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National Yorkshire Pudding Day
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By *icketysplits OP Woman
over a year ago
Way over Yonder, that's where I'm bound |
"it's all in the wrist by getting plenty of air in the mixture and get your fat and oven hot.."
Wrist, fat, hot oven... Is still about Yorkshire Puddings?
What sort of fat do you use? |
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By (user no longer on site)
over a year ago
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"it's all in the wrist by getting plenty of air in the mixture and get your fat and oven hot..
Wrist, fat, hot oven... Is still about Yorkshire Puddings?
What sort of fat do you use?"
sunflower oil and yes it's about yorkshires, anyone would think all I do is have sex on the brain  |
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By (user no longer on site)
over a year ago
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"Apparently it is national Yorkshire Pudding day.
What is the secret to your perfect Yorkie?
Are you having any today?
How do you have yours?"
check out james martin on yesterdays saturday kitchen making his grandmothers receipe.  |
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By *icketysplits OP Woman
over a year ago
Way over Yonder, that's where I'm bound |
"Apparently it is national Yorkshire Pudding day.
What is the secret to your perfect Yorkie?
Are you having any today?
How do you have yours?
check out james martin on yesterdays saturday kitchen making his grandmothers receipe. "
That's what prompted the thread. The beef looked fantastic too. |
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By (user no longer on site)
over a year ago
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Dripping instead of oil.
Mix always by hand.
Make mixture at least 2 hours before needed and leave, covered, on a window sill (stone sill if possible).
Heat dripping till smoking then add mixture. Cook in a hot hot oven.
I make a large Yorkshire Pudding rather than small individual ones.
 |
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By (user no longer on site)
over a year ago
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"A true Yorki knows every Sunday is Yorky pudding day
But how do you make yours?"
Plain flour 3 eggs pinch of salt .. Milk .. Whisk and leave overnight in fridge.. Hot oil then whooooosh .. A yorki pud to be proud of |
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By (user no longer on site)
over a year ago
|
"Dripping instead of oil.
Mix always by hand.
Make mixture at least 2 hours before needed and leave, covered, on a window sill (stone sill if possible).
Heat dripping till smoking then add mixture. Cook in a hot hot oven.
I make a large Yorkshire Pudding rather than small individual ones.
"
And an extra egg in the mix makes them rise better |
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By (user no longer on site)
over a year ago
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"A true Yorki knows every Sunday is Yorky pudding day
But how do you make yours?
Flat  "
You had em flat once vos if I recall ypu opened the oven door .. Men arent allowed in my kitchen .. Well just one he makes a mean table top tied lady  |
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By (user no longer on site)
over a year ago
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Equal parts egg, flour and milk (always full fat), add a bit more milk for luck, make sure you sieve the flour, mix, season and leave to stand. Oven to 220, beef dripping for your oil and make sure it is smoking before you add mixture, stick in the oven and in 20-25 mins you should have beautiful Yorkies. My book is our next week, if you want a signed copy just PM me  |
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By (user no longer on site)
over a year ago
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"Aunt bessies
There had to be one.
The harridan...!!
She knows nought I tells thee... 
I don't even think she's an aunt."
I've heard this rumour too...
Such a shame she isn't comfortable enough to admit to cross dressing in this day and age... |
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"Dripping instead of oil.
Mix always by hand.
Make mixture at least 2 hours before needed and leave, covered, on a window sill (stone sill if possible).
Heat dripping till smoking then add mixture. Cook in a hot hot oven.
I make a large Yorkshire Pudding rather than small individual ones.
"
Most definitely this, use the beef dripping and not oil, it will taste soooooo much better |
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By (user no longer on site)
over a year ago
|
"Apparently it is national Yorkshire Pudding day.
What is the secret to your perfect Yorkie?
Are you having any today?
How do you have yours?
check out james martin on yesterdays saturday kitchen making his grandmothers receipe.
That's what prompted the thread. The beef looked fantastic too."
it did look very good im not so sure about the chinese fish dish  |
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By *icketysplits OP Woman
over a year ago
Way over Yonder, that's where I'm bound |
"yes in some places yorkshire puddings are a first course."
I understood that to be so that you filled up on that and would have less meat and other things in your main course. Is this correct?
|
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By (user no longer on site)
over a year ago
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"yes in some places yorkshire puddings are a first course.
I understood that to be so that you filled up on that and would have less meat and other things in your main course. Is this correct?
"
True |
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