THANKSGIVING - Wanna try Yorkshire Pudding?

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This came from a Yorkshire recipe collection.

YORKSHIRE PUDDING

According to Mrs. Beeton's (and who dares argue?), the lightness of the Yorkshire pudding batter "depends on the quick formation of steam within the mixture and the quick cooking of the flour. A baked batter therefore requires a hot oven (425F, Gas 7); the temperature can be reduced when the flour is cooked." Other than that, the only caution is that the batter be allowed to stand for 30 minutes. I suspect that "quick formation of steam" might be delayed by the use of ice water.

Mrs. Beeton's U.S. equivalent, The Joy of Cooking, insists: "The ingredients must be at room temperature when mixed or they will not puff." Contrarily, the instructions go on to say that the batter be refrigerated when left to stand, but you must bear in mind that American summers are HOT and 30 minutes at room temperature will probably curdle the milk. Here the mixture is beaten again before cooking.

> Keith Floyd confides, "The secret of making Yorkshire pudding is to ensure that the oven is very hot, and that the fat in your tin is [just] smoking hot before pouring in the batter." He apparently advocates room temperature for standing time; there is no mention of refrigeration.

I suggest you try these slightly different methods every Sunday until you get it right for you.

From [SR]:

Most Yorkshire women I know don't measure their ingredients, but here's one from the Good Housekeeping Cookery Encyclopaedia from 30 years ago -

Yorkshire Pudding - A batter pudding traditionally eaten with roast beef. In Yorkshire it is usually served separately, before the meal, accompanied by some of the hot beef gravy, but in much of the rest of the country the pudding is served with the meat. It may be cooked either in a separate tin, or round or under the joint. If preferred, the mixture can be made up as small individual puddings or popovers.

1 cup all-purpose flour
A pinch of salt
1 egg
1-1/4 US cups milk & cold water

Heat the oven to 425 degrees.

Sieve the flour & salt into a bowl. Make a well in the centre and add the egg. Add half of the liquid, a little at a time, mixing with a wooden spoon from the centre outwards and gradually drawing in the flour. Mix until smooth and stir in the remainder of the milk.

(I use a mixer & iced water & milk, & leave batter to stand for at least half an hour before cooking).

Pour 1-1/2 tablespoons of the dripping from the meat pan into the Yorkshire pudding tin or shallow fireproof dish, (return it to oven for 2 minutes). When it is really hot, pour in the batter and bake in a hot oven (425F) for about 40 minutes. Serve cut in squares, as an accompaniment to roast beef, etc. (if making popovers, cook for about 20-30 minutes)

My notes -
You may want to double the recipe. The Yorkshire Pudding should be a nice golden brown colour, not black.
Add a dash of white pepper to the batter mixture.
Don't set fire to the oven !
In Sheffield my Mom serves it with plenty of gravy & in my family we sprinkle it with Henderson's Relish (it's made there, it's like Worcestershire sauce.)
For a variation, sprinkle the batter with mixed herbs or thin slivers of onion before cooking.

Enjoy !

[SR]

From Mrs. Beeton's via [HB]:

2 US cups plain/all-purpose flour
1/4 teaspoon salt [1/3 larger than US spoons]
2 eggs
2-1/2 US cups milk
2 tablespoons dripping [1/3 larger than US spoons, drippings from roast meat]

Sift flour and salt into basin. Make well in centre of flour and break egg into this. Add about a gill [5 fl. oz.] of the milk. Stir gradually, working the flour down from the sides and adding more milk, as required, to make a stiff batter consistency. Beat well for about 5 min. Add the rest of the milk. Cover and leave to stand about 30 min. [I let it stand in the fridge.] Put the fat into a Yorkshire pudding tin [lasagne pan] and heat in oven until hot. The fat should just be beginning to smoke. Quickly pour in the batter and put on the top shelf above the meat. Finish off below the meat on a lower shelf. Or bake at 425 until brown (about 20-25 min.), then 375 about 10-15 min. You may also pour the batter into muffin pans and cook for about 20-25 mins. total. Finished product will be puffy and brown on the high parts, rich golden yellow otherwise.

Serve with dinner or as a sweet [dessert] with jam spread on it.

Properly made Yorkshire pudding, served promptly out of the oven with a good gravy, is the eighth wonder of the world.

-- Anonymous, November 21, 2001

Answers

Same source as above.

This is my favourite stuffing for two very good reasons: It's delicious and it's easy.

SAGE AND ONION STUFFING (UK and US Measures)

Sufficient for one chicken. For turkey, multiply about four times, give or take

2 large onions, chopped
1 oz./2 tablesp. butter
salt and pepper to taste
4 oz./1/2 cup fresh white breadcrumbs (approx. 4 slices bread)
2 tablesp. chopped, dried sage


Put onions in pan, cover with cold water. Bring to boil, simmer about 10 mins. Drain and mix with other ingredients. (You might want to save some of that cooking water in case you like a moister stuffing.)

The following is very similar but done in a microwave

EASY MICROWAVE HERB STUFFING (UK/US Measures)

For one 3-1/2 lb. chicken, multiply by about four, give or take, for turkey
2 Spanish onions, finely chopped
1 oz./2 tablesp. butter
1/4 pt./5 fl. oz. chicken stock
2 oz./1/4 cup fresh breadcrumbs (approx. 2 slices)
2 teasp./2 rounded teasp. dried sage, thyme OR parsely
1/4 teasp./1/4 rounded teasp. salt
1/4 teasp./1/4 rounded teasp. black pepper


>Combine onions and butter in bowl, microwave on high for 3 mins. Add stock, cover and Microwave on high for 5 mins. Stir in breadcrumbs, chosen herb, salt and pepper. Microwave on high 1 minute.


From HB


UK/US Measures

10 fl. oz./1-1/4 cups milk
5 oz./2/3 cup fresh white breadcrumbs
1 skinned onion stuck with 6 cloves
1 oz./2 tablesp. butter
salt and pepper
good pinch mace
1/4 teasp./rounded 1/4 teasp. ground allspice
1 tablesp./1 generous tablesp. thick cream/whipping cream

Bring all ingredients except cream to boil in saucepan. Cover and simmer gently on top of stove or in ovenproof dish in oven for 30 mins. Remove onion and stir in cream just before serving. Serve as side dish with turkey, chicken, guinea fowl.

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The above is the one I usually use but here's one I found in Mrs. Beeton's and I think this looks much better! I'll try it this year.

1 large onion, skinned
2 cloves
1 blade mace (1/2 teasp.?)
1 bay leaf
4 peppercorns
1 allspice berry
1/2 pt./10 fl. oz./1-1/4 cups milk
2 oz./1/4 cup dry white breadcrumbs
1/2 oz./1 tablesp. butter
salt and pepper to taste
2 tablesp. cream/2 generous tablesp. cream (optional)

Put onion and spices into milk, bring very slowly to boiling point. Cover pan and infuse over gentle heat for 1/2 to 1 hour. [Leave over very low heat, no bubbling or movement of liquid.] Strain liquid. To it add crumbs and butter, and season to taste. Keep mixture just below simmering point for 20 min. Remove from heat, gently stir in cream if used, serve at once.

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And from one of America's foremost cooking authorities, The Joy of Cooking:

1 small onion, skinned and studded with 3 cloves
2 cups milk
2 tablesp. butter
1 cup fresh white breadcrumbs
3 tablesp. cream

Place onion in saucepan with milk and butter. Bring to boil. Add breadcrumbs, simmer 15 mins. Remove onion. Beat sauce smooth and stir in cream until well blended.

-- Anonymous, November 21, 2001

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