lots of pudding recipes can be found here http://www.freerecipeforum.com/search.php?searchid=513 and I have tried myself some delicious
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I should be amazed if batter left for 12 hours would have lumps in it!! Each to his own. I'll stick with the hot oil method.
From the BBC food website. The preheating the oil bit is VERY important. 3 eggs 115g/4oz flour 275ml/½ pint milk beef dripping salt 9. For the Yorkshire pudding, mix together the eggs, flour and a pinch of salt. 10. Add the milk, stirring constantly, until you have a runny batter. 11. Leave this to rest, covered, in the refrigerator for up to 12 hours. 12. Place 1cm/½in of beef dripping in the bottom of each pudding mould, or if you are using a rectangular roasting tray, place 1cm/½in of beef dripping across the bottom. 13. Heat the dripping in the oven (at 240C/460F/Gas 8) for about ten minutes, until it is piping hot. 14. Remove the roasting tray from the oven, pour in the batter, and immediately return to the oven. Bake for 25 minutes, until golden brown and crispy, making sure not to open the oven door for the first 20 minutes.
That sounds good. For the benefit of glendafanner it is important to have the oven very hot, the recommendation of beef-dripping is for an oil that takes heat well. Otherwise use lard or a vegetable oil that can take smoking-heat. L
Well, 30 years as a Chef using the hot fat method learned from a Brit and smoking up lots of kitchens. 2 Years ago I learned the cold fat method, never looked back.Learned from a Kiwi, best Baker I ever met...! I use muffin pans, but then they are called "Popovers".I don't agree with BBC method....too easy to make it lumpy that way. Beat eggs until frothy, add 1 teaspoon oil, add milk, then add flour until the dribble starts to break when you pull the whisk out of the batter about 6".Not continous dribbling....... Season with Salt, White pepper and Worcestershire Sce. 12 Hrs in Fridge?????No, 4 hrs is enough, but beat the batter a couple times and just before use too. -Spray pan well with Pam or use non-stick pan -Oven at 450 F, pour batter in cold fat, put everything in Oven -6-7 Minutes at 450 -6-7 Minutes at 400 -6-7 minutes at 350 until Golden Brown all over, no light spots or they will sink -Turn Oven OFF, leave them in another 6-7 Minutes. Done
That's interesting. I've never had a problem with lumpiness though, and I've never left batter more than 1 hour. L
That's the definitive recipe Jayefuu. I agree with Lemonie-HOT oven. Adding: preheating the fat is crucial to a good result. It should be..er, smokin' ! The batter should sizzle at the edges when it hits the fat. When it is done, drain off any fat that may remain, or it will soak into the pudding. Great with roast, leftovers with syrup. Halcyon days!!!