Yorkshire Puddings

ZLS1984

Silaqui wrote: »

Sorry don't know how to do quotes, but

"try turning it over when it is cooked to double cook its bum."

Ahhh bless!

:rotfl::rotfl::rotfl: This is a good tip , something my gran does as well, it makes its bum xtra cripsy. Mind you I think my bum would be, if it was put in the oven. :rotfl:

rach

I use 150g plain flour, 150ml milk and some water, plus 2 eggs. Have never found I need more eggs, even for toad in the hole...they rise well (but then I am from yorkshire ). I always let the batter rest and then get the oil super hot (sometimes i put the tin with oil in on the gas after it has been in the oven to get it even hotter). A tip from my gran which is swear by is to add a splash of very cold water just before you pour the batter in the tin.

Good luck!

wickatre65

cant give you weights because i do free hand. Two eggs chilled in fridge before putting into 7in cake tins with "smoking fat"(so hot it smokes) 230 degrees about 20 mins - lovely and crispy

Gangstabird

thriftlady wrote: »

That's a good point, last time I made small Yorkshires I used Jamie Oliver's recipe from the Ministry of Food book and he specifies 3 eggs rather than 2. They rose really well.

I WANT TO TELL THE WORLD ABOUT THIS RECIPE. I have done it today and after trying every recipe for 20 years or so, I have finally made the most fab and light YP's ever.

It really does work. They are huge fluffy & don't sink after cooking, so therefore freezable. Yayyyyyyy!!:beer:

Can you tell I am on a high.

Recipe is

4oz (100g) plain flour
3 eggs
1/2 milk (I didn't have a complete half so used half water and half full fat milk)
salt

Mix all

I heated my tin (12 fairy cake job) on the hob even after putting it in oven for 6 mins.

Left in on gas mark 8 (450) for 20 mins, but I could have done them in about 15 as they are a bit burnt, but they are HUGE, with air in.

curly_cabbage

I use Jamie Oliver's ministry of food recipe but, i think the key with making them is using a metal tin. I have a large round, metal tin for toad in the hole, put your suasges in first and cook for about 5 to 10 mins then with the hot fat thats come out of the suasges add the batter and cook on about 225 degree's.

CC

tinkerbell84

Gangstabird wrote: »

1/2 milk (I didn't have a complete half so used half water and half full fat milk)
salt
.

how much milk is this?

1/2 a pint? 1/2 a litre? 1/2 a bathful?

Gangstabird

tinkerbell84 wrote: »

how much milk is this?

1/2 a pint? 1/2 a litre? 1/2 a bathful?

Half a pint, sorry I was so excited. I actually kneeled on the cold tiles in front of my oven to watch.;)

tinkerbell84

Gangstabird wrote: »

Half a pint, sorry I was so excited. I actually kneeled on the cold tiles in front of my oven to watch.;)

:rotfl: :rotfl: :rotfl: :rotfl: :rotfl: :rotfl: :rotfl: :rotfl:

bless you!

Gangstabird

:T Do you reckon that makes me officially sad:T


I can't believe that I am so excited about YP's.

Perhaps I need to get out more.

tinkerbell84

Gangstabird wrote: »

:T Do you reckon that makes me officially sad:T


I can't believe that I am so excited about YP's.

Perhaps I need to get out more.

am i sadder for trying to work out if i can invent low carb yorkshires?? i miss them