Recipe variations - Yorkshires

[GrandOiseau]

Googled 3 popular recipe sites and I get 3 recipes:

2 large free-range eggs
100g plain flour
100ml milk
Makes 12

4 eggs
140g plain flour
200ml milk
Makes 8 large or 24 small!

3 large free-range eggs
100 plain flour
225ml milk
Makes 12

Why so much variation?

Which one would you use?

[y0rkiebar]

ChatGPT reckons:

For smaller Yorkshire puddings, you’ll want to use a mini muffin tin. This recipe will make around 24 mini Yorkshire puddings, which are great for appetizers or as a side with a roast dinner.

Ingredients
100g (about 3/4 cup) plain flour
2 large eggs
100ml (about 1/3 cup + 1 tablespoon) milk
50ml (about 3 tablespoons) water
1/4 tsp salt
1-2 tablespoons vegetable oil or beef dripping

I asked:
why is there water in the recipe

ChatGPT said:
ChatGPT
The water in Yorkshire pudding batter helps to create steam during baking, which contributes to the characteristic rise and light, airy texture. Here’s how it works:

Steam Creation: As the water in the batter heats up, it turns to steam, which expands and helps the puddings

[Urbandreamer]

I found a mad one that asked you to measure the eggs by volume as precision apparently is important and eggs come in different sizes.

HA!

As you say there is huge variation in recipes that are known to work. It even contained mayo, presumably the artificial emulsifiers are supposed to help.
What I can say is that my gran's old recipe is not the best. It's far less sucessfull than ones that contain somewhat more egg, or less milk and flour.

FWIW I made a standard tray of yorkshires last night with the following recipe (Mary Berries, but reduced quantities)
65g flour
2 eggs
150ml milk
salt & pepper.

They turned out well.

[kempiejon]

8 eggs, 1 pint, half a pound of flower.

I found a mad one that asked you to measure the eggs by volume as precision apparently is important and eggs come in different sizes.

I used a batter recipe for American pancakes that measured by volume including the beaten eggs and melted butter. Americans and their cups. Egg volume was topped up with the melted butter and buttermilk. To balance the ratio of wet to dry I guess.

[Dicky99]

The recipe I use is 100ml each of water and milk; 3 eggs and 120g of flour which has always worked well though I'd say being really precise with the mix is less important than pouring the batter into smoking hot oil.
I take the baking tray out of the preheated oven and have it sat on a flaming gas hob as I'm ladelling the batter in.

We have Coeliacs in the family and these ratios also produce light as feather Yorkshires using Gluten free all purpose flour.

[Watis]

Lady Watis has had reliable success with one simple rule. I don't know how we haven't come across it before.

It is to use equal quantities by weight of the three ingredients - flour, milk and eggs.

The eggs are weighed after being shelled.

HTH,

Watis

[GrahamPlatt]

How the first Yorkshire pudding was made.

https://youtu.be/tueJLXQSiC0

[Gerry557]

The recipe I use is 100ml each of water and milk; 3 eggs and 120g of flour which has always worked well though I'd say being really precise with the mix is less important than pouring the batter into smoking hot oil.
I take the baking tray out of the preheated oven and have it sat on a flaming gas hob as I'm ladelling the batter in.

We have Coeliacs in the family and these ratios also produce light as feather Yorkshires using Gluten free all purpose flour.

Wow that sounds serious. Naked flames and hot oil. Won't be trying that with the kids until they are older.

Might give it a try though and see how it affects the gluten free side of things.

As for the 3 initial recipes why not try all 3

[Urbandreamer]

I take the baking tray out of the preheated oven and have it sat on a flaming gas hob as I'm ladelling the batter in.

We have Coeliacs in the family and these ratios also produce light as feather Yorkshires using Gluten free all purpose flour.

Wow that sounds serious. Naked flames and hot oil. Won't be trying that with the kids until they are older.

Might give it a try though and see how it affects the gluten free side of things.

Not sure about the age of your kids but I had to buy a stool so that mine could reach the chopping* board when I was teaching them in the Kitchen. Parenting is a personal thing, but I feel that kids should learn about safety from a very young age. Yes that also shows and exposes them to risks.

*Yes they were using a sharp knife, under instruction.

[Gerry557]

The youngest is weeks so no cooking for him yet.

We also have a step and a stool to cater for various ages and the Boss.

As for sharp knives, I still remember a Jamie Oliver or some TV cook in America suggesting that the school kids ate with a knife n fork and the school were outraged at the thought. Eventually he won but they had to teach relatively oldish kids how to use them. Sad really.

[didds]

The youngest is weeks so no cooking for him yet.

We also have a step and a stool to cater for various ages and the Boss.

As for sharp knives, I still remember a Jamie Oliver or some TV cook in America suggesting that the school kids ate with a knife n fork and the school were outraged at the thought. Eventually he won but they had to teach relatively oldish kids how to use them. Sad really.

I am reminded of an interview with prison warder of YOIs that had finally given up the job when he found he was having to teach 17 year olds how to eat with a knife and fork off a plate at a table as they had never eaten anything in their lives except from their laps with their fingers ie takeaways (no idea what happened at school lunch time etc etc ... just relaying the R4 program I recall)

[Dicky99]

Wow that sounds serious. Naked flames and hot oil. Won't be trying that with the kids until they are older.

Call me devil may care but I quite often put oil in my frying pan before putting it on the gas hob

[GrandOiseau]

In the end plumped for:

3 eggs
140g flour
200ml milk
Dash of water

I agree hot fat with minimal time to load and as Oliver says "no peeking".

We are currently using a smallish non-fan oven but even so they came out pretty good.

Part of the OP was a question of why recipes do vary so much. Especially for something that essentially only has 3 ingredients. Could ask about shortbread recipes.. I am sure it's the same

[Harry23]

It sounds like they need to cook hot, what temperature did you use and how long?

[Gerry557]

Wow that sounds serious. Naked flames and hot oil. Won't be trying that with the kids until they are older.

Call me devil may care but I quite often put oil in my frying pan before putting it on the gas hob

Me too but I havent tried heating the oil first in a hot oven first. I might have to check the flash point but would assume that its ok due to the lack of reports on yorkshire pudding explosions

[Urbandreamer]

It sounds like they need to cook hot, what temperature did you use and how long?

The initial heat is what is vital. This is the reason for heating the oil/fat in the oven. To ensure that the oven is up to temperature.
Putting the pan on a burner is just to keep it hot and accommodate the cooling effect of adding the batter. I actually don't usually do this, but instead work quickly to fill the pan on the oven shelf.

Basically during the first 10-15 minutes the heat should cause the entrained air in the egg to expand and convert some of the water to steam. The same thing is done with profiteroles, though they are not a batter.

You can actually make the oven too hot causing the outside to cook before the pudding has a chance to expand.

I cook at 220C / Gas 7, in the middle of the oven or slightly lower if in the top of the oven.

How long for? Well it depends upon the size of the puddings. If making small ones in a jam tart tray (a 12 part tray) then they are done in 15 minutes.
If in a yorkshire pudding tray (4 bigger puddings) 20-25 min. If a giant pudding that I cut up or toad in the hole 35-40 minutes.

[GrandOiseau]

Call me devil may care but I quite often put oil in my frying pan before putting it on the gas hob

Me too but I havent tried heating the oil first in a hot oven first. I might have to check the flash point but would assume that its ok due to the lack of reports on yorkshire pudding explosions

Deffo need to have the fat in/hot before pouring in the mixture to get the process as described by Urbandreamer.

With my current oven I am almost going as high as it will go. But yeah again, Urbandreamer has it about right.

[Harry23]

And I guess for connoisseurs the type of fat makes a difference. I've heard that a traditional yorkshire method is to use an animal fat like lard or goose fat and don't wash up the pudding tin. That would give a different flavour to vegetable oils, and aiui animal fat can heat up more before burning.

[Urbandreamer]

And I guess for connoisseurs the type of fat makes a difference. I've heard that a traditional yorkshire method is to use an animal fat like lard or goose fat and don't wash up the pudding tin. That would give a different flavour to vegetable oils, and aiui animal fat can heat up more before burning.

Indeed.

I confess to having lard in the house that is only used for Yorkshires. Recently I've been reconsidering and thinking that if I only use it for that, then I should source beef dripping or goose fat and forget about lard. Sadly my local supermarkets currently don't sell dripping or goose fat.

Ps, I have also heard that steam in the oven helps. I know that it does with bread.

[kempiejon]

Surprised connoisseur here, I can taste/smell the meat in lard and dripping, similarly olives, coconut and sesame in their fats and sometimes in a bad way taints in my meal. I am often intrigued by which fat increases cardio vascular disease and which cancer this week. Would the traditional Yorkshire have used animal fat because that was available. Whenever we have a duck or pork joint I save the fat, for next times roast potatoes, chum from my youth had a pot on the cooker for saving bacon fat from frying.
It's about flavour but I'm sure the smoke points are relevant for yorks/roast potatoes etc.

I've had some cocktails with bacon and coconut fats in them for the flavour.