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Yorkshire Pudding

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Not so good at toad in the hole but for individual yorkshires one of the main things is to get the fat really hot before you pour the batter in. I don't measure so can't give you a recipe - about an inch of plain flour in me pyrex jug, one egg and enough milk to make a thick batter. If you can make it then let it stand for half an hour or so so much the better, then a final whisk with a fork and into the pan - my lot eat 12 between them at a sitting!



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:D I'm the other way around; a lot of my cooking comes out, er, different each time, but I make Yorkshires regularly as they come out fine & the family love them, so I enjoy making them!


4oz plain flour, pinch salt

1 large egg

Half pint milk


all whisked together. (Double all quantities if hungry! sorry for old measures!)


brush oil in bun tin and heat, then pour in batter & cook on high temp for, er 10 mins? I never time anything, so don't quote me on that bit.


Enjoy! :D


PS, just realised; toad in hole is harder! I gave up & cooked sausages separately. Same recipe but I would always part cook sausages anyway, & hot oil in tin is the answer. Crossed posts with above, we have the same idea!

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I usually do individual ones after a bit of a disaster with a large tray of toad in the hole :oops:


Put yorkshire pudding tray in the oven with a little oil in each hole. Make up the batter. Chop 3/4 sausages into 3/4 pieces, then brown in frying pan.


Put a piece of sausage in each hole of tin then top up with batter mix. Cook until batter has risen and is a nice golden brown colour.


You can add chopped bacon and onion as well and they are lovely

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I use the same recipe for yorkshires as for toad in the hole.( the same one posted by Teabag, but with 2 eggs) I use a roasting tin, that's about 12" x 9" that's 30cm x 21cm make sure that it is well oiled up the sides and the base. I then roast the sausages in it for about 10 minutes, then add the batter, then cook until it looks done.


You need a hot oven to start with then I usually turn it down a bit once the batter has started to rise, otherwise it browns before it is cooked through.


The best way to do the batter is in a deep bowl with a hand held electric mixer, don't use a balloon whisk as this makes it too frothy. Put in the flour and salt first then make a well add the eggs, mix briefly while adding half of the milk. Mix until everything is just combined and a few bubbles are forming, don't over mix, then add the rest of the milk and just give it a short mix to combine. You want some air but not froth. Don't make the mix too thin, it should be the consitency of double cream ideally.

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Delias or jamies recipies are all fine, but to guarantee the best yorkshires always add an extra egg andkeep the oven shut. Oh and if you ca put the pan onthe gas when you're adding the mixture...


Oh I'm from yorkshire and this has always served me, my sister, my mum and my gran well!

:silenced: oops I think I've just given away a family secret! :silenced:

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I love toad in the hole and cook it at least once a week in the autumn and winter. The recipe I use is simiar to Teabag's one but with the addition of onion gravy:


2 onions

6-8 sausages

6-8 rashers of bacon (optional)

4 oz plain flour

Half a pint of milk

2 eggs

Salt and pepper

1 tbsp flour

1 pint stock


Preheat the oven to 200 degrees C (for fan, 220 if not fan). Thinly slice both onions. If using the bacon, wrap a rasher round each sausage and put them in a roasting tin and add one of the sliced onions. Drizzle with a little oil and put in the oven for 15-20 minutes.


Put the flour in a bowl, add the eggs and whisk to a lumpy consistency. Gradually add the milk and whish until the mixture resembles single cream consistency. Keep whisking for a bit (or whenever you go past and think about it :D ). Season the batter to taste.


When the sausages have had 15 minutes, take them out of the oven and quickly add the batter to the roasting tin. Put the tin back in the oven for 40-45 minutes.


Meanwhile heat a thsp of oil in a saucepan and gently fry the other onion until soft and browned. Add about 1 tbsp flour and cook out the flour taste (about 2 mins). Gradually add the stock. Bring to the boil then simmer until the sausages are done or the gravy is the consistency you like it.



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I do Brian Turners recipe, which my friend told me about, and it works beautifully everytime. Also, as a bonus, there is no need for scales.


Choose a cup (not a huge mug) and use this for measuring everything.

1 cup plain flour

1 cup eggs

1 cup milk



1. Heat a large tray in the oven with a layer of oil on the bottom. It must be hot for when you pour the batter in.


2. Mix all the ingredients together.


3. Pour into hot baking tray and cook for about 20 minutes. Make sure you don't have your oven shelves too close together as it can rise very high.


4. Eat and enjoy :D

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I also do the brain turner one and its great.


I just do it in a jug and do the same volume of egg, milk and flour. So crack eggs first (1 or 2 depending on how much yorkshire you want) and note where the volume of eggs comes to.


Then empty the eggs into a bowl and then in the same jug add the same volume (so the same fl oz for example) of milk and flour and pour in the bowl and beat. Add seasoning.


I now make yorkshire pud in the remoska and its amazing to watch it grow!



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