- In a medium large bowl, whisk together the ingredients, minus the oil, until well blended.
- Place in the fridge to chill while you make the main course.
- Half an hour before the meal is ready set the oven to 450F.
- Pour 1/4 cup of oil in an ovenproof pan.
- Place the pan in the oven for 10 minutes.
- Whisk the chilled dough.
- Remove the pan with heavy oven mitts and quickly pour the chilled dough into the hot pan.
- Place the pan in the oven for 25 minutes or until the yorkshire puffs up and parts of it are deep brown.
- Remove the pan from the oven and slide the yorkshire onto a platter and serve it immediately.
- I like to cut the yorkshire at the table.
YORKSHIRE PAN PUDDING
All right! It’s yorkshire pudding! That was Jim yesterday. Every time I make it, I wonder why don’t I make it more often.
The consistency of the yorkshire batter is slightly less thick than the consistency of crepe batter. That is probably the most important factor for successful yorkshire making. I am used to make it by feel, but this time I carefully measured it. In all probability, the yorkshire will be an accompaniment to something, so start dinner assembling the yorkshire and stick it in the fridge while you make the rest of the meal. The other requirement is a thoroughly heated pan with oil. No you can’t reduce the oil or spray the pan with cooking spray. When you pour the batter into the pan it should bubble up and grow instantly. If it didn’t, the pan and the oil was not hot enough. But don’t worry, the yorkshire still has a chance. There is no need to refrigerate the batter for an entire hour and it is wholly irrelevant if the eggs are at room temperature or right out of the fridge. Just don’t open the oven door until the yorkshire is done. When done, it will have a deeply browned appearance. It will also deflate when you cut into it, but that is the way of the yorkshire pan pudding. Traditionally yorkshire pan pudding is baked in roast drippings, but I rather use the drippings for gravy. Not to mention that I had no pan drippings, I served this yorkshire with Temesvári Sertésborda.
3/4 cup flour
2/3 cup milk
1/3 cup water
salt to taste
1/4 cup oil
- I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!
All my previous posts are listed and organized into a cookbook. Click on the cookbook with the wooden spoon image on the upper left corner to access over 900 recipes. You may click on the archive below, but it can take a long time to load.
- HOT MILK CAKE
- BATTER FRIED BROCCOLI
- SWEET POTATO SPINACH BAKE
- EGG BREAD
- BRANDY YOGURT CAKE
- COCOA CAKE IN THE PAN
- PORK RATATOUILLE WITH ZUCCHINI - HÚSOS LECSÓ CUKKI...
- OLIVIA CAKE
- ZUCCHINI PATTIES - CUKKINI FASÍRT
- ZUCCHINI TOMATO TART
- TEMESVÁRI PORK SIRLOIN - TEMESVÁRI SERTÉSBORDA
- YORKSHIRE PAN PUDDING
- PEANUT BUTTER BARS
- CHICKEN PIE
- FRESH STRAWBERRY CRUMB BARS
- ZUCCHINI LAYER CAKE
- NUTTY BUTTER COOKIES
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