Yorkshire Pudding - does it freeze?

stressedoutmumof1

Hi all

I have overjudged my yorkshire pudding batter and made far too much!! :doh: :doh:

I'm wondering whether the best course of action would be to freeze the raw batter, or make the yorkies and freeze them cooked? Any advice?

moggins

I'd make them and freeze them.

squeaky

..or add a little sugar and have pancakes for pudding

..or at tea time

..or suppertime

..or tomorrow's breakfast

..or any time at all really

Jay-Jay_4

Have toad in the hole tomorrow for tea

stressedoutmumof1

Yummy!! Toad in the hole - I haven't had that in years!!! I think hubbie and daughter will love that!! :T

Curry_Queen

The batter should keep fine in the fridge till tomorrow, although it might thicken slightly due to the proteins and gluten already starting to do their bit, so you might need to add a bit of milk/water tomorrow and whisk it up again before using

elona

I sometimes make a huge yorkie for DH and fill it with veg and gravy- or any stew left over.

stellagypsy

I am from Derbyshire and their way of eating Yorkshire pudding is to cook a really large one, take what you need for dinner then serve whatever is left for dessert with stewed fruit / jam / marmalade / honey / golden syrup or (my old dad's favourite) some butter and caster sugar creamed together (as if you were making a victoria sponge) and spread over it (it all melts mmmmmmmmmmmmmm) - finally top it all off with custard / cream.

Heaven only knows how many calories are in it but it was very nice!

Stella xx

Curry_Queen

elona wrote:

I sometimes make a huge yorkie for DH and fill it with veg and gravy- or any stew left over.

Oh yum, they're one of our favourite meals

I use all sorts to fill them - savoury mince, sausage casserole, stews - just about anything really, and it also saves cooking spuds as you're getting your carbs from the yorkies

tiredwithtwins

I usually make huge batches of yorkshire puds (usually with the free range eggs and milk that are being sold off cheap cos they are near their best before date!).
mix em up, cook em then freeze em!! they only take 3 or 4 minutes to cook then when you need them!

sue

Pooky

I make big ones with left over mix - i use the lids to my 2 large pyrex dishes and freeze them down. There's always a silly amount of stew left which isn't enough for 2 but slightly too much for 1, so we fill them and let all the gravey soak in ..............nice easy dinner.