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Yorkshire pudding recipe analysis

Multiple recipes analysed to find the (presumably ideal) average.

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An X-Y plot of the milk and flour per egg values from a set of online recipes revealed a wide range of per-egg values (about 50-120 ml milk, and 35-70 g flour), but a fairly consistent flour to milk ratio. Plot scatter lay in a rough ellipse. The values averaged out to 80 ml milk and 50 g flour per egg. This shall be taken as the "bullseye" of the target.
Pancake batter recipes varied even more in the amount of milk or flour per egg. This suggests the egg is not so important. Some pancake recipes were in the Yorkshire pudding zone.

No allowance was made for the size of eggs used. Large eggs are about 17% larger than medium, but the recipes seem tolerant of the natural variation of egg mass. The ratio of flour to milk seems more important.

Consistent details in recipes include that the oil or fat in the cooking tins must be very hot - almost smoking, and that opening the oven to inspect progress is detrimental.

spreadsheet - 27.00 kB - 02/17/2021 at 01:58

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  • Experiments

    Keith02/22/2021 at 22:09 0 comments

    2021-02-22

    2 eggs, 100 g self-raising gluten-free flour, 160 ml soya milk. 210 C fan oven.
    22 min - risen and golden-yellow. 25 mins - not much change, taken out to taste.
    Not as risen as hoped for, perhaps due to gluten-free flour.
    Texture fair. Taste a little bland, probably needs a little salt in the same way bread does.
    Would be fine with gravy. Co-experimenter said they were good, and much better than the previous attempt.

    2021-02-25

    2 eggs, 100 g plain normal flour, 160 ml almond milk, 1/4 tsp salt. 220 C fan oven. 
    Batter left at room temperature overnight before pouring into pan.
    Much better rising, though more in the middle than classic Yorkshires that grow at the edges.
    Texture: Good, better than last time. Taste: ditto.

    2021-02-27

    2 eggs, 100 g plain normal flour, 160 ml good quality Jersey cow's milk, 1/4 tsp salt. 220 C fan oven. 
    Batter used fresh with milk straight from fridge. Poured into 12 position cupcake pan, and leftover into one dip of a 4-position pan. Even better rising than before, and they became hollow as they should be. Some odd shapes though - some looked like pac-men, as if they expanded and split after getting half-cooked. A good step forward though.

    2021-02-28

    1 egg, 4oz flour, 1/2 pint liquid (2/3rds milk, 1/3rd water), 1/4 tsp salt. 220 C fan oven. 30 minutes.
    This is recipe from Marguerite Patten's Learning to Cook book. Low egg content puts it in the pancake mix zone, but the author says to add one egg for pancake batter. This was cooked mostly in a large Yorkshire pudding tin, and one part for the 4-position pan. Both were edible but fairly flat. Marguerite worked at the Ministry of Food during the war, which might explain why milk was watered down and used half the expected egg content. Recipe recommended by co-experimenter's mum. Perhaps she has a hotter oven than mine.

    2021-03-02

    Same recipe as used on 2021-02-27, but all in one big pan and cooked for 30 minutes. And left in there an unknown time because I got distracted. Batter well risen, especially up the sides, but dry due to overcooking. And possibly for lack of oil. Yorkshires absorb the oil they roast in, so oil is actually an ingredient. Lessons learnt: keep watch during last few minutes of cooking, and use enough oil/fat to make puddings moist.

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Dan Maloney wrote 02/18/2021 at 19:09 point

I suppose I'll have to make a Yorkshire pudding now to see what the fuss is about. Is it supposed to be that -- flat?

  Are you sure? yes | no

Keith wrote 02/18/2021 at 19:47 point

No, that is the example failure that provoked this project.

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Dan Maloney wrote 02/18/2021 at 19:56 point

Still looks tasty. Might be good for dunking in your tea ;-)

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