Yorkshire Puddings

overdrawn

hi
thankyou for your speedy reply i can make dinner now for this evening !!!!
thanks again,
louise

Katgoddess

I made yorkshires for the first time the other day and used this recipe.

http://www.bbc.co.uk/food/recipes/database/roastbeefandyorkshir_72053.shtml

Didn't have any beef drippping so I used olive oil instead.

geo555

For perfect Yorkshire pudding batter:
4oz plain flour, 2 eggs, salt and fresh ground black pepper, 1/8 pint of cold skimmed milk, 1/8 pint chilled water.

[Deleted User]

taplady wrote:

Plain flour 4oz(100g) 1 egg and half pint of milk/water(10fl oz) :snow_grin

And if you want them to rise, then always put the batter in the fridge for a short while to get it really cold and pour it into fairly hot dripping fat or oil when you are cooking them.
never had a soggy pud yet. My Mum used to make a huge one and half went with the meat, and the other half had jam and custard on for desert. This was in the days before tinned puds . We used to have either Yorkie pud or rice puds or tapioca (which I hated ) for 'afters. no wonder I am 'A' shaped

MrsMW

Genuine old style Yorkshire people eat their Yorkshire puddings wwith onion gravy before eating the main meal. It fills you up so you don't need as much meat.

janb5

Make sure your tin is sizzling hot by putting it on a baking tray and put it on a hob/burner with a tiny blob of lard in each patty tin. Then it is easier to add your mixture and then transfer to preheated oven. Dont be tempted to take them out before they have cooked!

SallyinWales

For those that don't cope well with wheat flour, buckwheat makes a fab Yourkshire pudding. Any batter type recipe works just as well with buckwheat

squeaky

I did once make them with self raising flour because I had no plain. They were horrendously FLAT !!! I have no idea why.

Gillby1

Hi all,

I'm following a recipe for Yorkshire puddings in Fresh magazine. It suggests using 6 tbsp plain flour, 3 eggs and 1.5 pints of milk. Does this sound right to you? The batter is basically the consistency of milk as it has sooo much liquid in it!

I'd love some advice - i need to start cooking them in an hour.

Thanks all.

Gills x

goldentouch

I do mine by eye but it should be thicker than milk. More like single cream