FabSwingers.com forum: Yorkshire Puddings

By *usty.Trombone OP Man
50 weeks ago

Manchester

Hello you fab lot

So I've just had a Sunday lunch with a deflated Yorkshire pud. And realised how much of a disappointment a flaccid pudding can be.

Does anyone have any hints tips or recommendations for a well risen pudding?

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By *obilebottomMan
50 weeks ago

All over

You need to let the batter rest for at least an hour begorehand

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By *usty.Trombone OP Man
50 weeks ago

Manchester

Ah a full bowl, well rested. Good shout

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By *eavilMan
50 weeks ago

Stalybridge

Make sure fat is hot. Really hot.

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By *usty.Trombone OP Man
50 weeks ago

Manchester

Hot hot hot haha definitely a swingers thread

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By *enrietteandSamCouple
50 weeks ago

Staffordshire

Equal measures in your batter and very well whisked.

Then red hot fat in your pudding tray.

My puds fill the oven they rise so much

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By *stellaWoman
50 weeks ago

London

"Equal measures in your batter and very well whisked.

Then red hot fat in your pudding tray.

My puds fill the oven they rise so much

Fill my oven.

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By *arry monk40Man
50 weeks ago

Telford

A domestic oven is just not hot enough

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By *enrietteandSamCouple
50 weeks ago

Staffordshire

"Equal measures in your batter and very well whisked.

Then red hot fat in your pudding tray.

My puds fill the oven they rise so much

Fill my oven. "

Glove or no glove?

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By *stellaWoman
50 weeks ago

London

"Equal measures in your batter and very well whisked.

Then red hot fat in your pudding tray.

My puds fill the oven they rise so much

Fill my oven.

Glove or no glove?"

No glove. I wanna bun.

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By *usty.Trombone OP Man
50 weeks ago

Manchester

Show off lol

Thanks for sharing the techniques

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By *enrietteandSamCouple
50 weeks ago

Staffordshire

"Equal measures in your batter and very well whisked.

Then red hot fat in your pudding tray.

My puds fill the oven they rise so much

Fill my oven.

Glove or no glove?

No glove. I wanna bun. "

Potent batter coming right up.

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By *ouples_EroticaXXXCouple
50 weeks ago

manchester

The red hot fat myth has been disproven.

You just need the oven to be hot.

4 eggs, 140g flour, 200mls milk.

Whisk and leave to rest, whisk again to air rate before you pour the batter into the muffin tins.

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By *usty.Trombone OP Man
50 weeks ago

Manchester

Your profile pics I'm sure makes a lot of pudding rise. Would gladly fill your oven with batter

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By *usty.Trombone OP Man
50 weeks ago

Manchester

Depends on how well you know your oven.

If it's a new oven gloves are definitely recommended

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By *inxy777Woman
50 weeks ago

essex

I have none! I cannot make them rise at all!

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By *usty.Trombone OP Man
50 weeks ago

Manchester

Ooh a recipe

And a northern one at that haha

I wonder if Northerners have the bigger puddings ?

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By *olly_chromaticTV/TS
50 weeks ago

Stockport

Proper Yorkshire pudding is made in a large square tin, you get a rectangular slice of it served with meat juices as your starter. To fill you up so you don't need as much meat in the main course.

See also: Beef is expensive, you'll have chicken, pork or lamb mostly.

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By *illan-KillashMan
50 weeks ago

London/Sussex/Surrey/Berks/Hants

"Hello you fab lot

So I've just had a Sunday lunch with a deflated Yorkshire pud. And realised how much of a disappointment a flaccid pudding can be.

Does anyone have any hints tips or recommendations for a well risen pudding?

How is something specifically named "pudding" served as an essential part of a main course.

Weird fuckers.........

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By *sleWightCoupleCouple
50 weeks ago

Ryde

" Beef is expensive, you'll have chicken, pork or lamb mostly. "

Lamb is edging close to veal in its price these days!

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By *usty.Trombone OP Man
50 weeks ago

Manchester

Try a bit of Mutton dressed as lamb. Just as tasty

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By *j555Couple
50 weeks ago

Huntingdon

Hot hot hot and then leave it intil time is up, don't feel the need to fiddle with it

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By (user no longer on site)
50 weeks ago

No need to let batter stand just make sure you whisk plenty of air into it before dispensing.

Oven at 220….oil HOT!

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By *ulieAndBeefCouple
50 weeks ago

Manchester-ish

" Beef is expensive. "

Unbelievably

Also as above, equal volumes of egg, milk and flour,and for god's sake don't forget the salt.

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By *lynJMan
50 weeks ago

Morden

"Hello you fab lot

So I've just had a Sunday lunch with a deflated Yorkshire pud. And realised how much of a disappointment a flaccid pudding can be.

Does anyone have any hints tips or recommendations for a well risen pudding?

How is something specifically named "pudding" served as an essential part of a main course.

Weird fuckers........."

What about steak and kidney pudding? Would you serve that as a dessert?

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By *ady LickWoman
50 weeks ago

Northampton Somewhere

"Hello you fab lot

So I've just had a Sunday lunch with a deflated Yorkshire pud. And realised how much of a disappointment a flaccid pudding can be.

Does anyone have any hints tips or recommendations for a well risen pudding?

How is something specifically named "pudding" served as an essential part of a main course.

Weird fuckers........."

My kids have them on with jam for a dessert ~ that's weird!

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By *obilebottomMan
50 weeks ago

All over

" Beef is expensive.

Unbelievably

Also as above, equal volumes of egg, milk and flour,and for god's sake don't forget the salt.

To be fair, lamb is too and also poor cuts full of bone and fat unless you go to a good butcher. You can't beat a barnsley vhop

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By *obilebottomMan
50 weeks ago

All over

" Beef is expensive.

Unbelievably

Also as above, equal volumes of egg, milk and flour,and for god's sake don't forget the salt.

To be fair, lamb is too and also poor cuts full of bone and fat unless you go to a good butcher. You can't beat a barnsley vhop

Chop, even

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By *oupleus30Couple
50 weeks ago

Minster

"Hello you fab lot

So I've just had a Sunday lunch with a deflated Yorkshire pud. And realised how much of a disappointment a flaccid pudding can be.

Does anyone have any hints tips or recommendations for a well risen pudding?

How is something specifically named "pudding" served as an essential part of a main course.

Weird fuckers.........

My kids have them on with jam for a dessert ~ that's weird!"

I was brought up on cold Yorkshires with syrup for tea

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By (user no longer on site)
50 weeks ago

3 eggs, 150ml milk and 105g flour, with salt and pepper.

Whisk vigorously in a bowl then pour into a muffin tin with red hot oil, and cook in a red hot oven. Don't open the door to check on them until you think they are ready as opening the door too soon can make them deflate.

My Yorkshire puddings leap out of the tin.

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By *oupleus30Couple
50 weeks ago

Minster

My Yorkshire always rise

Never measure

I always use say 6 eggs

Milk

And flour whisk

Tip is dip a spoon see how it sticks to back of spoon

Rest and whisk before pouring in hot fat

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By *earditallWoman
50 weeks ago

Lancaster

Oiled pan very hot cold battery and don't open your oven.

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By *usty.Trombone OP Man
50 weeks ago

Manchester

With a name like that no wonder your yorkers are good haha

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By *usty.Trombone OP Man
50 weeks ago

Manchester

So many great tips

Hot oil

Beat it vigorously

Dip your stick in

Keep the door closed

Who knew there were so many culinary enthusiasts on here.

Cheers guys

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By *aggy dollsCouple
50 weeks ago

bradford

"Hello you fab lot

So I've just had a Sunday lunch with a deflated Yorkshire pud. And realised how much of a disappointment a flaccid pudding can be.

Does anyone have any hints tips or recommendations for a well risen pudding?

Add an extra egg, let the batter rest for at least an hour, and get your oil smoking hot before quickly adding the cold batter.

Mr H

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By *inger_SnapWoman
50 weeks ago

Hampshire/Dorset

Rest the batter

Really hot oil

Don't open the oven door at any point, they just sink

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By *auntymanMan
50 weeks ago

Kidderminster

Nan used to cook the absolute best puddings, always had as a starter, with gravy, before actual dinner, less (expensive) meat eaten. Somehow she got it perfect every time, sibling loved the crispy bits, I loved the stodge..... something for everyone! So Yorkie pud was a starter, accompanyment with main, and more after main if we wanted it! We always had extra!

Love Yorkie pud!!

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By *usty.Trombone OP Man
50 weeks ago

Manchester

No wonder it needs to rest after all that whisking.

Extra hugs to whoever makes Sunday dinner

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By *ife NinjaMan
50 weeks ago

Dunfermline

Buy them from M&S. Shove in oven. 4 minutes. Perfect

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By *ong-leggedblondWoman
50 weeks ago

Next Door

"Hello you fab lot

So I've just had a Sunday lunch with a deflated Yorkshire pud. And realised how much of a disappointment a flaccid pudding can be.

Does anyone have any hints tips or recommendations for a well risen pudding?

How is something specifically named "pudding" served as an essential part of a main course.

Weird fuckers.........

My kids have them on with jam for a dessert ~ that's weird!

I was brought up on cold Yorkshires with syrup for tea"

Its pancake mix, so jam and other sweet things are nice

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By *ong-leggedblondWoman
50 weeks ago

Next Door

"Buy them from M&S. Shove in oven. 4 minutes. Perfect

Aren't Aunt Bessie's better??

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By *ife NinjaMan
50 weeks ago

Dunfermline

"Buy them from M&S. Shove in oven. 4 minutes. Perfect

Aren't Aunt Bessie's better??"

Nah. They're shite

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By *tephanie 53TV/TS
50 weeks ago

weoley castle

4eggs, 4oz plain flour, 1/2 pint full fat milk, salt and pepper... Mix together Saturday afternoon leave in fridge over night.

I always use lard to cook them at about gas 7, 220c once in the oven DO NOT OPEN oven for at least 25 minutes

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