or so my friend claimed! So as they say, the proof of the pudding and all that, I gave them a go, tho have to say was VERY sceptical as the batter goes into COLD pans! :o :o
Results?? Will have to post the pics later as A4All won't let me at the mo! :'( :'(
and they were delicious too!
Recipe:-
1= 1 measure of whatever you fancy! I used a mug, and it gave me 20 individual puds
1 x Plain Flour
1 X Eggs
1 x Milk (I used Skimmed)
salt (" hearty pinches here)
dash malt vinegar :o :o
Beat all the ingredients together until smooth.
Let sit in the fridge for at least 1/2 hour
Pre heat oven to gas 6, 400f, 200c
Grease all your pans, I used Olive Oil, pour batter into COLD pans, nearly to the top, bung in oven on middle shelf or above, till cooked.
(ermmm forgot mine and had them on the top shelf which is why they are rather brown! ;))
Definately doing this one again, they came out lovely and light, and not greasy at all.
My mother thought that I had gone mad when I told her that I had a recipe that said to put the YP mixture into cold pans. She always makes wonderful ones and mine never worked well - I blamed the oven. Perhaps I will give them another go with you recipe.
Dare not tell my mum about the cold tin!! ;) ;)
This makes me laugh! I'm a northerner and my Yorkshire puds are quite good (mums recipe!) My O.H is a Southerner, The first meal he cooked me was a Sunday dinner with yourshire pud!- not good!! more like southern slab, bless him :D
Yes to the measuses - AWT's! Never fails.
But cold pans? Yet to try. And with an AGA, I think it works best on the bottom of the oven.
As a yorkshire man who loves his puds and made a quite a few in my time ;D
I've never heard of putting them in cold tins. I've always done it almost smoking hot .But if it works for you great.
As for placing the batter the fridge for at least half a hour.Totally agree, i leave it over night.
Amy leaves it overnight - Delia doesn't!
Well for what its worth, I have had past failures until I used Tim's AWT recipe.
Indebted to you forever Tim :-*
Debs x
COLD PANS :o :o :o, I SHALL TRY THIS SUNDAY, THANKS DORIS, WE HAVE SIGNED TODAY DORIS I SHALL PM YOU.
Yep Doris, saw Brian Turner do this once, says it was his mums recipe. I've used it lots of times and it never fails. Used to really muck them up before so OH very pleased to have edible yorkshires and my family honour is upheld!
I have ALWAYS put mine into smoking hot pans, so was absolutely, I think gobsmacked, would be the word, when these actually worked. Maybe all my college lecturers were wrong ;D ;D ;D
Brilliant DP, wish I'd read this earlier today when doing yorkshire puds as I absolutely hate messing about with tins and smoking hot fat. Will try this next time. Don't suppose you've ever done it with wholemeal flour as this is what is usually used here?
If your recipe includes water try using some fizzy water. - seem to give lighter puddings.
Like beer?
Same principle I imaging, but without the flavouring.
From the early 1960's I watched in awe as my Mum always made the perfect puds, but she was a 'chucker inner' and made perfect puds every time :o
Her two golden rules......
To make sure the batter sat in the fridge for as long as possible AND hot fat, she never failed ;D
I'm a 'chucker inner' HoneyBee :D
Has anyone ever tried herby Yorkshires? Mixed herbs in the batter.
My mum used to do these when I was a nipper - in stark contrast to my Great Gramma that used to serve 'plain' yorkshires with treacle AFTER the main meal or with gravy BEFORE the meal.
I would have gladly missed out the main meal and just had the puds :D
'Chucker inners'? Yes - but from experience, they knew just how much?
Treacle? Oh, yes - or butter & brown sugar!
Boursin "chucked in" (crumbled in actually) is FAB! ;D
Cold pans? hmmmm
I'll give them a try:)
I don't save my yorky's for beef i'll have them with everything:)
With lamb I add a little mint sauce into the mix.
Give em a go DadnDom,
HORRAY, finally got the pics on!
(Just to prove it worked!! ;) ;D)
(http://img.photobucket.com/albums/v176/bermujan/P4160018.jpg)
(http://img.photobucket.com/albums/v176/bermujan/P4160020.jpg)
(http://img.photobucket.com/albums/v176/bermujan/P4160017.jpg)
I've heard of sixpenses in christmas puds, but 2p in Yorkshire puds!!!
Well, you learn something every day! ;D
cj :)
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
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!)
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.
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
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 .
300g FLOUR = 600ml = 12 EGGS!
Are we mixing g with ml somewhere?
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.
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