yorkshire pud dilemma

Topher

My mother in law kept her secret for years, someone else told me...when it says use one egg, use two, water down your milk, or use made up powdered milk.
Beat in half your liquid (milk & egg) until smooth, THEN gradually beat in the rest. Make sure the oil in whatever tin you've chosen to use is smoking before pouring batter in (Lard is loads better, but I don't use it now).
1st ten mins cooking time at gas 8-9 (very high anyway) then turn down to given cooking temperature.
Don't open oven until at least 20-25 mins into process (time depends on oven's little quirks.
Check Delia Smith for basic hints & tips.

Gone are my Yorkshire biscuit days.
T.

janeawej

i couldnt make them till i tried this recipe

same amount in volume of
eggs
p flour
milk (i usualy do 3/4 milk 1/4 water)

pinch salt & pepper

beat together till forms batter
best to rest it for 10-30 mins

pour into hot fat, i heat it in a big metal pan( must be metal as this is hotter than glass or china) on the hotplate it must be smoking hot!!!!

pour batter in straight into oven 220c

do not open door while cooking as will sink

20-30 mins for a huge one! 10-20 for little individual ones

good luck !!

thjis recipe has never failed me yet and my yorkshire biscuits were legendary!!

katie_jane_2

Cheers Everyone Im Gonna Try All These Ideas!!!

Katgoddess

I use this recipe from the beeb. I think its the 3 eggs that made it idiot proof for me. I brush olive oil on to the tins instead of dripping.

I'm sure the next batch will be better.

Lois_Lane

janeawej wrote:

best to rest it for 10-30 mins

QUOTE]

This bit is the most important part of the recipe as leaving the mixture to stand allows the wheat in the flour to expand (or something like that!). Put it in the fridge for at least 30 mins, preferably an hour, and your puds will be hitting the oven roof!

LL

Icemaiden

I use self raising instead of plain flour, two eggs not one, half milk, half water quick vigorous whisk no standing or putting in fridge. Perfect results every time.

Being Yorkshire born & bred might have something to do with it;)