Classic Yorkshire Pudding
Classy Yorkshire Pudding
Yorkshire Pond Puddings



From: "Marcie Farley" >
I tried to fix this from a recipe in my cookbook. I made something but it
did not turn out like the delicious Yorkshoire pudding my Grandmother used
to make. I need a recipes with mmore details and directions. Thanks


here are several for you to try;
Usually, I put my roast on a wire rack, and underneath a large pan with
the
ingredients in the pan for the pudding and let the drippings drip into the
pan as they cook.........

Classic Yorkshire Pudding

Like Grandma used to make - the secrets of success are Hot Oven, Hot Fat
and
Hot Heavy Pans.

I find semi-skimmed milk is better than full cream. Some cooks use half
and half milk and water. Originally the pudding was cooked below the joint
to soak up the meat juices which dripped down from the shelf above.
Nowadays the puddings are often cooked in the top of the oven while the
meat is resting and the puddings can be served as a first course or as an
accompaniment. We've got main course and dessert recipes later.

125g / 4oz sifted plain flour
a pinch of salt
1 large / 1 medium egg
300ml / half pint semi-skimmed milk
oil or melted dripping

Make sure the oven is hot - 220C / 475F / Gas Mk 8. Using a wooden spoon,
gradually beat the egg and milk into the flour and salt until you have a
smooth batter. Beat well and leave to stand. Pour a little oil or
dripping into each cup of a heavy gauge bun tin (I use a cast iron
American Popover Pan). Alternatively use a roasting tin for one large
pudding. Place in the hot oven to preheat for 5 minutes. Beat the batter
again and decant into a jug for speed. Without allowing the oil to cool,
pour the batter into the hot pans, half filling the cups. Bake for 12
20 minutes - depending on size - until puffed and golden. Serve
immediately.
Try not to open the oven door until they're done - glass doors are useful.
If you have to, just open it enough to take a quick peek.



Classy Yorkshire Pudding

Like Grandma never made!

Batter as above with the addition of two finely shredded sun dried
tomatoes, a couple of minced black olives and one crushed clove of garlic.
Beat well. Have ready a dozen asparagus pieces, about 5cm / 2in long. Heat
the pans with the oil as before, using olive oil for preference. Place a
piece of asparagus in the base of each cup in the hot oil and pour on the
batter. Bake as before and serve as an amuse geule or starter scattered
with shavings of Parmesan or mahon.


On Golden Pond Make Classic Yorkshire Pudding omitting the salt. Serve as
dessert drizzled with lots of Golden Syrup and wedges of juicy oranges and
lemon. A great favorite with children of all ages.



Yorkshire Pond Puddings

Nothing like Sussex Pond Pudding - this is a Double Chocolate Yorkshire
Pud, deep dark and muddy! Serve with thick cream and some hot
strawberries, stir fried in butter and vanilla sugar.

110g / 3 1/2 oz plain flour
15g / half oz cocoa
1 tbs caster sugar
1 large / 1 medium egg
300ml / half pt semi-skimmed milk
light vegetable oil
a handful of chocolate chips

Proceed as for Classic Yorkshire, sifting the flour, cocoa and sugar
together and beating in the egg and milk. Preheat the pans with a little
vegetable oil in each cup. When hot, pour in the batter and add 4 or 5
chocolate chips in the center of each pud. Bake until risen and firm
(about 12 minutes). Serve immediately, dusted with icing sugar.

Linda in Tennessee



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