Yorkshire Puddings

Burlesque_Babe

welll, I definitely won't use the SR flour!!! (I'll make a cake instead )

might give them a go with the chapati flour. It looks quite finely ground and it won't be the end of the world if they are a disaster (unless anyone shouts no, don't do it!!)

MrsMW

Well, I live in Yorkshire and my neighbour, an 84 year old lady, always uses self raising flour and swears her puddings are lovely. I use plain myself though.

Kelinik

I don't know about SR but I tried using GF flour once and they came out like flat leather discs, think I'll stick to plain in future!

vixtress

i have used it a couple of times in emergencies and it was ok, honest!

comping_cat

When i was pregnant with DS, i had a craving for yorkshire pudding, and had never made them before, although i had a rough idea. Of course, i assumed that you used s/r flour, but it came out flat as a pancake!!! I rang my mum in tears (very emotional when pregnant!!!) and she said that i shouldve used plain flour, no idea why, you would think that s/r would help!!!!

lil_me

My friend makes ones which are famous in our village for being fantastic and uses SR every time . I use plain.

mrbadexample

I went to visit Mr and Mrs_Pepperpot at the weekend. They made a fabulous roast dinner, and kindly put me in charge of the Yorkshire puddings. :eek:

This was my very first go at making Yorkshire puddings, so I asked my mum, who has been successfully looking after a Yorkshireman for 40+ years. He hasn't divorced her, so they must be ok. (Actually, she says my dad's mum gave her instructions when she and my dad got together. )

A couple of heaped tablespoons of plain flour.
A pinch of salt.
Add one egg, and mix to a smooth paste. It'll probably need a little milk added to achieve this. Then add a little more milk, bit by bit, until it goes a bit runnier.
Finally add a dash of cold water, so it's a bit more runny.
Leave to stand for a bit. Or not, if you haven't got time.
Put batter into a very hot pan containing very hot oil. These went in at 210°C for about 20-25 minutes.





I am quite chuffed, and ever so slightly smug after my first bash.
Mind you, I was born in Ripon. It must be in the blood. :j

Mrs_Pepperpot_2

:T :T :T :T Very nice they were too!:T :T :T :T

mrbadexample

Mrs_Pepperpot wrote: »

:T :T :T :T Very nice they were too!:T :T :T :T

Young master Pepperpot certainly thought so.

M0neysav3r

Hi

After working out this weeks meal plans, then writing my shopping list, hitting the shops and unpacking the shopping, i've just discovered i'm out of plain flour :rolleyes: and I was intending on having Toad-in-the-hole for dinner - Can i use Self raising flour instead as I have loads of that ???

If not does anyone fancy popping to the shops for me?