General Chat

i make little ones and use milk flour eggs, always make 2 batches, cos the men devour them though son likes aunt bessies, so i tend to get them for quickness

I do mine the way my Lincolnshire granny made them.........ok not Yorkshire but they work! I use 1 egg which I break into a bowl then add two level tablespoons of plain flour. I mix this together with some salt and pepper then add enough milk to make it the consistency of thickish pouring cream. The secret is to leave it alone then for at least half and hour and preferably an hour or so. I tend to make my batter mix before I start cooking my roasts. When I'm ready to cook them I usually use a 4 section yorkshires tin or, if 3 of us are eating, a 6 portion bun tin (then we get two each!). I add a small amount of white vegetable fat to each section which I tend to smear all around the edges of each part so no bit of the Yorkshire puds will stick. That goes into a hot oven until very hot while I stir my batter mix and add a little more milk because it has usually thickened. These individual puds come out very well indeed and the same amount of mix makes enough Toad in the Hole batter for two or one very hungry person. We like Yorkshires so much that we have them with every roast dinner not just beef but my Lincolnshire relatives had them with onion gravy as a first course. Best wishes Sue

My Aunt Bessie (yes no joking) from Holmfirth made the best Yorkshire puddings I have ever tasted in the 1960's She never had a recepie as such, just used to thow everything in a bowl and whisk it like billyo till the bottom of the bowl started to melt....! Today, ours are less sucessful; sometimes they rise but at the last minute go flat and end up all soggy. We would love to know what the real secret is. Oh and yes, the proper way to eat them is as a starter with gravy.

Aunt Bessie makes mine - don't know what I'll do if she retires or worse still, dies!! Stella

seasoned puddings had chopped onions and sage in them my gran made lovely ones iv'e tried but the don't taste the same Linda

My mum was brill at making Yorkie Puds but the best one's she did were 'seasoned yorkie puds' but I don't know exactley what she put in them, I do know it was some kind of seasoning and alos finely chopped onions. She used to make bowls of the stuff for the whole street.

nudge

Lol Teresa, it is a good way of making them if you have problems.xxxxx

Hi Wendy. Just read that out to my OH, he says that is exactly how he makes his.

Hello Ladies here is a Yorkshire pudding recipe i give to anyone who cannot make them, ((i am a yorkshire lass)) 1 cup plain flour 1 cup eggs 1 cup milk Whisk it all together leave to stand while fat gets hot. Perfect results everytime for those who find it hard, I use the original recipe. Wendy.xxxxx

It's not the water then Frances, mine were an utter disaster tonight. They rose nicely, but as soon as I took them out of the oven, they went flat, much to my OH's amusement. grrrrrrr

I cannot give exact measurements of ingredients, but I always use 2 eggs and I egg white, the consistency must be quite thick (to coat a spoon) and as everyone has said, have the fat VERY hot. Since I have been using this method, haven`t had a single disaster! Frances

Besides, I always found my yorkies stick with oil, but never with fat.

Lesley, serving the pudding first is the proper way, probably serving the purpose you said, to help fill the family... Allie, I dont know how to tell you this... but where I grew up in Leeds using oil for the puds was considered ABOMINATION the vicar probably denounced it in church.......love Barbara......

Hi All! Whoever says that Yorkshires can't be made with olive oil - they should have seen thone fantastic one I made this lunchtime! Well-risen and just the right crispness...... Agree that the 'oil' or whatever should be 'as hot as you dare' (think it was Delia who said this) and about 2/3 milk to water so quite alight batter results. I only use one egg, (+ an extra eggwhite if we have one over from mayonnaise), 4 heaped dessert spoons of PLAIN flour pinch salt enough milk + water to make light batter Nice to have a sensible debate on here! Allie x

Ta for the tips, ladies. I've never been any good at Yorkshires, in fact I'm hopeless at making batter so I always delegate!

Delia Smith's recipe is the best I've ever tasted. They are better small in my opinion. My mother sometimes used to serve them as a dessert with a dollop of golden syrup - like a waffle, I supose, except that waffles were unheard of in Derbyshire in the 1960s. My husband's grandmother, from Whitby, always served them before the Sunday dinner, with gravy, but as a family with 11 children, this was a ruse to stretch out the meat, I think. Now I fancy some Yorkshire pud...

Agreed Barbara. Beef dripping or nothing. Oil just doesn't work.

The only way to make a good pud is with beef dripping (sorry veggies) and the fat should be smoking when you put batter in.

I saw that one Louise, and it didn't get a good response. I don't know how he imagined you could get a good pudding with that many eggs, must have been like stodge.