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Yorkshire Puddings
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Hello you fab lot
So I've just had a Sunday lunch with a deflated Yorkshire pud. And realised how much of a disappointment a flaccid pudding can be.
Does anyone have any hints tips or recommendations for a well risen pudding?
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"Equal measures in your batter and very well whisked.
Then red hot fat in your pudding tray.
My puds fill the oven they rise so much 
Fill my oven.
Glove or no glove?
No glove. I wanna bun. "
Potent batter coming right up. |
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The red hot fat myth has been disproven.
You just need the oven to be hot.
4 eggs, 140g flour, 200mls milk.
Whisk and leave to rest, whisk again to air rate before you pour the batter into the muffin tins.
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Proper Yorkshire pudding is made in a large square tin, you get a rectangular slice of it served with meat juices as your starter. To fill you up so you don't need as much meat in the main course.
See also: Beef is expensive, you'll have chicken, pork or lamb mostly. |
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"Hello you fab lot
So I've just had a Sunday lunch with a deflated Yorkshire pud. And realised how much of a disappointment a flaccid pudding can be.
Does anyone have any hints tips or recommendations for a well risen pudding?
"
How is something specifically named "pudding" served as an essential part of a main course.
Weird fuckers......... |
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By *lynJMan 40 weeks ago
Morden |
"Hello you fab lot
So I've just had a Sunday lunch with a deflated Yorkshire pud. And realised how much of a disappointment a flaccid pudding can be.
Does anyone have any hints tips or recommendations for a well risen pudding?
How is something specifically named "pudding" served as an essential part of a main course.
Weird fuckers........."
What about steak and kidney pudding? Would you serve that as a dessert? |
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By *ady LickWoman 40 weeks ago
Northampton Somewhere |
"Hello you fab lot
So I've just had a Sunday lunch with a deflated Yorkshire pud. And realised how much of a disappointment a flaccid pudding can be.
Does anyone have any hints tips or recommendations for a well risen pudding?
How is something specifically named "pudding" served as an essential part of a main course.
Weird fuckers........."
My kids have them on with jam for a dessert ~ that's weird! |
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" Beef is expensive.
Unbelievably 
Also as above, equal volumes of egg, milk and flour,and for god's sake don't forget the salt.
B"
To be fair, lamb is too and also poor cuts full of bone and fat unless you go to a good butcher. You can't beat a barnsley vhop |
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" Beef is expensive.
Unbelievably
Also as above, equal volumes of egg, milk and flour,and for god's sake don't forget the salt.
B
To be fair, lamb is too and also poor cuts full of bone and fat unless you go to a good butcher. You can't beat a barnsley vhop "
Chop, even |
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"Hello you fab lot
So I've just had a Sunday lunch with a deflated Yorkshire pud. And realised how much of a disappointment a flaccid pudding can be.
Does anyone have any hints tips or recommendations for a well risen pudding?
How is something specifically named "pudding" served as an essential part of a main course.
Weird fuckers.........
My kids have them on with jam for a dessert ~ that's weird!"
I was brought up on cold Yorkshires with syrup for tea |
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By (user no longer on site) 40 weeks ago
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3 eggs, 150ml milk and 105g flour, with salt and pepper.
Whisk vigorously in a bowl then pour into a muffin tin with red hot oil, and cook in a red hot oven. Don't open the door to check on them until you think they are ready as opening the door too soon can make them deflate.
My Yorkshire puddings leap out of the tin. |
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"Hello you fab lot
So I've just had a Sunday lunch with a deflated Yorkshire pud. And realised how much of a disappointment a flaccid pudding can be.
Does anyone have any hints tips or recommendations for a well risen pudding?
"
Add an extra egg, let the batter rest for at least an hour, and get your oil smoking hot before quickly adding the cold batter.
Mr H |
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Nan used to cook the absolute best puddings, always had as a starter, with gravy, before actual dinner, less (expensive) meat eaten. Somehow she got it perfect every time, sibling loved the crispy bits, I loved the stodge..... something for everyone! So Yorkie pud was a starter, accompanyment with main, and more after main if we wanted it! We always had extra!
Love Yorkie pud!! |
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"Hello you fab lot
So I've just had a Sunday lunch with a deflated Yorkshire pud. And realised how much of a disappointment a flaccid pudding can be.
Does anyone have any hints tips or recommendations for a well risen pudding?
How is something specifically named "pudding" served as an essential part of a main course.
Weird fuckers.........
My kids have them on with jam for a dessert ~ that's weird!
I was brought up on cold Yorkshires with syrup for tea"
Its pancake mix, so jam and other sweet things are nice |
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4eggs, 4oz plain flour, 1/2 pint full fat milk, salt and pepper... Mix together Saturday afternoon leave in fridge over night.
I always use lard to cook them at about gas 7, 220c once in the oven DO NOT OPEN oven for at least 25 minutes |
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