General Chat

Gran of Oz, they must have been awful, sweet stew tasting dumplings ugh.
Helen do you do them in the stew, or as I do, transfer the stew to an open casserole and bake the dumplings, lovely for a change, especially with sage and onion in.
Taff, get some made for tea and do it with onion gravy. I'm awaiting the outcome of Puss kitchen production line. lol.

Caz xx

Oh, blow it all, we are having soup in a basket!!!!!

Caz, I'm the same when making dumplings, it adds such a lovely taste to them. I once tried the frozen ones and they were horrible.

Helen

What a long thread about yorkshires, another thing I like to do, hubby loves it, is when making stew and dumplings to put sage and onion stuffing in, scrumptious.

Sally I'm backward and forward helping hubby make dinner, I'll pm you this aftrnoon.

Caz xx

Success with the sainsburys ones, they are as normal......I have heard of the sage and onion mix in the yorkies Caz, but had forgotten it......I will give it a go.....thanks.....

I must admit I have usually used packet or frozen yorkies in the past, but was watching Saturday Kitchen at the weekend and James Martin was making them and those were spectacular when they came out of the oven. so as we were having Roast beef on Sunday I decide to try his way and they came out brilliantly.
He used 4 eggs, 4ozs of flour, and milk. He broke the eggs into the flour then beat them together then added the milk until the consitancey was like double cream, then put them into hot bun trays which had been greased with dripping, then they went into a hot oven for 25 mins. And the tip is NOT TO OPEN THE OVEN DOOR.

Helen

That's right about eating them before the main meal. My ex MiL told me it was because in the days when there wasn't much money about, yorkshires were cheap to make and filled you up before the meat came out. Hence less meat and veg needed, if I do that I don't want anything else to eat so have it all together.
Sally I sometimes sprinkle some sage and onion stuffing mixin mine, not a lot, it makes a nice change.

Caz xx

in my youth I managed to turn out several variances in yorkies from biscuit like to custard lol
but my e sis-in-law takes some beating,when she was 14,her mum asked her to put the yorkshire puds in the oven and she put thePLASTIC bowl of batter into the hot oven.---l think you can picture the result-----glad I didn't have to clean the oven lol
---how she ever thought they would come out as individual puds,I'll never know!!!!
when I was in yorkshire we had puds with gravy first before the meat and veg were served---dont know if that is traditional or not
I have also heard of them being served with jam for "afters"
love, Bunny xxx

Oh lol Caz.....so your batter must really do the business.....

OH has already made up the Sainsburys mixes....the only thing I am worried about......we recently treated ourselves to a water softener, and must not use the water for drinking.....only bottled....

I use bottled water when adding it to cooking, but he has used the water from the tap, which contains sodium......the mixture tastes OK and I have added a bit of black pepper......don't know what will happen to the mixture though.......have to wait and see....

I always use skimmed milk Sally, but still put cold water in. I have to put mine on lower shelf as once I took the bun tin out and it was empty, all the puddings stuck to top of oven, they rise so much. Anyway it's a fan oven so doesn't matter.

Caz xx

I tend to be a Yorkshire pud hit or misser.. they are sometimes brilliant, sometimes a disaster, but never just *ok* lol!!

I am bookmarking this for the recipes, lol!!!!

My worst ones were when I cooked for a yorkshire man for the very first time... they were liquid, like runny egg custard, lol!!! And no Aunt Bessies, as we were in the middle of Germany, in the 80's!!! The horror.... hubby still mentions it every time I pop some into the oven!!

Love

Daff xxx

When I make my own Caz.....the only difference is I use 1/2 pt milk and water mixed.....oven has to be hot.......mind you one time I ended up with the puff balls, but they were full of air.....

Try them all Puss see which works for you.

Caz xx

Will do mine later....2 Sainsburys batter mixes, egg and 1/2 pt of water.......they always come out.....just make sure the tins are oiled and the oven is hot....

This mornings mistake......making the mshroom and bacon vollys......cases are OK.....put the fried cut up bacon in a bowl and the cut up button mushrooms, made up the packet of white sauce mix and poured it over......then realised i hadn't cooked the mushrooms.......strained the mixture to get back the sauce mix....picked out the fried bacon, and put the raw mushrooms covered in sauce mix with a bit of oil......and fried them off......mixed it all back together and its \OK......phew....

dont know which to do now lol.

My own Aunt Bessie (her real name, seriously) made the best Yorkshires I have ever tasted in my life, but only on Saturdays.

If you have an electric oven, don't try to make Yorkshires on a Sunday or Bank Holiday, as the voltage is always a bit low and your oven won't get hot enough.

Similar with a gas oven, if you can smell paraffin when you light it up, give up there and then as they are cleaning the pipes somewhere along the line and the calorific value of the gas will be lower, so again the oven won't get hot enough.

My brother is an accountant. We were all taught to make yorkies by my Mum when small. One day, my bro somehow got a crossed telephone call, with two women already talking on the line, they were arguing about how to make yorkies and what fat to use. My bro interrupted to say he used margarine but melted it until almost smoking. The three of them ended up having quite a conversation about the best recipe etc lol

Me, I can make them, so can my son, but much prefer the ready made ones, not just Aunt Bessie's, any really, and they do the job. If I was really making an effort I suppose I might make my own, but prefer the easy way and no washing up bun tins either.
Lizx

Don't see the problem lol, of course you have to be born in Yorkshire to make perfect puds. Hee hee.
Mine are perfect every time,I use.....
4oz plain flour
1 large egg
pinch salt
half pint of milk with a couple of tablespoons substituted for cold water. The secret is to beat really well then let it stand for about half hour before cooking
We also use beef drippping to cook them, in a very hot oven.

Just put puter on and couldn't resist answering this.

Caz xx

I am forever burning aunt bessies yorkshire so no hope for me lol

Will try the Idiot proof ones

Never had any success before unless I use Aunt Bessies.

The chef I used to work for made fantastic puds but wiuld not allow any of us in the kitchen when he made the mixture and to this day refuses to give his secret recipe to anyone, even though he is retired

Mean old so and so
(but a lovely man and fantastic chef)

His gravy was to die for

pmsl