I can't make yorkshire pudding :0(

[madzone]

Oh I forgot! Always make the batter several hours before you need it, preferably the night before...it helps the grains of flour swell in the batter....I do the same for pancake batter too.....

I've stopped doing that since I discovered the cats were drinking it

 

[Mrs Magpie]

You have cats that can open a fridge?
Respect!

 

[Mrs Magpie]

btw....bring it back to room temperature before using it...or use a tupperware-type jug with lid.....

 

[KellyDJ]

Thanks - I really can't go wrong now

 

[Mation]

I couldn't make them either - tried all the tips but they were always rubbish. Then I came accross the backwards recipe invented by tin sung yang (in jane grigsons english food) do a google for it - eggs and milk are mixed first, flour last. If I'm on the laptop later ill try find it for you. It works brilliantly - I don't ever use any other recipe.

Is this it? What's tai luk?

 

[madzone]

You have cats that can open a fridge?
Respect!

My cats an do anything

Keeping batter mix in the fridge seems wrong

 

[Mrs Magpie]

*For years i puzzled over tai luk sauce, asking at Chinese groceries without success. Then an enterprising niece found what seems to be the answer: her request for tai luk was greeted with much laughter: apparently it means 'mainland' i.e. 'mainland China'. So tai luck was a kind of secret-ingredient joke, an amiable joke at the expense of Yorkshire patriotism.

from this site;

http://countingsheep.typepad.com/amuse_bouche/beefveallambvenisonbuffalo/index.html

 

[Mrs Magpie]

My cats an do anything

Keeping batter mix in the fridge seems wrong

In the last two places I've lived the kitchen is always very warm, so stuff can go off overnight...

 

[sheothebudworths]

Is this it?

and cook for 20 minutes 52.2 seconds.

Very precise!




I might give that a go actually.

 

[madzone]

In the last two places I've lived the kitchen is always very warm, so stuff can go off overnight...

I thought leaving the batter to sit so it gets 'glutenified' was debunked in the last Yorkie pud thread. I just make it while the fat in the tins is heating up. Seems to work fine.

 

[Xanadu]

How much oil do you guys use in the pan? I made toad in the hole the other day, and while it was very very tasty, I feel that I used too much oil.

 

[Mrs Magpie]

It depends whether you are using aluminium, stainless steel or non-stick and also whether it's a bun tin or a roasting pan....

 

[Mrs Magpie]

...just try using less each time Xanadu, till you feel you've got it right...btw, unless I don't have any, I'll use beef dripping or goose fat for Yorkshires, unless I've got a vegetarian visiting, then I use sunflower oil....

 

[Xanadu]

But I want it to be perfect first time round

I might try it tonight, but I don't think it'll be as nice with the beef sausages I have. I might just do a sausage casserole.

 

[marco mark]

Aunt Bessies roast parsnips are fab for a quick fix along with the roast tatties

Eta: with lashings of onion gravy

 

[Mrs Magpie]

But I want it to be perfect first time round

But it's such a subjective thing....

 

[weepiper]

My Nan always used to leave the batter to stand with a teatowel over it for at least an hour, and use a f**k-off hot bun tin rather than one big pan. She made the best Yorkshire puds ever

 

[Idaho]

I believe you leave the batter to stand because it either breaks down the starch, or does something to the gluten.

Hot fan oven, spitting hot fat, don't open the oven.

 

[moomoo]

Oh, I never leave my batter to stand. And most of the time the little one cracks the eggs and whisks the batter so I really don't know how they turn out so well!

And I'm always opening the oven door to get the other food out!

Must be luck!

 

[sheothebudworths]

kmioioop=
'''''





#]

 

[mr steev]

I believe you leave the batter to stand because it either breaks down the starch, or does something to the gluten.

Yeah, it's the gluten I think.

According to Delia you don't need to let the batter stand. I use her recipe and it has always worked fine for me:

3oz plain flour
3 floz milk
2 floz water
1 egg
salt & pepper

Cooked in a couple of tablespoons of oil in a 9inch baking tin at the top of a hot (230) oven for 25mins.
I always heat the oil in the tin in the oven for a bit, then place it on a hot hob when I pour the batter in... and never open the oven half way through.

 

[sheothebudworths]

kmioioop=
'''''





#]

How bizarre - just came back to say I finally made pinkmonkeys chinese yorkshire puds last night and that they were completely fantastic - and saw that post!

I searched for the thread again yesterday for the recipe and must have left the page open......so that was the baby girl's first ever post!

Anyway - have still got half the batter left, so I'm going to thin it down and make pancakes tonight.

 

[LilMissHissyFit]

On a similar theme anyone got a good toad in the hole recipe/hints??
Now missy isnt here in the week I dont have to worry about the whole wheat free thing and quite fancy toad in the hole

 

[sheothebudworths]

Not me!
The one time I made it it was an absolute disaster (really - spectacularly revolting ), but I reckon that was down to the batter more than anything else.

 

[KellyDJ]

Thanks for the tips. My last lot of yorkshires were lush.

I used two eggs, left the batter to stand for a few hours, got the oven really hot and I didn't peek

 

[sheothebudworths]

Added enough milk to make the batter a pancake consistency, cooked em up and had a chicken, spinach, mushroom, onion and garlic filling in bechamel sauce, with a bit of cheddar sprinkled on top.

Went down very well.

 

[lynne8]

Ideally, let the mixture stand for an hour or so before cooking it (or make it the day before) - it makes a big difference. Then, as others have said, heat the oil in the pan properly before adding the mixture and then leave it be until it's cooked.

exactly, it's all about the reeeally hot oil and getting the bubbles out of the mix. I've had many disasters and they are never as good as my mom made, but I think I finally mastered it!

 

[dirtysanta]

Get the baking tray really hot first, and get the knob of butter/lard/oil really sizzling. It's all in the intial crisp off. Then once they're in the oven, don't open the oven door again until they're done. Not even for a peek.

word.