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Yorkshire Pudding
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Jam Lady



Joined: 28 Dec 2006
Posts: 2071
Location: New Jersey, USA
PostPosted: Wed Dec 26, 18 2:20 am    Post subject: Yorkshire Pudding  Reply with quote    

My first attempt and I must say



I think they came out very well.

Shan



Joined: 13 Jan 2009
Posts: 8017
Location: South Wales
PostPosted: Wed Dec 26, 18 9:23 am    Post subject: Reply with quote    

Well done. They look superb.

dpack



Joined: 02 Jul 2005
Posts: 35277
Location: yes
PostPosted: Thu Dec 27, 18 11:52 am    Post subject: Reply with quote    

yep they look very good.

Nick



Joined: 02 Nov 2004
Posts: 34015
Location: Hereford
PostPosted: Thu Dec 27, 18 3:46 pm    Post subject: Reply with quote    

They look perfect as a starter, main or dessert. Which did you have them as?

Jam Lady



Joined: 28 Dec 2006
Posts: 2071
Location: New Jersey, USA
PostPosted: Thu Dec 27, 18 5:08 pm    Post subject: Reply with quote    

What do you think Nick?



Other sides were oven roasted potatoes, braised Brussels sprouts, braised carrots with pearl onions. A four mushroom medley (2 wild, 2 "boughten") that I had prepared last fall and frozen, thawed and reheated with a little extra butter. Whipped cream horseradish sauce.

dpack



Joined: 02 Jul 2005
Posts: 35277
Location: yes
PostPosted: Thu Dec 27, 18 7:21 pm    Post subject: Reply with quote    

next question is gravy or mustard sauce?
the one after that is starter or side?

grannie was for starter and mustard sauce, i'm more side and gravy

as afters and sweet can also work, apple n cinnamon works as afters
it also works as a side with many things

puds are ace and rather versatile

Jam Lady



Joined: 28 Dec 2006
Posts: 2071
Location: New Jersey, USA
PostPosted: Thu Dec 27, 18 7:49 pm    Post subject: Reply with quote    

We tend to call 'em popovers - they "pop over" the pan.

From Wikipedia: A popover is a light, hollow roll made from an egg batter similar to that of Yorkshire pudding, typically baked in muffin tins or dedicated popover pans, which have straight-walled sides rather than angled. Popovers may be served either as a sweet, topped with fruit and whipped cream or butter and jam for breakfast or with afternoon tea, or with meats at lunch and dinner.

My recipe was equal volume beaten egg, milk, all purpose flour. Beat well and refrigerate for several hours. Take roast out of oven to rest. Turn oven up to 450 degrees Fahrenheit, preheating popover pan with a little rendered lard in each compartment. When lard sizzles, remove pan and fill compartments 2/3 full. Back in oven for approximately 20 minutes and Do. Not. Open. Oven. while they bake.

Wonderful, and wonderfully easy. No idea why I was previously intimidated.

thos



Joined: 08 Mar 2005
Posts: 1139
Location: Jauche, Duchy of Brabant (Bourgogne-ci) and Charolles, Duchy of Burgundy (Bourgogne-a)
PostPosted: Thu Dec 27, 18 10:26 pm    Post subject: Reply with quote    

Very nice. Had you already eaten the other five?

Jam Lady



Joined: 28 Dec 2006
Posts: 2071
Location: New Jersey, USA
PostPosted: Fri Dec 28, 18 1:52 am    Post subject: Reply with quote    

I only baked the six that you see, thos. Made half the recipe - two eggs, less than 1 cup each milk and flour. The pan is Wagner Ware, with the somewhat odd eleven compartments. Though why 12 is more reasonable I have no idea. Nice and heavy, heated up for a great pop up and over.

And for dinner tonight we had a sort of beef pot pie thing-y - cubed some of the roast beef, smallish cubes. Sliced up leftover carrots, chunks of leftover oven roasted potato, added green peas and gravy. Topped with spoonfuls of drop biscuit batter. Nice.

Hash will be next.

Nick



Joined: 02 Nov 2004
Posts: 34015
Location: Hereford
PostPosted: Fri Dec 28, 18 8:39 pm    Post subject: Reply with quote    

As a grandson thirty five years ago in the North east, we would eat stacks of these with gravy as a starter before a roast chicken and a tiny piece of beef. We’d have more with the meat, and then syrup on any left for dessert.

Last edited by Nick on Fri Dec 28, 18 9:47 pm; edited 1 time in total

sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 41962
Location: North Devon
PostPosted: Fri Dec 28, 18 9:23 pm    Post subject: Reply with quote    

Nick wrote:
As a grandson thirty five years ago in the North east,...


Special treat for your twentieth?

Nick



Joined: 02 Nov 2004
Posts: 34015
Location: Hereford
PostPosted: Fri Dec 28, 18 9:47 pm    Post subject: Reply with quote    

Don’t judge everyone by your own age.

buzzy



Joined: 04 Jan 2011
Posts: 3528
Location: In a small wood on the edge of the Huntingdonshire Wolds
PostPosted: Sat Dec 29, 18 11:28 am    Post subject: Reply with quote    

Nick wrote:
As a grandson thirty five years ago in the North east, we would eat stacks of these with gravy as a starter before a roast chicken and a tiny piece of beef. We’d have more with the meat, and then syrup on any left for dessert.


Rather more than thirty five years ago I recall that our family went to visit "the aunties in Leeds" and my brother and I (primary school age) were warned that the meal would begin with Yorkshire Pudding and gravy by themselves, and not to make any remarks about it, as at home we usually had the YP with the roast beef. I don't actually recall the meal, but I do recall the warnings!

Henry

Slim



Joined: 05 Mar 2006
Posts: 5368
Location: New England (In the US of A)
PostPosted: Sun Dec 30, 18 9:16 pm    Post subject: Reply with quote    

My gram used to make popovers. So fantastic with butter and maybe raspberry jam

Slim



Joined: 05 Mar 2006
Posts: 5368
Location: New England (In the US of A)
PostPosted: Sun Dec 30, 18 9:32 pm    Post subject: Reply with quote    

Popovers would be a lovely addition to tonight's baked bean supper, I'll try not to dwell on my lack of them!

(We got a traditional bean pot in one of our family Yankee Swaps, perfect Xmas gift)

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