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Yorkshire pudding week

(24 Posts)
jugglingwiththreeshoes Mon 19-Sep-11 09:11:03

I heard on the radio that it's Yorkshire pudding week this week. So that got me thinking about my grannies lovely Yorkshire pudding with Sunday roast - She lived in Yorkshire for many years where my Mum was born.
I know my DC's love Yorkshire pudding but we've mainly had it when we've been out (at Brewsters for example) We're veggie BTW, but I'm thinking we could have it with veggie sausages, gravy, and peas.
Anyone got a good recipe to encourage us all ? What will you be having with yours ? (don't worry I'm not too sensitive about the veggie aspect, although other veggie ideas also very welcome of course)

jugglingwiththreeshoes Mon 19-Sep-11 09:36:07

OK you lot you forced me to look up the MN recipes. Found "Yorkshire puddings that work" under basic recipes, so thanks for that one. Reminded me about toad-in-the-hole possibility too. Do you think I should cook the veggie sausages at all first ? - I'm thinking probably yes. blush

AngryFeet Mon 19-Sep-11 09:41:20

My best ever yorkshires are made in a Pampered Chef stoneware muffin tray. No oil needed - although I use a little brushed around the inside of each hole - and they come out fluffy and crunchy and HUGE! A great recipe is equal amount of eggs, flour and milk (so measure out eggs first in a cup then same amount of other ingredients).

AuntieMonica Mon 19-Sep-11 09:44:19

hi juggling - love yorkies!

i put my veggie sausages in the tin while the oil heats up and then cook from there with the batter, not been posioned yet wink

also, stir some crispy fried onions to batter before putting in the oven. mmmm

jugglingwiththreeshoes Mon 19-Sep-11 09:44:56

Thanks angry feet, that's a good tip about the equal quantities ! And thanks for the link smile

pinkyp Mon 19-Sep-11 09:47:45

Noo you use 3 eggs, cup of flour and cup of milk! The stoneware is good but really expensive!! As for the toad in the hole I put the sausages in the tin for 15 mins to cook a little / get the tray hot then add the batter

jugglingwiththreeshoes Mon 19-Sep-11 09:48:17

Thanks AuntieMonica - more excellent suggestions ! smile

AuntieMonica Mon 19-Sep-11 09:48:33

<sits on hands re; batter recipe and method>


FetchezLaVache Mon 19-Sep-11 09:50:50

I would cook the veggie sausages first, yes.

Despite being Yorkshire through and through, I have only just mastered the art of the Yorkshire pudding, to my shame. I made toad in the hole last night and it was scrummy- and I didn't even know it was YP week!

The recipe I used last night was a Jamie Oliver one, which called for 115g plain flour, 3 eggs and 285ml milk. Leave it to stand before using it and get your tin as hot as the earth's core before you pour it in.

My dad is known to make the best YP on earth, but he doesn't have a recipe- he just puts as much (raw full fat) milk and flour as he sees fit into a bowl and then adds 5 eggs. He also insists you must have a dedicated YP tin and never, ever wash it up. He got his as a wedding present in 1956 and it's certainly never been washed in my lifetime...

jugglingwiththreeshoes Mon 19-Sep-11 09:52:14

My Granny always used to cook hers in an ordinary baking tray, and then just cut it into squares - so some had crunchy corners, and others were softer. Mmm!

storminabuttercup Mon 19-Sep-11 11:37:20

I couldn't make them for years then I tried JO's recipe and now they never fail! I use either a twelve hole bun tin, or sandwich tins for big ones!

Tins have to be hot, I usually put them in a good half hour before, then with oil for ten mins before batter goes in! 115g flour, 3 eggs, 285ml milk, pinch of salt whisk with electric whisk then put in fridge till tins and oil is hot!

We eat them with Sunday roast, corned beef hash, sausages, thick onion gravy as starters, some times even a tin of big soup! :-)

storminabuttercup Mon 19-Sep-11 11:43:06

Sorry, I clearly didn't read properly or I would have seen fetchezs thread! blush

piprabbit Mon 19-Sep-11 11:48:58

Thanks for the info about Yorkshire pudding week - will have to make some now grin.

My Granny used to make big puddings - but being from Yorkshire we ate them on their own, with fantastic gravy, before the meat and veg were served. TBH I could have just eaten a double portion of pud and left the meat and veg. I think it comes from filling everyone's bellies with cheap pudding so that the expensive meat goes further (sounds like a good idea what with meat prices being so high at the moment).

AngryFeet Mon 19-Sep-11 11:51:36

Ahh but 3 eggs = i cup pinkyp smile

ColdSancerre Mon 19-Sep-11 14:30:48

When did YPW start? Because I made them last night (with roast beef) and fear I may have jumped the gun somewhat.

I do the equal volume eggs, flour and milk method too.

jugglingwiththreeshoes Mon 19-Sep-11 15:13:48

Not sure ColdSancerre - Heard it on ClassicFM this morning (I think ... the radio anyhow)
Perhaps you should do it again with the leftovers just to be on the safe side ! grin

storminabuttercup Mon 19-Sep-11 20:29:34

Apparently this is something run by aunt bessies - hmm

ColdSancerre Mon 19-Sep-11 20:52:42

Quite an using we're all discussing best recipe then!

ColdSancerre Mon 19-Sep-11 20:53:12

Bloody iPad, not an using but amusing.

storminabuttercup Mon 19-Sep-11 21:14:44

Yup! I also read that phil vickery is heading the campaign. I guess chefs from Yorkshire wouldn't be associated with it! :-)

TheTamingOfTheShrew Mon 19-Sep-11 22:05:09

130z milk

6 oz plain flour

4 eggs

salt and pepper

whisk together and put into a tin of hot oil, I use a cake tin! Yumlicious

HannahHack Wed 21-Sep-11 19:46:51

You buggers had better be right re Jamie O. I have a toad in the hole in the oven right now.

I will report back!

storminabuttercup Wed 21-Sep-11 21:46:17

Well? Did they work?

HannahHack Thu 22-Sep-11 20:53:54

Yes it was amazing! If only DP has't turned up 1h after he said he would!

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