Allotments 4 All

I like the sound of adding sparkling water or beer, will try both ways. ;D

I was always told when I lived in Yorkshire (miss it terribly) It was served first to fill folk up a bit so you could be more economical with the meat. I have to say I found this actually didnt work, we are big carnivores ;D ;D

Was just going to observe on your SR, MM - because it would lose its efficacy if left for long?

Certainly beer in frying batter, so why not in YP?

Mmmmmmmmmmmmmm  ;D This thread has inspired me to have Yorkshire pud & roast chicken for tea tonight!

I like them with mixed herbs added.

My great gran used to serve it before the roast with gravy as well. Blooming delicious! And it wasn't the little 'patty pan' ones either, it was a ginormous slice of a big square one.

When we make toad in the hole we don't like to have whole sausages - so we skin them, cut them into approx thirds and part cook them in the YP pan then add the batter.  We usually add chopped herbs to the batter mix.