Yorkshire Pudding

Yorkshire Pudding

So what is Yorkshire Pudding exactly?

Yorkshire Pudding is made from milk, flour, water, eggs and beef drippings or other fat. The rest is highly disputed by cooks around the world!

Yorkshire puddings are designed to rise tall and light with a crisp shell and a lightly chewy center.

Not only can the batter be made in advance, but the Yorkshire puddings come out even better if you do make them in advance.

This is why it works.

Resting the batter overnight is key for developing better flavor. Don’t use cold batter. Letting it rest at room temperature helps it rise taller as it bakes.

I researched over a dozen recipes before I decided this was the one I wanted to make.

These are the INGREDIENTS you will need:

• 4 large eggs
• 1 cups Plus 2 teaspoons all-purpose flour
• 3/4 cup whole milk
• 1 Tablespoon Plus 2 teaspoons Water
• 1/2 teaspoons Kosher salt
• 1/2 Cup beef drippings, lard, shortening, or vegetable oil 

These are the INSTRUCTIONS for preparation:

• Combine eggs, flour, milk, water, and salt in a medium bowl and whisk until a smooth batter is formed. 
• Let batter rest at room temperature for at least 30 minutes. 
• Alternatively, for best results, transfer to an airtight container and refrigerate batter overnight or for up to 3 days. Remove from refrigerator while you preheat the oven.
• Adjust oven rack to center position and preheat oven to 450°F. 
• Divide drippings evenly between two 8-inch cast iron or oven-safe non-stick skillets, two 6-well popover tins, one 12-well standard muffin tin, or one 24-well mini muffin tin. 
• Preheat in the oven until the fat is smoking hot, about 10 minutes.
• Transfer the pans or tins to a heat-proof surface (such as an aluminum baking sheet on your stovetop), and divide the batter evenly between every well (or between the two pans if using pans). 
• The wells should be filled between 1/2 and 3/4 of the way (if using pans, they should be filled about 1/4 of the way). Immediately return to oven. 
• Bake until the yorkshire puddings have just about quadrupled in volume, are deep brown all over, crisp to the touch, and sound hollow when tapped. Smaller ones will take about 15 minutes, popover- or skillet-sized ones will take around 25 minutes.
• Serve immediately, or cool completely, transfer to a zipper-lock freezer bag, and freeze for up to 3 months. Reheat in a hot toaster oven before serving.

NOTES:

Serve immediately, or cool completely, transfer to a zipper-lock freezer bag, and freeze for up to 3 months. Reheat in a hot toaster oven before serving.

I used his recipe and the puddings were perfect!

Then again we aren’t Brits. They may come in and give their way of making Yorkshire Pudding.

The fun part will be trying them all!

Even the experts can’t agree on some main cooking methods and practices.

I was most impressed on the testing and complete studies by J. KENJI LÓPEZ-ALT CHIEF CULINARY ADVISOR at Serious Eats.

Here are 8 Myths he debunks. I coudn’t have summarized it better.

Theory #1: Cold Batter

Depends on what you want. Warmer batter will create taller, crisper puddings with a more hollow core, but colder batter will create denser puddings with a more distinct cup. If you are the type who likes to make a separate onion gravy to pour inside the puddings as a first course, colder batter might be for you

Theory #2: You Must Start With a Hot Pan

True (sort of). Your puddings will come out slightly higher and better-shaped with a hot tin, but it’s not the end of the world if you forget to preheat it. Just don’t try it in a full-sized skillet.

Theory #3: Rest the Batter at Least 30 Minutes

True. In fact, resting at least overnight is essential if you are really after the best.

Theory #4: More Egg Yolks Make For Richer Puddings

True, but we don’t necessarily want richer puddings.

If lowering the amount of fat in a batter makes the puddings crisper and lighter, then the fat content the milk adds to the mix must also have an effect on the end results, right? That brings us to our next test.

Theory #5: Add Water for Crisper Puddings

True. But stick with plain water, leave out the bubbles and booze.

Theory #6: Beef Drippings Make the Best Yorkshire Puddings

Beef fat has more flavor than a neutral vegetable oil, but the choice of fat in your Yorkshire pudding can affect more than just flavor. It also has an effect on texture. Just like with deep frying, the more highly saturated your fat is (that is, the more solid it is at room temperature), the crisper your puddings come out. Puddings baked with vegetable oil will be limper than those baked with shortening, which will be limper than those baked with beef fat.

Theory #7: Don’t Open the Oven While Baking

If there’s one bit of advice you hear more frequently than any other, it’s this: Do not, under any circumstances, open the oven door while your Yorkshire puddings are baking. Everyone from Gordon Ramsay to Felicity Cloake advises against it. Your puddings will fall, they say. They will refuse to puff, they say. There is no evidence to that fact.

Theory #8: Oven Temperature Higher then Lower

Hot enough to cause intense rising, not so hot that the exterior burns too fast is the way to go. 450°F (230°C) is ideal. No convection. Some folks recommend turning the oven down towards the end of cooking to allow you to leave the puddings in the oven longer, thereby setting their exteriors more firmly so that they don’t deflate as much once you pull them out. Just don’t.

I hope you all find the perfect recipe for your family. You can’t go wrong!

There are as many version as there are Professional Culinary Chefs!

Let me know your experiences.