General Chat

Thought I would share my best ever recipe for Yorkshire Puddings. A Hot oven smoking tins A cup of Plain flour A cup of eggs a cup of water a pinch not a cup of salt hey presto, the biggest puddings you have ever seen- and if you put the mixture in the fridge over night you will get uniformed pudds-all the same size.

Thanks for that Jennifer..I will try it over the holiday and let you know if my culinary skills are noticed Tina x

That works for me every time .... though only find it needs about an hour at the most in the fridge first - but hot fat is essential..... Lynda x

Home Made Yorkshire Pud is my Fav, thanks for that Jenny Lilx

Jennifer, Apologies for my ignorance but what are smoking tins? :-) Lesley

Lesley, it means have the fat in the yorkie tins, red hot, so you see the smoke come off the fat

Thanks Jennifer :-) When you say fat, can you use a veggie equivalent?

Any oil will do.

Thanks Jennifer. I think I'm going to try and make Yorkshire puddings for the first time :-) I'll give you all a warning first to stand well back lol

Lesley, this recipe cannot fail, believe me-I used to be a chef.

I have measuring cups, so i presume Jennifer means those.

oh you dont lol Never mind I think I will use them as a guide. lol

Joan, our cook at work also uses cups instead of weighing. His 'cup' of eggs is just what it says, break the eggs into the cup until they fill it. His yorkshire puddings turn out good every time (unlike mine, I buy frozen ones!)

Just make sure you use the same size cup for each item. A big one for lots of folk, or a small one for half a dozen. Hope you enjoy-Jennifer.

I put mine in a mixer

Instead of whisking the batter mixture I used to shake mine up in a Tupperware shaker, perfect results every time, but I'm just too lazy these days!

My youngest Son, who is twenty, was shocked when I made yorkies, he said, I thought Aunt Bessie was the only one who could make them, he was so genuinely surprised-now who is lazy?

My Yorkshires are always like biscuits, even though I cooked for a living for a while. I discovered, out of desperation, that the more eggs you use, the better the puds are. I used to put the mix into a screw top jar and shake it like mad. I will try this recipe, as by using my method, I couldn't tell you what the proportions were - I just added a lot of eggs to some flour! (MY TIP - when making pastry using wholemeal flour, add a teaspoon of vinegar. Makes the pastry light and crispy, instead of heavy and doughy)

I always used to add an egg instead of liquid to pastry, but it is very tricky to roll.

I used to make great yorkshire puds, but for the last few years have failed big time, either me or the oven don't know. I now use aunt Bessie's frozen (before cooked ones) and sprinkle the mixed herbs on before going in the oven, they are quite good actually. Kim