A Classic Accompaniment – Yorkshire Pudding

Many meals have their classic side dishes, or accompaniments.  Turkey has its stuffing, fish has its chips, and roast beef, prime rib, and sausages have their Yorkshire pudding.  I have been experimenting with Yorkshire pudding of late.  I will be posting a few different recipes for this British classic.

It has been said that Yorkshire pudding is a pain in the hind end to make.  Nothing could be further from the truth.  It is one of the most forgiving dishes to create.  Slightly off on one or ingredient or another and you will still get pretty much the same result.

There is one hard fast rule….  The SIT TIME is of paramount importance.  More about that in a longer post I will be writing when I’m done my experiments.  Suffice it to say, the sit time for this batter is 30 minutes to, up to, 3 days.  The longer the better. I make it after supper the day before it is to be prepared.

I have experimented a bit and found the hydration level of this recipe seems to give a good compromise between moistness inside, crispness of the exterior, size, and the wonderful deep well for gravy.  This recipe is 400 grams of liquid to 152 gr. of solids. Hydration of approximately 266%.

The Yorkies will be nice and deep, with a nice crisp shell.

Be careful when removing them from the pan.  The oil will be pooled in the wells.  Carefully drain this back into the pan.  Don’t worry, this is evidence of perfect Yorkshire pudding.

Print
Classic Yorkshire Pudding
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Crunchy, fluffy, delectable puddings
Course: Breads, Side Dish
Cuisine: British
Servings: 12 muffins
Author: John Winslow
Ingredients
  • 4 large eggs
  • 1 1/4 Cup all purpose flour
  • 3/4 cup whole milk
  • 1 1/3 tsp water
  • 1/2 tsp Kosher or Sea Salt
  • 12 tsp beef drippings lard, shortening, or vegetable oil, or clarified butter can be substituted for drippings.
Instructions
  1. Combine eggs, flour, milk, water, and salt in a medium bowl and whisk until a smooth batter is formed. Let batter rest at room temperature for at least 30 minutes. Alternatively, for best results, transfer to an airtight container and refrigerate batter overnight or for up to 3 days. Remove from refrigerator while you preheat the oven, stir and let sit.
  2. Adjust oven rack to center position and preheat oven to 460°F. Place about 1-2 tsp of either Roast drippings, vegetable oil, shortening, or clarified butter in each well of the muffin tin. Preheat in the oven until the fat is just starting to smoke.
  3. Take the pans from the oven and close the door. Fill the wells approximately 3/4 full with batter and return the pan to the oven. Standard 12 muffin tins should be done between 15 and 20 minutes.
  4. Serve immediately.

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