FabSwingers.com forum: Yorkshire

By *ssex_tom OP Man
over a year ago

Chelmsford

Should Yorkshire puddings be mainly crispy or puddeney or a mixture of the two.. ?

Any tips please ?

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By *carlet_woman_xxWoman
over a year ago

somewhere

Crispy. Need to hear the crunch

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By *riar BelisseWoman
over a year ago

Delightful Bliss

Both, soft on the bottom crispy round the rim so the gravy doesn't spill out early

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By (user no longer on site)
over a year ago

Vote for crispy

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By (user no longer on site)
over a year ago

"Both, soft on the bottom crispy round the rim so the gravy doesn't spill out early"
totally agree

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By (user no longer on site)
over a year ago

"Should Yorkshire puddings be mainly crispy or puddeney or a mixture of the two.. ?

Any tips please ?"

Who are you cooking them for?

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By *ssex_tom OP Man
over a year ago

Chelmsford

It's for when I do Yorkshire puddings with a Sunday roast or Toad in the Hole..

Last night It was pudding on the bottom, crispish on top and rose well..

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By *aggy dollsCouple
over a year ago

bradford

"Both, soft on the bottom crispy round the rim so the gravy doesn't spill out early"

This

Mr H.

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By *uzz And WoodyCouple
over a year ago

Maidstone

I prefer crispy, the gravy softens them.

Lou x

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By (user no longer on site)
over a year ago

Eggs, flour, milk in equal amounts whisk leave covered in fridge for 30 mins.

Muffin tin quarter filled with (not olive) oil and place in 220° oven until really hot. I mean almost smoking.

Pour mixture in hot oil and shove in oven and wait till those beauties grow. DO NOT OPEN OVEN TILL RISEN.

Crunchy top soft bottom. Easy.

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By *aggy dollsCouple
over a year ago

bradford

"Eggs, flour, milk in equal amounts whisk leave covered in fridge for 30 mins.

Muffin tin quarter filled with (not olive) oil and place in 220° oven until really hot. I mean almost smoking.

Pour mixture in hot oil and shove in oven and wait till those beauties grow. DO NOT OPEN OVEN TILL RISEN.

Crunchy top soft bottom. Easy.

An extra egg for good luck makes them touch the top of the oven and they taste Devine.

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By (user no longer on site)
over a year ago

"It's for when I do Yorkshire puddings with a Sunday roast or Toad in the Hole..

Last night It was pudding on the bottom, crispish on top and rose well..

Cook them how you like them then!

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By (user no longer on site)
over a year ago

"Eggs, flour, milk in equal amounts whisk leave covered in fridge for 30 mins.

Muffin tin quarter filled with (not olive) oil and place in 220° oven until really hot. I mean almost smoking.

Pour mixture in hot oil and shove in oven and wait till those beauties grow. DO NOT OPEN OVEN TILL RISEN.

Crunchy top soft bottom. Easy.

An extra egg for good luck makes them touch the top of the oven and they taste Devine."

Ooh top tip!

How can eggs flour and milk have equal quantities when they are all different thing?

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By (user no longer on site)
over a year ago

"Eggs, flour, milk in equal amounts whisk leave covered in fridge for 30 mins.

Muffin tin quarter filled with (not olive) oil and place in 220° oven until really hot. I mean almost smoking.

Pour mixture in hot oil and shove in oven and wait till those beauties grow. DO NOT OPEN OVEN TILL RISEN.

Crunchy top soft bottom. Easy.

An extra egg for good luck makes them touch the top of the oven and they taste Devine."

I'll take your word for that. I'm loath to mess with the tried and tested procedure.

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By (user no longer on site)
over a year ago

"Eggs, flour, milk in equal amounts whisk leave covered in fridge for 30 mins.

Muffin tin quarter filled with (not olive) oil and place in 220° oven until really hot. I mean almost smoking.

Pour mixture in hot oil and shove in oven and wait till those beauties grow. DO NOT OPEN OVEN TILL RISEN.

Crunchy top soft bottom. Easy.

How I do mine except use lard instead of oil

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By *uzz And WoodyCouple
over a year ago

Maidstone

"Eggs, flour, milk in equal amounts whisk leave covered in fridge for 30 mins.

Muffin tin quarter filled with (not olive) oil and place in 220° oven until really hot. I mean almost smoking.

Pour mixture in hot oil and shove in oven and wait till those beauties grow. DO NOT OPEN OVEN TILL RISEN.

Crunchy top soft bottom. Easy.

An extra egg for good luck makes them touch the top of the oven and they taste Devine.

Ooh top tip!

How can eggs flour and milk have equal quantities when they are all different thing?

You measure them out. I put the broken eggs in a measuring jug, once I know how many ml they are I add the same amount of flour and milk. I add a dash of vinegar too.

Lou x

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By (user no longer on site)
over a year ago

"Eggs, flour, milk in equal amounts whisk leave covered in fridge for 30 mins.

Muffin tin quarter filled with (not olive) oil and place in 220° oven until really hot. I mean almost smoking.

Pour mixture in hot oil and shove in oven and wait till those beauties grow. DO NOT OPEN OVEN TILL RISEN.

Crunchy top soft bottom. Easy.

An extra egg for good luck makes them touch the top of the oven and they taste Devine.

Ooh top tip!

How can eggs flour and milk have equal quantities when they are all different thing?

You measure them out. I put the broken eggs in a measuring jug, once I know how many ml they are I add the same amount of flour and milk. I add a dash of vinegar too.

Lou x "

Aha! Thank you. I'll try this the next time I can go for some shopping.

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By (user no longer on site)
over a year ago

"Eggs, flour, milk in equal amounts whisk leave covered in fridge for 30 mins.

Muffin tin quarter filled with (not olive) oil and place in 220° oven until really hot. I mean almost smoking.

Pour mixture in hot oil and shove in oven and wait till those beauties grow. DO NOT OPEN OVEN TILL RISEN.

Crunchy top soft bottom. Easy.

An extra egg for good luck makes them touch the top of the oven and they taste Devine.

Ooh top tip!

How can eggs flour and milk have equal quantities when they are all different thing?

Measuring jugs are useful things

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By *andybeachWoman
over a year ago

In the middle

They should be crispy round the edges and stodgy in the middle, I make one big one rather than little ones, you can have as much as you like and maybe leave a little bit for later

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By (user no longer on site)
over a year ago

"Eggs, flour, milk in equal amounts whisk leave covered in fridge for 30 mins.

Muffin tin quarter filled with (not olive) oil and place in 220° oven until really hot. I mean almost smoking.

Pour mixture in hot oil and shove in oven and wait till those beauties grow. DO NOT OPEN OVEN TILL RISEN.

Crunchy top soft bottom. Easy.

An extra egg for good luck makes them touch the top of the oven and they taste Devine.

Ooh top tip!

How can eggs flour and milk have equal quantities when they are all different thing?

You measure them out. I put the broken eggs in a measuring jug, once I know how many ml they are I add the same amount of flour and milk. I add a dash of vinegar too.

Lou x "

Intrigued by the vinegar. I would have thought acid would break the mixture down.

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By *ig1gaz1Man
over a year ago

bradford

"Crispy. Need to hear the crunch

true way is crispy on the outside and top and soft in the middle

full crispy and its overdone sometimes hard to judge right.

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By (user no longer on site)
over a year ago

They should be crispy.

I'm not a fan of proper Yorkshire pudding that's spongey - I prefer the frozen ones that cost £1

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By (user no longer on site)
over a year ago

Cook them in a fray bentos pie tin

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By *ig1gaz1Man
over a year ago

bradford

"They should be crispy round the edges and stodgy in the middle, I make one big one rather than little ones, you can have as much as you like and maybe leave a little bit for later

Nope thats wrong and cheating

Always little ones placed on the plate

Big ones are more used with toad in the hole

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By (user no longer on site)
over a year ago

"Cook them in a fray bentos pie tin

Perfect size!! And an excuse to buy a load of pies.

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By (user no longer on site)
over a year ago

"They should be crispy.

I'm not a fan of proper Yorkshire pudding that's spongey - I prefer the frozen ones that cost £1

Snap

Aunt Bessie's haha

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By *orthern StarsCouple
over a year ago

Durham

"Both, soft on the bottom crispy round the rim so the gravy doesn't spill out early"

This. They have to rise and keep out the tins, the top part be well done but the bottom part soft and squidgy.

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By *uzz And WoodyCouple
over a year ago

Maidstone

"Eggs, flour, milk in equal amounts whisk leave covered in fridge for 30 mins.

Muffin tin quarter filled with (not olive) oil and place in 220° oven until really hot. I mean almost smoking.

Pour mixture in hot oil and shove in oven and wait till those beauties grow. DO NOT OPEN OVEN TILL RISEN.

Crunchy top soft bottom. Easy.

An extra egg for good luck makes them touch the top of the oven and they taste Devine.

Ooh top tip!

How can eggs flour and milk have equal quantities when they are all different thing?

You measure them out. I put the broken eggs in a measuring jug, once I know how many ml they are I add the same amount of flour and milk. I add a dash of vinegar too.

Lou x

Intrigued by the vinegar. I would have thought acid would break the mixture down."

My dad swears by it so I tried it and it works. Who am I to question my dad?

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By (user no longer on site)
over a year ago

"Eggs, flour, milk in equal amounts whisk leave covered in fridge for 30 mins.

Muffin tin quarter filled with (not olive) oil and place in 220° oven until really hot. I mean almost smoking.

Pour mixture in hot oil and shove in oven and wait till those beauties grow. DO NOT OPEN OVEN TILL RISEN.

Crunchy top soft bottom. Easy.

An extra egg for good luck makes them touch the top of the oven and they taste Devine.

Ooh top tip!

How can eggs flour and milk have equal quantities when they are all different thing?

You measure them out. I put the broken eggs in a measuring jug, once I know how many ml they are I add the same amount of flour and milk. I add a dash of vinegar too.

Lou x

Intrigued by the vinegar. I would have thought acid would break the mixture down.

My dad swears by it so I tried it and it works. Who am I to question my dad?

x "

Fair

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By (user no longer on site)
over a year ago

How do we feel about jam on the leftover Yorkshire puds ???

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By (user no longer on site)
over a year ago

"How do we feel about jam on the leftover Yorkshire puds ???"

I've dipped them in custard before, was great

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By *ensualtouch15Man
over a year ago

ashby de la zouch

"Should Yorkshire puddings be mainly crispy or puddeney or a mixture of the two.. ?

Any tips please ?"

Generally I think they should be cooked exactly as the person who is going to eat them wants them cooked

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By (user no longer on site)
over a year ago

Great as sweet and savory haha

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By *ssex_tom OP Man
over a year ago

Chelmsford

Just out of interest..

Do they make them in Lancashire or do Lancashire have their own favourite dish..

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By *aggy dollsCouple
over a year ago

bradford

"Just out of interest..

Do they make them in Lancashire or do Lancashire have their own favourite dish.. "

Lancastrians have the Lancashire hot pot.

Mr H.

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By *ssex_tom OP Man
over a year ago

Chelmsford

Yes.. I tried it once.. are there dumplings with it

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By *aggy dollsCouple
over a year ago

bradford

"Yes.. I tried it once.. are there dumplings with it "

Dunno I'm a proper yorkshire lad, we have corned beef hash with dumplings.

Mr H.

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By (user no longer on site)
over a year ago

"Should Yorkshire puddings be mainly crispy or puddeney or a mixture of the two.. ?

Any tips please ?"
Yorkshire puddings actually come from your neck a woods. Essex’s

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By (user no longer on site)
over a year ago

[Removed by poster at 15/01/21 15:48:27]

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By *ob Carpe DiemMan
over a year ago

Torquay

"Should Yorkshire puddings be mainly crispy or puddeney or a mixture of the two.. ?

Any tips please ? Yorkshire puddings actually come from your neck a woods. Essex’s "

From France originally I believe, I'm a Yorkshireman by the way

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By *ssex_tom OP Man
over a year ago

Chelmsford

"Should Yorkshire puddings be mainly crispy or puddeney or a mixture of the two.. ?

Any tips please ? Yorkshire puddings actually come from your neck a woods. Essex’s

From France originally I believe, I'm a Yorkshireman by the way"

Well everyone lays a claim to things like this. Like who invented the bagpipes, the first Kilt etc but certainly named after and adopted by Yorkshire I imagine and rightly so. It's a great fish wherever it's made

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By *ophieslutTV/TS
over a year ago

Central

The majority should be crispy, hence them being cooked in an oven, not a steamer

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By *ophieslutTV/TS
over a year ago

Central

Yorkshire pudding day

Sunday 8th February 2021

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By *a LunaWoman
over a year ago

South Wales

Mixture of the two. Crispy on the outside and squidgy in the middle.

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By *erry bull1Man
over a year ago

doncaster

Crispy on the outside and the inner soft , filled with onion gravy

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By *ssex_tom OP Man
over a year ago

Chelmsford

I love Yorkshire puddings..

Michelin good.. a regional delicacy..

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By (user no longer on site)
over a year ago

The bottom needs to be soft, then more crispy as you go up.

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By *ssex_tom OP Man
over a year ago

Chelmsford

"The bottom needs to be soft, then more crispy as you go up."

Like your jeans ... City?

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By (user no longer on site)
over a year ago

"The bottom needs to be soft, then more crispy as you go up.

Like your jeans ... City?"

Yes Tom, like my jeans.

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By (user no longer on site)
over a year ago

"How do we feel about jam on the leftover Yorkshire puds ???"

Yep deffo always had as a kid

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