mick2me 3,033 Posted April 22, 2014 Report Share Posted April 22, 2014 I have not made YP for years however the secret to get them to rise up really high is to put the oven on high. Put the cake tins in with lots of oil in them. When smoking hot drop mix in and put back in oven as quickly as possible. They should rise really high and look something like this. Quote Link to post Share on other sites
Ayupmeducks 1,730 Posted April 22, 2014 Report Share Posted April 22, 2014 Why would anyone want to buy "off the peg" yorkshires??? They are so easily made in just a couple of minutes. First time I ever made any was when I was about 19, Mum and Dad had booked their holidays and I couldn't get the time off work. So the first Sunday, I got everything prepared, put the meat in the oven before I set off for the pub. When I got back, meat was cooked, so got everything set up, Yorkshire, in the singular in a large rectangular baking pan, and sat down to let everything cook. Bloody Yorkshire took over the oven!! GOD was it huge!! Never did tell my Mum, or she'd have had me making them every week...LOL 1 Quote Link to post Share on other sites
ChrisB 150 Posted April 22, 2014 Report Share Posted April 22, 2014 I can always remember my mum saying 'Never put the batter in until there's blue smoke coming off the fat' 1 Quote Link to post Share on other sites
Bubblewrap 3,815 Posted April 22, 2014 Report Share Posted April 22, 2014 We're lazy & use frozen Yorkshires & they seem OK! Quote Link to post Share on other sites
catfan 14,793 Posted April 23, 2014 Report Share Posted April 23, 2014 Aunt Bessie's ! Quote Link to post Share on other sites
benjamin1945 16,118 Posted April 23, 2014 Author Report Share Posted April 23, 2014 Thats the brand Catfan" Aunt Bessies" silly me said "Mary Bakers" Quote Link to post Share on other sites
plantfit 7,535 Posted April 23, 2014 Report Share Posted April 23, 2014 Why has your Yorkshire pudding got a cats head under it Mick? Rog Quote Link to post Share on other sites
mercurydancer 1,104 Posted April 25, 2014 Report Share Posted April 25, 2014 Has anyone got the definitive recipe for yorkies? Mine turn out like spaniel's lugs. Quote Link to post Share on other sites
StephenFord 866 Posted April 26, 2014 Report Share Posted April 26, 2014 Your answer might be in #53. And make the sure the batter is well beaten. My personal view is that you get more air into the mixture by hand beating (for quite a long time) rather than using a mixer - but then, I would, being a curmudgeon! 1 Quote Link to post Share on other sites
MelissaJKelly 2,120 Posted April 26, 2014 Report Share Posted April 26, 2014 I've begged my Mum for homemade Yorkshire pudding tomorrow as opposed to frozen ones because of this thread. Mums are beautiful! Will also try some with jam for the first time after seeing it on here 1 Quote Link to post Share on other sites
banjo48 928 Posted April 27, 2014 Report Share Posted April 27, 2014 My wife used to mix YP by hand but we now do it in a thermomix and really beat it up, then pour into the very hot oil or meat juices. I saw a cooking program where the English chef said most failures were due to oil not hot enough or opening the oven door to have closer look at it before its set properly. He even suggested for toad in the hole, to cook the sausages in the tin over the gas or electric stove top and get them really going before putting in the batter and quickly into a very hot oven to finish off and rise. Quote Link to post Share on other sites
LizzieM 9,497 Posted April 27, 2014 Report Share Posted April 27, 2014 I never ever use a mixer, just a fork to beat the batter, just like my Mum used to do. (She didn't have a mixer!). I don't bother with salt, as she did ...... no reason for that at all, just don't bother. And also don't bother with a drop of water because we always have 1% milk anyway, whereas in the 'olden days' you didn't have a choice with yer milk. I wouldn't say I'm a good cook at all but I'm proud of my Yorkshires, lol. 1 Quote Link to post Share on other sites
FLY2 10,108 Posted April 27, 2014 Report Share Posted April 27, 2014 When dad had a chippie in the late 50's he would never put raw chips into the fryer unless the smoke was blue. Sometimes I thought the fat was on the point of combustion, but despite some near misses, it never did. They were always great chips. 1 Quote Link to post Share on other sites
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.