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?

I never start on the bottom shelf. I put them on teh top shelf and leave them!

DON'T buy frozen tehy are gross -

I'd do 24 as its easy (i assume you have a 12 hole tin?)

Children involved? 1 each
adults - 2

i am not near an Asda, I am in Australia

ummmmm..... thanks for all the advice, I shall cogitate and contigate and blah blah blah like Lloyd Grossman and then call work and let them know what I need.

Cheshire is close enough, I was born in Huddersfield and moved to Sandbach before I made the break to the South

bloody 16 people now?!

How many adults.

You might have to do

10 oz flour
25 fl oz milk or milk/water
5 eggs

that will do 32 (I think!!)

substitute slug of water for some of the milk....

ignore the cheshire poof

Only YHorkshire birds do them properly right B&Q?

Eeeeh Huddersfields a bit close to the border for my liking.

My BIL lived in Sandbach for a while.

Um... I think it's 16 or maybe 14, it's for work, I am a chef for a swanky catering company and the client is having an English dinner party. Most of the food will be prepped and cooked by the team at the base kitchen during the day and I will heat and serce and assemble at the client's house. But the yourkshires I have to make at the right time, but the base kitchen want to know how I want the batter making up previously and what equipment I need.

too right Mama

and when they're cooked you look at them with pride and say

"eeee by gum cocker, there right good them puds"

On the f word the other day Gordon Ramsay made them before the dinner and then banged them in for a few mins before serving - they did look very good!

Whats the yyy to me mean?

yes yes yes

Message withdrawn

But Auntie Bessie's 4 mins hot oven

They taste just as good (well almost)

I made them myself for years.

1/2 pint of milk
2 eggs
4 heaped tablespoons plain flour
salt and pepper

whizz eggs and milk it in liquidiser and add tablespoon at a time of flour
leave to stand for a wee while

small dodd of trex in each well in yorkshire pudding tray

add mixture when fat piping hot.

top shelf of oven - do not open door till cooked - approx 20 mins 200 degrees

I have never added water or made batter day before.

They do not taste as good - no way! They look pretty good but they have that preservative taste which I hate! Or am I the only sad cow who can taste additives??

No, I can too Wisteria

phew - have a running battle with my dp over this - think his tastebuds were removed along with his foreskin when he was little!

thanks for that

Agree with Meers, the golden rule to yorkshire puds is to get Aunt Bessie to make them.

And I am Yorkshire born and bred (oh no, I can hear the football Yorkshire...yorkshire....chant in my head now)

Suzywang, didn't know you are a Huddersfield girl!! You learn something new every day - did you go to school there?

sorry, I am being quite naughty today I admit.
I was supposed to be doing my tax return so can only blame childish rebellion!

I am pretty sensitive to additives too but the instant yokshire's of Auntie Bessie's taste fine to me. I don't like the batter ones that need 20 mins to cook.

too crunchy - no soft middle bit!

ok you have all forgotten the main one

do not serve with other food

just on their own with gravy they are a starter

dearie dearie me

Oh yes cappucino, my dear granny would turn in her grave if she thought that they were being served on a plate full of other food! Actually, hers were the only ones I would say Aunt Bessy can't beat!

Message withdrawn

oh yum yes, as a starter lovely

wisteria - I forgot to add a