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Yorkshire Puddings with Christmas dinner??

(10 Posts)
buttons99 Sun 16-Dec-12 19:29:39

WellI have noticed a few people saying they have Yorkshire puds with Christmas dinner. Not something I have done before but my lot do love them so may give it a try this year...BUT....I am rubbish at them and would love your tips on how to make them properly. Usually buy Aunt Bessie's but wish I could make nice home made ones.

Chottie Sun 16-Dec-12 19:35:16

Yes, yes and yes again!!! Yorkshire puds are fab at anytime of the year smile

The secret is to have the pan hot, put it in the oven when you switch it on, ensure the fat is hot too, make the batter early and let it rest, give it a good beating before adding to the pan. Take out the joint, switch up the oven, stick in the puds and Bob's your uncle - perfection every time.

countydurhamlass Sun 16-Dec-12 19:42:48

when we were little we used to have our yorkshire puddings as a starter with gravy, then our main meal. now because there are so many of us and i cook i make my yorkshire puddings in cake muffin tins and they are placed on a plate in the centre of the table with roast potatoes in a bowl and extra turkey on another plate then people can help themselves to extras !

if i know i havent got time for my mixture to rest then i add a very small amount of self raising flour to help them rise.

another tip i find is to leave the mixture somewhere cool to rest

70isaLimitNotaTarget Sun 16-Dec-12 20:08:12

There's loads of recipes out there.
I used to use Brian Turners recipe (he was one of the Ready Steady Cook chefs from Yorkshire originally)
He does : equal volume milk:plain flour :eggs + salt&pepper + a splash of malt vinegar.
This gives a really substantial pud.

The Delia recipe is lighter texture.
I use a spoonful of strong plain bread flour in the plain flour weight.

I've got a halogen oven (it's got a glass 'bowl' ) and silicone muffin pan.
heat as high as the silicone will allow , with a drop of oil.

I will have some of the Aunt Bessie precooked ones in the freezer on standby (the 4 minute ones) just in case they all go a bit Pete Tong.

Hulababy Sun 16-Dec-12 20:10:08

DD and DH would be most upset if I didn't do Yorkshire puddings with a roast tbh, esp home made.
I use the James Martin recipe and it has never failed.

70isaLimitNotaTarget Sun 16-Dec-12 20:24:27

Ohh Hula post James Martins recipe if you would be so kind smile

Brian Turner's one is quite substantial- I suppose when the tradition of Yorkshires was to fill you up before the roast, then they would be.

Does he put butter in them like every other blardy recipe of his grin

Hulababy Sun 16-Dec-12 21:54:18

Beware it makes loads!

225g plain flour
Seasoning
4-5 medium eggs
1 pint milk
Vegetable oil

Add flour and seasoning to bowl. Make a well and add eggs one by one, using a whisk. Then whisk in milk until batter is smooth. I use electric whisk to get lots of air into it. Leave in fridge for at least an hour, even better overnight.

Preheat oven to 220c or gas mark 7. Add oil and put in oven til very very hot.

When steaming remove and, ideally keep warm, over hob. Add batter to each of the holes, put in oven straight away. Cook for at least 20 min and do not open oven door! After that you can quickly check. I find it they take a bit longer - about 30 min or so.

BluelightsAndSirens Sun 16-Dec-12 22:02:47

No to Yorkshire pudding with Christmas dinner.

Stealth boast but my yorkies are famous in our family.

I use one cup and fill it with flour, pour in bowl, fill again with milk and pour in bowl and then the same with eggs, add a pinch of salt and wisk to remove any lumps. I then leave it on the side, wisk before adding to the pudding dish.

Put a little oil in the first 3 cake holes and then tip to distribute into the other 9 holes.

Put in the oven to get it really hot and then put the pudding tin on the hob whilst you pour the batter in.

Top of the oven for 10 to 20 depending on how much batter you have poured in, keep an eye on them DON'T open the door and don't let anyone slam the kitchen door whilst they are in the oven.

Open the oven when ready and serve straight away, i serve up whilst yorkies finish and then chuck them on top of the roast as I carry it to the table.

Bloody lovely but no room for the, with Christmas dinner what with pigs, bread sauce etc.

buttons99 Mon 17-Dec-12 10:15:16

Thank you everybody. I think where I have been going wrong was not letting the batter stand before using it and maybe taking a cheeky peek!! whilst they were cooking.

BluelightsAndSirens Mon 17-Dec-12 10:36:34

My 2 well heard saying are don't open the oven and don't slam the back door!

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