Poll: Yorkshire Puddings

[MR_Punk]

Good afternoon,

After chatting with a guy at the golf course over the weekend who had to get to lidl before it closed to buy some frozen Yorkshire puddings am I wrong to think philistine?

Frozen yorkies are just rubbish and its not exactly hard to make them at home.

So what are you fresh or frozen?

Poll?

 

[MR_Punk]

If you make your yorkie batter the day before, let it sit out for a few hours then refrigerate over night you should get a much lighter yorke that will rise a little more. It might look a little grim when you take it out, as it seperates a bit, but just whisk it back together.

It ferments a little, like making a sourdough bread.

This is the exact method I used. It's a James Martin reciepe. Perfect puds every time.

 

[MR_Punk]

Basically this but I season with a bit of salt and white pepper.

I use vegetable oil but only because I don't keep lard otherwise I'd use that.

Trick is to put the trays in the oven with the oil/fat in first so they are hot before you put in your batter.

Yep the trays should sizzle when putting in the pans.

 

[MR_Punk]

I prefer a fresh / home cooked Yorkshire pud but it's hard to beat the convenience of a frozen pudding too. If we buy them, we chuck them in the fridge to defrost until we use them and it takes a literal 60 seconds in the air fryer (without preheat) and they are ready to serve.

It avoids the house stinking of cooked oil, it avoids an additional baking pan that needs washing and avoids mess in the oven.

Fresh > frozen > no puds

Besides, a bag of frozen puds from Sainsburys is 74p. It would cost me more in flour and milk than that!

I was always told not to wash the baking pans?

 

[MR_Punk]

I've usually got the puddings in whilst the meat is resting and the veg is being sorted, potatoes being mashed etc.