Yorkshire pudding is a classic English dish that is considered a rite of passage for the aspiring cook, has an official ruling by the Royal Society of Chemistry on its height requirements, and even has its own holiday (in both the UK and the US).
The best recipes recommend measuring ingredients by weight to get the right ratios and produce the best results, and our version is no different.
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EXPEDITOR™ Yorkshire Pudding
Ingredients:
400g all purpose flour
8 ea. (approx 400g) whole eggs
Approx. 660g 1% milk
5-6g salt
oil or fat for cooking
Instructions:
1. Scale the milk to weigh 1060g when added to the eggs. All eggs will weigh differently, so this will allow you to keep the hydration rate at 265%.
2. Add all of the ingredients to the jar of the EXPEDITOR™ 1100 Series Culinary Blender and run on low for one minute.
3. Strain through a chinois into a pitcher, cover and refrigerate for at least one hour or up to overnight.
4. When ready to cook, set temperature of a conventional oven to 420°F/215°C.
5. Add roughly 4g oil or fat to each pudding tin and leave in the oven to heat for five minutes.
6. Fill each heated tin 2/3 full and bake undisturbed for 20-25 minutes. For crispier puddings, turn off oven, crack the door and leave undisturbed for an additional five minutes. Serve immediately. Yield: 1460g
6. Fill each heated tin 2/3 full and bake undisturbed for 20-25 minutes. For crispier puddings, turn off oven, crack the door and leave undisturbed for an additional five minutes. Serve immediately. Yield: 1460g
Note: These recipes have been written for specific members of the EXPEDITOR™ Family of Culinary Blenders. If you are using a different Hamilton Beach® Commercial Culinary Blender, you may need to make adjustments to the Variable speed, processing time, and/or ingredient quantities.
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