The Yorkshire pudding attempt on Christmas day was a thumping success.
We used the following recipe from James Beard's _American Cookery_
cookbook, with technique exceptions (and the below serves roughly 6,
so we doubled it and it doubled beautifully):

2 eggs
1 cup milk
1 cup sifted all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
beef drippings

Beat the eggs until quite light and gradually beat in the milk and
sifted flour. Or put all at once into an electric mixer or blender and
beat or whirl for a few seconds, just until the batter is smooth.
Flavor with salt and pepper and add, if you like, 2 tablespoons
drippings. Heat the muffin tin and pour in a heavy layer of hot
drippings. Then pout in the batter and bake at 450° F about 10 mins.
Rduce the heat to 375° F and continue baking for 15 to 20 mins or
until beautifully brown and puffy. Do not open the oven door during
the first 20 minutes of baking.

The technique exceptions: After making the batter, we took Dora's
counsel and let it rest for an hour (and, yes, Dora, they were
popover-ish, which is how we first ever had a Yorkshire pudding in
England when we lived there as teenagers). Afraid that we wouldn't
have enough drippings, I bought 1/2 lb. of suet (ground) along with
the roast. Sure enough, there weren't enough drippings, so we melted
the suet in the microwave. There were also lovely bits of beef in the
suet to add to the flavor. Nancy Dooley, Phil, Wazza and Michael all
counseled that the drippings be heated to very hot in the oven before
pouring in the batter, which we did. We also followed Michael's
suggestion to put 1/4 inch of drippings into each muffin round. The
baking time was as the recipe suggested and the puddings turned out
beautifully browned and as big as popovers. Everyone raved about them
and now the DH, who heretofore was proud of his ability to get corned
beef hash out of a can and into a skillet, and our kids think he
actually knows how to cook!

Thanks to all of you for helping us get a lovely Yorkshire pudding on
the table on Christmas Day!

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA


"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

Terry Pulliam Burd > wrote in
:

> The Yorkshire pudding attempt on Christmas day was a thumping success.
> We used the following recipe from James Beard's _American Cookery_
> cookbook, with technique exceptions (and the below serves roughly 6,
> so we doubled it and it doubled beautifully):
>
> 2 eggs
> 1 cup milk
> 1 cup sifted all-purpose flour
> 1/2 teaspoon salt
> 1/2 teaspoon pepper
> beef drippings
>
> Beat the eggs until quite light and gradually beat in the milk and
> sifted flour. Or put all at once into an electric mixer or blender and
> beat or whirl for a few seconds, just until the batter is smooth.
> Flavor with salt and pepper and add, if you like, 2 tablespoons
> drippings. Heat the muffin tin and pour in a heavy layer of hot
> drippings. Then pout in the batter and bake at 450° F about 10 mins.
> Rduce the heat to 375° F and continue baking for 15 to 20 mins or
> until beautifully brown and puffy. Do not open the oven door during
> the first 20 minutes of baking.
>
> The technique exceptions: After making the batter, we took Dora's
> counsel and let it rest for an hour (and, yes, Dora, they were
> popover-ish, which is how we first ever had a Yorkshire pudding in
> England when we lived there as teenagers). Afraid that we wouldn't
> have enough drippings, I bought 1/2 lb. of suet (ground) along with
> the roast. Sure enough, there weren't enough drippings, so we melted
> the suet in the microwave. There were also lovely bits of beef in the
> suet to add to the flavor. Nancy Dooley, Phil, Wazza and Michael all
> counseled that the drippings be heated to very hot in the oven before
> pouring in the batter, which we did. We also followed Michael's
> suggestion to put 1/4 inch of drippings into each muffin round. The
> baking time was as the recipe suggested and the puddings turned out
> beautifully browned and as big as popovers. Everyone raved about them
> and now the DH, who heretofore was proud of his ability to get corned
> beef hash out of a can and into a skillet, and our kids think he
> actually knows how to cook!
>
> Thanks to all of you for helping us get a lovely Yorkshire pudding on
> the table on Christmas Day!
>
> Terry "Squeaks" Pulliam Burd
> AAC(F)BV66.0748.CA

Terry, sounds delicious! How many puds did your doubled recipe make?

Thanks!

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

I usually let typos slide, but this was a funny one from Squeaks:

> pout in the batter and bake at 450° F about 10 mins.

Bob

Terry Pulliam Burd wrote:
> The Yorkshire pudding attempt on Christmas day was a thumping success.
> We used the following recipe from James Beard's _American Cookery_
> cookbook, with technique exceptions (and the below serves roughly 6,
> so we doubled it and it doubled beautifully):
>
(snipped lovely sounding recipe and variations)

I've never made Yorkshire pud; I have saved this for when I make my next rib
roast. Thanks and I'm glad it turned out so well for you!

Jill

"Terry Pulliam Burd" wrote in message

> The Yorkshire pudding attempt on Christmas day was a thumping success.
> We used the following recipe from James Beard's _American Cookery_
> cookbook, with technique exceptions (and the below serves roughly 6,
> so we doubled it and it doubled beautifully):
>
<snipped>
>
> Thanks to all of you for helping us get a lovely Yorkshire pudding on
> the table on Christmas Day!
>
> Terry "Squeaks" Pulliam Burd

Great - I'm glad they were a resounding success. You were given enough
advice from all of us to get you thoroughly confused. I'm going to have to
try the popover type - I'm just familiar with the traditional "squidgy"
kind, but I do love popovers. Times change - I'll have to ask my cousins
what they do.

Dora

"Terry Pulliam Burd" wrote in message

> The Yorkshire pudding attempt on Christmas day was a thumping success.
> We used the following recipe from James Beard's _American Cookery_
> cookbook, with technique exceptions (and the below serves roughly 6,
> so we doubled it and it doubled beautifully):
>
<snipped>
>
> Thanks to all of you for helping us get a lovely Yorkshire pudding on
> the table on Christmas Day!
>
> Terry "Squeaks" Pulliam Burd

Great - I'm glad they were a resounding success. You were given enough
advice from all of us to get you thoroughly confused. I'm going to have to
try the popover type - I'm just familiar with the traditional "squidgy"
kind, but I do love popovers. Times change - I'll have to ask my cousins
what they do.

Dora

"limey" wrote in message >


I'm going to have to
> try the popover type - I'm just familiar with the traditional "squidgy"
> kind, but I do love popovers. Times change - I'll have to ask my cousins
> what they do.

Haven't asked my cousins yet, but here's a response from the UK newsgroup:

> | Have I been away from home for too long? There was a long discussion on
> the | US food group on how to cook Yorkshire pudding. I gave my mother's
> recipe | (poured into the pan under the beef roast and baked in the
> drippings), | resulting in a softish middle and crisp edges.
The only way worth the name of Yorkshire pudding
>
> | From several comments, I | gather the now preferred UK method is baking
> in muffin tins, resulting in | puffed up, crisp individual puds (what's
> called popovers here).
>
Dora

Sacrilege. Almost as bad as those machine made ones from the supermarket.
> ;-)
>

Others indicate the same. So - the Yorkshire Pud discussion
continues.......

Dora

In rec.food.cooking, limey > wrote:

> Others indicate the same. So - the Yorkshire Pud discussion
> continues.......

My mom always made it in a lasagna pan. Us kids would watch it through
the glass to see the big bubbles.

When it is made in the roast pan, is the roast still in it? With the
rack? I haven't had it in years, but now I want it!



--
In the councils of government, we must guard against the
acquisition of unwarranted influence, whether sought or unsought,
by the military-industrial complex. The potential for the
disastrous rise of misplaced power exists and will persist.
-- Dwight David Eisenhower

In rec.food.cooking, limey > wrote:

> Others indicate the same. So - the Yorkshire Pud discussion
> continues.......

My mom always made it in a lasagna pan. Us kids would watch it through
the glass to see the big bubbles.

When it is made in the roast pan, is the roast still in it? With the
rack? I haven't had it in years, but now I want it!



--
In the councils of government, we must guard against the
acquisition of unwarranted influence, whether sought or unsought,
by the military-industrial complex. The potential for the
disastrous rise of misplaced power exists and will persist.
-- Dwight David Eisenhower

> wrote in message >
> When it is made in the roast pan, is the roast still in it? With the
> rack? I haven't had it in years, but now I want it!
>
Yes - at least the way I'm used to. Beef on a rack, batter poured into
bake pan containing the drippings. If you're lucky, meat juices drip down
on it. In my head, I can still remember the sound as the batter went into
the hot fat.

Dora

On Tue, 28 Dec 2004 05:43:19 GMT, Wayne Boatwright >
wrote:

>Terry, sounds delicious! How many puds did your doubled recipe make?

An even dozen. And, given the level of the DH's cooking experience,
can be made by the most novice of cooks.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA


"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

On 28 Dec 2004 04:21:04 -0600, "Bob" >
wrote:

>I usually let typos slide, but this was a funny one from Squeaks:
>
>> pout in the batter and bake at 450° F about 10 mins.
>
Wait a sec! How do you know pouting isn't the secret to the recipe?
<veg>

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA


"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

On Tue, 28 Dec 2004 14:07:26 -0500, "limey" >
wrote:

>Great - I'm glad they were a resounding success. You were given enough
>advice from all of us to get you thoroughly confused. I'm going to have to
>try the popover type - I'm just familiar with the traditional "squidgy"
>kind, but I do love popovers. Times change - I'll have to ask my cousins
>what they do.

Actually, we've had the "squidgy" kind, too. It just so happens that
it was the popover type that we had when we were a couple of Air Force
brats living in England. Truth be told (looking around for the DH to
sneak up on me), I prefer the "squidgy" kind and may try baking the
puds under the roast next time just for fun.

And thank you for your advice, some of which we took :-)

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA


"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

Terry Pulliam Burd > wrote in
:

> On Tue, 28 Dec 2004 05:43:19 GMT, Wayne Boatwright >
> wrote:
>
>>Terry, sounds delicious! How many puds did your doubled recipe make?
>
> An even dozen. And, given the level of the DH's cooking experience,
> can be made by the most novice of cooks.
>
> Terry "Squeaks" Pulliam Burd
> AAC(F)BV66.0748.CA

Thanks, Terry! Then a single recipe would do fine for the two of us. I'm
going to use the recipe the next time I make a roast.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"limey" wrote:
>
I'm going to have to
>>try the popover type - I'm just familiar with the traditional "squidgy"
>>kind, but I do love popovers. Times change - I'll have to ask my cousins
>>what they do.

OK, Terry, I'll try and put this to bed! I e-mailed my cousin - his wife is
an A-1 cook and cooks by "feel". Here's his reply:

Jean says that on the subject of Yorkshire Puddings, you are both right.
Your way is how our mothers did it, and now most people do them in muffin
tins or worse still buy frozen ones.

Jean uses a recipe which is fail proof, and produces a very big pudding,
which we both share!!


She uses an 8" square tin; have fat very hot. For 2 people beat together 1
egg, flour and milk, as follows;

Break egg into cup, then turn into bowl. Measure the same quantity of flour
and then milk as the egg in the cup. Add to egg and whisk thoroughly. Cook
at 190C for 30 mins. Seems to work with either plain or self-raising flour.

Jean says she knows what she means - hope you do too!


Here's wishing you both a Happy and Healthy New Year.


Love from


Jean and Peter.



Let us know if the pud turns out OK.

In rec.food.cooking, limey > wrote:

> > wrote in message >
> > When it is made in the roast pan, is the roast still in it? With the
> > rack? I haven't had it in years, but now I want it!
> >
> Yes - at least the way I'm used to. Beef on a rack, batter poured into
> bake pan containing the drippings. If you're lucky, meat juices drip down
> on it. In my head, I can still remember the sound as the batter went into
> the hot fat.


Wow. My mouth is actually watering just thinking about it.


--
In the councils of government, we must guard against the
acquisition of unwarranted influence, whether sought or unsought,
by the military-industrial complex. The potential for the
disastrous rise of misplaced power exists and will persist.
-- Dwight David Eisenhower

On Wed, 29 Dec 2004 09:45:39 -0500, "limey" >
wrote:

>OK, Terry, I'll try and put this to bed! I e-mailed my cousin - his wife is
>an A-1 cook and cooks by "feel". Here's his reply:
>
>Jean says that on the subject of Yorkshire Puddings, you are both right.
>Your way is how our mothers did it, and now most people do them in muffin
>tins or worse still buy frozen ones.

Yahbut - we had our first Yorkshire puddings in England in the mid-60s
when we were teenagers and they were both popover-types. The folks in
Felixstowe didn't make them the way your mothers did? Well, that's a
disappointment ;-)

Hey! Felixstowe people! What do you have to say for yourselves? Were
you just messing with a couple of US Air Force brats? <g>
>
>Jean uses a recipe which is fail proof, and produces a very big pudding,
>which we both share!!
>
>She uses an 8" square tin; have fat very hot. For 2 people beat together 1
>egg, flour and milk, as follows;
>
>Break egg into cup, then turn into bowl. Measure the same quantity of flour
>and then milk as the egg in the cup. Add to egg and whisk thoroughly. Cook
>at 190C for 30 mins. Seems to work with either plain or self-raising flour.

We'll give this a try the next time we make a roast beef. We like the
"squidgy" ones, too. We've been back in the UK several times (most
recently a nutty trip to London over a 4 day weekend) and the one in
2003 ranged from Salisbury to Cirencester to Stratford to Woodbridge
to Oxford and points in between and farther afield in a hired car
(which we refer to as the White Knuckle Tour), which is the last time
we had a "squidgy" YP.
>
>Jean says she knows what she means - hope you do too!

I do. Tell Jean, "thank you" from this pair of Yanks.

Happy New Year, Dora!

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

Another suggestion - this time from England (where everybody seems to have
their own idea of the best way to make a Yorkshire).

Once in a while try putting the batter under the roasting meat so that the
juices drip into it. It won't rise (which'll upset those folk who love fluffy
puddings) but by God it'll taste wonderful!

Derek

"Derek Carver" > wrote in message
...
> Another suggestion - this time from England (where everybody seems to have
> their own idea of the best way to make a Yorkshire).
>
> Once in a while try putting the batter under the roasting meat so that the
> juices drip into it. It won't rise (which'll upset those folk who love
> fluffy
> puddings) but by God it'll taste wonderful!
>
> Derek

Hoorah! Just like I've been saying. Thank you, Derek - you're a kindred
spirit.

Dora
(ex-pat)

"Derek Carver" > wrote in message
...
> Another suggestion - this time from England (where everybody seems to have
> their own idea of the best way to make a Yorkshire).
>
> Once in a while try putting the batter under the roasting meat so that the
> juices drip into it. It won't rise (which'll upset those folk who love
> fluffy
> puddings) but by God it'll taste wonderful!
>
> Derek

Hoorah! Just like I've been saying. Thank you, Derek - you're a kindred
spirit.

Dora
(ex-pat)

Terry Pulliam Burd wrote:
> The Yorkshire pudding attempt on Christmas day was a thumping
success.
> We used the following recipe from James Beard's _American Cookery_
> cookbook, with technique exceptions (and the below serves roughly 6,
> so we doubled it and it doubled beautifully):
>
> 2 eggs
> 1 cup milk
> 1 cup sifted all-purpose flour
> 1/2 teaspoon salt
> 1/2 teaspoon pepper
> beef drippings
>
> Beat the eggs until quite light and gradually beat in the milk and
> sifted flour. Or put all at once into an electric mixer or blender
and
> beat or whirl for a few seconds, just until the batter is smooth.
> Flavor with salt and pepper and add, if you like, 2 tablespoons
> drippings. Heat the muffin tin and pour in a heavy layer of hot
> drippings. Then pout in the batter and bake at 450=B0 F about 10 mins.
> Rduce the heat to 375=B0 F and continue baking for 15 to 20 mins or
> until beautifully brown and puffy. Do not open the oven door during
> the first 20 minutes of baking.
>
> The technique exceptions: After making the batter, we took Dora's
> counsel and let it rest for an hour (and, yes, Dora, they were
> popover-ish, which is how we first ever had a Yorkshire pudding in
> England when we lived there as teenagers). Afraid that we wouldn't
> have enough drippings, I bought 1/2 lb. of suet (ground) along with
> the roast. Sure enough, there weren't enough drippings, so we melted
> the suet in the microwave. There were also lovely bits of beef in the
> suet to add to the flavor. Nancy Dooley, Phil, Wazza and Michael all
> counseled that the drippings be heated to very hot in the oven before
> pouring in the batter, which we did. We also followed Michael's
> suggestion to put 1/4 inch of drippings into each muffin round. The
> baking time was as the recipe suggested and the puddings turned out
> beautifully browned and as big as popovers. Everyone raved about them
> and now the DH, who heretofore was proud of his ability to get corned
> beef hash out of a can and into a skillet, and our kids think he
> actually knows how to cook!
>
> Thanks to all of you for helping us get a lovely Yorkshire pudding on
> the table on Christmas Day!



Great news! Makes our turkey sound a little...ordinary.

But I want credit, at year's-end, for two things: the quarter-inch of
beef drippings in the muffin tin, and the first person to use the word
"squidgy" with reference to Yorkshire pud.
Have a great New Year, fellow gustatorians and topers!



Dog

"Dr. Dog"wrote in message

Terry wrote>
> Thanks to all of you for helping us get a lovely Yorkshire pudding on
> the table on Christmas Day!


Great news! Makes our turkey sound a little...ordinary.

But I want credit, at year's-end, for two things: the quarter-inch of
beef drippings in the muffin tin, and the first person to use the word
"squidgy" with reference to Yorkshire pud.
Have a great New Year, fellow gustatorians and topers!

Dog

Well, you get credit from me! I liked the sound of "squidgy" better than
my "squishy". Sounds like you have just come up with a new word for the
dictionary! Happy New Year !

Dora

"Dr. Dog"wrote in message

Terry wrote>
> Thanks to all of you for helping us get a lovely Yorkshire pudding on
> the table on Christmas Day!


Great news! Makes our turkey sound a little...ordinary.

But I want credit, at year's-end, for two things: the quarter-inch of
beef drippings in the muffin tin, and the first person to use the word
"squidgy" with reference to Yorkshire pud.
Have a great New Year, fellow gustatorians and topers!

Dog

Well, you get credit from me! I liked the sound of "squidgy" better than
my "squishy". Sounds like you have just come up with a new word for the
dictionary! Happy New Year !

Dora

On Fri, 31 Dec 2004 15:45:13 -0500, "limey" >
wrote:

>Well, you get credit from me! I liked the sound of "squidgy" better than
>my "squishy". Sounds like you have just come up with a new word for the
>dictionary! Happy New Year !
>
Dora, you and Derek have convinced me that our next prime rib will
find the Yorkshire pudding *under* the roast to catch the drippings.
The DH is a carnivore's carnivore and is more than happy to give this
a try.

Another Yorkshire pud report will follow!

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA


"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

On Fri, 31 Dec 2004 15:45:13 -0500, "limey" >
wrote:

>Well, you get credit from me! I liked the sound of "squidgy" better than
>my "squishy". Sounds like you have just come up with a new word for the
>dictionary! Happy New Year !
>
Dora, you and Derek have convinced me that our next prime rib will
find the Yorkshire pudding *under* the roast to catch the drippings.
The DH is a carnivore's carnivore and is more than happy to give this
a try.

Another Yorkshire pud report will follow!

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA


"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"