Yorkshire Puds...

Not really a recipe, just something I do somtimes with Sunday roast.

If having Lamb I put some mint jelly into the Yorkshire pud mix, whisk it around until it's dispersed and then cook as per normal. Result is a lovely greenish pud with a nice mint flavour. I do the same sort of thing when having beef but use mustard powder instead of the mint. Bright yellow mustardy puds. Still experimenting with apple puree in them for Pork but not had much success yet (they don't rise too well)

 

Or with your roast beef puds, a little horseradish is good as well! I haven't tried adding the mint sauce/jelly - but I do add some herbs into them usually. The mustard sounds good though!

 

What about some sage in the mix when doing pork? We have always put mixed herbs in the pudding mix, which gives them a nice flavour, what ever the meat.

Or what about some apple juice instead of water? It would give an apple flavour I'm sure.

Hope this Helps!

 

Dried Applemint would work too, however I must just add that to mess with traditional yorkshire puds would be sacrilege in our house-lol. I have a very traditional husband and kids when it comes to this sort of thing. My hubby calls it "cheffy muck!" lol.

 

I can never seem to make good yorkshire puds. I like them fluffy and soft but they never come out like that burnt and flat lol

 

Are you usiing very very hot oil L'il Miss? And keeping the oven door shut? Those two things tend to be what causes pud failure.

 

This could be the start of a major discussion......., I would say to get the best Yorkshire puds, to use a bit of lard or fat from meat rather than oil.

But what Lollipop says about having it very very hot still applies. You want to see a slight blue haze over the tray when you take it out of the oven to put the mixture in. I have found that electric ovens are not the best for making a good Yorkshire pud.

Hope this Helps!

 

I don't use meat oils being a vegetarian, I use sunflower oil. Not vegetable oil as it burns and stinks the kitchen out.

LOL it could be a long discussion.


It comes with practice-the more you make the more you get to know about consistency and heat, if the batter doesn't sizzle when it goes in the oil they won't rise to the dizzy heights.

In this heat why do I suddenly want a mound of good mash, yorkies and onion gravy??

 

Maybe my oil's not hot enough. I should go practise now lol. I've got rapeseed or olive oil which would be best?

 

Neither of them, they would both burn at the high temperatures, you really need lard or sunflower oil as they both can get very high without burning. If you aren't a veggie then do lard.

 

maybe thats where i've been going wrong then

 

You must use Plain Flour to get them right .

 

It`s impossible to cook perfect YORKSHIRE PUDDINGS outside of Yorkshire.
I have it direct from the EU:rotfl::rotfl::rotfl:
robert

 

LOL - I have a friend in Yorkshire who says it's the 'Yorkshire water' that makes them so good! hmmmm

 

Yorkshire water (who I used to work for) and Yorkshire air are key ingredients:gnthb::hehe:
robert