Yorkshire Pudding

[CDN Smoker]

Yorkshire Pudding drives me crazy. For me anyway if I can make the (what I think) the perfect yorkshire then the rest of my cooking will come easy. I have tried lots and even today I am trying the pampered chef stone muffin tin.

Ingredients;
4 large eggs, measured
Equal milk to eggs, (used 1% does this make a difference)
Equal plain flour to eggs
Pinch of salt
Beef dripping or veg oil

Steps;
Heat oven to highest temp but do not exceed 450F ( I have been higher)
Mix liquid ingredients until foamy, let bubbles subside
Sieve flour into liquid ingredients
Leave batter to rest, longer the better. ( I did 6 hrs)
Sieve the batter to ensure no lumps

Ok, now the oven is heated up along with the muffin Tim add 1/2 tbsp of drippings,or oil
Heat all again until just befor your smoke alarm goes off
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Add two tbsp cold water to batter and whisk again
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Added the batter to the preheated pampered chef stone muffin tin.
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Starting to pop
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Out of the oven
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Finished product
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My wife said they were good, thin wall nice and light
Me I want nuclear mushroom cloud type tops. This is the way I think they should look.

If anyone has a better way I am open to any suggestions

Thanks for viewing

[sliding_billy]

No suggestions for making them bigger, but they look good from here.

[Wing Commander]

That looks outstanding!

[ACW3]

Practice!  Practice!  Practice!

Art

BYW, I think they look good.

[drholly]

You are definately on the right track - these look very good to me. When you find the "trick" to your ideal top - let us know!

David

[Keymaster]

Those York's look great !! Here's the wife's Yorkshire pudding, there's sort of a recipe in their somewhere.

http://www.letstalkbbq.com/index.php?topic=1401.msg13035#msg13035

[Scallywag]

Nothing wrong with those my man!!

[bbqchef]

My mother used to make Yorkshire pudding in a large casserole dish but I agree that muffin tins are the way to go.

Unfortunately, everytime you make them they will come out differently! I've had nice crowns on some and almost flat tops on others... all in the same muffin pan! I haven't figured out the way to get them picture perfect everytime. Regardless, they taste pretty good... especially with roast beef and espagnole sauce!

[Pappymn]

Looks like popovers and so does the recipe and technique. Is their a difference?

[CDN Smoker]

Looks like popovers and so does the recipe and technique. Is their a difference?

Not 100% sure but I think we are talking the same thing.

[Pappymn]

This is the one I use.

Popovers
Gourmet | January 1991
Yield: Makes 6 popovers

1 cup sifted all-purpose flour
1/2 teaspoon salt
2 large eggs
1 cup milk
melted unsalted butter for brushing the popover pan

Into a bowl sift together the flour and the salt. In a small bowl whisk together the eggs and the milk. Add the milk mixture to the flour mixture, stirring, and stir the batter until it is smooth. In a preheated 450°F. oven heat a six-cup popover pan or six 2/3-cup custard cups for 5 minutes, or until it is hot, brush the cups with the melted butter, and fill them half full with the batter. Bake the popovers in the middle of the 450°F. oven for 20 minutes, reduce the heat to 375°F., and bake the popovers for 20 minutes more, or until they are golden brown and crisp.

[bbqchef]

Same girl, different skirt <lol>

[Pam Gould]

A lil advice here..your recipe are fine..your techniques are fine. I found that it was the pan that matters most. Notice the smaller basew and bigger and taller tops. They are spaced also for separation. Hope this helps. Pam  .☆´¯`•.¸¸. ི♥ྀ.
click on pic to enlarge.

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[CDN Smoker]

A lil advice here..your recipe are fine..your techniques are fine. I found that it was the pan that matters most. Notice the smaller basew and bigger and taller tops. They are spaced also for separation. Hope this helps. Pam  .☆´¯`•.¸¸. ི♥ྀ.
click on pic to enlarge.

Pam, are you saying that if I can find a pan like the one in your photo, I can hopefully produce what I am trying to? If so I will find one some how.

Thanks

[Pam Gould]

I got mine from kitchenkrafts.com, I think. Williams Sonoma or crate and barrel and places like that will also have them. Maybe even King Arthur Flour. They are easy to come by..just have to order them. Good Luck.
I think you want taller and more filled out puddings.
Pam  .☆´¯`•.¸¸. ི♥ྀ.