General Chat

I just use butter & put my sausuages in with it

I was just looking at this recipe again -what oil would you recommend for the tin? Ros

Thank you heather, pudding is made and sitting in the fridge! I await the outcome and see if that recipe works. Gillie xx

Hi , i just put some p/flour in a bowl ,add water , then eggs and whip. comes out lovely every time . my mum taught me many yrs ago . hazelx p.s. i dont weigh any thing.

Nudged for Gillie :)

Thanks Heather, hadn't got round to looking!

My late mum was great at making Yorkshire puds, and they were the first things she taught me, and making them was my job every Sunday morning when I was living at home. She also taught my son and my nephew when they were young. I haven't made any for ages, the readycooked heat-up ones are so easy and no washing of tins afterwards either. What a lazy beggar I am.

Hee hee I used a tupperware jobbee a couple of times.......but make sure that the lid is on tight.........LOl Bob

My three GGAunts, Cheshire women, made stupendous Yorkshire pud. The meat roasting dish came out of the range oven and was heated on top of the stove. When it was smoking hot, in went the batter and it stayed on the top for a few minutes (sealed the outside, I suppose). Then went back in the range oven for a bit, out again and under the grill, where it miraculously puffed up. Served with lemon juice and icing sugar as a first course - never tasted the like since! And their lardy cake - I could cry, just thinking about it! OC

My mum used to make '' air balls'' because as they rose they curled over into a ball........... I have managed to replicate these on only a few occasions..... when my kids were little we used to go to mums for sundays dinner. dont know which way she really meant it, but used to say ' I love cooking for you lott! because theres nothing left over'' Bob

Well, I hope you are all eating them correctly and having them on their own, as a starter! The secret really IS smoking tins AND a very hot oven. Your batter, when beaten, should sound like a horse's hooves when galloping, then stand for 20-30 minutes. Jay

Hi . I'm glad to see I'm not the only Yorkshire lass who cant make good Yorks puds every time. I really thought it was just me. My mother just used to just throw everything in, never measured anything, she started off with milk, then added eggs and a pinch of salt and then added the flour until it got to the right thickness, used lard for the fat (or was it dripping) and yes it had to be really hot before she'd put the mixture in. All hit and miss really but they always turned out all right. We used to have one big one to start off with, with onion gravy, not these little ones with the meal we have these days. Jean.

My grandson calls Yorkshires 'holes', cos they have a hole in which to put your gravy!!! I always find it amusing. Sunny R

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

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

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)

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?

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!

I put mine in a mixer

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.