Yorkshire Pudding - The King

[Terpe]

For all those fellow forumers reading this, you are very very lucky.
Today is the day that I'm really and truly going to share the absolute, the very best, the number 1 in the world, recipe for...................
YORKSHIRE PUDDING

Make no mistake this is the one. My wife adores it, even to eat cold the next day she says is wonderful.
I have tried out so many recipes and can say after all my efforts this is 'the special one'.

It's not an original from Terpe's kitchen, it's actually based on a recipe from Brian Turner (one of my cooking hero's along with Rick Stein and Keith Floyd)

Please try it, the cost is so small for so much ecstasy.
By the way most everything is measured by volume ... not by weight (Brian Turner methodology)
Sifting the flour is important, don't try any shortcuts.

Here goes:-

Ingredients
1 'measure' plain flour
One pinch of salt
1 'measure' of eggs
1 'measure' milk
1 tblsp malt vinegar
120 g beef dripping, for cooking


Method

Set the oven to 200°C/Gas 6.

Make the batter.....sift the flour and salt into a large bowl.

Add the eggs and beat with half the milk. Make sure there are absolutely NO lumps.

Add the remainder of the milk and the vinegar, and allow to stand. I have no idea what the vinegar does, but hey, don't fix it if aint broke.

Put the beef dripping into your favourite yorkshire pudding making tin and put in the preheated oven (at 200°C/Gas 6) until the dripping is smoking hot.

Whisk the batter mix.

Quickly pour the batter mix into the tin and put into the oven.

Cook for about 20 minutes (just check it) . Serve immediately.

Heaven.

[imagine]

good recipe, but self raising flour better :xxgrinning--00xx3:

[Rosie1958]

Oooh, I've never heard of yorkshire pudding made with vinegar but sounds good so must give it a go when I can cook again! Thank you for that Terpe :xxgrinning--00xx3:

[Terpe]

good recipe, but self raising flour better :xxgrinning--00xx3:

Tried that a couple of times. Never again. :yikes:
You'll not find a proper recipe for Yorkshire pudding that uses self raising flour :NoNo:

[tone]

I must give that a go and give the elbow to Aunt Betsie!
Cheers Terpe!

[Terpe]

Oooh, I've never heard of yorkshire pudding made with vinegar but sounds good so must give it a go when I can cook again! Thank you for that Terpe :xxgrinning--00xx3:

I've never found out just what the vinegar actually does, all I can say is that without the vinegar it's good, with the vinegar the yorkshire seems to rise more. Or at least seems to be lighter and more airy. Could be Brian Turner having a laugh.:rolleyes:

[imagine]

Tried that a couple of times. Never again. :yikes:
You'll not find a proper recipe for Yorkshire pudding that uses self raising flour :NoNo:

handed down from my mum, yorkshire born and bred,for countless generations, i like my yorkshire raised light and fluffy, not flat,tough and soggy:icon_lol: try it

alternate plain flour and is it baking powder? whats the stuff you use to make things rise?,,, dont say viagra :doh:icon_lol:

[Terpe]

..............dont say viagra :doh:icon_lol:

No, that would make it hard :D

[imagine]

I've never found out just what the vinegar actually does, all I can say is that without the vinegar it's good, with the vinegar the yorkshire seems to rise more. Or at least seems to be lighter and more airy. Could be Brian Turner having a laugh.:rolleyes:

that will be the yeast in viniger i should think, a similer effect to self raising :xxgrinning--00xx3:

secrets in the beating, a real good beating creating air in the mix, leave to stand for at least half hour

[Terpe]

.....that will be the yeast in viniger i should think............... :xxgrinning--00xx3:

Yes!!!! :doh
That's it for sure. :Jump: