depoix Posted September 5, 2008 Share Posted September 5, 2008 thas gorra wait till bubbles av gon before sticking mix in't oven,an tha dunt want a lot o fat in pan,just cover bottom and ler it smoke fer a minute before purrin mix in.... that's how a yorkshire chef told me he made his yorkshire puddings,and up to now iv'e never made a bad one.. Link to comment Share on other sites More sharing options...
Jabberwocky Posted September 5, 2008 Share Posted September 5, 2008 Im having one tonight! A huge Yorkie pud with mince and onions and mashed spuds all over it, all covered in thick gravy! Shes cooking it now and Im slobbering like a hound here! Link to comment Share on other sites More sharing options...
sardine Posted September 6, 2008 Share Posted September 6, 2008 I use the exact same recipe and it never fails. Link to comment Share on other sites More sharing options...
docmel Posted September 6, 2008 Share Posted September 6, 2008 I use the exact same recipe and it never fails. Telepathy was never my strong point - could you share it? Link to comment Share on other sites More sharing options...
peterw Posted September 6, 2008 Share Posted September 6, 2008 Yes, they are the best Ive had. . .up to now. . .have to say I can make a meal out of yorkshire pud and gravy! X IT tastes much better as a base for a thick-ish corned beef stew. Link to comment Share on other sites More sharing options...
Damkina Posted September 7, 2008 Share Posted September 7, 2008 Thanks everyone for the advice on how to make the best Yorkies. I'll definitely be having another go next week. We're clearing out some of the stuff in the kitchen today and stripping the walls, so Aunt Bessie is going to be coming round again for the time being. I'd better go and buy some new pudding trays now as I threw the old ones out in disgust a few years ago! Next question; muffin size, round cake tin size or roasting pan size? Which is the best, or does it depend on who's sitting for dinner? Damkina Link to comment Share on other sites More sharing options...
CathS Posted September 7, 2008 Share Posted September 7, 2008 Mine always rise well. Mum always used to do huge ones with gravy and we had them before our actual sunday dinner. My auntie used to put vinegar in hers to make them rise :S Link to comment Share on other sites More sharing options...
depoix Posted September 7, 2008 Share Posted September 7, 2008 Thanks everyone for the advice on how to make the best Yorkies. I'll definitely be having another go next week. We're clearing out some of the stuff in the kitchen today and stripping the walls, so Aunt Bessie is going to be coming round again for the time being. I'd better go and buy some new pudding trays now as I threw the old ones out in disgust a few years ago! Next question; muffin size, round cake tin size or roasting pan size? Which is the best, or does it depend on who's sitting for dinner? Damkina roasting pan size,after you have cooked the meat and roast spuds you have the hot fat to hand, plus it saves on the washing up. Link to comment Share on other sites More sharing options...
Tooeg Posted September 7, 2008 Share Posted September 7, 2008 I've just remembered, when my mum went trendy and made little yorkshires in the lemon tart tray we had them with sugar on. That was probably a bit of decadence post rationing. Link to comment Share on other sites More sharing options...
Plain Talker Posted September 7, 2008 Share Posted September 7, 2008 it is also said, that you should "never wash your Yorkshire pudding tin out", as it ruins the pan, and you can't get the puddings to come back the same. as for the recipe, my mother showed that the Yorkies turn out best when the ingredients are just "chucked in" together, without measuring. (if you can gauge the approximates for the flour and milk.) Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.