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Main Dishes / Yummy Yorkshire puddings (with photo)
« on: October 17, 2010, 12:59:33 pm »
I realised there were many mistakes in the original post and I've tried to correct the obvious ones. I have made these again today and they have been devoured!!
Name of Recipe:
Yorkshire Puddings- adapted and converted from recipe by Gordon Ramsay's
Number of People:
1 x 12 large muffin tray- 4-6 people
Ingredients:
65 gr beef dripping (divided in 24 cubes)
260 gr full fat milk, room T
135 ml carbonated water, room T
300 gr plain flour
1 ½ tsp flake salt, ground
4 extra large eggs, beaten and seasoned with ground pepper
Preparation:
Preheat oven at 220 fan forced.
Place beef dripping cubes in each tin hole. Prepare all other ingredients.
Place muffin tin into oven roasting tray (it will keep the fat from cooling down when taken out) and place in the oven for around 8-10 mins on bottom shelf until the dripping is bubbling and sizzling.
Sift flour and salt into TMX bowl and then mix thoroughly at sp5. Turn down to sp1 and drip beaten eggs through the lid hole. Mixture look a bit like pastry- as soon as all the flour is incorporated, stop mixing.
Add carbonated water into milk jug and briefly mix with a fork (don’t want to degas). Turn TMX on again at sp1 and pour this mix gradually into TMX bowl (it will look lumpy) Slowly bring to sp4 and mix until lumps disappear and the mix looks like pancake batter (around 30 secs).
The mix is best used expeditiously now, so take oven tray trays with the muffin trays inside out of the oven on counter and pour the batter straight from TMX bowl and fill the holes 3/4 full.
Bake for 15-20 mins- keep an eye if using two trays (use in this case bottom and 3rd from bottom) as they cook faster. Lower T to 190C if they are risen and start developing colour fast in the first 5-6 mins.
Enjoy!
I can assure you that having lived in Yorkshire these were just like (if not better) than the real thing
Photos:
Tips/Hints:
All ingredients need to be at room temperature. The trick is to keep the dripping sizzling for maximum lift.
members' comments
JD - it just blew me away - the largest Yorkies I have ever made. I couldn't use the TMX to make the mixture though as that was busy cooking the roast beef and you did say the batter had to be used immediately it was made so I had to drag out my old Mixmaster. I haven't cooked with dripping for years so used some canola oil which I had fried something in previously thinking this would be tastier than new oil. For only the 2 of us, 12 was a little over the top but I'll come up with ideas of how to use them - jam and cream perhaps and freeze some for later. Thanks so much for your recipe, we loved it.
Name of Recipe:
Yorkshire Puddings- adapted and converted from recipe by Gordon Ramsay's
Number of People:
1 x 12 large muffin tray- 4-6 people
Ingredients:
65 gr beef dripping (divided in 24 cubes)
260 gr full fat milk, room T
135 ml carbonated water, room T
300 gr plain flour
1 ½ tsp flake salt, ground
4 extra large eggs, beaten and seasoned with ground pepper
Preparation:
Preheat oven at 220 fan forced.
Place beef dripping cubes in each tin hole. Prepare all other ingredients.
Place muffin tin into oven roasting tray (it will keep the fat from cooling down when taken out) and place in the oven for around 8-10 mins on bottom shelf until the dripping is bubbling and sizzling.
Sift flour and salt into TMX bowl and then mix thoroughly at sp5. Turn down to sp1 and drip beaten eggs through the lid hole. Mixture look a bit like pastry- as soon as all the flour is incorporated, stop mixing.
Add carbonated water into milk jug and briefly mix with a fork (don’t want to degas). Turn TMX on again at sp1 and pour this mix gradually into TMX bowl (it will look lumpy) Slowly bring to sp4 and mix until lumps disappear and the mix looks like pancake batter (around 30 secs).
The mix is best used expeditiously now, so take oven tray trays with the muffin trays inside out of the oven on counter and pour the batter straight from TMX bowl and fill the holes 3/4 full.
Bake for 15-20 mins- keep an eye if using two trays (use in this case bottom and 3rd from bottom) as they cook faster. Lower T to 190C if they are risen and start developing colour fast in the first 5-6 mins.
Enjoy!
I can assure you that having lived in Yorkshire these were just like (if not better) than the real thing
Photos:
Tips/Hints:
All ingredients need to be at room temperature. The trick is to keep the dripping sizzling for maximum lift.
members' comments
JD - it just blew me away - the largest Yorkies I have ever made. I couldn't use the TMX to make the mixture though as that was busy cooking the roast beef and you did say the batter had to be used immediately it was made so I had to drag out my old Mixmaster. I haven't cooked with dripping for years so used some canola oil which I had fried something in previously thinking this would be tastier than new oil. For only the 2 of us, 12 was a little over the top but I'll come up with ideas of how to use them - jam and cream perhaps and freeze some for later. Thanks so much for your recipe, we loved it.
)