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Yorkshire Pudding |
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#1 |
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Forum Member
Join Date: Feb 2004
Posts: 516
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Yorkshire Pudding
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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#2 |
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Join Date: Aug 2006
Posts: 12,236
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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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#3 |
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Forum Member
Join Date: Nov 2006
Posts: 4,307
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Delia's recipe is foolproof IMO.
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#4 |
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Forum Member
Join Date: Jun 2006
Location: Leeds
Posts: 2,164
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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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#5 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Quote:
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 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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#6 |
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Inactive Member
Join Date: Mar 2009
Location: Ireland
Posts: 3,002
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I wouldn't even attempt to make those recipies. I'll stick to my frozen ones
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#7 |
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Posts: n/a
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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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#8 |
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Inactive Member
Join Date: Mar 2009
Location: Ireland
Posts: 3,002
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Just had a few with my dinner. I could eat them all day long.
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#9 |
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Posts: n/a
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Quote:
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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#10 |
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Forum Member
Join Date: Dec 2007
Location: Herefordshire
Posts: 22,810
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Quote:
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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#11 |
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Forum Member
Join Date: Nov 2007
Location: North Hampshire
Posts: 5,363
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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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#12 |
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Forum Member
Join Date: May 2005
Location: Bournemouth
Posts: 1,921
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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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#13 |
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Forum Member
Join Date: May 2006
Location: Sunderland
Posts: 1,623
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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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#14 |
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Forum Member
Join Date: Dec 2007
Location: Herefordshire
Posts: 22,810
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Quote:
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 ![]() Aunt Bessie? they are not Yorkshire's, I have no idea what they mind you. |
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#15 |
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Forum Member
Join Date: Jun 2005
Location: London & West Midlands
Posts: 3,037
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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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#16 |
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Forum Member
Join Date: May 2005
Posts: 59,756
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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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#17 |
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Forum Member
Join Date: Feb 2008
Posts: 272
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Quote:
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.
I've never made my own; but I bet Mr. Erithacus would love some homemade ones. |
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#18 |
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Forum Member
Join Date: Oct 2008
Location: Andover
Posts: 1,155
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Quote:
I wouldn't even attempt to make those recipies. I'll stick to my frozen ones
![]() 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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#19 |
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Forum Member
Join Date: Oct 2008
Location: Andover
Posts: 1,155
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Quote:
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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#20 |
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Inactive Member
Join Date: Jan 2006
Posts: 12,882
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Quote:
Delia's recipe is foolproof IMO.
And a whole chapter on how to use the whisk. Normally is. |
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Aunt bessie is a witch!