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Old 12-04-2009, 10:11
SuperSal1
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I saw Brian Turner talking about this "fail-safe" recipe on the telly. I tried to make it a few Sundays ago and will try again today.

It doesn't go by weight...but by volume: flour, milk, eggs all the same. My problem is with "a large cup of eggs" as I had got up to 6 eggs in the cup (and still had space for more)which just seemed like too many!!

Btw...they worked very well in terms of rising but I don't think I cooked them enough as they were very doughy inside.

http://uktv.co.uk/food/recipe/aid/514323
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Old 12-04-2009, 10:26
indianwells
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I find they taste too eggy using that method. I only add 2 eggs and then just add equal amounts of flour and milk until I get the consistency right. I chill the mixture then pour into very hot fat and a very hot oven for 10 minutes, then lower the oven to 210c fan for the remainder. Yorkshires always seem to need more cooking time than you think!
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Old 12-04-2009, 11:18
Minky_Bum
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Delia's recipe is foolproof IMO.
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Old 12-04-2009, 11:21
Color of Night
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Cup of plain flour, pinch of salt, 3 eggs, cup of milk or milk & water mix.
There used to be a programme all call Can't Cook Won't cook & Ainsley Harriott did some puds, equal volumes of everything which I tried, worked well but didn't taste as nice as what my mother makes.
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Old 12-04-2009, 14:38
degsyhufc
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I saw Brian Turner talking about this "fail-safe" recipe on the telly. I tried to make it a few Sundays ago and will try again today.

It doesn't go by weight...but by volume: flour, milk, eggs all the same. My problem is with "a large cup of eggs" as I had got up to 6 eggs in the cup (and still had space for more)which just seemed like too many!!

Btw...they worked very well in terms of rising but I don't think I cooked them enough as they were very doughy inside.

http://uktv.co.uk/food/recipe/aid/514323
That sounds like James Martin's recipe.
http://uktv.co.uk/food/recipe/aid/600283
But obviously cut it down according to how many you need to make.



or you could go for something a little bit fancier and more impressive
http://uktv.co.uk/food/recipe/aid/613928
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Old 12-04-2009, 14:45
EdwardP
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I wouldn't even attempt to make those recipies. I'll stick to my frozen ones
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Old 12-04-2009, 14:50
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I'm sticking with Delia; 75g flour, 1 egg, 55ml water and fat for cooking. Heat tray with fat to 220* then slop in the batter cook for 25 min. Yum!
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Old 12-04-2009, 15:38
EdwardP
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Just had a few with my dinner. I could eat them all day long.
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Old 12-04-2009, 16:22
creamola foam
 
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I'm sticking with Delia; 75g flour, 1 egg, 55ml water and fat for cooking. Heat tray with fat to 220* then slop in the batter cook for 25 min. Yum!
Oops forgot the 75mls of milk
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Old 14-04-2009, 11:15
noise747
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I saw Brian Turner talking about this "fail-safe" recipe on the telly. I tried to make it a few Sundays ago and will try again today.

It doesn't go by weight...but by volume: flour, milk, eggs all the same. My problem is with "a large cup of eggs" as I had got up to 6 eggs in the cup (and still had space for more)which just seemed like too many!!

Btw...they worked very well in terms of rising but I don't think I cooked them enough as they were very doughy inside.

http://uktv.co.uk/food/recipe/aid/514323
My mum made Yorkies that way and they was great, .
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Old 14-04-2009, 12:35
jabegy
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I never weigh the ingredients when I make Yorkshire puddings, I just put plain flour in a bowl with a pinch of salt, two eggs, milk and water bit by bit and just beat with a fork, put into very hot fat and they never fail, they always rise up lovely and light and crispy.
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Old 14-04-2009, 13:12
liquidJP
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Good yorkshires are a black art Aunt bessie is a witch!
Most fail cos of one of the following:
Not enough eggs.
Not enough whisking.
Pan/oven not hot enough.

Oh and would it kill you to use a bit of salt and pepper
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Old 14-04-2009, 18:18
jackmcglen
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I'd say maximum two eggs at first for an average portion. Make the batter slightly thinker then you want it to end up. Whisk a LOT. Preferably leave in the fridge for a few hours. Add an extra egg white and a splash something carbonated, soda water or beer ideally, just before putting in the over. The combination of the egg white without the yolk and fiz from soda/beer will almost definitely make your yorkshires spot on!
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Old 14-04-2009, 19:05
noise747
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Good yorkshires are a black art Aunt bessie is a witch!
Most fail cos of one of the following:
Not enough eggs.
Not enough whisking.
Pan/oven not hot enough.

Oh and would it kill you to use a bit of salt and pepper
Too much Oil is another thing, you only need a bit.
Aunt Bessie? they are not Yorkshire's, I have no idea what they mind you.
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Old 14-04-2009, 19:47
littlefro
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Aunt Bessies's. When Iceland were Bejams (I think) Aunt B's were raw in individual containers that needed to be baked, not like the 3 minute jobbies done by all just now. I see the baked in containers are now back, and I am happy to find they are just as preffrable to the pre cooked ones. For example, they way they rise during baking is uneven, and if you catch them right you get a Yorkshire that isn't biscuit at the bottom. Big up to Aunt B for going retro
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Old 15-04-2009, 14:58
LostFool
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Tesco Finest frozen one are pretty good too.

Waitrose also do some fresh ones which are made with beef dripping... Yum....

Even though I'm a proper northern Yorkshire puff aficionado, I'm incapable of making them myself. When I do know is that the typical southern small balls of puff don't deserve the name. You should be able to put food inside them - so they need to be a minimum of 10-15cm across or ideally the size of your plate.
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Old 15-04-2009, 15:17
Erithacus
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I never weigh the ingredients when I make Yorkshire puddings, I just put plain flour in a bowl with a pinch of salt, two eggs, milk and water bit by bit and just beat with a fork, put into very hot fat and they never fail, they always rise up lovely and light and crispy.
What consistency is the mix supposed to be? (how thick/thin)

I've never made my own; but I bet Mr. Erithacus would love some homemade ones.
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Old 17-04-2009, 11:22
Acidomduso
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I wouldn't even attempt to make those recipies. I'll stick to my frozen ones
Aaaaarrrrggggghhhhh. Arrrrrrrgggggggggggghhhhhhh! Arrrrrggggllleee bbbbaaarrrrgggllllleeee!

Wash your mouth out with soap! Aunt Bessies? Utter poo compared to home made ones.

It's easy to make. 2 eggs, salt, flour and milk. To check the consistancy, dip your (clean) finger in the mixture... if the mixture clings to your finger but you can just see your finger through the mixture then it is done. If you can't see your finger it is too thick, if it runs off and you can see mostly finger it is too thin.

Pre heat the oven (quite hot - say, 230), put some lard or veg oil in one of those cacke tins that you use to bake fairy cakes (12 holes) and pop it in the oven until the oil or lard starts to smoke. Take it out and pour the mixture in as quickly as you can and get it back in the oven. Turn the heat down a little (210-220) and watch 'em rise. It usually takes about 15-20 mins. DON'T OPEN THE OVEN BEFORE THEY ARE COOKED! They'll go all floppy and rubbish.

Try it... you'll be surprised. Just don't expect the first few batches to go completely to plan. You have to practise and get a feel for the mixture.
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Old 17-04-2009, 11:23
Acidomduso
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What consistency is the mix supposed to be? (how thick/thin)

I've never made my own; but I bet Mr. Erithacus would love some homemade ones.
See my post above for a good way to check consistency.
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Old 17-04-2009, 15:11
Frood
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Delia's recipe is foolproof IMO.
But surely it's two pages about how to open the bag of flour, break an egg and pick up a whisk.

And a whole chapter on how to use the whisk.

Normally is.
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