to not have a clue what is up with this

[Summerblaze100]

Decided to have 3 Yorkshire puddings with gravy for my lunch. I have nausea due to morning sickness and only fancy certain things.

I had a bite and it tasted a bit funny, so checked the sell by date. All fine. Had another bite and it still tasted a bit strange. Opened it up to find it was white inside. Very white. I'll attach a pic if I can.

I have no idea what it is and worried that it may be bad for my baby.

Captain / Lovely - time to visit opticians - its "the cityDOC". Simply pointing out that if the OP had made the YP from scratch - 5 minutes max - then they would have turned out perfect and not looked like a dogs dinner. If people want to take short cuts and eat horrible food - like frozen/packet YP - then they need to be prepared for such disasters. There is nothing 1950s about making food from scratch - if more people did then many of the health problems would be less severe. May take a few minutes longer but the taste is much better. MrsD - no idea who Rob Titchner is

I don't agree they'reeasy. If mine rise they're nice but often they sit there not rising.
and I'm sure there are some more instructions about getting them to rise. Just pointing out its not 'easy '

StealthPolarBear - use at least 3 eggs and they will rise everytime

People being a bit harsh to citydoc. It's true that fresh made taste so much better, and they aren't difficult to make! The trick is to have the oil in the Yorkshire pan smoking hot.. they will rise every time!

150g flour and 150ml milk with that?
I usually do 50/50/one egg and scale up or down

Lol DOC. Funny how you only pulled up the posters who disagreed with you for getting your name wrong, or maybe your own eyesight isn't that great.

Carry on posting sanctimonious bollix though, it's so helpful

StealthPolarBear - always 3 eggs minimum
Capt - my posts are educational - clearly OP has been missing out on the wonderful taste of real YP by eating frozen/packet muck and ending up with a dogs dinner like in the picture - always happy to help enrich OPs taste buds

Def freezer burn! Does not cross placenta!

Stealth, my DM (Yorkshire to the core) taught me to use half milk/half water.

Had same problem as Stealth but Le Creuset saved my YP's - you need one of their stove top jobbies to heat up the oil without opening the oven twice - just slam them in once it's screaming hot. Gorgeous.

Preheat oven, shove in a small YP, eat.

Or…

Preheat oven, fanny about weighing, measuring, whisking, juggle a red-hot tray, pour in way more batter than required, anxiously watch in case it doesn't rise, screw around hacking it back out, eat, wash up the shit-loads of mess you made.

Tough one.

I'm with citydoc Frozen Yorkshires are terrible. Made fresh they are the nectar of the gods. (Possibly giving away the county in which I was born and raised here). Frozen Yorkshires go all greasy and weird. If a pub serves me a frozen Yorkshire I'll not eat there again.

Thanks for the thread OP. I'll make a couple of giant youths hires for our sausage casserole to be served in tonight

Aunt Bessie's are nice in their own right. They probably aren't as tasty or wholesome as homemade but so what? That's true of lots of ready-made food. As for the OP's concerns, I think, given the cooking you describe and the actual ingredients in an AB YP, your chances of food poisoning are minute.

I want yorkshire pud now

Even better, toad in the hole. With loads of gravy.

What temperature is your freezer?
I have one of those big American things and it shows the temps.
Freezer should be at -18
The fridge should be at 6
For some reason my freezer went to -23 the other day and I had to adjust it.
So have a check.
(It's great having a chef for a DD, knows all kinds of stuff like this)

Yep looks like freezer burn, I think it happens if the bag isn't sealed.

Fresh Yorkshire puds are the bomb, and one of the few things that I am brill at (I use 4 eggs, and the rest by eye)

But if you want the frozen ones the aunt bessies that come in little flat tins and rise up in the oven are much better than the pre risen ones.

The inside of YPs is usually very pale because they don't get exposed to the direct heat (like the outside of sponge cake will be brown but the inside is the same colour as the original batter).

Perhaps the company who make the frozen YPs don't used lovely bright yellow yolked eggs?

I think it's just the colour and that its not freezer burn. Freezer burn effects the outsides and edges of products.

Crikey! A bunfight over Yorkshire puddings , I think we've reached a critical mass now.

Yorkies for lunch😎 You know how to live op.

Re making your own, Nigella's recipe is the best. 4 eggs and 300 ml milk whisked together with salt and pepper. Leave for 15 mins then sieve in 250g flour and bake. Rise majestically every single time, they are amazing!

Toad in the hole for supper tonight!

forthesake - surely it depends whether your choice is high quality tasting YP or quick and convenient and sod the taste. My way great taste, your way muck

Web...

The best recipe for YP is always your Yorkshire great grand parent's recipe handed down from generation to generation. I even have my grandpa's Yorkshire pud tin. I inherited it from my dad

Yorkshires's are our dish. Yorkshire folk tend to pretty passionate about them being 'right'. The same way those of Cornish descent have right and roper views on the pasty situation.

That's rubbish city doc. I know loads of good cooks and bakers who can't get Yorkers to rise. Maybe whilst the op is pregnant famished and about to
Murder through hunger she should have s few attempts eh?