Yorkshire Puds...who likes them?

[lttlejoe]

I'll use any excuse to make some and of course eat them... I love 'em!
Although I like the usual roast beef and YP's, my favourite meal is good quality mince and onions, potatoes plus a few steamed vegetables and loads of YP's!

When we make the puds in a muffin tray, I'll eat 5 or 6 in one sitting with no problem...yummy!
I have to say, I much prefer mine to my partner's, as she isn't as careful with the mix and are not as consistent as the ones I produce, but they are still edible!
Anyone else love them too?

 

[lttlejoe]

A simple YP recipe:

4 oz of flour.
3 small eggs.
Salt and pepper to taste.
7 fluid ounces of milk or maybe 6 + 1 of water ( some swear by it this way).

Simply mix the flour and salt and pepper first and then add the eggs and mix with a fork until it is smooth and all traces of the flour is gone.

Add the liquid and after initial mixing with the fork, I use one of those manual rotary hand whisks to really mix and aerate the mix until bubbles appear across the surface.
Leave it to stand a little and put your trays with just enough good old melted lard to cover the bottom of the tray and heat in the oven until almost smoking. Give the mix another good whisking.

I usually bring the tray out of the oven and place it over a low heat on the gas ring to keep it red hot so when I pour the mix into the trays, it "sizzles".

Depending on the size of tray, the above mix is good for 9 or 10 inch square tray or about enough for 12 muffin sized puds.

With a fan assisted oven, the mix will work every time from about 185/190 degs C upwards with times reduced according to the increased temp.
Try it... you can't go wrong.