Yorkshire Puddings

Isis_Black

my recipe is the same one i also us to do pancakes (but making a bigger mix) its the only one i have ever used and was handed down to me by my mum.

100g plain flour
2 eggs
1/4 pint milk
1/4 pint of water
pinch of salt

I find it is best to mix the flour, water milk and salt together then once that is all mixed to then add the eggs.

To get the yorkshires made i put the mix into 2 trays of 4 individual sections (think it is a proper yourkshire pud tray)
put a bit of oil; into each section, jsut enough to cover the bottom,
put them into the oven for apporx 10 mins to get the oil heated
carefully take the tray out of the oven and add the mix to each section then put back into the oven for approx 20 mins.

nickyhutch

Mine is 1 egg, 2.5fl oz water, 2.5floz milk, 3oz flour, salt and pepper. Delia, and never fails.

When you take the tin out of the oven to pour the mix in, put it (carefully) on the switched on hob, to keep the oil hot while you pour it in.

zippychick

I didnt realise it was that easy?

What kind of dish should they be cooked in? Would a casserole dish do or what ?

nickyhutch

I do mine in a yorkshire pudding tin (4 medium) or in a bun/muffin tin (8/10 small).

VfM4meplse

nickyhutch wrote: »

When you take the tin out of the oven to pour the mix in, put it (carefully) on the switched on hob, to keep the oil hot while you pour it in.

Good advice. A dash of beer (substitute for part of the liquid) makes the puddings even lighter and yummier.

hayley11

Well they've been in a few minutes and they actually look yorkshire pudding shape :eek: :rotfl: I used the recipe off BBC Food and my god there's a lot of batter! I've made 12 so far and i've got A LOT of mixture left...so looks like i'm going to have to make some room in the freezer! Least I wont have to make/buy any for ages

Is this just the same batter you use for pancakes? I'll have some of them aftewards if it is

sunrise27_2

I used to use a bun tin and they were alright but not brilliant
now I use a muffin tin but only use the ones around the outside so I end up making 10 not 12 but they are scrummy !!!

VfM4meplse

hayley11 wrote: »

Is this just the same batter you use for pancakes? I'll have some of them aftewards if it is

Yes, store in an airtight container in the fridge for Tuesday. Then spend your boring Monday morning commute thinking about the delicious fillings you can add...strawberries, banana and cream is a favourite.

zippychick

VfM4meplse wrote: »

Good advice. A dash of beer (substitute for part of the liquid) makes the puddings even lighter and yummier.

a friend of mine (from yorkshire) uses some fizzy water, she said it makes them lighter too? Would you use that and beer?

xxvickixx

The batter will be even better if you leave it for a day or so as the gluten or something swells up in the flour and makes it, um, nicer, oh I lost my train of thought now.

I can't remember what I was on about. I just heard ages ago that it was better.

Someone will come along in a minute that doesn't have a confused mummy brain and correct me lol!