Yorkshire Puds...

I must look out for a tin of Yorkshire air. :thumb: Last weekend the wife and I went up to Yorkshire for a short break, and was most impressed by the quality of the water, out of the tap is tasted lovely. The stuff we have down here near Cambridge quite honestly is disgusting, I can't drink it. :(

 

Alright, let's not lay it on so thick-there's a county next door that's it's equal if not it's better lol. (Secretly not kidding)

 

I've made more yorkies than I've had hot dinners, I was a chef at a restaurant that had roast beef on every menu, lunch and dinner...and here is a foolproof method.

1 egg per person, whisk with salt and pepper (Balloon whisk is best) until eggs are wel broken down, add sifted flour to the eggs untill you can no longer whisk it, then add your liquid and whisk until a nice batter mixture is achieved. (Liquid can be milk, milk and water, water, beer, beer and water etc). ( No weighing or measuring needed here, proper Cheffy Muck :lollol

The old adage "No good cook fries, until a blue haze arise" applies here, heat your tray with oil in until its very very hot (smokin' hot)

DONT change direction when whisking, if you do...you'll knock all the air out you just whisked in.
DONT slam the oven door, or clatter your tray around..gives the same result as above
DO turn the yorkies over to cook the base when the top is golden and crispy.
DO use the hottest part of the oven and highest heat possible.
DO preheat your tray and oil
DO leave your batter to stand for at least an hour, and use at room temp.

Easy peasy..

Steve...

 

In fact weighing and measuring is bad for yorkies, it's consistency that's key.


Don't turn mine over though, they are crispy on the bottom anyway.


I am making them for tea now you have me salivating. Nothing wrong with cheffy muck in my own personal opinion lol, and as a Northerner I think my hubby would trust yours Steve as long as it is plain basic good Northern grub.

How about a steak pudding recipe.??

 

I know you will all shout at me - but I'm so useless at making Yorkshire puds I have resorted to buying the frozen ones Sorry --- I can hear the screams from here!
Perhaps I'll have to have another go at making them:flag:

 

Yeah I've got some frozen ones in my freezer too lol. I'm gonna have to practise some more

 

I am surprised....
I have an e copy of an old American book: Date 1916

THE COMMUNITY COOK BOOK
Sold by Class of Willing Workers of the
Winter St. Baptist Church Haverhill, Mass
A Practical Cook Book, Representative of
the Best Cookery to Be Found in Any of the
More Intelligent and Progressive
American Communities

The suprise is I found a recipe for Yorkshire pudding!

YORKSHIRE PUDDING.
Beat the yolks of three eggs until light
colored and thick; add one-half
teaspoonful salt and one pint of milk. Add
the mixture slowly to two-thirds cup flour,
stir until smooth, then cut and fold in the
white of eggs which have been beaten
until stiff and dry. Bake in hot,
well-greased gem pans forty-five minutes.
Baste with drippings.

Who would have thought that Yorkshire had world influence all those years ago

robert

 

I always put two eggs in first,whisk them then add milk and a squirt of water and salt Whisk in plain flour until it is the concistency of pouring cream add a shake of pepper and let it stand a while before pouring onto your smoking fat .Dripping from the roast is best.Perfect every time.

 

Sage is an underrated herb. It goes with just about everything.

I believe olive oil can withstand a higher heat than sunflower, but I could be wrong.

While we're on about yorkies (the pud, not the choccy bar), here's what I sometimes do.

Set them aside and don't have them with your main course. After, put some jam on them and microwave them for about 30 seconds to a minute. They are superb as a sweet. This is especially true if they are, by conventional standards, a failure. If they haven't risen as well as you'd hoped, and are a bit heavy and more like puffy pancakes than yorkies, they are especially good with warm jam on them.

 

I believe olive oil can withstand a higher heat than sunflower, but I could be wrong.



"While we're on about yorkies (the pud, not the choccy bar), here's what I sometimes do."


they're pretty tasty too


But spot on about eating them sweet-yogurt and honey with walnuts mmmmmmmmmmmmmmmmmmm