Yorkshire Puddings - the golden rules are...

[suzywong]

I have a job on tomorrow night and I have been very blase about my inherent atptitude to make them perfectly.

So that I don't end up with egg on my arse flat on my face may I concur that the golden rules are:

a) have fat smoking hot before batter goes in
b) use reliable tins that are well seasoned
c) poke them on the side with a sharp knife so they don't go soggy

AOB, please?

We used to love Yorkshire puddings

SEcond HOT HOT FAT. Do not open oven door to peek when they are cooking.

used to? Have you been denied YP priveleges for bad behavaviour or something?

Make the batter a few hours before you need it and put it in the fridge. Give it another quick wisk just before it goes in the tin

What the heck is c all about?

poke with a knife?

never heard that one!

LEave them in the tin for a few minutes before getting them out

Cook on a V high setting

yyy to geordieracer

Tiny bit of chilled water whisked in before pouring into tin

at poking, surely that would flatten em!

Message withdrawn

Oh Hell, that's choux pastry you have to poke.
right, won't do that then

c) do NOT poke with knife
d) use two eggs
e) add some chilled water
f) let batter stand

I am planning to use peanut oil as lard is hard to come by here, what say you?

YES to two eggs

OK, two eggs, but I have to serve 14, what other proportions do you suggest, and can I have some evidence that you are a Yorkshire woman, seeing as you seem to have taken control of the thread, in a good way that is

think you'll need more than 2 eggs for 14!

My Yorkshire Puddings are a marvel - I stand in awe of myself every time. Plus, I'm really modest. My recipe is:

8oz plain four
large pinch of salt
1 pint of milk
2 eggs minimum - have used up to 4.

Agree with really hot fat. Have never poked them, but do start them in the bottom of the oven for 10 mins which seems to crisp up the bottoms and make them easier to get out.

Take advice from me
I am from York

Two eggs, 100g flour, 1/4 pint milk
make night before
keep in fridge
best fat to use is goose fat as it has a higher cooking temp
whack oven up to full pelt
do not open oven door

(nip out and buy some frozen just in case )

You can now buy goodefat in little tubs from Asda etc. It does make marvellous yorkie puds.
Agree with NBG, that's how I do them.

just seen your serving 14

you'll need more than that

PS - That makes 12 large yorkshires. My mental arithmetic can't cope with working out quantities for 14 - and you'd really need 28, wouldn't you?

Message withdrawn

I was born in Yorkshire

I can say ee bye gum

I understand cricket

Hmm. 14

?Do you want to make individual ones, or big ones? If so, how many each? 2?

If you make 24 use:-

4 eggs
8oz flour (with a pinch of salt )
20 fl oz milk (or half milk/water)

Mix the eggs in with half the liquid mixture
Mix into the flour
Add remaining liquid and BEAT until bubbly

leave overnight in teh fridge, or for a few hours if you can't.

HOT HOT fat - tinkly fat

Hotest setting of oven - out - ladel mix in bosh bosh bosh, in the oven for 20-25 mins (?) = check em but don't open the blardy door

That mix above will do 2 lots of 12

CHESHIRE!

FARKING CHESHIRE!

Dont listen to her Suzy, you'll be doomed I tell you, DOOOOOOOOOOMED!!!

OKm I 'm liking this especially the bit about start on the bottom shelf - but if I start them on the bottom shelf then I will have to open the door at so me point

so what quantities would you suggest for 14/16 people?

And I can't nip oput and buy any, well I guess I could to the Britannia Delicatessen but it's a bit of a hike and they mainly sell pork pies and tins of Fox's biscuits

Boak at goose fat

just use veg oil then the veggies can have some

you love it Mama