Yorkshire Pudding diary

[Maz]

So today I tried the Gordon Ramsay recipe. Apparentky this is the one they use in their restaurants. They recommend leaving it to stand for an hour at room temperature m but they leave theirs to stand overnight at room temperature.

This recipe has more flour and less milk than the Mary Berry one but same cooking temperatures. 220 conventional, 200 fan or gas mark 7.

I used the same muffin tin and fat but heated the fat for hotter and longer - at 220 fan for about 15 minutes.

Left the mixture to stand for an hour.
Not very good results at all. They do have a hole in the middle but didn’t rise. It said cook for 15 minutes but I had to leave them half an hour to get them cooked and keit hoping they would start rising. Maybe I didn’t whisk enough . But Mary Berry wins this one.

They are not full of air but solid like little cakes. Quite dry as well like little cakes.

 

[Maz]

Next up is Elaine Lemm's Yorkshire pudding recipe - from her youtube video (assume it's the same one in the book but haven't checked).

Hers is equal amounts of eggs, flour and milk. She used four eggs in a measuring jug to equal 200mls and then uses 200mls milk and uses a measuring jug to measure out flour up to 200mls as well (presumably equivalent to 200g).

My four eggs came to 250ml (must have been larger than her eggs) so I used 250mls of milk and flour. Plus salt.

She also whisks the eggs and milk together first, then adds the flour (as opposed to the traditional way of adding the eggs to a well in the flour and then slowly adding milk). And then says to strain it through a sieve after mixing. This is necessary as it's quite lumpy with the flour mixed in.

Then stand "for as long as possible" but at least half an hour.

Mine was standing for just over an hour.

Her oven temperatures are a bit hotter. 230 degrees (presumably conventional) which is 210 degrees fan. For both heating the fat and cooking the yorkshire puddings.

I heated the fat as for the Gordon Ramsay ones - 220 fan for 15 minutes.

As this recipe makes a large amount, I've put some in the same bun tins in the mini oven (as before) and the rest in a large tin in my main oven.

Cook at 230 conventional, 210 fan for about 20 minutes.

Results to follow!

 

[Daisy]

This is very interesting to follow!

What are you doing with all the Yorkshire puddings?

 

[Maz]

Good question. Well the Gordon Ramsay ones got eaten - they were like little cakes without sugar - or bread-like. There were only 6.

If this next lot come out well I'll freeze most of them.

 

[Maz]

Here are the Elaine Lemm ones. They’ve risen nicely - More outwards then upwards and interesting shapes, but risen nicely and look quite fluffy. And 20 minutes was about right.

The one in the big tin has risen well - looks like it might be a bit stodgy in the middle and maybe could have done with a bit longer in the oven but any longer and it would have burned on top.

 

[Maz]

Checking for taste and texture next!

 

[Maz]

These seem just perfect. Texture and taste is just right. The big one is a bit doughy on the bottom but rather nice - pancake taste. I maybe put too much mixture in for the size of the tin.

She also says not to fill the bun tins to more than a half to a third - which I’ve done with all the recipes.

 

[Maz]

If I get time tomorrow I’m going to try a couple more recipes - but only have 8 eggs left …..

 

[Daisy]

Those look amazing. I will have to bookmark that recipe for the next time I try to make Yorkshire puddings.

 

[Maz]

Good question. Well the Gordon Ramsay ones got eaten - they were like little cakes without sugar - or bread-like. There were only 6.

If this next lot come out well I'll freeze most of them.

Actually I don't think they will last to get frozen! I've eaten one - five left for tea and I think the big one will get eaten as well.

 

[Maz]

Those look amazing. I will have to bookmark that recipe for the next time I try to make Yorkshire puddings.

This is her video (where I got the ingredients from).

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I still have three more to try. Another chef on youtube, plus James Martin and The Yorkshire Pudd company's recipe.

 

[Maz]

Actually it wasn't her recipe that said strain it - must have been a different one! But I strained it anyway as it was quite lumpy before.

I had to cringe a bit when she put the hot tin on that nice wood worktop!

As for tins, if I can find one that isn't non stick or a non stick one that is safe to use at 240 degrees conventional, it will help. The tin I have says safe up to 220 degrees conventional - which is only 200 fan and I need the oven hotter than that for the fat. I did use it at 240/220 fan but was slightly concerned about possible fumes from the non stick tin.

 

[Doodleham]

Well done.

Though I must admit this thread has made me laugh. (But not in a bad way). The Yorkshire pudding diaries.

 

[Maz]

I know ha ha. I’m on a mission now. Not doing any more today - I are too much yesterday, testing them all . Also I’m nearly out of flour. But it’s amazing how different some of the recipes are. I’m keen to try chef oven’s recipe (probably not his real name!) from YouTube - which is similar to Elaine Lemm’s but his seem to be bigger. He uses skimmed milk (ie quite watery).

Having not made Yorkshire puddings for many years because they never seemed good enough, I want to get it right! And have a failsafe recipe.

Interested to know what others use as well!

I now have a couple of new tins - they are still both non stick but accept higher oven temperatures. But for the testing I’ll keep using the same tin for now.

 

[Maz]

Well done.

Though I must admit this thread has made me laugh. (But not in a bad way). The Yorkshire pudding diaries.

I’ve renamed the thread - Yorkshire Pudding diary

 

[Socks' Mum]

These seem just perfect. Texture and taste is just right. The big one is a bit doughy on the bottom but rather nice - pancake taste. I maybe put too much mixture in for the size of the tin.

She also says not to fill the bun tins to more than a half to a third - which I’ve done with all the recipes.

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View attachment 6856

They look really yummy. No one would want ready made ones after tasting these!

 

[Doodleham]

I’ve renamed the thread - Yorkshire Pudding diary

Love it!!!

 

[Lovelyness]

Now you’ve come this far, you have to finish it! You won’t stop until you have made the perfect pudding

 

[Maz]

I’m flagging after yesterday .

 

[Lovelyness]

I’m flagging after yesterday .

There’s always next week…or next month…you can pick up where you left off!