7.9.15

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. 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.
I served this yorkshire with Temesvári Sertésborda.

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It began with posting a few recipes on line for the family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized the recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK". From there click on any of the chapters to access the recipes. For the archive just scroll to the bottom of the page. I am not profiting from my blog, so visitors are not harassed with advertising or flashy gadgets. The recipes are not broken up with photos at every step. Where needed the photos are placed following the recipe. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!