Yorkshire Pudding Popovers Video

Wendy

Mar 15, 2013 9:06 AM

Nice recipe but these are not traditional Yorkshire Puddings. I am from Yorkshire and I agree with all the comments made previously; there are no chives in Yorkshire Puddings and the lard must be very hot before adding the mixture to the the pans. My mother made wonderful Yorkshire Puddings and she never used a muffin tin as I think most traditionalists would not, just an ordinary bun tin, not so deep.

DeeDDee

Apr 1, 2012 11:53 AM

I totally agree with the above comments, we do not want to "Americanise " it!

worryem

Mar 19, 2012 2:56 PM

Born and currently living in Yorkshire so feel qualified to at least comment on the posting. Traditionally it was served as a starter with gravy before the main course. Secret is a very hot oven with the dripping in the muffin tin (if you must) smoking. Best heat the oil in your tin on the hob to get it up to temperature. Your batter must be poured in very quickly and sizzles. You can get it to rise about 10 inches if you are luckly, but it must be light and golden - no soggy bottoms please ! Do NOT open the oven door until cooking finished or the deflate. The batter ? Try this fail safe if you can cope with the above. Whisk mix this list all at room temperature = 1 cup of plain (all purpose?) flour with 1 cup of eggs plus 1 cup of water / milk mix. No salt, baking powder, chives or owt else you can think of. But you must add a tablespoon of vinegar - not many peeps know that. And the combined mixture Must be left to stand for at least an hour before use. I guarantee that will flo