GBBO 2016 thread 2

[fourquenelles]

Here we are

OK I'm getting hungry now.

I'm from Yorksher. My mom can't make Yorkshire puddings for shit. I follow Jamie

Good lad, always rest batter.

I don't understand if the hole is in the top or up the arse end.

Selasi's sound nice with the roast pork and apple sauce. Not sure about crackling though, never worked out how to make that edible - too hard to bite through!

I have special Yorkshire tins -( just for them), separate tins that are about 9/10 cm diameter...

ooh Benjamina's sound nice too

But I do still like Jane

Forgot this was on. Benjamina's sound tasty.

I'm am an odd one who likes crewy crackling. No idea why other than I like chewy texture

have the oil hot enough! not shouting obvs!

I'm shit at Yorkshires. My toad in the hole is famously crap.

OK correct me here, not British myself, lived here for 20 years, but filled Yorkshire puds ? Is there even such a thing?

I think the oven makes a difference to how Yorkshires rise.

It's surely not possible to make uniform Yorkshire puddings.

you need it really hot

They have to be savoury they said

I use the tins that make four largish Yorkshires at a time, so they do come out like bowls and can be filled.

If I do them in muffin tins like wot they is, they tend to be quite puffy and unfillable

Surely an outdoors tent must play havoc with temperature generally, every time they open the oven doors, etc. And the humidity in there too.

Hot oven, hot oil.

Chickpea flour

I'm a decent cook but never ever in someone else's oven.

There are some real disaster ones! Poor Tom.

Toasted your nuts!

Who eats it all afterwards?