I've just made the best yorkshire puddings!

gumbald · 4 Dec 2007 at 17:57

I use equal mixes of flour, eggs and milk and get whoppers. Which my mum is jealous of because she never manages

Garrr, can't find a photo. Sure I had one

Glaucus · 4 Dec 2007 at 17:57

That's a good going. I'm going to make a yorkshire for dinner.. Damn you guys...

gumbald · 4 Dec 2007 at 17:58

I might have to get an appropriate tin for a mansize pudding

JodieO · 4 Dec 2007 at 17:58

AcidHell2 said:
That's a good going. I'm going to make a yorkshire for dinner.. Damn you guys...

Hehe

355F1512TR · 4 Dec 2007 at 17:59

JodieG said:
I think there's 1 left actually

Cool, I'll be right over. Um, where do you live

andyp · 4 Dec 2007 at 17:59

As someone from the darkest murky depths of South Yorkshire, this thread is useless not only without pictures, but without a specimen of above-mentioned Yorkshire Puddings.

I have yet to experience a good Yorkshire Pudding in those foreign parts south of Sheffield.

Burnsy2023 · 4 Dec 2007 at 17:59

AcidHell2 said:
He didn't really want to lose all that weight anyway..

Are you calling Spie tubby? :eek:

I smell bannage

Burnsy

Slinwagh · 4 Dec 2007 at 18:01

175ml milk
150g flour
2 eggs
salt and pepper

Sift half the flour into a bowl, whisk in 1 egg and half of the milk. Add the remaining egg, flour and milk and season.

Bang in the fridge for 30 mins before cooking.

I like to use the fat of a joint of beef to grease the tin with. 230'c oven until cooked and golden brown.

Glaucus · 4 Dec 2007 at 18:01

Burnsy2023 said:
Are you calling Spie tubby?

I smell bannage

Burnsy

Nah, to skinny. Hence he needs to put some weight back on..

I'll have to go get some sausages. And make toad in the hole.

Slinwagh · 4 Dec 2007 at 18:02

andyp said:
As someone from the darkest murky depths of South Yorkshire, this thread is useless not only without pictures, but without a specimen of above-mentioned Yorkshire Puddings.

I have yet to experience a good Yorkshire Pudding in those foreign parts south of Sheffield.

You know that you eat a Yorkshire Pudding don't you, not take it from behind?

andyp · 4 Dec 2007 at 18:02

Slinwagh said:
175ml milk
150g flour
2 eggs
salt and pepper

Sift half the flour into a bowl, whisk in 1 egg and half of the milk. Add the remaining egg, flour and milk and season.

Bang in the fridge for 30 mins before cooking.

I like to use the fat of a joint of beef to grease the tin with. 230'c oven until cooked and golden brown.

That's never seen a proper Yorkshire Pudding.

JodieO · 4 Dec 2007 at 18:04

I used about 250g of plain flour, 4 eggs and enough milk to make it thick but not too thick

And the salt.

gumbald · 4 Dec 2007 at 18:05

Does it not depend on how big the eggs are? This is why I get equal volumes of flour, milk and eggs using identical beakers

G|mp · 4 Dec 2007 at 18:05

I normally make a big one and put the rest of my sunday dinner in the middle

Ill post a pic later

And yeah leaving the mixture to chill for a while in the fridge is another good tip

My Mom does the best ones though (Hello Mom) she reads the forums bless her

JodieO · 4 Dec 2007 at 18:06

gumbald said:
Does it not depend on how big the eggs are? This is why I get equal volumes of flour, milk and eggs using identical beakers

I used large ones. When I used to use 2 they didn't rise much at all. There ones were massive, about 5 inches big or so. I don't think there should be equal volumes though, it isn't necessary.

andyp · 4 Dec 2007 at 18:06

G|mp said:
I normally make a big one and put the rest of my sunday dinner in the middle

NNNNOOOOOOOOOOOO!!

Why oh why oh why oh why??

JodieO · 4 Dec 2007 at 18:07

I like the big ones but the kids prefer the individual ones.

Glaucus · 4 Dec 2007 at 18:07

the reason is eggs is the rising agent.

You need very hot fat and eggs. The more egg the more it will rise.

G|mp · 4 Dec 2007 at 18:09

andyp said:
NNNNOOOOOOOOOOOO!!

Why oh why oh why oh why??

Because i really like YP but dont see the need to eat it as if its a ritual like you wrong 'uns from the wrong side of the pennines

Tefal · 4 Dec 2007 at 18:10

Yorkshire puddings are lovely, shame i have no oven....and no ability to cook other than steak