Sunday, 16 March 2008

Can a Giant Yorkshire Pudding ever be too big?

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Well, I have to say we struggled eating ours. The plan was to make larger than normal Yorkshire Puds and fill them with mash, bangers and onion gravy, just like you can get them in a decent pub. So rather than using a Yorkshire Pudding tray to make them, I rooted through my cupboards to look for a suitable pan. I wanted one that I would allow me to still make individual (rather than making one really large one and cut it up) but bigger than normal puds. After checking everything I had, I decided that my sandwich tins would probably work best, as their sides aren't too high.

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The results were great, but absolutely humongous. D and I were both a little overwhelmed when we sat down and saw what we had in front of us. Nevertheless, we persevered and conquered!

This is the recipe that I now always use, it works every time and is based one one by Gordon Ramsey. The timings given are for standard puds. If you make them larger they will take longer, mine took about half an hour and if you make it even bigger to share between the family it might take as long as 45 minutes. Of course you can also use this batter to make Toad in the Hole.

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The Best Yorkshire Pudding

225gr (8oz) plain flour
1/2tsp salt
4 eggs, beaten
300ml (1 1/4cup) milk
100gr (3 1/2oz) lard

Sift the flour and salt into a large bowl.

Whisk in the eggs and half of the milk until you have a smooth batter.

Add the rest of the milk and whisk until smooth with no lumps left.

Cover and rest for at least half an hour or you can make this the day before you want to use it.

Preheat oven to 230C/Gas 8.

Divide the lard between the pudding molds (the recipe makes 6-8) and place them in the hot oven.

Once the lard is piping hot and starting to smoke remove the trays from the oven and carefully divide the batter between them, filling the mold about 2/3 to 3/4 of the way up.

Immediately place them back in the oven and bake for about 12-15 minutes.

Don't open the oven door during the first ten minutes of baking to avoid the puddings from collapsing.

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12 comments:

Marie said...

Great looking pudding Sylvie! I have seen yorkshire pudding baked in big squares and in itty bitty rounds. I don't care how it's baked just so long as it's on my plate and full of gravy! You can't go wrong with a Gordon Ramsay recipe. I may not like the man but I always give credit where credit is due and the man can cook!

Jules said...

I believe a yorkie pud can never be too big and it's even better when there is mash and gravy!
I use the disposable foil pie plates for huge yorkie puds as they are the perfect size.

Sylvie said...

Marie, you're right he certainly isn't the most polite, but all th GR recipes I've tried so far have been good.

Jules, that's a good idea and it saves me from having to wash up lardy trays, which has to be a bonus.

Kevin said...

Yorkshire pudding is so good. I have only ever made them in muffin pans. I really like the idea of making one so large that you can place your meal in it!

michelle @ TNS said...

yorkshire pudding might be my favorite british food, but i've never made one at home. i love this giant version, especially with the warm comforting filling.

Antonia said...

Yorkshire pudding can never be too big!! Yours look superb.
I love the idea of serving everything inside the puds - like kevin, I have only ever made small ones.

aforkfulofspaghetti said...

Bravo! So long as it's cooked properly, then no - a yorkshire pud can never be too big!

nicisme said...

That looks absolutely wonderful Sylvie! I love them big or small.

marias23 said...

Yummy! That looks like a Dutch baby pancake served at the original pancake house here in the US.

Anyway, Sylvie, come over to my blog for your prize :)

Peter M said...

Whoa! That is big...I have Yorkshire Pudding envy!

Jan said...

Sylvie - I hope you don't mind but I've put a link to your HUGE Yorkshire puddings on my blog - they look great!

Anonymous said...

Hi, I made these yesterday and they came out really well. I used 7 inch sandwich tins and made 4 good ones and a flat one so will just aim for 4 next time. They took about 20 mins to cook and we filled them with beef stew. Thanks for the recipe and the idea.