Savoury Batter recipes and questions

Zazen999

SunnyGirl wrote: »

I make mine in the morning too, leave them covered and give the batter the odd whisk when I pass

I use my Nana's (Yorkshire woman;)) really old recipe. She was passed it down by her Mum so it'll be ancient I suspect. It's simplw to remember as it's 2 of everything.

Makes 12 yorkshires in a bun tin

2 Tbsp of Flour
2 Tbsp Milk
2 Tbsp Water
2 Eggs
pinch of salt & pepper.

Put the flour into a bowl & stir in the other ingredients. Beat with a whisk or fork until the lumps have gone. It only takes a couple of minutes. I always go for the consistency of single cream for Yorkshires and just a bit thinner for pancakes. Thin with milk if needs be. Also I've used both plain & self raising flour but prefer self raising for Yorkies & plain for pancakes. This may sound a very strange recipe but it does work I promise!

Used this recipe tonight, and had the best darned yorkies I've ever made. Many thanks - this is going to be my recipe of choice from now onwards.

Stephen_Leak

Make the batter and let it stand for at least half an hour, and as long - within reason - as possible.

Beat by hand. Do not use an electric whisk - whilst they make it easy to get the all-important air into the mix, they also make it too easy to overdo it and beat it back out again!

LTJ

hotcookie101 wrote: »

ooh do you reckon I could make lots of batter, then freeze in ice cube trays and cook from frozen like aunt bessies frozen batters? that would be excellent?

Yes this a great idea to make into icecubes just the right amount. I love them.

SunnyGirl

Zazen999 wrote: »

Used this recipe tonight, and had the best darned yorkies I've ever made. Many thanks - this is going to be my recipe of choice from now onwards.

Glad you liked it & that they turned out well I love it as I can't forget the quantities :rotfl:

hotcookie101

Thanks everyone, my first yorkies were a massive success, very tasty and all 12 eaten by 3 people (I only had 2!!-boys are greedy )

zippychick

I never tried them (too much on) but am definitely going to!

Sunnygirl I like the look of your recipe, looks easy to remember. Have you ever used beer or sparkling water in place of normal water? A friend (from yorkshire) used to do this, and as I've never made them i would be interested to know your thoughts. Heck, i never even tasted yorkies until the past year! She said it made them lighter? And got more air into them?

I might have to make some tonight

Possibly another silly question but

1) What oil do you use?
2) How long do the small ones cook for?
3) How long would you cook a large one with sausages in?

Thanks. I am having chicken jalfrezi tonight but might have to make yorkies to go with - purely out of excitement:j:D

SunnyGirl

Zippychick I've never personally used mineral water or beer but I've seen lots of chefs on the tv use the water. It must add some extra oomph but maybe don't add it too soon as you'd beat the air straight back out again :rolleyes::D

I use sunflower oil as it's the one I usually have in but any cooking oil would work (I don't fancy olive oil myself but maybe I'm just stuck on using what I always do IYSWIM?)

A tray of 12, at Gas 8, takes about 15 mins. The trick is to put the oil in the bun tray and put it into a hot oven first to heat up - about 5 mins - then take it out & very quickly pour the batter in. It should sizzle as soon as it hits the oil. Put them back into the oven and DON'T OPEN THE DOOR!!!!! I've done it and it results in very flat & oily yorkies :eek:

For toad in the hole I brown the sausages in a pan then put the dish into the oven (with the sausage in it) to get hot etc before pouring the batter on. It takes about 20 minutes or so but have a peep through the door of the oven if you can (if you have a glass door) when it's just on the 20 min mark.

If you don't want Yorkies with curry I often make 24 up for my boys to have with gravy for lunch. They love it When I was a child we also knew a couple from Leicestershire who had Yorkies as a pudding with HM raspberry vinegar. It was really nice but I've not had it that way for years as I don't know how to make raspberry vinegar My Grandma (Dad's Mum had 6 children) used to serve the Yorkies with gravy as a sort of starter to fill the boys up before the meat, potatoes & veg went on the plate afterwards. I guess you had to keep an eye on your own plate as I wouldn't imagine that they were washed in between :rotfl: Hope this has helped & that I've made sense.

anguk

SunnyGirl wrote: »

My Grandma (Dad's Mum had 6 children) used to serve the Yorkies with gravy as a sort of starter to fill the boys up before the meat, potatoes & veg went on the plate afterwards. I guess you had to keep an eye on your own plate as I wouldn't imagine that they were washed in between :rotfl: Hope this has helped & that I've made sense.

I think in years gone by yorkies were always served first with gravy to fill everyone up because meat was so expensive. If you were full of yorkies you didn't need as much meat. I often have yorkies with just veg and onion gravy and don't bother with any meat.

Is there still a bit of north/south divide when it comes to Yorkshire puds? I don't know anyone who doesn't eat them, we have them at least once a week, but we love yorkies and would have them with anything!

SunnyGirl, here's a recipe for Raspberry vinegar, it looks very easy, I may even try it myself!
http://uktv.co.uk/food/recipe/aid/514445

zippychick

Thanks Sunnygirl! That's great. In return - Raspberry vinegar

All sounds clear enough, i probably would have chose SF oil too.

So if you are making the one with the sausages , do you put oil in with the sausages ?

When would you suggest adding water/beer? I would try a "normal" batter first, then deviate once I know i can do the basics. It's so exciting.

I'll happily have yorkies with curry, but then I am a little odd that way! Love the idea of freezing in ice cube shapes. Think i will do that tonight . Could you cook from icecubes then, so you would just put the ice cube straight on the hot oil?

So many questions!

anguk

Just had a thought but how about pouring some batter into your bun/muffin tin, open freeze them then when they're frozen you can pop them out into a bag to save room.

When you want yorkies just put the individual frozen ones into the bun tray and cook. They'd be like the frozen uncooked Aunt Bessie ones maybe?

I make toad-in-the-hole like SunnyGirl but I also soften some sliced onions while I'm browning the sausages and pour the batter over that. Mmmm, oniony toad-in-the-hole, might have that for tea tomorrow.

Yorkshire puddings are a wonderful dish, they're easy, cheap and filling. If I've got leftovers from a roast or mince dinner I'll make a big yorkie in a pie tin and put the leftovers on top. You pay good money for that in a gastro pub.