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Post by Deleted on Aug 19, 2007 17:10:13 GMT
Mrs FA has a real blind spot when it come to cooking yorkshire puds for a Sunday roast. They never rise and always end up really dough-y  Has anyone got a foolproof recipe for yorkshires that gets them risen every time ? Thanks FA x |
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Post by Missredhead on Aug 19, 2007 17:19:16 GMT
Yeh... buy Aunt Bessies  No. seriously if I make individual ones they are ok but if I try to make a large one the middle never cooks. On the other hand if I make toad in the hole the yorkshire always comes out perfect!! Doesn't help you much though, sorry  |
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Post by isabella on Aug 19, 2007 17:25:06 GMT
Use equal quantities of PLAIN flour,eggs and milk ( full cream) say 4oz flour and the same in volume of eggs and milk and a pinch of salt.(My Mum always added a dash of water to the milk)
Whisk together well and leave mixture to stand for an hour or so.
Put a small amount of fat (teaspoon )-I use sunflower oil ( should really use dripping) into each hole of a deepish bun tin and put in oven to get VERY hot - gas no.7
Divide batter between tins and cook for 15 - 20 mins approx
Hope this helps Andy ;D
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Post by Chuckles on Aug 20, 2007 17:38:24 GMT
OH is good at Yorkies I'm cr@p  Everyone uses sightly different quantities from what I've heard. He uses similar to isabella but semi skimmed milk. Some measure/weigh the ingredients and some just guess or go by the eye. One thing I've heard him say is about getting the fat very hot and to keep it hot while pouring the mixture in. He has the ring on the top of the cooker on with the container on the heated ring while pouring in the mixture. I love yorkies ;D |
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Post by Shrubrose on Aug 20, 2007 17:52:37 GMT
ooooooo yokshu pud. Love it. With onion gravy. Yum. Hot, hot fat is a must as Chuckles said. We use Delia's recipe and it works every time. If you dont have it FA I'll scribe it for you here. Let me know.  |
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Post by MamIDdau on Aug 22, 2007 14:00:57 GMT
I love Yorkshire puds. Nearly the best part of the roast beef dinner depending on how nice the rest of it is ;D Never cooked them though, always had Dad's.
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Post by Deleted on Aug 22, 2007 17:07:09 GMT
Have to say I don't bother measuring anything...I must have a good eye  Make the batter to a consistancey of single cream...plenty of wrist whisk action needed to get it nice and smooth Let it stand for at least half and hour. Make sure you have very hot fat in your tin (dripping is excellent - I'll send Mrs FA some if you like ). Give it another good whisk just before you ..... Pour in batter into the tin, use a ladle if necessary. Put in oven and DON'T open the door til they are done.......and to find out if they are done, just peer at them through the oven window ;D (of course you will need the light inside the oven to be working ) |
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Post by Chuckles on Aug 24, 2007 18:55:26 GMT
and to find out if they are done, just peer at them through the oven window ;D (of course you will need the light inside the oven to be working ) My light works but I can't see through the door window  |
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Post by Deleted on Sept 11, 2007 15:18:56 GMT
Mrs FA has a real blind spot when it come to cooking yorkshire puds for a Sunday roast. They never rise and always end up really dough-y Has anyone got a foolproof recipe for yorkshires that gets them risen every time ? Thanks FA x Try using 2 eggs - they are the raising agent. |
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Post by isabella on Sept 11, 2007 15:50:33 GMT
Have you had a Yorkshire pud yet FA? |
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Post by Deleted on Sept 11, 2007 17:34:04 GMT
No........still getting a stodgy mess We had good ones last night though. My Aunt Bessie made them..... FA x |
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Post by Susie Snowdrop on Sept 11, 2007 18:27:14 GMT
As said before .............equal measures of everything! I have a 'pud jar' for measuring everything out and ......................I always have huge ones ;D S x |
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Post by Deleted on Sept 12, 2007 7:26:34 GMT
No........still getting a stodgy mess We had good ones last night though. My Aunt Bessie made them..... FA x How hot do you have your oven, how long do you heat the tin of fat before adding the batter, and what fat are you using? |
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Post by Missredhead on Sept 12, 2007 8:51:27 GMT
No........still getting a stodgy mess We had good ones last night though. My Aunt Bessie made them..... FA x See you took my advice.... We must be related cos she's my Aunt Bessie too She makes all kinds of things now you know, and so far they have all been great, |
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Post by Deleted on Sept 22, 2007 8:15:38 GMT
How hot do you have your oven, how long do you heat the tin of fat before adding the batter, and what fat are you using? As hot as it will go Until the fat is smoking I don't know Mrs FA's mum came round last Sunday and showed her how she does it. They rose beautifully so hopefully Mrs FA now knows how to make them and it'll be no more stodgy pud ! FA x |
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Post by Deleted on Sept 22, 2007 13:31:37 GMT
What is Mrs FA's mums secrect FA - or are you keeping Mum? ;D
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Post by Deleted on Oct 9, 2007 17:46:14 GMT
It's all to do with the measurements apparently. Too much of something and not enough of something else I believe.
We had them again this week and they were lovely so I think we've finally cracked it !
FA x
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Post by Deleted on Oct 10, 2007 11:27:40 GMT
Brill ;D
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Everyone uses sightly different quantities from what I've heard. He uses similar to isabella but semi skimmed milk. 
