trousers Posted 16 March, 2012 Share Posted 16 March, 2012 Whilst I'm without question one of the best amateur cooks in the land, I've never mastered the art of Yorkshire Pudding.... I've just ordered a lovely forerib of beef for Mothering Sunday from the local farm shop, which I'll no doubt cook to perfection, but I need to tap into the vast wealth of SWF culinary expertise to help me improve upon my one and only downfall in the kitchen. I follow the usual advice...."make sure the fat is blisteringly hot"....."don't use self raising flour, use plain flour and bi-carb"....."use double the number of egg yolks"...etc, etc....but I either end up with a slab of wet stodge or a thin crisp sheet of something resembling cardboard. Please help. "SWF threads don't get much tougher than this..." Link to comment Share on other sites More sharing options...
miserableoldgit Posted 16 March, 2012 Share Posted 16 March, 2012 Buy Aunt Bessies!! Unbeatable. I`ve even braved telling Mrs MOG that her Yorkshires don`t measure up to Aunt B`s, and THAT is being brave! Link to comment Share on other sites More sharing options...
Patrick Bateman Posted 16 March, 2012 Share Posted 16 March, 2012 Use as many eggs as possible - I read that once somewhere and it works! I use about 8, haha. Yeah, oil as f*cking hot as you can get it and crucially DON'T open the oven door, don't knock the oven, don't even breathe on it. Once it starts rising, if you knock the oven, open the door etc etc etc the mixture could collapse again. Simple rules. It might have been Jamie Oliver I read the above from, can't remember, but it works for me - this'll work nicely: http://www.food.com/recipe/jamie-olivers-yorkshire-puddings-397360 Link to comment Share on other sites More sharing options...
Patrick Bateman Posted 16 March, 2012 Share Posted 16 March, 2012 p.s. yes he's a c*ck, but he does have some good recipes! Link to comment Share on other sites More sharing options...
dune Posted 16 March, 2012 Share Posted 16 March, 2012 What are you doing cooking when you've got a woman? Link to comment Share on other sites More sharing options...
londonsaint1604 Posted 16 March, 2012 Share Posted 16 March, 2012 The problem is that you're thinking about it too much, and projecting your uncertainty onto the yorkshire puddings. Link to comment Share on other sites More sharing options...
trousers Posted 16 March, 2012 Author Share Posted 16 March, 2012 What are you doing cooking when you've got a woman? Because men are better cooks than women. HTH Link to comment Share on other sites More sharing options...
dubai_phil Posted 16 March, 2012 Share Posted 16 March, 2012 Buy Aunt Bessies!! Unbeatable. I`ve even braved telling Mrs MOG that her Yorkshires don`t measure up to Aunt B`s, and THAT is being brave! Trousers - THIS. Totally and without any shadow of a doubt. Great big King Sized ones or perfect little individual ones. I have tried and tried to make perfect ones and no. NEAREST I got was with Lard. But Aunt Bessie? I'd say they are 95% of the way to perfection every time. AND they only take FOUR minutes If you have time to experiment - then good luck with other advice. You need them perfect for Sunday...... get down the Supermarket (hell we even have them HERE!) Link to comment Share on other sites More sharing options...
dune Posted 16 March, 2012 Share Posted 16 March, 2012 Because men are better cooks than women. HTH You've got a point, but women are better at washing up, yes? Link to comment Share on other sites More sharing options...
trousers Posted 16 March, 2012 Author Share Posted 16 March, 2012 I'm struggling with the moral dichotomy of local farm reared British rib of beef and some frozen gloop in a packet from Bejam.... Link to comment Share on other sites More sharing options...
trousers Posted 16 March, 2012 Author Share Posted 16 March, 2012 You've got a point, but women are better at washing up, yes? Actually, Lady Trousers is pretty poor at that too TBH Link to comment Share on other sites More sharing options...
swannymere Posted 16 March, 2012 Share Posted 16 March, 2012 A pudding is thick and stodgy, the Yorkshire pudding of today is a light, risen fashion statement and has no place in the traditional roast dinner. Anyone who buys or likes Aunt Bessie products is a bloody liability and should be culled. Link to comment Share on other sites More sharing options...
buctootim Posted 16 March, 2012 Share Posted 16 March, 2012 I'm struggling with the moral dichotomy of local farm reared British rib of beef and some frozen gloop in a packet from Bejam.... Get the Tescos finest frozen ones then. I gave up trying to make em years ago - I always had your problem and despite all the effort werent a patch on the frozen ones. Link to comment Share on other sites More sharing options...
buctootim Posted 16 March, 2012 Share Posted 16 March, 2012 A pudding is thick and stodgy, the Yorkshire pudding of today is a light, risen fashion statement and has no place in the traditional roast dinner. Anyone who buys or likes Aunt Bessie products is a bloody liability and should be culled. I given that due weight and thought. After some consideration my response is - ********. Link to comment Share on other sites More sharing options...
dune Posted 16 March, 2012 Share Posted 16 March, 2012 I prefer the auntbessie batter ones in a foil cup. Link to comment Share on other sites More sharing options...
Minty Posted 16 March, 2012 Share Posted 16 March, 2012 trousers, back yourself, follow Bateman's advice and make 'em yourself. F*ck Aunt Bessie. Not literally like, but, well... you know. Link to comment Share on other sites More sharing options...
ChicagoSaint Posted 16 March, 2012 Share Posted 16 March, 2012 After you make the batter, let it sit covered in the fridge for half an hour or so. Give it a quick stir when you take it out. Seems to make a difference. Link to comment Share on other sites More sharing options...
trousers Posted 16 March, 2012 Author Share Posted 16 March, 2012 I keep seeing "Aunt Bessie" and "batter"...feeling a bit queasy right now... Link to comment Share on other sites More sharing options...
Dog Posted 16 March, 2012 Share Posted 16 March, 2012 Aunt Bessie's Fanny Batter leaves a greasy film in your mouth. Link to comment Share on other sites More sharing options...
buctootim Posted 16 March, 2012 Share Posted 16 March, 2012 Aunt Bessie's Fanny Batter leaves a greasy film in your mouth. Trousers did that joke already. Except he used subtlety and humour. Link to comment Share on other sites More sharing options...
Weston Super Saint Posted 16 March, 2012 Share Posted 16 March, 2012 Put the water for the batter mix in the fridge on Saturday. Do not under any circumstances use warm or tepid water! Trust me Link to comment Share on other sites More sharing options...
MongoNeil Posted 16 March, 2012 Share Posted 16 March, 2012 As suggested by a few on here, always use more eggs than normal, I usually double what the recipe says. Prepare your batter well in advance and keep refrigerated until about 30mins before you need it. Put a very small dash of oil in your pan (enough to cover the whole base of each cup) and wack that in the oven. When that's steaming pour in your batter but not too deep (they'll be very puddingy if you do). The most important thing, don't open the oven door again until you take them out, this will cause them to deflate. I've never made a bad yorkshire by doing the above. Good luck! Link to comment Share on other sites More sharing options...
bridge too far Posted 16 March, 2012 Share Posted 16 March, 2012 After you make the batter, let it sit covered in the fridge for half an hour or so. Give it a quick stir when you take it out. Seems to make a difference. This. Link to comment Share on other sites More sharing options...
scotty Posted 16 March, 2012 Share Posted 16 March, 2012 Dont do a whole yorkshire pud, make individual popovers. Its hard to go wrong with those and theyre quicker. 150 ml milk 50g plain white flour pinch of salt 1 egg blend til smooth Heat up a cake tray til its very hot, the ones with a dozen little cupcake size thingies, drop of oil in each Half fill each of them them and cook at 220 degrees for 15 minutes. easier to serve as well, no slicing, just lift them out one to a plate. Easy. Link to comment Share on other sites More sharing options...
bridge too far Posted 16 March, 2012 Share Posted 16 March, 2012 Little ones are nice but they tend to get eaten. Make a big one and there's ususally some left over (don't know why - some strange law of physics no doubt). Eat what's left cold, with a sprinkling of sugar - awesome! Link to comment Share on other sites More sharing options...
Pugwash Posted 17 March, 2012 Share Posted 17 March, 2012 Firstly, get one of these: Add in this order: 1 egg, 2 oz plain flour, 1/4 pint cold milk, salt & pepper. Close it up and give it a few shakes. Pour into pre-heated and oiled baking tray. 15 minutes in v hot oven gives you this: Champion! (Me granny was from Yorkshire. Mind, she didn't have tupperware then. ) Link to comment Share on other sites More sharing options...
Pugwash Posted 17 March, 2012 Share Posted 17 March, 2012 This thread is yet another reason for a Food and Drink section to the forum... Link to comment Share on other sites More sharing options...
John Boy Saint Posted 17 March, 2012 Share Posted 17 March, 2012 2 3 5 2 Large Eggs, definitely not fresh just out of the Chickens Botty 3 Oz PLAIN flour 5 fl oz Skimmed milk or 3 fl oz Skimmed Milk 2 fl oz water Take the Beef out of the oven, to settle. Turn the oven up to 240c. Put your Yorkshire tin in the oven with a little oil in each well. Beat the eggs into the flour adding the Milk Milk/ water along the way, beating all the time. When all the milk eggs and flour is blended smoothly together, take your tin out of the oven and put it on one of the hot plates on top of the cooker and turn the heat up under it. Add the batter mix then put in the oven until fully risen. You don't need to let the mix stand in the fridge either, mix and pour. Not my own recipe but Delia's with an extra egg, works every-time. Using a four hole Yorkshire Pud tin we get some right monsters you can fill with gravy and beef. Aunt Bessie's are pants by comparison. Even in a bun tin if you have done it right you will get some nice Yorkshires. Link to comment Share on other sites More sharing options...
Dr Who? Posted 17 March, 2012 Share Posted 17 March, 2012 I am bloody brilliant in the kitchen, and never had a problem with yorkshires, but can never get the hang of gelatine. I always end up with bits in my cheesecake! I have used the dissolvable sheets and still have the same problem. Link to comment Share on other sites More sharing options...
dubai_phil Posted 17 March, 2012 Share Posted 17 March, 2012 I am bloody brilliant in the kitchen, and never had a problem with yorkshires, but can never get the hang of gelatine. I always end up with bits in my cheesecake! I have used the dissolvable sheets and still have the same problem. Hmm had some difficulties getting to grips with the way that Poles make Cheese-Cake. Not sure I could get my head around Cheescake on a base of Yorkshire Pudding though. Sounds something BTF could try instead of Sugar though Link to comment Share on other sites More sharing options...
trousers Posted 17 March, 2012 Author Share Posted 17 March, 2012 Whaaaaaa.....?! My threads been hijacked by gelatine! Could be worse I suppose..... Link to comment Share on other sites More sharing options...
trousers Posted 17 March, 2012 Author Share Posted 17 March, 2012 p.s thanks for all the suggestions thus far folks. Will let you know how I get on :-) Link to comment Share on other sites More sharing options...
dubai_phil Posted 17 March, 2012 Share Posted 17 March, 2012 Well, I have to say thanks Trousers. Now my Saturday Dinner plans are totally screwed up. After the roaring success of my succulent Breasts (chicken variety of course) on the last Match Day Thread, and a need to have something in the oven that can be timed to serve at HT I had decided to go the whole hog and do a Roast Chicken Dinner tonight, complete with Roast Potatoes (now I AM an expert on those these days cannot beat aged Saudi Arabian White Potatoes btw) But of course, along you come with a Yorkshire Pudding Thread and future Mrs D_P sees it and goes all Aunt Bessie on me. So we're having Roast Chicken, with Yorkshire Pudding. Link to comment Share on other sites More sharing options...
trousers Posted 17 March, 2012 Author Share Posted 17 March, 2012 Yorkshire pudding = 2-0 away win. Fact Link to comment Share on other sites More sharing options...
saintbletch Posted 17 March, 2012 Share Posted 17 March, 2012 p.s thanks for all the suggestions thus far folks. Will let you know how I get on :-) Rule 1 trousers. Link to comment Share on other sites More sharing options...
trousers Posted 17 March, 2012 Author Share Posted 17 March, 2012 Rule 1 trousers. Before, during or after? Link to comment Share on other sites More sharing options...
saintbletch Posted 17 March, 2012 Share Posted 17 March, 2012 Before, during or after? Yes. Link to comment Share on other sites More sharing options...
dubai_phil Posted 17 March, 2012 Share Posted 17 March, 2012 Link to comment Share on other sites More sharing options...
John Boy Saint Posted 18 March, 2012 Share Posted 18 March, 2012 They so look like they came out of a packet, and just out of the Freezer too!! Link to comment Share on other sites More sharing options...
Wes Tender Posted 18 March, 2012 Share Posted 18 March, 2012 Pathetic effort, Phil. They should have bit more colour, therefore more crispy and they should have risen to twice that height. Regarding other posts above, anybody who can't be bothered to spend a few minutes making their own and uses Aunt Bessie, might as well buy processed food for everything they eat and why not have chicken for their Sunday lunches made by Colonel Sanders too? As for all those saying that the more eggs the better, one or two is ample. The fluid doesn't even have to be all milk, as half milk, half water works perfectly well. I find that keeping the mixture in the fridge for an hour before is good. They come out better in individual puds in a muffin tin rather than one big one. Link to comment Share on other sites More sharing options...
trousers Posted 18 March, 2012 Author Share Posted 18 March, 2012 Success....of sorts...! Link to comment Share on other sites More sharing options...
dubai_phil Posted 18 March, 2012 Share Posted 18 March, 2012 That one in the middle looks like a sort of Tempura Shrimp But not bad. Link to comment Share on other sites More sharing options...
scotty Posted 18 March, 2012 Share Posted 18 March, 2012 Success....of sorts...! Good work, that man!! Link to comment Share on other sites More sharing options...
dubai_phil Posted 18 March, 2012 Share Posted 18 March, 2012 Pathetic effort, Phil. They should have bit more colour, therefore more crispy and they should have risen to twice that height. Regarding other posts above, anybody who can't be bothered to spend a few minutes making their own and uses Aunt Bessie, might as well buy processed food for everything they eat and why not have chicken for their Sunday lunches made by Colonel Sanders too? As for all those saying that the more eggs the better, one or two is ample. The fluid doesn't even have to be all milk, as half milk, half water works perfectly well. I find that keeping the mixture in the fridge for an hour before is good. They come out better in individual puds in a muffin tin rather than one big one. I fully accept the Criticism, yet I do have someone else to blame.... Rickie Fecking Lambert... As mentioned on the match thread I went down at 2-1 to sort these out only for the gang to give a huge roar upstairs and call me back for the first pen... get up to hear the ball hitting the net - head back down and ... well So yeah they should have had quite a bit longer I do however undertake to try out the Proper way, next time I do a Roast Beef dinner proper like. Link to comment Share on other sites More sharing options...
saintbletch Posted 18 March, 2012 Share Posted 18 March, 2012 Success....of sorts...! I'd love to have seen the scene chez trousers when you explained to the gathered family that you were just taking a picture of your Yorkshire puds to post on the Internet. Well played sir! I for one would sooner stuff Uncle trousers into my mouth than Aren't (sic) Bessie's any day. Link to comment Share on other sites More sharing options...
sunrise Posted 19 March, 2012 Share Posted 19 March, 2012 This thread is yet another reason for a Food and Drink section to the forum... I totally agree on a seperate food and drink section! Good luck on your quest for the perfect Yorkshire puds, I don't like them personally but if you do then you may as well make try and make the best ones possible. Link to comment Share on other sites More sharing options...
Frank's cousin Posted 19 March, 2012 Share Posted 19 March, 2012 ...Only one way! ;-) go by volume not weight, or numbers - This makes 6 Get a measuring Jug - Drop in 3 eggs and mix - should be about 1/4 pint - add same amount of whole milk Pour contents into mixing bowl Clean out mixing jug and dry off Measure out about 1/4 of plain flour Sieve into egg,milk mix Whisk/mix until no lumps - (get some air in there) Season with salt and pepper Transfer back to jug and leave to stand for a couple of hours - not in fridge unless doing mix day before, but you want the whole thing to be room temp before using - Important! Heat oven to 190/200 c (fan assissted) Use a 'muffin' tray - deeper and fill about 1/4 full with veg oil - get that really hot in oven Pour in mix to top of each whole and shove in oven for about 25-35 mins - DO NOT OPEN oven door whilst baking... Bets feckin yorkshires around - will be about 12-14cm tall !! Link to comment Share on other sites More sharing options...
tpbury Posted 19 March, 2012 Share Posted 19 March, 2012 I for one would sooner stuff Uncle trousers into my mouth than Aren't (sic) Bessie's any day. This is a case where pedantry is a good thing. Please put the apostrophe in, otherwise this site will get shut down! Link to comment Share on other sites More sharing options...
saintbletch Posted 19 March, 2012 Share Posted 19 March, 2012 This is a case where pedantry is a good thing. Please put the apostrophe in, otherwise this site will get shut down! Nope, I've checked it again tpbury and that's exactly what I meant. Muppet Show? Link to comment Share on other sites More sharing options...
tpbury Posted 19 March, 2012 Share Posted 19 March, 2012 Nope, I've checked it again tpbury and that's exactly what I meant. Muppet Show? From what I remember of your posts, and considering the usage of 'sic', I guess you know exactly what you are saying. I hope you and nice Uncle Trousers have a wonderful time together, stuffing him in your mouth and not making too much batter as well as possibly enjoying toad in the hole with any remaining mixture. When the police arrive, leave my name out of it! Link to comment Share on other sites More sharing options...
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