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By *ilandlarryCouple
over a year ago
more north lincs than mids! |
"Just made my batter up.:.fingers cross they rise as last two times they ave been more pancake like   "
leave it in the fridge for a few hours, stir again when you take it out the fridge to put into the oven.
We have been experimenting with ours because they always ended up burnt instead of lovely soft inside with a nice crisp on the outside. We ended up turning the oven down slightly once they were in and it worked a treat.
Fingers crossed yours turn out good  |
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By (user no longer on site)
over a year ago
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"Just made my batter up.:.fingers cross they rise as last two times they ave been more pancake like
leave it in the fridge for a few hours, stir again when you take it out the fridge to put into the oven.
We have been experimenting with ours because they always ended up burnt instead of lovely soft inside with a nice crisp on the outside. We ended up turning the oven down slightly once they were in and it worked a treat.
Fingers crossed yours turn out good "
Thats good to know xx Thanks |
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By (user no longer on site) OP
over a year ago
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"Just made my batter up.:.fingers cross they rise as last two times they ave been more pancake like
leave it in the fridge for a few hours, stir again when you take it out the fridge to put into the oven.
We have been experimenting with ours because they always ended up burnt instead of lovely soft inside with a nice crisp on the outside. We ended up turning the oven down slightly once they were in and it worked a treat.
Fingers crossed yours turn out good "
Always pop it in fridge....they do usually rise like mt etna but not the last few tmes..:weird.: |
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Your fat (and ideally lard, not oil) needs to be smoking hot (literally) you should be able to see them starting to cook the second the mix hits the pan. When you take the pan out of the oven to pour the mix in, place it on the lit hob to keep it hot.
Oh and a sprinkle of salt in your mix works wonders. |
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By (user no longer on site)
over a year ago
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"Your fat (and ideally lard, not oil) needs to be smoking hot (literally) you should be able to see them starting to cook the second the mix hits the pan. When you take the pan out of the oven to pour the mix in, place it on the lit hob to keep it hot.
Oh and a sprinkle of salt in your mix works wonders. "
As u will be making so many - do u need a taster?  |
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By (user no longer on site)
over a year ago
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I never measure the ingredients when I make then, but its roughly like this:
Add about two cups flour, two eggs, a pint of milk and a pinch of salt to a bowl. Whisk thoroughly. You want about a double cream consistency, so adjust milk as required. Leave to stand for an hour or two.
I use a teaspoon or so of oil in each pudding tin, ands heat until smoking. I then pour the batter in as the meat comes out to rest. Cook for about 40 mins at 200C.
Eat!
M
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"I use a cheap batter mix add water and an egg.. bung in the fridge for a few hours before and hey presto amazing yorkies"
So your "batter" mix consists of flour then? How much more do you pay for that than you would actual flour and mixing the rest yourself?
They see some people coming a mile off! |
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By (user no longer on site)
over a year ago
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"I use a cheap batter mix add water and an egg.. bung in the fridge for a few hours before and hey presto amazing yorkies
So your "batter" mix consists of flour then? How much more do you pay for that than you would actual flour and mixing the rest yourself?
They see some people coming a mile off!"
well its only 7p and its already weighed out.. |
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"I use a cheap batter mix add water and an egg.. bung in the fridge for a few hours before and hey presto amazing yorkies
So your "batter" mix consists of flour then? How much more do you pay for that than you would actual flour and mixing the rest yourself?
They see some people coming a mile off!
well its only 7p and its already weighed out.. "
Fair play. |
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By *Ryan-Man
over a year ago
In Your Bush |
"I use a cheap batter mix add water and an egg.. bung in the fridge for a few hours before and hey presto amazing yorkies
So your "batter" mix consists of flour then? How much more do you pay for that than you would actual flour and mixing the rest yourself?
They see some people coming a mile off!
well its only 7p and its already weighed out.. "
 last of the big spenders ya bargain spotter  |
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