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Yorkshire Puddings
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We use half a pint of milk, 2 eggs and 4 oz flour, which looks familiar. I mix mine with an electric whisk so that there are no lumps. I use this for both pancakes and Yorkshire Puds.
By the way, has anyone else tried Yorkshire Pud with Golden Syrup? It's worth it.0 -
Patchwork_Quilt wrote: »We use half a pint of milk, 2 eggs and 4 oz flour, which looks familiar. I mix mine with an electric whisk so that there are no lumps. I use this for both pancakes and Yorkshire Puds.
By the way, has anyone else tried Yorkshire Pud with Golden Syrup? It's worth it.
OMG that sounds fab, I want some now but have no syrup and all the shops are shut, I'm sure I have some puds lurking in the freezer too.0 -
Hiya
I know you have had plenty of receipes, but I thought I would post mine.... this is from watching Brian Turner making yorkies.
Cup of flour
Cup of milk
Cup of eggs
Jobs a good 'un.I also remember the words of my friends, but I would rather have enemies than friends like you
would like to make it known that ZubeZubes avvy is a DHN, she's not dancing 
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OMG that sounds fab, I want some now but have no syrup and all the shops are shut, I'm sure I have some puds lurking in the freezer too.
I'm sure I saw Tate and Lyle's Golden syrup for sale in the 99p shop recently. No excuses!!Value-for-money-for-me-puhleeze!
"No man is worth, crawling on the earth"- adapted from Bob Crewe and Bob Gaudio
Hope is not a strategy
...A child is for life, not just 18 years....Don't get me started on the NHS, because you won't win...I love chaz-ing!0 -
Hi, Help please - after many unsuccessful attempts to make yps, I have been buying ready made ones.
However, to try to save money, I'm trying to make my own again, but they're usually inedible - nice and brown and crisp on the outside but raw in the middle. Has anyone any ideas what I'm doing wrong?
I've tried various recipes - my last unsuccessful attempt used :-
4 oz. plain flour
1 egg
salt
1/2 pt. milk
and oven temp. 220 oC. Any advice gratefully recieved.0 -
most important thing in yorkshire pud making is your oven and fat must be HOT.0
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Try two eggs and less milk. As teenee60 says the fat has to be really, really hot.make the most of it, we are only here for the weekend.
and we will never, ever return.0 -
Can the Yorkshire Puddings be frozen after they've been HM?
This is something I've wondered for a while!
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Try two eggs and less milk. As teenee60 says the fat has to be really, really hot.
Agreed! 2 Large eggs are needed for this amount of flour.
And yes they can be frozen after they are cooked.I have learned that success is to be measured not so much by the position that one has reached in life as by the obstacles which he has had to overcome while trying to succeed. Booker T Washington
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