I've just made the best yorkshire puddings!

Rubbish, you just use to much salt. every country uses salt or salt additives.

Things like soya sauce are used instead of pure salt.
 
andyp said:
Throwing handfuls of salt into everything is a less-than wonderful trait of British cooking I've never subscribed to.

To the point where I've completely stopped cooking with salt, there isn't even one grain of salt in this house. If i wanted everything to taste like sea water I'd... go to the seaside with a straw.

I can tell the difference between a good quality british and continental chef purely by taste. And the difference is usually the quantity of salt. I've sent back quite a few main courses, especially in the poncier restaurants, more often than not in London, and asked for it again with less or no salt as that was pretty much all I could taste.

Strangely enough the nicer restaurants I've eaten at in France (particularly Paris, Reims and Marseilles) South Africa, Australia and New Zealand were low on the salt factor.
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imo your wrong seasoning a little is perfection

if u sent a meal back in my old restaurant for that reason ud be going in the bin with the food
 
Cupra said:
imo your wrong seasoning a little is perfection

if u sent a meal back in my old restaurant for that reason ud be going in the bin with the food
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If it's done correctly yes, I agree, seasoning can make a difference.

I dislike the British 'let's throw seven bags of salt at everything' attitude.

Maybe my taste buds are super-sensitive to it but I can tell the difference.
 
3 oz (75 g) plain flour
1 egg
3 fl oz (75 ml) milk
2 fl oz (55 ml) water
2 tablespoons beef dripping

salt and freshly milled black pepper

I've always used this doubled for my mixture. It's delias...

http://www.deliaonline.com/recipes/yorkshire-pudding,745,RC.html

4 eggs is too much imho your making a yorkshire pudding not a cake :D

I also put my mix in the freezer for 20-30 minutes before putting in the hot tin. Works really well.
 
I use the old measures too :)

3oz plain flour
2floz milk
2floz water
salt and pepper
2 large eggs

whisk it and let it stand for 20 minutes then whisk it again and pour into a red hot yorkies tray with some hot fat/oil. Cook at 230c for 20-25 minutes.
 
dannyjo22 said:
3 oz (75 g) plain flour
1 egg
3 fl oz (75 ml) milk
2 fl oz (55 ml) water
2 tablespoons beef dripping

salt and freshly milled black pepper

I've always used this doubled for my mixture. It's delias...

http://www.deliaonline.com/recipes/yorkshire-pudding,745,RC.html

4 eggs is too much imho your making a yorkshire pudding not a cake :D

I also put my mix in the freezer for 20-30 minutes before putting in the hot tin. Works really well.
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Lol but you use 1 egg with 75g of flour, I used 4 eggs with 250g. I've used delia's before and it wasn't as nice as these. I got 12 out of my mixture.
 
as has been mentioned lots of times already, equal amounts of flour, eggs and milk are all you need, the secret is getting plenty of air into the mix then leaving the mix to rest - the longer the better.
 
wez130 said:
as has been mentioned lots of times already, equal amounts of flour, eggs and milk are all you need, the secret is getting plenty of air into the mix then leaving the mix to rest - the longer the better.
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Not what I did and mine were great :D Also, according to delia, leaving the mixture to rest makes no difference at all.
 
Toad in the hole, Made with the Yorkshire pudding recipe in the Christmas dinner thread.
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Usually rises a bit more than that, Don't think I made enough batter.
 
andyp said:
This fella's not far off.

Salt isn't necessary, neither is water and there's no need to put it in the frigde. Personally I leave the mixture overnight on a cool windowsill.

Aeration in the preparation. That's all you need to know about Yorkshire Puddings.
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Yeah I agree with you. I don't actually use salt and water normally but sometimes I do. Equal measures of the ingredients and loads of air + the day before definately bring out the best yorkshires. Never wash the yorkshire pudding tray as well as this stops them sticking.
 
I put the oil in the tray and get the oil hot hot hot in the oven before putting the YP batter in they are cooking straight away, but its hard to do it if you have every thing in the oven ( sunday roast)
 
This thread is so cool as I have some Apple & Pork Sausages and I was just going to have them today with some mash, Now I am definitely going to make toad in the hole instead as them Yorkshire puds look awesome.

Thanks for the recipes.
 
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