to be doing this at the first time at the age of 32?

[StealthPolarBear]

Making yorkshire puddings and roast potatoes
I'm going to try, today
Wish me luck

oooh that sounds good
yes dress to impress

I'll don my tiara.

not convinced that two chicken breasts are going to stretch to your DH, me and my big appetite, your two DCs plus all the people I'll be collecting en route though!

I will make a double portion of cake, to fill in the gaps where the chicken breasts don't reach!

there will be plenty of potatoes

Just make sure there's plenty of gravy - even the flattest yorkshire is edible soaked in gravy - I speak from experience.

Good luck.

cheese sauce rather than gravy in our house :o

We'll have spare tomorrow.

Our local Tesco only sell free range chickens in a size to feed 6 people (whereas the cheap ones come in all sorts of sizes) and as there is only me and DH, our not quite 4 year old DS and just turned 1 year old DD, we'll have lots of leftovers - especially as we have stuffing, pigs in blankets, hasselback potatoes, veggies and yorkshires too!

It would have kept us going for days but if everyone's still hungry then pop past on your way back....

OK what is a popover??

American version of Yorkshire puds, I think.

Stealth, let us know how the Yorkshires went.

stealth just to let you know, you can freeze your yorkies if no-one showed up tonight

Those rubbery silicone bun trays are brilliant for yorkshire puddings.

Haven't read the thread. You've probably moved on to bum sex or something by now.

Sadly, no.

See earlier post re silicone bun trays. They're really good for individual puffy puds . The oblong silicone tray makes the pud a bit stodgy and floppy - but sooooo good at soaking up the gravy . . . . We have Yorkshires with every roast dinner, not just beef. Yum!

For spuds Steam them, don't shoogle them up they just end up too mashed and soak up too much oil/fat. Instead use a few fresh breadcrumbs in with them, that will let you use less oil, get very crispy and much tastier.

I prefer rapeseed oil (normally just described as vegetable oil in the shops - the cheapest) rather than any heavier fat, but just use one you like the flavour of.

An extra egg white in your yorkshires makes them huge and delicious.

Google Michael Caines roast potatoes, he sits par boiled straight into cold olive oil, they absorb more of the oil and are also deeelish.

Par boiled my spuds in a little veg stock just now, they're now drying off and awaiting roasting in Goose fat :)

Well they were fantastic, if I do say so myself :o

Yey!

Where's mine????