Yorkshire Puds...who likes them?

vicisthebest · 12 May 2011 at 18:21

HeadlessChicken said:
From Earth!

I can make them, really good at making them, just don't really like them!

I add in a little bit of sparkling water to my batter - they rise really well!

pepp77 · 12 May 2011 at 18:26

Whn I was a kid my mum would always make too many yorkshires, so I would have a couple about an hour later with some jam - yumyum.

neil3k · 12 May 2011 at 22:37

the question should be

is there anyone who doesn't like yorkshire puddings?

TheBrooder · 12 May 2011 at 22:41

My French wife and English/French daughter absolutely adore them!

J-FRO · 12 May 2011 at 23:28

TheBrooder said:
My French wife and English/French daughter absolutely adore them!

Ahh if only the rest of France could just appreciate our culinary delights!

Somnambulist · 13 May 2011 at 00:42

<3 my mum's homemade ones:

rG-tom · 14 May 2011 at 14:38

is that a rubber tray? How does that work!!!! I thought you were meant to get the tray as hot as possible with the oil, but they do look perfectly formed ¬_¬

HeadlessChicken · 15 May 2011 at 03:23

rG-tom said:
is that a rubber tray? How does that work!!!! I thought you were meant to get the tray as hot as possible with the oil, but they do look perfectly formed ¬_¬

I used to use a silicone muffin tray. It's not bad TBH. But I found eventually it stained and got dirty just like a metal one (which is certainly not a bad thing!).

So I went back to metal. In fact I pretty much jusy use a big metal baking dish for puds now.

Biohazard · 15 May 2011 at 03:28

think that stuff is called bakeware

Van Hellseek · 15 May 2011 at 07:50

spudbynight said:
Yorkshire Pudding

Flour
Eggs
Milk
Salt & Pepper

Aunt Bessies Yorkshire Puddings

Mix
+Eggs
+Milk

WTF is in that mix then?

Aunt Bessies Homebake Yorkshire pudding mix:

Water, Wheat Flour, Whole Egg, Egg Albumen, Vegetable Oil, Skimmed Milk Powder, Salt, Emulsifier (Lecithin).

vicisthebest · 15 May 2011 at 13:01

J-FRO said:
Ahh if only the rest of France could just appreciate our culinary delights!

I lived in France for 4 months as part of my degree and we decided to invite our French lecturers round for an English dinner on our last night there - roast beef, yorkshires, etc.

We then found that as France don't do Yorkshires we couldn't find a suitable tin for love nor money, so we had to get a silicon, star-shaped, muffin tin and make star shaped Yorkshires - looked cute and still tasted great!

J-FRO · 15 May 2011 at 18:27

vicisthebest said:
I lived in France for 4 months as part of my degree and we decided to invite our French lecturers round for an English dinner on our last night there - roast beef, yorkshires, etc.

We then found that as France don't do Yorkshires we couldn't find a suitable tin for love nor money, so we had to get a silicon, star-shaped, muffin tin and make star shaped Yorkshires - looked cute and still tasted great!

did they enjoy it though?

Yozz76 · 15 May 2011 at 18:32

Hate them, they're all corrupt - especially Howard Webb!

Actually, can eat as many as I can get on my plate.

rG-tom · 15 May 2011 at 18:58

Mine don't tend to rise quite as well as others in this thread, my mix is 2 large eggs mixed with milk to 400ml ( of both ) with 4oz of flour into a 240c oven with the oil bubbling (groundnut oil) then turn down to 200 after 5 minutes.

Sat in front of me now

vicisthebest · 15 May 2011 at 19:17

^^ Try putting a splash of sparkling water in, instead of some of the milk.

Works for me.

Just about to have my beef and ale stew in a giant Yorkshire. (Not home made though)

rG-tom · 15 May 2011 at 19:23

Bizarrely, the second batch from this mix have gone through the roof, and when I make giants from it they also rise nicely... I think I leave the oven on too hot for too long, so they are cooking before they have a chance to rise properly....forgot to turn the oven back up for this batch so that probably explains it

Xelene · 15 May 2011 at 19:35

vicisthebest said:
^^ Try putting a splash of sparkling water in, instead of some of the milk.

Works for me.

Just about to have my beef and ale stew in a giant Yorkshire. (Not home made though)

That's what you do when making Tempura batter too. Makes the batter light and fluffy.

physichull · 15 May 2011 at 19:39

Somnambulist said:
<3 my mum's homemade ones:

They look great! Really making me hungry now, I might make some ater after I've finished my curry!

Van Hellseek · 15 May 2011 at 20:09

rG-tom said:
Mine don't tend to rise quite as well as others in this thread

Wikipedia said:
A 2008 ruling by the Royal Society of Chemistry has it that "A Yorkshire pudding isn't a Yorkshire pudding if it is less than four inches tall"

Also, please learn to resize pics. Kthx.

meghatronic · 15 May 2011 at 21:56

Yorkshire puds = pancake batter recipe + salt and pepper