On 2026-07-20 9:07 p.m., Leonard Blaisdell wrote:
On 2026-07-20, atomicquack <khoimmai@hotmail.com> wrote:
I've been looking to try my hand at making Yorkshire Puddings, but I
haven't found a good recipe so far. Does anyone have a recipe that they
use for making them that they'd like to share?
I made Yorkshire for years. I haven't for a year and am getting stupid.
To the best of my memory:
Preheat oven to 450 F. With about five minutes before pouring the
mixture below into a pan, throw the pan into the oven with a tablespoon
of cooking oil, or better yet, pan drippings.
One cup flour
One cup milk
One or two eggs
a pinch of salt
Mix until "almost" smooth, I use a fork, and pour the mixture into the smoking hot pan. Cook for thirty minutes.
I use a 8"x8" steel baking pan to put the mixture into.
Now, I'll read down the thread to better replies. I used to be good at
this.
Yorkshire pudding recipes tend to vary a lot but what tends to be
especially important to good Yorkies is to get that fat, preferably pan drippings, nice and hot and then pour the batter in quickly and get them
into that hot oven ASAP in order to get a nice rice.
There was a restaurant near here that used to have a pretty good deal on
prime rib roast beef dinners. They charged a couple bucks extra for
their special Yorkshire Pudding. Those things were ginormous. They were
really impressive to look at. The problem was that they were tough and
crusty. Having mostly English ancestry I had been raised on roast beef
Sunday dinners with gravy and Yorkshire pudding I might have held higher standards for them. They must have been a major letdown for non Anglos.
I can understand people not being impressed with Yorkies if that crap
was their experience.