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yorkshire puds

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

Just made my batter up.:.fingers cross they rise as last two times they ave been more pancake like

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By *ilandlarryCouple
over a year ago

more north lincs than mids!


"Just made my batter up.:.fingers cross they rise as last two times they ave been more pancake like "

leave it in the fridge for a few hours, stir again when you take it out the fridge to put into the oven.

We have been experimenting with ours because they always ended up burnt instead of lovely soft inside with a nice crisp on the outside. We ended up turning the oven down slightly once they were in and it worked a treat.

Fingers crossed yours turn out good

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


"Just made my batter up.:.fingers cross they rise as last two times they ave been more pancake like

leave it in the fridge for a few hours, stir again when you take it out the fridge to put into the oven.

We have been experimenting with ours because they always ended up burnt instead of lovely soft inside with a nice crisp on the outside. We ended up turning the oven down slightly once they were in and it worked a treat.

Fingers crossed yours turn out good "

Thats good to know xx Thanks

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


"Just made my batter up.:.fingers cross they rise as last two times they ave been more pancake like

leave it in the fridge for a few hours, stir again when you take it out the fridge to put into the oven.

We have been experimenting with ours because they always ended up burnt instead of lovely soft inside with a nice crisp on the outside. We ended up turning the oven down slightly once they were in and it worked a treat.

Fingers crossed yours turn out good "

Always pop it in fridge....they do usually rise like mt etna but not the last few tmes..:weird.:

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

Bad batch of flour?

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


"Bad batch of flour? "

Wodered that as always use same ingredents every time....

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

Add a dash of sparkling water to the mix. They rise without fail, trust me.

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

well i tend to but oven on elc 180 4 eggs bit of fat in tins get nice and hot then take tins out then add mix leave for 20 mins will be nice and big

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


"Add a dash of sparkling water to the mix. They rise without fail, trust me. "

Ohhhh never heard that one....will have to try it nxt time ,thanks

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By *exki11enWoman
over a year ago

Bristol

Your fat (and ideally lard, not oil) needs to be smoking hot (literally) you should be able to see them starting to cook the second the mix hits the pan. When you take the pan out of the oven to pour the mix in, place it on the lit hob to keep it hot.

Oh and a sprinkle of salt in your mix works wonders.

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


"Your fat (and ideally lard, not oil) needs to be smoking hot (literally) you should be able to see them starting to cook the second the mix hits the pan. When you take the pan out of the oven to pour the mix in, place it on the lit hob to keep it hot.

Oh and a sprinkle of salt in your mix works wonders. "

As u will be making so many - do u need a taster?

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

M's are perfect every time

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

Well there in so pray....

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


"Well there in so pray.... "

Make sure you tell us the result

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

Good luck, and stop looking at them!

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

Will do.....be a or a or even a

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

Up to now they are looking good....

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

I never measure the ingredients when I make then, but its roughly like this:

Add about two cups flour, two eggs, a pint of milk and a pinch of salt to a bowl. Whisk thoroughly. You want about a double cream consistency, so adjust milk as required. Leave to stand for an hour or two.

I use a teaspoon or so of oil in each pudding tin, ands heat until smoking. I then pour the batter in as the meat comes out to rest. Cook for about 40 mins at 200C.

Eat!

M

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

Puddings were yummmmmm and huggge

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By *ilandlarryCouple
over a year ago

more north lincs than mids!


"Puddings were yummmmmm and huggge "

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

Yummy just what I could eat after waking up from a night shift mmmm

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

I use a cheap batter mix add water and an egg.. bung in the fridge for a few hours before and hey presto amazing yorkies

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


"Puddings were yummmmmm and huggge "

typical you only make the pancake ones when I'm there

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By *exki11enWoman
over a year ago

Bristol


"I use a cheap batter mix add water and an egg.. bung in the fridge for a few hours before and hey presto amazing yorkies"

So your "batter" mix consists of flour then? How much more do you pay for that than you would actual flour and mixing the rest yourself?

They see some people coming a mile off!

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


"I use a cheap batter mix add water and an egg.. bung in the fridge for a few hours before and hey presto amazing yorkies

So your "batter" mix consists of flour then? How much more do you pay for that than you would actual flour and mixing the rest yourself?

They see some people coming a mile off!"

well its only 7p and its already weighed out..

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


"Puddings were yummmmmm and huggge

typical you only make the pancake ones when I'm there "

Oiii cheeky..theres a hugeee one still int oven....

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By *exki11enWoman
over a year ago

Bristol


"I use a cheap batter mix add water and an egg.. bung in the fridge for a few hours before and hey presto amazing yorkies

So your "batter" mix consists of flour then? How much more do you pay for that than you would actual flour and mixing the rest yourself?

They see some people coming a mile off!

well its only 7p and its already weighed out.. "

Fair play.

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By *Ryan-Man
over a year ago

In Your Bush


"I use a cheap batter mix add water and an egg.. bung in the fridge for a few hours before and hey presto amazing yorkies

So your "batter" mix consists of flour then? How much more do you pay for that than you would actual flour and mixing the rest yourself?

They see some people coming a mile off!

well its only 7p and its already weighed out.. "

last of the big spenders ya bargain spotter

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

My misses reckons Yorkshire puddin mix smells like.... Er hum. Spunk! ??

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By *009doggerMan
over a year ago

york

never mind putting batter in fridge can/t beat a womans arse in it in summer then got something cool to slip into when you come home from work

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By *aul94Man
over a year ago

Blackpool

Aunt Bessie's work for me.

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