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#1199307 - 06/10/09 09:40 PM Yorkshire pudding
RebekahL CRCM Offline
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For my hubby's surprise birthday party I'm planning on serving prime rib. I'm considering yorkshire pudding to go with it, as I've heard it is seriously good eats. But I've never tried it making it before...any words of wisdom from anyone?
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#1199316 - 06/10/09 09:47 PM Re: Yorkshire pudding RebekahL CRCM
Peepers Offline
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try the Diabetes In A Dish (or Steve) as I call it
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#1199319 - 06/10/09 09:49 PM Re: Yorkshire pudding RebekahL CRCM
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The wife has made it a few times. All I remember is her using a heavy, well greased muffin tin, and that she put it in a very hot oven for about 10 minutes (made things smokey). Also, she let the batter sit out for a while until it was room temp (I think maybe 30-60 minutes).
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#1199358 - 06/11/09 12:31 AM Re: Yorkshire pudding RebekahL CRCM
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My relative, married to a Brit-heritage person, has made Y'shire puddin every Xmas for the last 20 years. If you want info, I can request details for you - maybe even specific recipe.

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#1199371 - 06/11/09 02:50 AM Re: Yorkshire pudding G-Street Band
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Originally Posted By: G-Street Band
My relative, married to a Brit-heritage person, has made Y'shire puddin every Xmas for the last 20 years. If you want info, I can request details for you - maybe even specific recipe.


The only way this would be fair is if you request the recipe and submit it for all of us. smile Seriously, you could also PM a Mod (I'm assuming) and suggest it get tucked into the BOL Recipe folder. That way, only the ones who truly appreciate cooking would see it. So, not as much exposure.

kthxbai!
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#1199373 - 06/11/09 06:36 AM Re: Yorkshire pudding Bacon Boy
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I have seen Yorkshire Pudding mixes at the grocery store.
I think you just have to add an egg.
You might try checking with your supermarket.

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#1199379 - 06/11/09 10:59 AM Re: Yorkshire pudding Citrus
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It's easy enough to make and tastes great with a nice prime rib gravy.

I have been making Betty Crocker's version for years:

http://www.bettycrocker.com/recipes.aspx/beef-rib-roast-with-yorkshire-pudding
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#1199442 - 06/11/09 01:12 PM Re: Yorkshire pudding Retired DQ
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out of the frying pan...
From a Brit friend whose mother is from York:
1 c flour
1 c milk
1 egg

Mix in blender until frothy and let sit while prepare pan. Put a spoonful of bacon grease in the bottom of each cup of a large muffin pan. Heat in HOT oven until grease is spitting and starting to smoke. Remove pan from oven and pour batter into cups (be careful, the grease will spatter some). Bake at 375-400 about 20 minutes or until fluffy and brown. DO NOT OPEN THE OVEN DOOR. Just keep an eye on them through the window. Lois says opening the door = death to good puddings.
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#1199444 - 06/11/09 01:15 PM Re: Yorkshire pudding RR Becca
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<---- has never had Yorkshire pudding

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#1199455 - 06/11/09 01:29 PM Re: Yorkshire pudding Miscuit
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Yorkshire pudding must be similar to popovers?
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#1199457 - 06/11/09 01:29 PM Re: Yorkshire pudding RR Sarah
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out of the frying pan...
Yep.
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#1199589 - 06/11/09 03:03 PM Re: Yorkshire pudding RR Becca
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Thanks all! It is helpful to hear your experiences and tastes. G-Street, if you are willing to post any details, I'll take them. I'm especially interested in any high-altitude modifications that may be necessary.

DQ, any tips for making the gravy? Sounds yummy....who cares about calories, eh?!
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#1199766 - 06/11/09 05:12 PM Re: Yorkshire pudding RebekahL CRCM
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I rub the roast all over with olive oil, gravy master, finely chopped small onion, garlic powder and S & P. When it is done (and resting), I drain off the fat from the pan, and add 2 cans of College Inn beef broth and scrape up the goodies with a whisk. When the pan is scraped and the broth is boiling I add a slurry of flour and water all at once while whisking. (I usually eyeball this, but here is the slurry: 1/2 cup flour mixed with a 1/2 tsp of salt, whisk in 1 & 1/2 cups ICE water, and whisk until there are no lumps, I do this ahead of time to let the gluten relax). Cook for at least 15 minutes over low heat, whisking constantly to prevent lumps. If the gravy isn't brown enough, add a drop more Gravy Master.

If you do happen to get lumps, which you shouldn't, just pour the gravy through a sieve/strainer into your gravy boat.
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#1199798 - 06/11/09 05:28 PM Re: Yorkshire pudding Retired DQ
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out of the frying pan...
I use a similar recipe/method to what Deek just listed, but add a splash of Sherry to the gravy.
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#1199974 - 06/11/09 07:41 PM Re: Yorkshire pudding RR Becca
RebekahL CRCM Offline
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Oh wow, that sounds good!!! Thanks!
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#1199975 - 06/11/09 07:41 PM Re: Yorkshire pudding RR Becca
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I make a 9x9 of Yorkshire pudding. My gravy starts by adding flour to the pan drippings from the roast to make a roux. The darker you cook this, the darker your gravy. Then I add bullion (or beef soup base) dissolved in cold water to the roux slowly, wisking all the time. The trick to no lumps is cold water to hot roux. Never add hot to hot. Gravy must come to a boil to thicken too. Once it boils, turn down to a simmer till serving over pudding.

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#1200193 - 06/12/09 10:52 AM Re: Yorkshire pudding Truffle Royale
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Note onTruff's bouillion:

I used to use that until I had to use beef broth one day. The broth gives a richer beefier flavor and has less sodium.

I like the idea of pouring the gravy right on top of the pudding, I will have to try that.
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