Thursday, December 8, 2011

Yorkshire Puddings

I was asked to provide a recipe for Yorkshire Puddings that would equal the quality of those served in the United Kingdom. The secret to getting these little treats to rise is that all of the ingredients must be at room temperature, and the oven should not be opened while they are baking. Failure to heed these instructions will result in very dense and flat puddings.
7/8 Cup All Purpose Flour (1 Cup minus 2 Tablespoons)
½ Teaspoon Salt
2 Eggs, Beaten
½ Cup Milk
½ Cup Water
1.       Preheat oven to 400˚ F
2.       Sift Flour and Salt in a large mixing bowl.
3.       Create a well in the center of the flour, and pour the milk into the center. Mix well.
4.       Beat the eggs into the mixture. Add Milk slowing while beating the mixture between additions.
5.       Add water and beat until large bubbles appear at the surface of the mixture. Allow mixture to rest 5 minutes.
6.       While mixture is resting, heat a 9 x 12 baking dish, or muffin pan containing about ¼ inch of beef drippings, or melted butter in the oven.
7.       Pour batter into hot pan until it reaches a depth of just slightly more than ½ inch.
8.       Bake for 20 minutes at 400˚F, and then reduce temperature to 350˚F.
9.       Continue baking 10-15 additional minutes until golden brown.
10.   Serve Immediately.

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