Conference turris::cooks

    I don't know if this is the correct way to make yorkshire pudding
    but this is how my mother makes it.  She mixes flour, water and
    salt in a bowl.  When the roast beef in finished she takes it out
    of the pan and adds the flour mixture.  She then puts the roasting
    pan back in at 450 for about 20 minutes.  It rises and absorbs the
    juices and we always loved it.  My mom is Irish and always called
    it "poor man's beef".
    

    This is the way I have made my yorkshire pudding for years ( I am
    originally from England and the way my mother taught me):
    
    Mix flour, two eggs, half water and half milk and a little salt
    in a bowl. Mixture should be the consistency of a slightly thinner
    cake mix batter. I then put my batter in the refrigerator for approx.
    1 hour. Re-beat mixture when you are ready to put into the oven.
    
    Put 3-4 tablespoons of the hot drippings from your roast beef into
    a 9" deep pyrex dish, add the mixture and cook in the oven at 400
    for approx. 40 mins.  Enjoy!!!! If you have any questions after
    you have tried this please contact me at:
    
    TORCH::GLEESON
    264-8817
    
    Beryl
    

    
    	And if you have any mixture left over, you can make pancakes
    with it.
    
    Trev

    .2 is as close as I've seen to our old family recipe.
    
    We ALWAYS have RB & Yorkshire at Christmas.  It's a law or something.
    
    Our recipe goes:
    
    	1 c. flour
    	1 c. milk
    	2 eggs
    	pinch of salt 
    
    Dump in bowl and mix until smooth. [do this an hour or two ahead].
    Stir occasionally.  When you take the roast out, pour off 1/4 cup
    or slightly less HOT drippings into 8 or 9 in square pan.  Immediately
    pour in batter and return to oven. Turn oven up to 400 and bake
    for 30 minutes.
    
    [eat a piece before you put it on the table and blood is often shed
    over the stuff]
    
    AnnieJ

    Its all in the cooking that makes it good...  I found a recipe for
    German Apple Pancakes that sounded good.  I tried it, but my training
    with Yorkshire Pudding caused me to not follow the recipe for pancakes
    exactly, and I got Pudding anyway...   Pity - I just had to eat it...
    8-).
    
    I do have a recommendation - don't overdo it with the hot drippings - I
    had some once that had been made with a little too much dripping, and
    it tasted very heavy...
    
    btw - for those of us who get cravings for pudding in between scheduled
    roasts... it works almost as well with cooking oil, or butter.  (But I
    did say almost... 8-).
    

    
    Try these variations on Yorkshire Puddings -
    
    1	Make them in small individual cake tins (about 2-3 inches across).
    	I don't know the technical term for this !
    
    2	Add some chopped onion to the batter.
    
    3	Cook some sausages in a 2" deep dish and then pour the batter
    	over & bake in the oven as usual.  This is better known as "Toad
    	in the Hole".
    
    4	Eat any left over YP either cold with jam on - this is some
    	weird Scottish habit ! or fry them to re-heat.
    
    
    	Regards,
    		Dave
    

    Gosh! This is great! Thanks to everyone who has thus far contributed
    - I can't wait to start experimenting this weekend, sounds yummy!
    
    I had also checked with a friend of mine who lived in England for
    a while & he says his mum just poured the batter in around the roast
    in the same pan, but it sounds like this would make quite a mess
    even though it would save washing a pan!
    
    Betty Crocker can't hold a candle to Noters -
    
    Terry

    RE: Note.6
    
    Leftover YP with cold jam, It's the only way to go! (That is if
    there is ever any leftover).
    
    Beryl
    

    OK - got the YP down this weekend, although I think my oven needs
    a new thermostat or heat seal, anyway;
    
    What is the best cut of meat to use to yield enough drippings but
   still be edible and acceptable to serve to company?  I tried a cheap
    cut to experiment with, but ended up putting it in the pressure
    cooker so it could be chewed!  So much for the "one dirty dish"
    approach!
    
    RE: note .6 - had ours leftover with applebutter!

    The best cut for YP?
    
    the first four ribs of a standing rib roast, have the butcher leave
    1/2" suet on the top.  Very practical: you have the ribs, so you
    don't need a rack; the suet bastes and makes the best drippings
    
    Trim off the crispy bits of suet left on the roast before serving.

    OK, I'm convinced, but how many pounds would you say for 7 or 8
    hearty eaters?  (Dinner plans include several side dishes).
    
    Sorry if I'm coming across novice, but I'm much more used to cooking
    for 2, and as this is for a very special family reunion, if there
    are going to be any disasters, I don't want it to be the meal I
    fix!!

The traditional rule is:

         for boneless roasts:   1/2 lb. per person 
                                (3/4 for hearty eaters)

         for bone-in roasts:    3/4 lb. per person
                                (1 lb. for hearty eaters)

So, a 7-8 lb. roast would seem in order.  

    FYI - it came off without a hitch! Ordered a standing small end
    rib roast cut away from the bone, tied back together, with extra
    pieces of fat for a doulbe batch of YP, seven and a half pounds,
    and it was to die for!  Also had spinach salad, potato rolls, Waldorf
    salad, smashed potatoes, steamed green beans with almonds and the
    usual desserts. Family all impressed and joining Weight Watchers!
    
    thanks to all

    Being not only English but a Yorkshire Lass to boot I'd like to
    share with you our traditional recipe for Yorkshire Pudding.
    
    Here goes ...
    
    Ingredients
    -----------
    
    4   heaped tablespoons plain flour
    1/2 teaspoon salt
    1   fresh egg
    Enough milk to give a runny consistency
    Drop of water
    
    Method
    ------
    
    Pre-heat oven to Gas Mark 7  (sorry, don't know electric setting
                                  but this is fairly hot)
    
    1.  Put flour in basin, add salt and mix.
    2.  Add egg and bind in with flour and salt. 
    3.  Add milk and beat mixture well until smooth consistency.
    4.  Add water and continue to beat to promote lightness. 
    5.  Allow to stand half an hour in the kitchen.
    6.  Using a tin that has four individual compartments to it
        put a very small blob of lard in each and heat until melted.
    7.  Pour in the mixture and cook for about 15 to 20 minutes or
        until well risen and golden brown.
    
    ... and on a traditional note ...
    
    In Yorkshire it's served as a starter before the roast beef and
    vegetables and is delicious with gravy and topped with fresh
    mint sauce!  Try it and see...
    
    
    Best regards,
    
    Karen                  
    

    
    I'm another Yorkshire Pudding fan, here in London.  I never have
    Sunday dinner without it, whether I'm cooking, lamb, beef, pork,
    chicken or whatever.  I'm having a venison roast this Sunday and
    I'll still have the Yorkshire Pud.
    
    To be quite honest I make mine from a packet because I can't be
    bothered to make it from `scratch', but I can and would make it
    as directed by the Yorkshire lass in the previous note.  I think
    you really know when you have cooked a good one when it takes over
    the oven with it's size.  My son's father was really good at making
    Yorkshires the size of an elephant.  Maybe it was because he could
    be more air into the mixture, being stronger.  Mine still rise really
    high but his were huge.
    
    Juanita

    
    A variation on the heat settings...
    
    I usually have the heat up to no.9!  Also the fat is supposed to
    be spitting almost smoking hot when you pour the batter mixture
    into it.  The oven shouldn't be opened if possible until it's cooked.
    
    I must say, I quite like the idea of pouring the mixture around the
    roast sounds.  I think I'll try it this weekend with the venison.
    
    Oh by the way the weather is beautiful here in London today - it's
    heartbreaking having to go to work on a day like this.   I love
    England in the summer!
    
    j.*8-)
    
    
    
    
    

    Well, this may be question which can not be answered, BUT.. at 6200+'
    above sea-level, what do you do to yorkshire pudding to get it to puff
    like it should (and does at sea-level).
    
    I tried some yorkshire pudding last night, using 1c flour, 1c milk, 1/4
    tsp salt, 2 eggs, 2tbsp vege oil. I mixed it as normal... I heated the
    oil in the pan/oven... then poured in the batter and baked for the
    normal amount of time.
    
    It cooked fine, it tasted great, but it was a flat 1/4" unlevened bread
    rather than the yorkshire I'm use to seeing.
    
    Should I add 1/2tsp of baking powder or baking soda to the mix. OR
    should I just forget about making it at high altitude.
    
    Thanks for any suggestions.
    
    Bob G.
    

When I make Dutch Babies (about the same recipe) down here in the lowlands,
I find they puff up more if I mix the batter in a blender for about 3 minutes
before I pour it in the pan.  It gets more air into it.  I know this isn't the
exact problem, but it might help...