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By (user no longer on site)
over a year ago
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Eggs, flour, milk in equal amounts whisk leave covered in fridge for 30 mins.
Muffin tin quarter filled with (not olive) oil and place in 220° oven until really hot. I mean almost smoking.
Pour mixture in hot oil and shove in oven and wait till those beauties grow. DO NOT OPEN OVEN TILL RISEN.
Crunchy top soft bottom. Easy.
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"Eggs, flour, milk in equal amounts whisk leave covered in fridge for 30 mins.
Muffin tin quarter filled with (not olive) oil and place in 220° oven until really hot. I mean almost smoking.
Pour mixture in hot oil and shove in oven and wait till those beauties grow. DO NOT OPEN OVEN TILL RISEN.
Crunchy top soft bottom. Easy.
"
An extra egg for good luck makes them touch the top of the oven and they taste Devine. |
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By (user no longer on site)
over a year ago
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"It's for when I do Yorkshire puddings with a Sunday roast or Toad in the Hole..
Last night It was pudding on the bottom, crispish on top and rose well..
"
Cook them how you like them then!  |
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By (user no longer on site)
over a year ago
|
"Eggs, flour, milk in equal amounts whisk leave covered in fridge for 30 mins.
Muffin tin quarter filled with (not olive) oil and place in 220° oven until really hot. I mean almost smoking.
Pour mixture in hot oil and shove in oven and wait till those beauties grow. DO NOT OPEN OVEN TILL RISEN.
Crunchy top soft bottom. Easy.
An extra egg for good luck makes them touch the top of the oven and they taste Devine."
Ooh top tip! 
How can eggs flour and milk have equal quantities when they are all different thing?  |
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By (user no longer on site)
over a year ago
|
"Eggs, flour, milk in equal amounts whisk leave covered in fridge for 30 mins.
Muffin tin quarter filled with (not olive) oil and place in 220° oven until really hot. I mean almost smoking.
Pour mixture in hot oil and shove in oven and wait till those beauties grow. DO NOT OPEN OVEN TILL RISEN.
Crunchy top soft bottom. Easy.
An extra egg for good luck makes them touch the top of the oven and they taste Devine."
I'll take your word for that. I'm loath to mess with the tried and tested procedure.  |
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By *rojan23Man
over a year ago
neverland |
"Eggs, flour, milk in equal amounts whisk leave covered in fridge for 30 mins.
Muffin tin quarter filled with (not olive) oil and place in 220° oven until really hot. I mean almost smoking.
Pour mixture in hot oil and shove in oven and wait till those beauties grow. DO NOT OPEN OVEN TILL RISEN.
Crunchy top soft bottom. Easy.
"
How I do mine except use lard instead of oil |
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"Eggs, flour, milk in equal amounts whisk leave covered in fridge for 30 mins.
Muffin tin quarter filled with (not olive) oil and place in 220° oven until really hot. I mean almost smoking.
Pour mixture in hot oil and shove in oven and wait till those beauties grow. DO NOT OPEN OVEN TILL RISEN.
Crunchy top soft bottom. Easy.
An extra egg for good luck makes them touch the top of the oven and they taste Devine.
Ooh top tip!
How can eggs flour and milk have equal quantities when they are all different thing? "
You measure them out. I put the broken eggs in a measuring jug, once I know how many ml they are I add the same amount of flour and milk. I add a dash of vinegar too.
Lou x |
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By (user no longer on site)
over a year ago
|
"Eggs, flour, milk in equal amounts whisk leave covered in fridge for 30 mins.
Muffin tin quarter filled with (not olive) oil and place in 220° oven until really hot. I mean almost smoking.
Pour mixture in hot oil and shove in oven and wait till those beauties grow. DO NOT OPEN OVEN TILL RISEN.
Crunchy top soft bottom. Easy.
An extra egg for good luck makes them touch the top of the oven and they taste Devine.
Ooh top tip!
How can eggs flour and milk have equal quantities when they are all different thing?
You measure them out. I put the broken eggs in a measuring jug, once I know how many ml they are I add the same amount of flour and milk. I add a dash of vinegar too.
Lou x "
Aha! Thank you. I'll try this the next time I can go for some shopping.  |
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By (user no longer on site)
over a year ago
|
"Eggs, flour, milk in equal amounts whisk leave covered in fridge for 30 mins.
Muffin tin quarter filled with (not olive) oil and place in 220° oven until really hot. I mean almost smoking.
Pour mixture in hot oil and shove in oven and wait till those beauties grow. DO NOT OPEN OVEN TILL RISEN.
Crunchy top soft bottom. Easy.
An extra egg for good luck makes them touch the top of the oven and they taste Devine.
Ooh top tip!
How can eggs flour and milk have equal quantities when they are all different thing? "
Measuring jugs are useful things |
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By (user no longer on site)
over a year ago
|
"Eggs, flour, milk in equal amounts whisk leave covered in fridge for 30 mins.
Muffin tin quarter filled with (not olive) oil and place in 220° oven until really hot. I mean almost smoking.
Pour mixture in hot oil and shove in oven and wait till those beauties grow. DO NOT OPEN OVEN TILL RISEN.
Crunchy top soft bottom. Easy.
An extra egg for good luck makes them touch the top of the oven and they taste Devine.
Ooh top tip!
How can eggs flour and milk have equal quantities when they are all different thing?
You measure them out. I put the broken eggs in a measuring jug, once I know how many ml they are I add the same amount of flour and milk. I add a dash of vinegar too.
Lou x "
Intrigued by the vinegar. I would have thought acid would break the mixture down. |
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"They should be crispy round the edges and stodgy in the middle, I make one big one rather than little ones, you can have as much as you like and maybe leave a little bit for later   "
Nope thats wrong and cheating
Always little ones placed on the plate
Big ones are more used with toad in the hole |
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"Eggs, flour, milk in equal amounts whisk leave covered in fridge for 30 mins.
Muffin tin quarter filled with (not olive) oil and place in 220° oven until really hot. I mean almost smoking.
Pour mixture in hot oil and shove in oven and wait till those beauties grow. DO NOT OPEN OVEN TILL RISEN.
Crunchy top soft bottom. Easy.
An extra egg for good luck makes them touch the top of the oven and they taste Devine.
Ooh top tip!
How can eggs flour and milk have equal quantities when they are all different thing?
You measure them out. I put the broken eggs in a measuring jug, once I know how many ml they are I add the same amount of flour and milk. I add a dash of vinegar too.
Lou x
Intrigued by the vinegar. I would have thought acid would break the mixture down."
My dad swears by it so I tried it and it works. Who am I to question my dad? x |
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By (user no longer on site)
over a year ago
|
"Eggs, flour, milk in equal amounts whisk leave covered in fridge for 30 mins.
Muffin tin quarter filled with (not olive) oil and place in 220° oven until really hot. I mean almost smoking.
Pour mixture in hot oil and shove in oven and wait till those beauties grow. DO NOT OPEN OVEN TILL RISEN.
Crunchy top soft bottom. Easy.
An extra egg for good luck makes them touch the top of the oven and they taste Devine.
Ooh top tip!
How can eggs flour and milk have equal quantities when they are all different thing?
You measure them out. I put the broken eggs in a measuring jug, once I know how many ml they are I add the same amount of flour and milk. I add a dash of vinegar too.
Lou x
Intrigued by the vinegar. I would have thought acid would break the mixture down.
My dad swears by it so I tried it and it works. Who am I to question my dad? x "
Fair |
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"Should Yorkshire puddings be mainly crispy or puddeney or a mixture of the two.. ?
Any tips please ?"
Generally I think they should be cooked exactly as the person who is going to eat them wants them cooked  |
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By (user no longer on site)
over a year ago
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"Should Yorkshire puddings be mainly crispy or puddeney or a mixture of the two.. ?
Any tips please ?"
Yorkshire puddings actually come from your neck a woods. Essex’s |
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"Should Yorkshire puddings be mainly crispy or puddeney or a mixture of the two.. ?
Any tips please ? Yorkshire puddings actually come from your neck a woods. Essex’s "
From France originally I believe, I'm a Yorkshireman by the way |
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By *ssex_tom OP Man
over a year ago
Chelmsford |
"Should Yorkshire puddings be mainly crispy or puddeney or a mixture of the two.. ?
Any tips please ? Yorkshire puddings actually come from your neck a woods. Essex’s
From France originally I believe, I'm a Yorkshireman by the way"
Well everyone lays a claim to things like this. Like who invented the bagpipes, the first Kilt etc but certainly named after and adopted by Yorkshire I imagine and rightly so. It's a great fish wherever it's made |
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