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Yorkshire pud with SR flour

Magicstar_2
Magicstar_2 Posts: 105 Forumite
in Old style MoneySaving
Just realised I have no plain flour, can you make yorkshire puddings with SR?
«13

Comments

  • SandC
    SandC Posts: 3,929 Forumite
    Part of the Furniture 1,000 Posts
    I would imagine so. Just check in the oven in case they are taking it over with huge growth!
  • Penny-Pincher!!
    Penny-Pincher!! Posts: 8,325 Forumite
    SR flour makes the yorkshires flat and very stodgy (sp)....what about dumplings?

    PP
    xx
    To repeat what others have said, requires education, to challenge it,
    requires brains!
    FEB GC/DIESEL £200/4 WEEKS
  • Swan_2
    Swan_2 Posts: 7,060 Forumite
    I agree with Penny Pincher, you'll get a cakey texture, not good
  • Magicstar_2
    Magicstar_2 Posts: 105 Forumite
    Thanx for your replies. We are having roast chicken, veg and roast potatoes so not sure if dumplings would go, would I bake them in the oven, I've only done them in stew before.
  • ubamother
    ubamother Posts: 1,190 Forumite
    My husband bakes dumplings in the oven in some gravy so they absorb it and are soft on the bottom and crunchy on the top, but they would probably do fine just in the oven - like savoury suet scones.
  • level200
    level200 Posts: 283 Forumite
    Part of the Furniture 100 Posts Combo Breaker
    edited 30 September 2009 at 2:57PM
    On a similar note, mine always turns out flat. Any tips and advice for getting the perfect pud :)

    Usual way that I do them:

    sieved plain flour
    3 eggs
    milk
    mix
    very hot oven
    heat up fat til smoking
    add mixture
    and viola... flat yorkies

    Why?

    Some puds in pubs etc.. are huge. How do they do this?
  • Swan_2
    Swan_2 Posts: 7,060 Forumite
    Magicstar wrote: »
    Thanx for your replies. We are having roast chicken, veg and roast potatoes so not sure if dumplings would go, would I bake them in the oven, I've only done them in stew before.
    sounds great, I'd certainly eat that :D loads of gravy too :drool:

    ubamother's suggestion sounds good :)
  • Swan_2
    Swan_2 Posts: 7,060 Forumite
    level200 wrote: »
    On a similar note, mine always turns out flat. Any tips and advice for getting the perfect pud :)

    Usual way that I do them:

    sieved plain flour
    3 eggs
    milk
    mix
    very hot oven
    heat up fat til smoking
    add mixture
    and viola... flat yorkies

    Why?

    Some puds in pubs etc.. are huge. How do they do this?
    it's a long read, but everything you'll ever need to know about Yorskhire Puds is HERE :)
  • Lady_Aitch
    Lady_Aitch Posts: 54 Forumite
    Swan, I use an 8 inch sandwich cake tin for big yorkies. I expect this is what pubs do. I also reduce the milk just a touch and replace with water. This gives a crisper pud. Also I find placeing the tin on the hob whilst pouring in the batter helps to maintain the temperature and start cooking the mixture immediatly.
    The time will come when you have everything but time.
  • Swan_2
    Swan_2 Posts: 7,060 Forumite
    Lady_Aitch wrote: »
    Swan, I use an 8 inch sandwich cake tin for big yorkies. I expect this is what pubs do. I also reduce the milk just a touch and replace with water. This gives a crisper pud. Also I find placeing the tin on the hob whilst pouring in the batter helps to maintain the temperature and start cooking the mixture immediatly.
    I've got non-loose-bottomed sandwich tins I keep to make big ones too :D

    good tip about the milk & water ratio :)
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