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. Aside from using room temperature ingredients, thin consistency is probably the most important
factor in successful yorkshire making. I am used to make it by the feel, but this time I
carefully measured out the recipe. In all probability, the yorkshire will be
an accompaniment to something, so start dinner assembling the yorkshire and set it aside 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. Just don’t open the oven door until it's done. When done, thw yorkshire 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,
YORKSHIRE PAN PUDDING
3 eggs
3/4 cup flour
2/3 cup milk
1/3 cup water
salt to taste
1/4 cup oil
- In a medium large bowl, whisk together the ingredients, minus the oil, until well blended.
- Set it aside while you make the main course.
- Half an hour before the meal 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 dough. If it thickened loosen it with a bit of water.
- 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 as it deflates.
