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Post by Lancashire Lass on Nov 20, 2020 9:15:47 GMT
We had roast beef for Sunday lunch this last weekend. OH made Yorkshire puds which for a first attempt were good but could have been better. Do you make them?
Any failsafe recipes or tips please?
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Post by Bellatrix on Nov 20, 2020 19:12:36 GMT
I don't make them LL, I buy them. My mum makes them (and dumplings) I'll ask her.
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Post by trisha on Nov 21, 2020 9:17:11 GMT
I make them, but I don't really have a recipe. Maybe two heaped tablespoons of plain flower, two eggs. Whisk until smooth, add milk to get a double cream consistently. Salt and pepper. Leave to rest . Heat your oven to high. Put your pan in the oven , add fat of your choice. when your fat is smoking hot, add your mix whilst the pan is in the oven. Leave for approximately 20minutes, don't open your oven door! allrecipes.co.uk/recipe/29303/award-winning-perfect-yorkshire-pudding-recipe.aspxJust one recipe on line Trisha |
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Post by Lancashire Lass on Nov 22, 2020 17:12:37 GMT
You clearly know how to make a good one Trisha! A cook who doesn’t have to weigh out knows what they are doing. We’ve had pork loin today so no repeated attempt at the Yorkshires.
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Post by vwcamperfan on Nov 25, 2020 8:20:36 GMT
Mine never rise like the ones in magazines. I know I am probably impatient and don't let the fat get hot enough, and am a bugger for opening door to check lol I remember the yorkshires we used to have at school - they were a flat tray bake cut into squares  |
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Post by Peppersmum on Dec 5, 2020 22:44:17 GMT
I get a better rise if I use silicone baking pans. At work, I whisk the eggs first, then the milk then the flour, I use veg oil and I don’t preheat it. Then straight in the middle of a hot oven.
Hubs does them at home as he uses metal trays and lard, and makes them better than I do.
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