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Emergency Cooking Query

14 replies

GeorginaA · 02/11/2003 17:49

Help! Run out of plain flour and need to make yorkshire puds... if I substitute self-raising flour will it all go horribly horribly wrong? Or will they just touch the ceiling of the oven by the time I take them out

OP posts:
jampot · 02/11/2003 17:53

Sorry! I use Aunt Bessie's everytime!

Spod · 02/11/2003 18:07

think they turn out like pancakes! but would it work if you added a tad of salt and some baking powder?? i'm not sure??? but for some reason thats in my mind??? worth a try!

GeorginaA · 02/11/2003 18:08

I thought the baking powder was if you had to sub plain for self-raising rather than the other way around? Oh well, I'll let you know how they turn out

OP posts:
CP · 02/11/2003 18:09

Last time I substituted self-raising for normal flour whatever I was making tasted AWFUL!!! Are you near a shop that you could shoot out to to grab a bag of flour?

LIZS · 02/11/2003 18:11

Oooh Spod, not so sure. Can't get SR flour here so use a bit of baking powder with plain to make cakes etc rise - fear the yorkshires might explode with more raising agent

Good luck GeorginaA

GeorginaA · 02/11/2003 18:12

We're near a Tescos - but they shut hours ago... too late now anyway - in the oven (why do I never check I have the ingredients BEFORE I start cooking?!)

OP posts:
CP · 02/11/2003 18:13

Good luck - let us know how it goes.

dinosaur · 02/11/2003 18:19

This reply has been withdrawn

This has been withdrawn by MNHQ at the poster's request.

Tillysmummy · 02/11/2003 18:21

Dinosaur, I think it's ok to refrigerate it. I have done this in the past. Just as long as you heat it properly. God hope you don't get food poisoning now i've said that

Spod · 02/11/2003 18:59

oh tits!! sorry georginaa... LIZS is right... shouldnt add more raising agent to self raising.... i read your post too quickly and thouht you only had plain flour, not that you wanted plain flour... sleepless night... sorry.... hope they havent exploded inyour oven!!!!

GeorginaA · 02/11/2003 19:11

LOL... I didn't add baking powder, that's okay

Hmm, they weren't the best yorkshires I've ever made that's for sure. For some reason they were a lot flatter than usual (they rose very quickly during cooking then collapsed and went all soggy in the middle). They were just about edible though as long as plastered in gravy and horseradish, so not a complete disaster

Thanks for the quick advice folks!

OP posts:
dinosaur · 02/11/2003 20:38

This reply has been withdrawn

This has been withdrawn by MNHQ at the poster's request.

charly · 02/11/2003 20:54

tip - follow your usual recipe but add an extra egg white - dh recipe not mine! Men have some use after all!

charly · 02/11/2003 20:57

god - I sound sooo sad!
apologies - finding any distraction to avoid ironing and work

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