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Old 29-12-2007, 19:05
diablo
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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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Old 29-12-2007, 19:22
Caxton
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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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Old 29-12-2007, 20:03
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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 use the Delia recipe and it works fine for me. Certainly far better than supermarket ones.
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Old 29-12-2007, 20:04
Minky_Bum
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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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Old 29-12-2007, 20:10
saboo
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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.
Me too. The only time I go down the frozen food aisle is for yorkshire puds!!
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Old 29-12-2007, 21:17
purplecatz
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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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Old 29-12-2007, 22:53
TykeMan
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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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Old 29-12-2007, 23:15
purplecatz
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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.

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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Old 29-12-2007, 23:37
MsMcClure
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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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Old 30-12-2007, 00:05
Jalabert
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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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Old 30-12-2007, 00:31
Gogfumble
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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.
This is how my gran taught me to make them, but it was 2 eggs and a pinch of salt. I then make a well with the flour and crack the eggs into it, then mix them in slowly, taking the flour from the 'wall' as you go. I always go by eye rather than measurements.

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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Old 30-12-2007, 00:36
Mariaella
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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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Old 30-12-2007, 08:32
Scots rool
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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
Yuck.........I don't like Yorkshire puddings. They're a very English dish I think.
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Old 30-12-2007, 10:01
TykeMan
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Yuck.........I don't like Yorkshire puddings. They're a very English dish I think.
Perhaps if you tried deep frying them!
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Old 30-12-2007, 11:15
Scots rool
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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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Old 30-12-2007, 13:14
TykeMan
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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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Old 30-12-2007, 13:27
Scots rool
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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!

Yuck.....that is my idea of hell on earth.....
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Old 30-12-2007, 13:38
TykeMan
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Yuck.....that is my idea of hell on earth.....
I take it you aren't coming for dinner then?!
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Old 30-12-2007, 13:41
Scots rool
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I take it you aren't coming for dinner then?!
Too damn right I'm not........I'd rather eat my own liver.
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Old 30-12-2007, 17:40
purplecatz
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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 think that sounds delicious
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Old 30-12-2007, 17:53
TykeMan
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I think that sounds delicious
It was! The Yorkshire pudding came out perfect. Had to have a nap after that though!
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Old 30-12-2007, 19:28
diablo
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I did this for dinner tonight - and they were gorgeous, really light and very risen.
I made the Martin Yorkshire pud earlier. It came out of the oven well risen, but by the time it was plated it had collapsed!

Still tasted very nice, but more like a souffle - must be all those eggs.
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Old 31-12-2007, 08:53
indianwells
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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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Old 31-12-2007, 17:49
jackmcglen
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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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Old 14-01-2008, 21:13
BrideXIII
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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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