Yorkshire Puddings Ala Edna - English Traditions Perfect Every Time!

Thanks to Edna - for this lovely method of making delicious, and traditional Yorkshire Pudding!

The beautiful Miss Edna!  Thank you for sharing so much with me!



Mmmm.... straight from the oven.  Believe it or not, this was my very first
attempt at making Yorkshire Puddings!

My husband is British by birth and even though he spent his years growing up in Australia, his parents never abandoned their British heritage.  There are arguments to be made - both pro and con - as to the appeal of British cooking, but there is no doubt in my mind that there are certain British dishes that are absolutely and solidly the best of the best.

One of those dishes is traditional Yorkshire Puddings.  My husband once asked me if I could make him Yorkshire Pudding, just like his "Mum" used to make.  Well, having never had her Yorkies, I told her about his request and she was happy to share her culinary secret to this delightful side dish that accompanies a Sunday roast or a holiday Prime Rib.  I knew it was going to be special - she's given me many traditional recipes in the past, including her DELICIOUS Sausage Rolls... so I had no fear in trying this simple method. 

WHAT'S THE SECRET?

Edna swears that the secret to perfect Yorkies is all in how you measure the ingredients, the heat of your tin and letting your Yorkshire Pudding batter rest for quite awhile on the counter before baking. 

The measure of eggs determines the measure of everything else.  She also said that there are a few other tricks that are well known to great Yorkshire Pudding chef's, but not as well known to those of us who have never prepared them.  A quick review:

FIRST:  The eggs.  Break your whole eggs into a measuring cup, and NOTE THE MEASURE!  If you break four eggs, you might get exactly one cup of eggs.  Now you know the secret... you'll need EXACTLY this measure for the flour and the milk.  A couple of pinches of salt and you're all set!

SECOND:  Mix the eggs, flour, milk and salt together and let your batter rest on the counter for at least an hour.. maybe two.  Aging the batter makes them bake up higher, lighter and more flavorfully!

THIRD:  Get your baking "tin" super hot and add just a touch of the fat from the roast.  I like to use a deep popover tin or muffin tin.  Some like to use an 8x8 baking dish (metal) or other style dish.. anything works as long as it is able to safely heat to 450 degrees.  Put your fat into the wells of each cup and place in the oven.  Give it about 10 minutes and get the tin smoking hot... you should see and smell the fat smoking.  Then quickly add the batter and let them bake - DO NOT OPEN THE OVEN!  

Turn the oven light on and watch these Yorkies bake..
it's more entertaining than an old Benny Hill episode!

THE INGREDIENTS AND INSTRUCTIONS:

This recipe makes enough for 6 LARGE Yorkshire Puddings.  Add more eggs if you want to make more.  Use two tins for 12 Puddings, etc... you get the picture.

BASIC INGREDIENTS - Whole eggs, all purpose flour, milk (I like to use whole fat) and salt

1.  Break three large eggs into a measuring cup.  Note the measure and pour the eggs into a medium bowl. 

2.  Next, using a dry measuring cup, measure the exact amount of flour as the measured eggs, add to the bowl.  Now, measure the exact same amount of milk.  In other words, if you had one cup of whole eggs, you'll need one cup of flour and one cup of milk. 

3.  Add a couple of pinches of salt and whisk well until all flour is incorporated into the eggs, milk and salt.  Set aside, cover lightly with saran wrap and allow the batter to rest for at least one hour.  (NOTE:  You can let it set for less time, but the rising and taste won't be as good, but they still are wonderful!)

4.  Preheat your oven to 450 degrees farenheit and prepare your deep well muffin tin.  There should be 6 to a tin.  Drop about 1/2 tsp of fat from a roast beef or bacon per tin.  You can use oil or shortening too... it just lacks in the meat flavor that makes Yorkies taste so great.  Do not use butter, it will burn at that temperature.

5.  When the oven has preheated fully... put the tin in the oven and let it heat for around 10 minutes or until your fat is starting to smoke slightly.  Carefully open the oven and ladle the batter in each tin.. about halfway up. 

6.  Bake for 20 minutes without opening the oven door.  Remove and serve immediately with your favorite meat and gravy.  Some people enjoy them cold with butter and sugar... it's up to you!