnic sound like a dirty word ? I think just some of our conversations are lost in translation. You mean I am in the minority because most of the members of the site are US based. If you were a member of a group mainly UK based I still wouldnt think of you as ethnic either.
Kayelle
Chef Extraordinaire
How I love the convenience of the internet when wondering about the answers to questions!
There's lots of interesting information about the subject here.......
Ethnic group - Wikipedia, the free encyclopedia
There's lots of interesting information about the subject here.......
Ethnic group - Wikipedia, the free encyclopedia
I'm from Montana, you Brits are a big part of my Ethnic heritage, a proud part of my Ethnic heritage.
Greg Who Cooks
Executive Chef
Here in the sleepy hamlet of Los Angeles Yorkshire pudding usually means just one thing: a kind of bread prominently featuring juices from roasted beef.
Sleep beckons but I hope tomorrow I can post some sort of recipe. I've cooked it many times and it is very excellent when served with roasted beef.
Not that I have any authority in things Yorkshire-ish.
Sleep beckons but I hope tomorrow I can post some sort of recipe. I've cooked it many times and it is very excellent when served with roasted beef.
Not that I have any authority in things Yorkshire-ish.
Gravy Queen
Head Chef
Anyhoo, not a problem am sure we are all v proud of our heritage and our countries I know I am.
I love Yorkshire Puds, much harder to master these days as I have to make gluten free ones but with a little patience it does work. Cant beat a good yorkshire pud with roast beef or a nice toad in the hole.
I love Yorkshire Puds, much harder to master these days as I have to make gluten free ones but with a little patience it does work. Cant beat a good yorkshire pud with roast beef or a nice toad in the hole.
Greg Who Cooks
Executive Chef
Okay here's the Yorkshire pudding recipe I'm familiar with. Keep in mind that I'm just a L.A. dude who has never been to UK, although much of my family tree came from there.
I Googled the recipe to refresh my memory because I have no record of how I made it. But it's not all that hard. The recipes differ in amounts and proportions but they generally go like this:
flour
eggs
milk
a pinch of salt
and the most important part: beef drippings!
First you mix up the batter ingredients except for the beef drippings, then pour it into a large pan or casserole dish (maybe oiled or greased to keep the bread from sticking). It is a thin batter, way thinner than bread batter, maybe about the thickness of pancake batter. Then you take a generous amount of beef drippings including fat and bits and everything and swirl it into the batter. More beef drippings is IMO better than less beef drippings. The exact amount of swirling is an art. If you mix it up completely uniform then it's totally wrong. Some of the beef drippings need to get swirled into the interior of the batter but should be in a random way and barely mixed, and some of the beef drippings should be floating on top. The finished Yorkshire pudding is supposed to be a little bit greasy.
Then you bake it in your oven--30 minutes at 450 degrees?--until it's done and serve it hot, with the roast beef (preferably prime rib roast). You cut it into pie shaped slices. The part in the middle sinks down, the part around the edge is usually fluffy, and the browning varies throughout. The rustic appearance is part of the allure. (IMO) Some parts of the middle are supposed to be higher, other parts lower, non-uniform thickness.
That's the way my favorite restaurant made Yorkshire pudding when I first encountered it and I've never had better. I have no idea how they cooked it but in later years when I began cooking my own recipe it turned out fairly similar.
One of these days I'll cook it several times and get the amounts and proportions of ingredients right.
One question: It always annoyed me that I didn't have the beef drippings until the roast was done, and the baking generally takes about perhaps 30 minutes at 450 degrees, but by that time the beef has cooled too long.
I've sometimes thought to make a prime rib roast and save all the juices, freeze them, and then next time I make a prime rib roast I can overlap the last 30 minutes of cooking the roast and making the Yorkshire pudding at the same time. And then I save the juices from that prime rib roast for the next time.
So is this anything like the Yorkshire pudding served in Yorkshire?
I Googled the recipe to refresh my memory because I have no record of how I made it. But it's not all that hard. The recipes differ in amounts and proportions but they generally go like this:
flour
eggs
milk
a pinch of salt
and the most important part: beef drippings!
First you mix up the batter ingredients except for the beef drippings, then pour it into a large pan or casserole dish (maybe oiled or greased to keep the bread from sticking). It is a thin batter, way thinner than bread batter, maybe about the thickness of pancake batter. Then you take a generous amount of beef drippings including fat and bits and everything and swirl it into the batter. More beef drippings is IMO better than less beef drippings. The exact amount of swirling is an art. If you mix it up completely uniform then it's totally wrong. Some of the beef drippings need to get swirled into the interior of the batter but should be in a random way and barely mixed, and some of the beef drippings should be floating on top. The finished Yorkshire pudding is supposed to be a little bit greasy.
Then you bake it in your oven--30 minutes at 450 degrees?--until it's done and serve it hot, with the roast beef (preferably prime rib roast). You cut it into pie shaped slices. The part in the middle sinks down, the part around the edge is usually fluffy, and the browning varies throughout. The rustic appearance is part of the allure. (IMO) Some parts of the middle are supposed to be higher, other parts lower, non-uniform thickness.
That's the way my favorite restaurant made Yorkshire pudding when I first encountered it and I've never had better. I have no idea how they cooked it but in later years when I began cooking my own recipe it turned out fairly similar.
One of these days I'll cook it several times and get the amounts and proportions of ingredients right.
One question: It always annoyed me that I didn't have the beef drippings until the roast was done, and the baking generally takes about perhaps 30 minutes at 450 degrees, but by that time the beef has cooled too long.
I've sometimes thought to make a prime rib roast and save all the juices, freeze them, and then next time I make a prime rib roast I can overlap the last 30 minutes of cooking the roast and making the Yorkshire pudding at the same time. And then I save the juices from that prime rib roast for the next time.
So is this anything like the Yorkshire pudding served in Yorkshire?
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