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Post by Deleted on Apr 17, 2015 17:07:37 GMT
I apologize; can't seem to find the post discussing Yorkshire pudding. At the time it got me thinking about Mrs. Volfie's recent video making Yorkshire pudding using her own home canned pork.
I asked her for permission to post the clip, which she gave. So here it is. I think looks absolutely delicious!!!
( Even she seems surprised and tickled at how well it turned out.  )
www.youtube.com/watch?v=em8d9SqPeDE
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Post by calliemoonbeam on Apr 17, 2015 21:26:59 GMT
That looks good Stef, thanks for posting! I would have never thought of pork and yorkshire pudding, but yum!  |
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Post by Skandi on Apr 17, 2015 22:50:45 GMT
I'm sorry that looks vile, it looks like catsick!  That's better.. (HELP picture is Way too big!) You can fill it with catsick of your choice, but please don't cook it with the wet stuff in it, it'll be horribly soggy. |
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Post by claytonpiano on Apr 18, 2015 0:12:21 GMT
Love her channel and love her Yorkshire pudding recipe!! Nice of her to let you post the link.
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Post by Deleted on Apr 18, 2015 2:21:53 GMT
Love her channel and love her Yorkshire pudding recipe!! Nice of her to let you post the link. No wonder I couldn't find the discussion...it was in the thread about EGGS! LOL
Yes, I thought it was nice of her, too. She's fun to watch. The best one is where she and her hubs, Howie, are camping and she washes his hair and combs out the tangles with a plastic fork. It's hilarious!
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Post by calliemoonbeam on Apr 18, 2015 4:17:43 GMT
Skandi, I wondered if it wouldn't be soggy too, but the finished product didn't look too bad. Sorry you didn't like the filling, lol...if I make it I'm sure I'll be calling it "catsick pudding" in your honor, lol! I do love classical roast beef and yorkshire pudding too! |
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Post by my3boys on Apr 19, 2015 21:09:11 GMT
Skandi, I wondered if it wouldn't be soggy too, but the finished product didn't look too bad. Sorry you didn't like the filling, lol...if I make it I'm sure I'll be calling it "catsick pudding" in your honor, lol! I do love classical roast beef and yorkshire pudding too! Me too. One of my favorite things! |
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Post by Deleted on Apr 27, 2015 20:24:24 GMT
I love Mrs. Volfie!!! Thanks for posting this!
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Post by my3boys on Apr 28, 2015 19:59:27 GMT
I once saw a cooking show where they made roast beef with Yorkshire pudding, think it was Martha Stewart. The woman demonstrating was from England and she had a special pan just for that. I've not been able to find one. Anybody ever see one? I think she stated she got it somewhere in the UK.
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Post by calliemoonbeam on Apr 28, 2015 22:13:25 GMT
I once saw a cooking show where they made roast beef with Yorkshire pudding, tHunk it was Martha Stewart. The woman demonstrating was from England and she had a special pan just for that. I've not been able to find one. Anybody ever see one? I think she stated she got it somewhere in the UK. I think what you may be talking about is basically a popover pan, and you can get those just about anywhere. That's what I've seen them made in the most often, other than just the roasting pan the meat was cooked in. Here's an article about different pans that have all been used for Yorkshire pudding. britishfood.about.com/od/introtobritishfood/tp/A-Yorkshire-Pudding-Tin.htm |
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Post by my3boys on Apr 29, 2015 18:28:42 GMT
Thanks for the article. The pan she had was basically a roasting pan with a special rack that sat close to the sides and sat up high enough to just clear the top. The juices from the meat dripped right into the pan of course, then when the time came you poured in the batter. The idea was the pudding and the meat could continue cooking and be ready at the same time.
i guess I need to find that video. She also made a potato recipe that looked good.
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Post by calliemoonbeam on Apr 29, 2015 21:05:45 GMT
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Post by Deleted on Apr 30, 2015 2:08:07 GMT
What I've had called YP was made in the roasting pan after the meat is out. Fire up the oven to max. Pour off everything but as much fat as you can stand, put the pan back in the oven. Mix up the paste, cream puff paste I call it:
¾ cup water, broth or milk
3 Tablespoons butter
¾ cup flour
4 eggs
Optional egg for wash
Boil liquid and butter, add flour all at once and stir until ball forms. Beat in eggs one at a time. Remove pan from oven & turn heat down to 375 degrees. Spoon batter into pan and brush with egg yolk, bake for 30 minutes, reduce heat to 350° for another 10 or until nicely golden and browned. Cut with a spatula and serve with the crusty bottom bits.
I think the smaller pans can sit under a rack or spit to catch the drippings, and it cooks during the roasting time but not together.
While it's in the oven there's plenty of time for the roast to rest and get carved, gravy gets made, salad dressed, it seems to finish baking just as dinner is served - ta da! Potatoes, onions and carrots can roast with the meat.
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