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Your Yorkshire pudding recipe |
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#1 |
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Forum Member
Join Date: Jul 2003
Location: Fylde Coast
Posts: 8,103
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Your Yorkshire pudding recipe
I watched today's episode of Saturday Kitchen and was surprised by James Martin's recipe for Yorkshire puds - eight eggs!
![]() I tend to make them more along the lines of the Delia Smith recipe. The two recipes don't make the same quantity obviously, but the egg to flour ratio is far higher in the Martin version. I may try it though - using half the quantities. What is your favourite recipe?
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#2 |
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Join Date: Dec 2000
Posts: 24,065
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My favourites are frozen ones from the Supermarket, honestly. No hot fat, no waste, no mess, a few minutes on a baking tray in the oven and as good as Delia or anyone can make. One of the few frozen or ready-made things I ever buy.
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#3 |
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Join Date: Jul 2003
Location: Pimlico, central London, UK
Posts: 14,894
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Quote:
I watched today's episode of Saturday Kitchen and was surprised by James Martin's recipe for Yorkshire puds - eight eggs!
![]() I tend to make them more along the lines of the Delia Smith recipe. The two recipes don't make the same quantity obviously, but the egg to flour ratio is far higher in the Martin version. I may try it though - using half the quantities. What is your favourite recipe? ![]() |
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#4 |
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Join Date: Nov 2006
Posts: 4,307
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I use Delia recipe and my puds always rise. Also use the same for toad in a hole.
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#5 |
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Forum Member
Join Date: Sep 2007
Posts: 237
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Quote:
My favourites are frozen ones from the Supermarket, honestly. No hot fat, no waste, no mess, a few minutes on a baking tray in the oven and as good as Delia or anyone can make. One of the few frozen or ready-made things I ever buy.
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#6 |
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Forum Member
Join Date: Aug 2007
Posts: 2,244
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Quote:
I watched today's episode of Saturday Kitchen and was surprised by James Martin's recipe for Yorkshire puds - eight eggs!
![]() I tend to make them more along the lines of the Delia Smith recipe. The two recipes don't make the same quantity obviously, but the egg to flour ratio is far higher in the Martin version. I may try it though - using half the quantities. What is your favourite recipe? ![]() I did this for dinner tonight - and they were gorgeous, really light and very risen. |
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#7 |
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Forum Member
Join Date: Feb 2004
Location: Barnsley, South Yorkshire
Posts: 1,397
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I just do it by eye really rather than strict measurements.
To make 1 large (9" diameter) pudding 2 heaped tablespoons of flour, 1 egg - beat up, add milk until a smooth consistency. Pudding tin in a very hot oven with a little oil until it's smoking, pour batter in and cook for 25 mins. Making 1 tomorrow to have with liver and onions, and mashed potatoes. Those little puddings - those aren't Yorkshire puddings! James Martin - calls himself a Yorkshireman, he should be ashamed! Even Delia has shown him what a Yorkshire Pudding should be cooked in! Although she said that's for 4! Not in our house, thats for 1 to 2 people and served as a starter. |
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#8 |
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Forum Member
Join Date: Aug 2007
Posts: 2,244
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Quote:
I just do it by eye really rather than strict measurements.
To make 1 large (9" diameter) pudding 2 heaped tablespoons of flour, 1 egg - beat up, add milk until a smooth consistency. Pudding tin in a very hot oven with a little oil until it's smoking, pour batter in and cook for 25 mins. Making 1 tomorrow to have with liver and onions, and mashed potatoes. Those little puddings - those aren't Yorkshire puddings! James Martin - calls himself a Yorkshireman, he should be ashamed! Even Delia has shown him what a Yorkshire Pudding should be cooked in! Although she said that's for 4! Not in our house, thats for 1 to 2 people and served as a starter. My Yorkshire nanna used to make those great big ones - they were amazing, filled to the brim with gravy as a starter. no resemblance at all to the frozen ones
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#9 |
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Forum Member
Join Date: Nov 2007
Posts: 83
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I just can't make them! I've tried so many times! My bleeding oven doesn't heat the oil up hot enough, so they end up hard, heavy yorkshire cake things
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#10 |
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Join Date: Apr 2006
Posts: 1,311
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I usually make my own but the best frozen ones we have had are Bisto.
My recipe is - 4 oz plain flour a pinch of salt 10 fluid oz half milk half water 1 egg Oil in the pan until smoking. About 25 to 30 minutes. |
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#11 |
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Forum Member
Join Date: Jan 2007
Location: Swashbuckling on Melee Island.
Posts: 21,624
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Quote:
I just do it by eye really rather than strict measurements.
To make 1 large (9" diameter) pudding 2 heaped tablespoons of flour, 1 egg - beat up, add milk until a smooth consistency. Pudding tin in a very hot oven with a little oil until it's smoking, pour batter in and cook for 25 mins. Making 1 tomorrow to have with liver and onions, and mashed potatoes. Those little puddings - those aren't Yorkshire puddings! James Martin - calls himself a Yorkshireman, he should be ashamed! Even Delia has shown him what a Yorkshire Pudding should be cooked in! Although she said that's for 4! Not in our house, thats for 1 to 2 people and served as a starter. Frozen ones are never as nice. I will get the unbaked frozen ones (the ones that are just frozen batter in foil cases) if I really can't be bothered but as with most things, home made is always much nicer. |
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#12 |
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Join Date: Dec 2006
Posts: 1,295
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Home made Yorkshires are much nicer, but I havn't made them in ages thanks to 4 minute Yorkshires by Aunt Bessie!
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#13 |
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Join Date: Aug 2004
Location: Alba Gu Brąth
Posts: 125,169
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Quote:
My Yorkshire nanna used to make those great big ones - they were amazing, filled to the brim with gravy as a starter.
no resemblance at all to the frozen ones ![]() |
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#14 |
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Forum Member
Join Date: Feb 2004
Location: Barnsley, South Yorkshire
Posts: 1,397
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Quote:
Yuck.........I don't like Yorkshire puddings. They're a very English dish I think.
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#15 |
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Join Date: Aug 2004
Location: Alba Gu Brąth
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Quote:
Perhaps if you tried deep frying them!
![]() Ewwwwww........I don't eat any deep fried food as it is. That is a common misconception that Scots deep fry everything.
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#16 |
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Join Date: Feb 2004
Location: Barnsley, South Yorkshire
Posts: 1,397
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Looking forward to my dinner.
The pudding batter is in the fridge, the oven is on. 10" round Yorkshire filled with liver and onions, mashed potatoes, sprouts and loads of gravy! ![]() I tend to cook a lot of stir fries, pasta etc, rarely I do something more traditionally British, but I just had the craving for this when I went shopping yesterday - no idea why as not had liver for a couple of years! |
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#17 |
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Forum Member
Join Date: Aug 2004
Location: Alba Gu Brąth
Posts: 125,169
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Quote:
Looking forward to my dinner.
The pudding batter is in the fridge, the oven is on. 10" round Yorkshire filled with liver and onions, mashed potatoes, sprouts and loads of gravy! ![]() I tend to cook a lot of stir fries, pasta etc, rarely I do something more traditionally British, but I just had the craving for this when I went shopping yesterday - no idea why as not had liver for a couple of years! ![]() ![]() Yuck.....that is my idea of hell on earth..... |
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#18 |
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Forum Member
Join Date: Feb 2004
Location: Barnsley, South Yorkshire
Posts: 1,397
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Quote:
![]() ![]() Yuck.....that is my idea of hell on earth..... I take it you aren't coming for dinner then?!
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#19 |
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Join Date: Aug 2004
Location: Alba Gu Brąth
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Quote:
I take it you aren't coming for dinner then?!
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#20 |
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Join Date: Aug 2007
Posts: 2,244
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Quote:
Looking forward to my dinner.
The pudding batter is in the fridge, the oven is on. 10" round Yorkshire filled with liver and onions, mashed potatoes, sprouts and loads of gravy! ![]()
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#21 |
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Forum Member
Join Date: Feb 2004
Location: Barnsley, South Yorkshire
Posts: 1,397
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Quote:
I think that sounds delicious
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#22 |
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Forum Member
Join Date: Jul 2003
Location: Fylde Coast
Posts: 8,103
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Quote:
I did this for dinner tonight - and they were gorgeous, really light and very risen.
Still tasted very nice, but more like a souffle - must be all those eggs.
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#23 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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Like others, I do it by eye, a couple of eggs, flour and milk until you get the right consistency, salt and pepper and a teaspoon of Dijon. Aunt Bessie's don't do it for me, too small and hard, although I do see the convenience is good for some.
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#24 |
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Forum Member
Join Date: May 2006
Location: Sunderland
Posts: 1,623
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All you Aunt Bessie advocates should be shot!!!
Can't beat proper yorkshires. Try adding a splash of larger or soder water to make them rise more. |
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#25 |
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Forum Member
Join Date: Jun 2006
Location: Southwick, Sussex
Posts: 782
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4 oz plain flour
pinch of salt 3 beaten eggs 200ml milk combine flour and salt, make a well in the middle, mix eggs and milk together, add slowly to the centre whilst drawing in the flour from the sides , using a wire whisk, till you have a smooth batter. pop in fridge to sit for an hour or so. always use a white fat, lard, duck or goose. pre-heat oven to 220 degrees, and heat the fat in the tins until nearly smoking, add batter, bake for 15 minutes. good for individual, large puddings or toad in the hole. |
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