Yorkshire Pudding Follow-Up I recently made Yorkshire Pudding for the pre-Thanksgiving family dinner with relatives because they are out of town during the holiday thing. For people unfamiliar with this, Yorkshire Pudding are kind of a type of unleavened English roll. When they cook they form a cup shape. They are tasty as they are, but you can also put stuff like meat and/or gravy in the cup, or cook them in muffin tins with sausages in the middle (little smokies would be totally yum) and get Toad-in-the-Hole, or you can just put like cinnamon and sugar on them or whatever. It is just a tasty unleavened roll. I have only had them a half dozen times in my life so it was useful to look at pictures before I attempted this myself. This was very easy and came out exactly as expected, but there is something someone should know who has never SEEN this made... I got the batter ready... pan extremely hot...poured the batter in and.... nothing happens. You NEED TO KNOW that nothing happens now except that it goes in the oven. I poured the batter in and expected it to do something.... because it comes out shaped like a cup! But there is no leavening so it MUST happen now! And everyone stressed that the pan must be very hot! So after I poured my batter I peered in horror into my pans of what appeared to be pancake batter just lying there... and then popped them in the oven thinking... OMG... I just made a damn pair of large extra thick pancakes. Do we have time to stop and get rolls on the way to the party? Jeff says: what did it do? I say: nothing. Wasnt it supposed to do something with the extra hot pan? I assumed so. There isnt any leavening in it to make it do something later. Is it doing something now? We peer in the oven. No. I wonder if Rosie forgot to tell me to put in baking powder or something... We can hit the Safeway on the way. So I dispiritedly set the timer for 35 minutes (I always watch the last while on baked goods to get the browning correct) and ran upstairs to take a shower. When I came back down the bread had miraculously formed perfect cup shapes. I dont know when or how because I took a shower. I still cant quite figure out the science behind why it would form that shape. But it did. How were they received by my husbands family? Just fine! Except the one sister-in-law that always views my cooking with suspicion and her daughter who announced I am not an adventurous eater. Please.... it was a dinner roll. She even ate a tiny piece and still was afraid of it. Dont teach your children to be afraid of unfamiliar food. Try some of whatever is in front of you if they are looking so they learn to try things too. (But that is a WHOLE other topic) The Yorkshire Pudding recipe I used came from the lovely Rosie Sedgwick I translated it: 1 C Flour 1 egg pinch of salt 7oz milk 2T lard or oil [to grease the pan - I actually think my good non-stick ceramics would have been fine without it... but that begs the question of the importance of flavor] And she said: Mix flour & salt, mix in egg & a little milk [I used about half the total milk initially]. Beat til smooth. Gradually add the rest of the milk until you have a smooth batter. [it looks like a fairly light pancake batter] Put fat/oil into either one big pan or 12 mini patty tins and put in very hot oven until smoking [just preheat the pans and then bake at about 400 degrees f]. Pour in the batter & return to the oven asap. Cook for 40-45 mins for one big pan [a 9x9 worked well] or 15-20 for individual patty tins [I would assume the muffin tin would be the preferred method]. They dont do anything when you put the batter in the pan. They form their shape when you are in the shower.
Posted on: Thu, 20 Nov 2014 18:33:26 +0000
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