General Chat

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

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.

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

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

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

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

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.

Thanks Heather, hadn't got round to looking!

Nudged for Gillie :)

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.

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

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

I just use butter & put my sausuages in with it