Foolproof Easy, Yorkshire Puddings

[carolinej]

I've heard of sixpenses in christmas puds, but 2p in Yorkshire puds!!!

Well, you learn something every day! ;D

cj :)

[carolinej]

[sand]

I'm definately going to try this one.  Sometimes mine just don't work.

Shhh, don't tell everyone but my family love their extra yorkies after Sunday dinner, with....sugar and gravy on :o  Ok said it, you can all go yuk but it's something my grandad and dad have always done.  It's lovely.

I bet other have got some strange combinations too?

Sand

[curly kale]

I used to regularly make Southern pancake until I used my MIL's recipe - 6oz plain flour, 3 eggs, salt, 4floz water, 4floz milk then let it stand as long as possible and cook in very hot muffin tins with a teaspoon of olive oil at the bottom of each pan.

She serves Yorkies with just about everything and (very brave for a lady whose nearly 80) experiments with other flavourings like thyme, dried garlic, horseradish, mixed herbs, paprika and even chilli powder.  I particularly like to add thyme and garlic when we're having them with roast beef (which doesn't happen very often nowadays!)

[Rosyred]

Didn't work for me I was most disappointed this afternoon. I followed the first recipe but it was very thick not sure if that was right. 300 flour, 300 milk 1 egg and salt and vinegar.

Think i'll stick to my old recipe.

[Doris_Pinks]

Rosy, I did them again tonight, 3rd time and they worked perfectly to the amazement of my friends!!!
Think it is in the volume, not the weight.
1 measure of flour, same measure of eggs, same of milk, pinches of salt and a dash of malt vinegar. I used a large mug and it took 6 eggs!
Please try it again, it really does work.

DP

[Rosyred]

Thats it Doris didn't use enough eggs. I don't like using 6 in a recipe how many would you use for 300g of flour? My mum said they were like things they used to make (in the olde days) and put jam inside, kids ate them .

[tim]

300g FLOUR = 600ml = 12 EGGS!


Are we mixing g with ml somewhere?

[Sinbad7]

My Mum made the perfect YP, well she was a northener but she was also a chucker inner, what I chucked in never tasted the same with 80% failures.  This is a no fail pudd especially good if you invite friends to dinner or give the kids toad in the hole.

1 and a half ounces of plain flour  = 1 and a half heaped tablespoons

2 eggs

Pinch of salt

Whisk altogether until lumps have gone, this doesn't take long as there isn't much liquid in it.  Put it into the fridge until you want to cook it.  Heat small amount of oil in dish, I use an oblong glass one until oil is really, really hot.  Then when you take batter out of the fridge add a smidge of milk, something like 1 ml or maybe 2 depends on the mood:))

Cook in middle or top shelf of oven on gas mark 7 for about 15/20 mins.

Guaranteed perfect looking YP but tastes nothing like your genuine Northern Yorkshire pudd.  But I cook my one most weekends so can't be that bad.

We always have YP with gravy for starters here:))  When a kid always had it as a pudding with jam on or treacle as a real treat.

The above recipe could do for four but we use it for two in this house.

[Tinkie_Bear]

I have done the cold pan method, you have too when cooking in stone or silicon (sorry I know thats spelt wrong but I can't work it out) pans

I always use a heaped wooden spoon of flour for each egg (volume wise they are about the same and a little splash of milk - just enough to make it the right consistancy.  If I have time they go in the fridge, and if I don't then I don't worry.

I tried in a cold non stick tin last week and they rose beautifully.

We too have puddings with every roast dinner, even though we are southerners! My favorite way is with a little thinly sliced onion - put it in the cold oil while it's heating up, when the onion has gone soft you know the oil is very hot !  This won't work with cold tins unless you mess about and fry the onion first.

Helen