Annie batter: Difference between revisions

From Cookipedia
Jump to: navigation, search
No edit summary
No edit summary
 
(6 intermediate revisions by the same user not shown)
Line 1: Line 1:
<!-- seo -->
<!-- seo -->
{{#seo:
{{#seo:
|title=Annie batter / Fanny Batter Cooking Wiki
|title=Annie batter / Fanny Batter recipe
|titlemode=replace
|titlemode=replace
|keywords=#flour #egg #batter #hand #yorkshirepuddingtray #vegetableoil #deliasmith #anniebatter #pigs #delia #plainflour
|hashtagrev=032020
|description=An aide-memoir for Annie so she can make perfect Yorkshire puddings for me (Fanny Batter!)
|description=An aide-memoir for Annie so she can make perfect Yorkshire puddings for me (Fanny Batter!)
}}
}}
<!-- /seo -->
This is the recipe that Annie always uses for making [[Yorkshire puddings]].  It is copied from [[Delia Smith]]'s 'Complete Cookery Course' but with a few changes that over the years have proven to make a perfect [[Batter|batter]] with a good rise.
In [[Delia]]'s recipe she says it will serve 4 but I disagree, it serves 2 [[Pigs|pigs]] with a few leftover [[Popovers|popovers]].
The three main tricks to getting a well risen Yorkshire every time are:
* Whisk by [[Hand|hand]], just enough to combine well. Do not use an electric whisk or go mad when hand beating


<!-- /seo -->
* Allow the [[Batter|batter]] to reach room temperature by resting for 30 minutes first.  Do not rest in the [[Fridge|fridge]].  This will reduce the rise substantially.


{{Template:CookTools}}
* [[Oil]] the [[Popover|popover]] or [[Yorkshire pudding tray]] and heat over a naked flame just before pouring the [[Batter|batter]] mixture into the tray, then put in the over immediately.
<div class="right_imgs" style="float: right; width: 320px;">
{{recipesummary
{{recipesummary
|TotalCalories = 617
|PortionCalories = 308
|DatePublished=1st February 2016
|DatePublished=1st February 2016
|Author=Chef
|Author=Chef
|ImageComment =  
|ImageComment =  
|Servings =  
|Servings = Serves 2
|Difficulty = 2
|Difficulty = 2
|TotalTime =  57 minutes
|TotalTime =  57 minutes
|PrepTime =  32 minutes
|PrepTime =  32 minutes
|CookTime =  25 minutes
|CookTime =  25 minutes
|Image = [[Image:Perfect Yorkshire puddings.jpg|300px|alt=Electus]]
|Image = [[Image:Perfect Yorkshire puddings.jpg|thumb|middle|none|alt=Electus]]
}}
}}
[[Image:Yorkshire pudding batter mixture.jpg|300px|thumb|right|]]
</table>
</div>
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">


This is the recipe that Annie always uses for making [[Yorkshire puddings]].  It is copied from [[Delia Smith]]'s 'Complete Cookery Course' but with a few changes that over the years have proven to make a perfect [[Batter|batter]] with a good rise.
<span class="review">
<span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Thank you Darling!</span>''


In [[Delia]]'s recipe she says it will serve 4 but I disagree, it serves 2 [[Pigs|pigs]] with a few leftover [[Popovers|popovers]].
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span>


The three main tricks to getting a well risen Yorkshire every time are:
<span class="reviewDesc">My dear Annie makes this for me at least once a week.  I Love Yorkies!</span>


* Whisk by [[Hand|hand]], just enough to combine well. Do not use an electric whisk or go mad when hand beating
<span class="reviewAuthor"> [[User:Chef]] </span></span>
 
</tr></td>
* Allow the [[Batter|batter]] to reach room temperature by resting for 30 minutes first. Do not rest in the [[Fridge|fridge]].  This will reduce the rise substantially.
</table>
 
[[Image:Yorkshire pudding batter mixture.jpg|300px|thumb|right|]]
* [[Oil]] the [[Popover|popover]] or [[Yorkshire pudding tray]] and heat over a naked flame just before pouring the [[Batter|batter]] mixture into the tray, then put in the over immediately.
{{RecipeIngredients
{{RecipeIngredients


| 75 g (3 oz) [[Plain flour|plain flour]]
| 75 g (3 oz) [[Plain flour|plain flour]]
| 1 large [[Egg|egg]]
| 1 large [[Egg|egg]]
| A total of 130 ml (5 fl oz) of liquid, comprised of:
| '''A total of 130 ml (5 fl oz) of liquid, comprised of:'''
| * 75 ml (3 fl oz) [[Milk|milk]] ''any type of milk is fine''
| 75 ml (3 fl oz) [[Milk|milk]] ''any type of milk is fine''
| * 55 ml (2 fl oz) water
| 55 ml (2 fl oz) water
| Pinch of [[Sea Salt|sea salt]]
| Pinch of [[Sea Salt|sea salt]]
| Pinch of [[Freshly ground black pepper|freshly ground black pepper]]
| Pinch of [[Freshly ground black pepper|freshly ground black pepper]]
| 2 tablespoon [[Vegetable oil|vegetable oil]]
| 2 tablespoons [[Vegetable oil|vegetable oil]] to grease [[baking tray]]
}}
}}
===[[Mise en place]]===
===[[Mise en place]]===
Line 58: Line 75:
| Using a [[Hand|hand]] whisk, beat the [[Egg|egg]] into the [[Flour|flour]]
| Using a [[Hand|hand]] whisk, beat the [[Egg|egg]] into the [[Flour|flour]]
| Once the [[Egg|egg]] and [[Flour|flour]] starts to combine, gradually mix in all of the liquids
| Once the [[Egg|egg]] and [[Flour|flour]] starts to combine, gradually mix in all of the liquids
| [[Rest]] at room temperature for 30 minutes
| [[Rest]] at '''room temperature''' for 30 minutes - do not refrigerate
| Using a silicone [[Brush|brush]], distribute 2 tablespoons of [[Vegetable oil|vegetable oil]] into the [[Yorkshire pudding tray]] or [[Popover tray|popover tray]]
| Using a silicone [[Brush|brush]], distribute 2 tablespoons of [[Vegetable oil|vegetable oil]] into the [[Yorkshire pudding tray]] or [[Popover tray|popover tray]]
| Carefully heat the tray on the [[Hob|hob]] top until the [[Oil|oil]] starts to sizzle
| Carefully heat the tray on the [[Hob|hob]] top until the [[Oil|oil]] starts to sizzle
Line 64: Line 81:
| Pop into the top of the [[Oven|oven]] and [[Bake|bake]] for 25 to 30 minutes
| Pop into the top of the [[Oven|oven]] and [[Bake|bake]] for 25 to 30 minutes
}}
}}
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Recipes]]
[[Category:British recipes]]
[[Category:British recipes]]
Line 72: Line 90:
[[Category:Egg recipes]]
[[Category:Egg recipes]]
[[Category:Baked or roasted]]
[[Category:Baked or roasted]]
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/flour|#flour]] [[Special:Search/egg|#egg]] [[Special:Search/batter|#batter]] [[Special:Search/hand|#hand]] [[Special:Search/yorkshirepuddingtray|#yorkshirepuddingtray]] [[Special:Search/vegetableoil|#vegetableoil]] [[Special:Search/deliasmith|#deliasmith]] [[Special:Search/anniebatter|#anniebatter]] [[Special:Search/pigs|#pigs]] [[Special:Search/delia|#delia]] [[Special:Search/plainflour|#plainflour]]
</code><!-- /footer hashtags -->

Latest revision as of 17:25, 21 March 2024


This is the recipe that Annie always uses for making Yorkshire puddings. It is copied from Delia Smith's 'Complete Cookery Course' but with a few changes that over the years have proven to make a perfect batter with a good rise.

In Delia's recipe she says it will serve 4 but I disagree, it serves 2 pigs with a few leftover popovers.

The three main tricks to getting a well risen Yorkshire every time are:

  • Whisk by hand, just enough to combine well. Do not use an electric whisk or go mad when hand beating
  • Allow the batter to reach room temperature by resting for 30 minutes first. Do not rest in the fridge. This will reduce the rise substantially.
Annie batter
Electus
Servings:Serves 2
Calories per serving:308
Ready in:57 minutes
Prep. time:32 minutes
Cook time:25 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:1st February 2016

Best recipe review

Thank you Darling!

5/5

My dear Annie makes this for me at least once a week. I Love Yorkies!

User:Chef

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Mise en place

  • Preheat the oven to 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour]

Method

  1. Sift the flour into a large bowl
  2. Add the milk, water and salt and pepper to a jug
  3. Make a depression in the middle of the flour and break the egg into it
  4. Using a hand whisk, beat the egg into the flour
  5. Once the egg and flour starts to combine, gradually mix in all of the liquids
  6. Rest at room temperature for 30 minutes - do not refrigerate
  7. Using a silicone brush, distribute 2 tablespoons of vegetable oil into the Yorkshire pudding tray or popover tray
  8. Carefully heat the tray on the hob top until the oil starts to sizzle
  9. Pour the batter mixture evenly into the tray
  10. Pop into the top of the oven and bake for 25 to 30 minutes
Randomly pick another recipe 🍴

Discover Cookipedia's Culinary Creations on Pinterest

Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavours we’ve shared over the years. Dive in and discover your next favorite meal—one picture at a time!

#flour #egg #batter #hand #yorkshirepuddingtray #vegetableoil #deliasmith #anniebatter #pigs #delia #plainflour

Retrieved from ‘https://www.cookipedia.co.uk/wiki/index.php?title=Annie_batter&oldid=269503’