Comments on: Christmas Yorkshire Pudding

By: sharon

sharon — Sun, 15 Jan 2012 14:52:15 +0000

I made these for Christmas dinner and they were wonderful. I used 8 or 10 ounces of flour. Now that I’m trying to write about this recipe for a column I find that 140 grams must surely be a misnomer, as it equals only about 4 ounces. Hmm.

By: Linda Langness

Linda Langness — Wed, 28 Dec 2011 18:08:45 +0000

That is a very beautiful Yorkshire Pudding!

By: Christmas Yorkshire Pudding | Shelterholic Now Food

Christmas Yorkshire Pudding | Shelterholic Now Food — Thu, 22 Dec 2011 23:33:04 +0000

[...] Modern Destiny. Christmas Yorkshire Pudding Michael Ruhlman Mon, December 19, 2011 2:21 PM UTC Michael Ruhlman Rate this story Loading … Share (function(){var [...]

By: marlene

marlene — Thu, 22 Dec 2011 18:29:30 +0000

On my prime rib? Michael put an excellent post on how he does his. I tend to go with the low and slow method. 200 convection oven. 6lbs will take about 3 and half hours, 9 lbs will take 4 and a half but definitely use a remote oven thermometer. Pull it at 135 for rare, 140 for medium rare. Rest for 25-30 minutes while you do the yorkies. You don’t get a lot of drippings with this method though. The other method I do is the high heat method. You get more drippings this way. 5 minutes per pound at 475 convection or 500 non convection. turn the oven off. Do not open oven door. after 1 1/2 to two hours, roast will be done. Again, use an oven thermometer. A remote thermometer is one of the best kitchen gadget tools you will ever own!

The slow roast method produces this result.http://www.cookskorner.com/forums/index.php?showtopic=370&view=findpost&p=25862

By: Rachel Willen

Rachel Willen — Thu, 22 Dec 2011 13:18:52 +0000

HOw about a hint on the prime rib and why your’s is so special. I want to make it this year but never have!

By: Jessica

Jessica — Thu, 22 Dec 2011 05:17:44 +0000

I learned how to make Yorkshire puddings about 20 years ago, and still adore them. (Ok, I’ve also been known to stuff the finished product with taco meat, in lieu of taco shells, but I’m a heretic.) However, the version I learned has a cup of flour, half a cup of milk, half a cup of water and only two eggs. Either way, one of the best batches I ever made had bits of diced, cooked bacon in it.

By: Christmas Dinner: The Grill/Roast Technique | Michael Ruhlman

Christmas Dinner: The Grill/Roast Technique | Michael Ruhlman — Wed, 21 Dec 2011 18:38:08 +0000

[...] Serve with Marlene’s excellent Yorkshire pudding. [...]

By: Yogi

Yogi — Tue, 20 Dec 2011 21:50:34 +0000

Yorkshire puddings were made underneath the roasts, to absorb the drippings, as far as I have been able to find (a funny place to get confirmation: James Herriot’s books!).
Love the popovers!

By: Attrill

Attrill — Tue, 20 Dec 2011 16:04:51 +0000

There’s nothing better than Yorkshire Pudding! I’ve had it every Christmas since I was born. The mustard sounds great – I’ve never done that before. I usually grate some fresh Nutmeg into the batter instead.

My grandmother had a basic criteria that differentiated Yorkshire Pudding from Popovers – it had to be made in the pan the beef was roasted in with the drippings (and the pan had to be screaming hot). In the late 60′s my mother once used some ramakins to make the pudding and my grandmother completely lost it.

By: Guy

Guy — Tue, 20 Dec 2011 15:19:22 +0000

Years ago, on a small cruise ship, there was a buffet serving line on “roast beef” night. The chef was carving, and next her there was a small basket with popovers. I said, “oh, popovers…” which got a stern rebuke from the chef, “no, these are Yorkshire puddings.” My retort was, “same batter”.

In fact, I think there are many variations on the batter, and Michael is right that it is really just a savory popover. Or a popover is just an individual Yorkshire pudding. But the only key difference is that an American-style popover will typically use butter for the fat while Yorkshire pudding uses drippings (beef fat).

My one “epic fail” with Yorkshire pudding was with a nice rib roast that had a salt and horseradish crust. My brain did not put together than salty crust = inedible Yorkshire pudding, due to overly salty dripping. I know better now, though.

By: Jeff @ Cheese-Burger.net

Jeff @ Cheese-Burger.net — Tue, 20 Dec 2011 05:54:06 +0000

I have not yet tried to use a popover pan. But I think I’ll give it a go on this recipe.

By: Natalie Luffer Sztern

Natalie Luffer Sztern — Mon, 19 Dec 2011 22:00:14 +0000

I love my Yorkshire Pudding pan which is actually like huge muffin tins…being Canadian I have only ever known Yorkshire Pudding as something akin to a popover but truly not the same. For those not in the know in Canada we used to sing God Save The Queen, at the beginning of every school day, when the British flag stood beside the Canadian one also in every classroom.

By: Stephanie

Stephanie — Mon, 19 Dec 2011 19:27:09 +0000

My non-cooking, Canadian mother, married my British father, and decided to make him a traditional roast beef and yorkshire pudding dinner for their first Christmas together. She is *really* non-cooking. I cannot stress this enough. When she made the yorkshire pudding, the recipe called for a pan. To the British writer of the recipe, a pan meant a 2 inch deep 8×8 sort of thing. To my mother, it meant a flat cookie pan. She had never had yorkshire pudding, and did not know what it should be like.

My father was so touched that she even tried (really, the amount of non-cooking my mother is cannot be stressed enough), that he could not bring himself to tell her. I was 13 before I learned that yorkshire pudding was not supposed to be thin and crispy, like a cracker.

By: Deanna B.

Deanna B. — Mon, 19 Dec 2011 19:07:34 +0000

I love Yorkshire pudding. I try to do something different for every family gathering because for years we had the exact same Thanksgiving every year and I got sick of it. I have to change it up all the time or they’ll start to expect “traditional” food and I can not stand being asked “why aren’t we having the roast from last year?” one more time.

By: marlene

marlene — Mon, 19 Dec 2011 18:06:06 +0000

Thank you Sarah! I have a cooking website, and possibly Michael will let me continue to guest post here every now and then! The website is http://www.cookskorner.com and it’s more of a discussion site than a blog.

By: Sarah Galvin (All Our Fingers in the Pie)

Sarah Galvin (All Our Fingers in the Pie) — Mon, 19 Dec 2011 17:56:42 +0000

Welcome to the West. I lived in Calgary for 35 years and just two years ago retired and moved to a small city in Saskatchewan. I loved it and there is a good foodie scene which I am sure you have found by now. Love your recipe. Can we look forward to more? Do you have a blog or did I just miss that?

By: marlene

marlene — Mon, 19 Dec 2011 17:42:45 +0000

Sherry, the mustard powder also acts as a stabilizer since these yorkies are eggier than popovers. And the last Chinook we had here took out several downtown office windows and lots of trees! The weather is a bit of an adventure here!

By: Sherry

Sherry — Mon, 19 Dec 2011 17:33:31 +0000

Mustard powder…never in a million years would I have thought of that, but it sounds like a perfect flavour note for Yorkshire pudding. Brilliant, in fact. I’ll try it for our New Years roast beef dinner!

(Oakville to Calgary is truly a big change, but at least you’ll have Chinooks!)

By: Dana N.

Dana N. — Mon, 19 Dec 2011 15:57:53 +0000

Very nice Marlene.