omg I tried making these for the first time a few months back and used self-raising flour. 
I'm such a daft tnuc, they came out like heavy sponge cakes. 
I'm such a daft tnuc, they came out like heavy sponge cakes.
Anyone still make their own Yorkshires?
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I always make my own, no measuring, it's all a matter of just knowing when the mixture is right.
My mum taught me when I was a kid, like her mum taught her, and her mum taught her going back generations.
My 5 year old had her first solo attempt (been helping me with them since she was 3) at the weekend and they turned out not bad.
Would never dream of buying ready made ones, it would be an insult to our Yorkshire heritage!
My mum taught me when I was a kid, like her mum taught her, and her mum taught her going back generations.
My 5 year old had her first solo attempt (been helping me with them since she was 3) at the weekend and they turned out not bad.
Would never dream of buying ready made ones, it would be an insult to our Yorkshire heritage!
Originally Posted by Kathrynha:
“I always make my own, no measuring, it's all a matter of just knowing when the mixture is right.
My mum taught me when I was a kid, like her mum taught her, and her mum taught her going back generations.
My 5 year old had her first solo attempt (been helping me with them since she was 3) at the weekend and they turned out not bad.
Would never dream of buying ready made ones, it would be an insult to our Yorkshire heritage!”
“I always make my own, no measuring, it's all a matter of just knowing when the mixture is right.
My mum taught me when I was a kid, like her mum taught her, and her mum taught her going back generations.
My 5 year old had her first solo attempt (been helping me with them since she was 3) at the weekend and they turned out not bad.
Would never dream of buying ready made ones, it would be an insult to our Yorkshire heritage!”
I can't believe people rate aunt bessie's , they're tasteless!
Originally Posted by Swarfega:
“I never buy Yorkshires, or batter mix.
I've been honoured and been given the recipe from my step-grandmother (Sheffield born and bred), my step dad has used it forever and it's never failed us.
2 heaped tblspoons plain flour
1 lg egg
pinch salt
MIX
2 tblspoons milk
BEAT TONS OF AIR IN
Add 5 tblspoons water.
MIX (don't have to beat it but you can if you're desperate to)
Tiny bits of lard in 9 small yorkie holes.
Make sure fat is hot and keep them in for 20 or so mins at very high heat.”
“I never buy Yorkshires, or batter mix.
I've been honoured and been given the recipe from my step-grandmother (Sheffield born and bred), my step dad has used it forever and it's never failed us.
2 heaped tblspoons plain flour
1 lg egg
pinch salt
MIX
2 tblspoons milk
BEAT TONS OF AIR IN
Add 5 tblspoons water.
MIX (don't have to beat it but you can if you're desperate to)
Tiny bits of lard in 9 small yorkie holes.
Make sure fat is hot and keep them in for 20 or so mins at very high heat.”
That's exactly how I make mine but I don't use lard, I use oil & I always let the batter sit for 30 minutes after i've mixed it. Best yorkies ever!
This works fine :
4 loaded tablespoons plain flour,
½ teaspoon salt,
2 beaten eggs,
scant ½ pint milk
Put the flour and salt into a bowl. Make a well in the centre and add the eggs, working them into the flour with a whisk. Then add the milk and whisk until creamy. Leave to stand an hour if possible. Heat the pudding tin to which about 2 tablespoons oil have been heated in until very hot, give the batter a stir and pour it into the tin. It should be hot enough to be sizzling. Cook in the oven about 30 minutes or until well risen and golden brown, Gas 6/7.
4 loaded tablespoons plain flour,
½ teaspoon salt,
2 beaten eggs,
scant ½ pint milk
Put the flour and salt into a bowl. Make a well in the centre and add the eggs, working them into the flour with a whisk. Then add the milk and whisk until creamy. Leave to stand an hour if possible. Heat the pudding tin to which about 2 tablespoons oil have been heated in until very hot, give the batter a stir and pour it into the tin. It should be hot enough to be sizzling. Cook in the oven about 30 minutes or until well risen and golden brown, Gas 6/7.
I'm making some for the first time in years this afternoon.
I'm using this recipe
http://uktv.co.uk/food/recipe/aid/644421
I'm using this recipe
http://uktv.co.uk/food/recipe/aid/644421
Originally Posted by degsyhufc:
“I'm making some for the first time in years this afternoon.
I'm using this recipe
http://uktv.co.uk/food/recipe/aid/644421”
“I'm making some for the first time in years this afternoon.
I'm using this recipe
http://uktv.co.uk/food/recipe/aid/644421”
Brian Turner has always said he uses equal volumes of eggs, flour and liquid, but I've always wondered how many eggs make 240ml?
Originally Posted by catloverrjules:
“I never weigh anything i just chuck some flour in a bowl add 2 eggs then milk to the right consistancy perfect every time !!”
“I never weigh anything i just chuck some flour in a bowl add 2 eggs then milk to the right consistancy
perfect every time !!”
Thats the way I make mine - the way my Yorkshire Nanna taught me, hers were legendary and we ALWAYS had them as a starter filled with gravy, then with the roast as well.
Will be putting mine in the oven shortly - have got the tins heating up now.
Originally Posted by norbitonite:
“Brian Turner has always said he uses equal volumes of eggs, flour and liquid, but I've always wondered how many eggs make 240ml?”
“Brian Turner has always said he uses equal volumes of eggs, flour and liquid, but I've always wondered how many eggs make 240ml?”
He was on tv the other day (where the recipe was used) and he used a mug of equal quantities of ingredients (half water half milk).
I used it today and it worked out great. I used 4 eggs (all I had) and it was about 3/4 of the mug but measured the other ingredients to suit.
They could have had an extra 10 mins in the oven imo but overall there wasn't any complaints by the other eaters.
Originally Posted by degsyhufc:
“He was on tv the other day (where the recipe was used) and he used a mug of equal quantities of ingredients (half water half milk).
I used it today and it worked out great. I used 4 eggs (all I had) and it was about 3/4 of the mug but measured the other ingredients to suit.
They could have had an extra 10 mins in the oven imo but overall there wasn't any complaints by the other eaters.”
“He was on tv the other day (where the recipe was used) and he used a mug of equal quantities of ingredients (half water half milk).
I used it today and it worked out great. I used 4 eggs (all I had) and it was about 3/4 of the mug but measured the other ingredients to suit.
They could have had an extra 10 mins in the oven imo but overall there wasn't any complaints by the other eaters.”
I like the idea of finding a way of doing these without having to specifically measure it all out, this recipe sounds good.
How hot was the oven and how long in total would you have cooked it for?
Originally Posted by gomezz:
“Do people still have a bit of Yorkshire pudding with gravy for their starter and a bit of Yorkshire pudding with syrup for afters when having their Sunday roast?”
“Do people still have a bit of Yorkshire pudding with gravy for their starter and a bit of Yorkshire pudding with syrup for afters when having their Sunday roast?”
We always had the leftover yorkshires with syrup for afters. My friends thought my family were crazy though and for years I thought we were the only people to do this. My family were from the East End of London, so not sure where they picked up this tradition.
Originally Posted by catloverrjules:
“I never weigh anything i just chuck some flour in a bowl add 2 eggs then milk to the right consistancy perfect every time !!”
“I never weigh anything i just chuck some flour in a bowl add 2 eggs then milk to the right consistancy
perfect every time !!”
My mum never measured anything either. I remember helping her to beat the mixture together. Sadly she now swears by Aunt Bessies
It's Brian Turners recipe I use and it works a treat for me. I have a small cup I've had since being a Pixie Princess to measure the volume of flour eggs and milk.
Since getting a new oven I've had to jig cooking times and temperature around though to get the brilliant results.
Since getting a new oven I've had to jig cooking times and temperature around though to get the brilliant results.
The one I use is Brian Turner's which he says is from his grandmother.
Break the eggs into a cup/ bowl measure. Measure and use the same volume of plain flour and milk (the milk is best diluted 50/50 if it is full fat especially).
I add the flour first and mix with the eggs using a hand whisk and whisk to eliminate lumps. Add the milk a little at a time whisking to ensure it is smooth. Add a pinch of salt, some ground white pepper (if required) and a teaspoon of vinegar (no that's not a joke).
Preheat the bun tins in a hot (200 deg C) oven and fill them with the mix, I actually put the bun tin on the gas ring whilst filling them so the mixture sizzles. Place in the oven, hottest part at the top if it is not a fan oven and do not open the door for at least 15 minutes or until they are well risen. If you do it will lower the temperature of the oven and they may well sink.
Warning, do not put them too near the top of the oven or you will be scraping them off the roof!
Last edited by 56up : 09-05-2011 at 13:03
Break the eggs into a cup/ bowl measure. Measure and use the same volume of plain flour and milk (the milk is best diluted 50/50 if it is full fat especially).
I add the flour first and mix with the eggs using a hand whisk and whisk to eliminate lumps. Add the milk a little at a time whisking to ensure it is smooth. Add a pinch of salt, some ground white pepper (if required) and a teaspoon of vinegar (no that's not a joke).
Preheat the bun tins in a hot (200 deg C) oven and fill them with the mix, I actually put the bun tin on the gas ring whilst filling them so the mixture sizzles. Place in the oven, hottest part at the top if it is not a fan oven and do not open the door for at least 15 minutes or until they are well risen. If you do it will lower the temperature of the oven and they may well sink.
Warning, do not put them too near the top of the oven or you will be scraping them off the roof!
Last edited by 56up : 09-05-2011 at 13:03
Originally Posted by Prontopro:
“I only ever make them and you'll kick yourself for not knowing how to make such a simple recipe.
Take a normally sized cup and fill it with plain flour then put in blender. Fill cup with full fat milk then pour into blender. Take one large egg and add to blender. Add a pinch of salt.
Blend until a smooth consistency is reached.
That's your basic batter recipe.
The trick is to add the batter to a really hot tray filled with hot oil then straight into the oven.
Works every time”
“I only ever make them and you'll kick yourself for not knowing how to make such a simple recipe.
Take a normally sized cup and fill it with plain flour then put in blender. Fill cup with full fat milk then pour into blender. Take one large egg and add to blender. Add a pinch of salt.
Blend until a smooth consistency is reached.
That's your basic batter recipe.
The trick is to add the batter to a really hot tray filled with hot oil then straight into the oven.
Works every time”
tried this recipe out yesterday worked a treat : )
I make my own. Although, I will have frozen ones during the week if I can't be arsed to make some or I have no eggs in the house.
My nan made the best yorkshires ever. Sadly she passed away before we could get the exact recipe off her. So myself and my sister have been trying for years to get it just right and we've nearly done it on a couple of occasions!
Somebody mentioned eating the yorkshire as a starter. My nan and grandad always done this. I'm not sure where they got it from as they were from the fens and I always thought it was a yorkshire thing to do?
My nan made the best yorkshires ever. Sadly she passed away before we could get the exact recipe off her. So myself and my sister have been trying for years to get it just right and we've nearly done it on a couple of occasions!
Somebody mentioned eating the yorkshire as a starter. My nan and grandad always done this. I'm not sure where they got it from as they were from the fens and I always thought it was a yorkshire thing to do?
Originally Posted by ff999:
“I like the idea of finding a way of doing these without having to specifically measure it all out, this recipe sounds good.
How hot was the oven and how long in total would you have cooked it for?”
“I like the idea of finding a way of doing these without having to specifically measure it all out, this recipe sounds good.
How hot was the oven and how long in total would you have cooked it for?”
I preheated the oven at the max (around 240c).
I preheated the dripping on the hob (to melt it).
I put the tin in the oven to preheat for about 10 mins
I then added the dripping to the tin and let it preheat for another 10 mins
I added the batter to the tin and let it cook on max for about 15 mins
I turned down the oven to 180c and let cook for about 30 mins. They were risen and golden.
I thought they could have been slightly crispier but I guess that is trial and error with the oven settings and timings.
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