Yorkshire puds - how do you do yours?

[Bren In Pots]

The only thing that's stopped me buying Silicone bake-ware is I hate the feel of it.
Anyway I don't need any new tray there's nothing wrong with my 30 year old patty and Hovis bread tins, nothing ever sticks to them.

[Glutton4...]

Should this go on the confessions thread...I have never made a Yorkshire pudding. *drops head in shame*

Up until 6 weeks ago, I would've said the same - and I'm 46!

I made them under the supervision of Mr. G, and they were fab (just like his are). Immediately forgot how to make 'em though!

He makes batches of them, which is not really a good thing, coz every time I walk past the pile of them when they're cooling, I have to pinch one. He uses the four pudding tray, so they're not little ones I just can't resist them; hot, cold, risen, flat, soggy or crispy (I'm actually scoffing a cold soggy one at the moment!)

Mr. G's tip is very hot oily pan - and don't wash it up afterwards, just wipe it with kitchen paper, any germs will be killed next time the tray goes in the oven!

[Bigmallly]

(I'm actually scoffing a cold soggy one at the moment!)

Not sure why they are soggy, however sprinkle some salt on them....delish...

[janeyo]

Badly, that's how I do mine. They never turn out right. Chickens love them though

[Alison]

Sorry - that's tosh.

The food I was brought up with wasn't fit - well, it wasn't what I cook.

I know a lot of people that say "Oh, I wouldn't like that" without even trying it. I was just curious to see if you'd tried it with three eggs. I've tried it with one, and to be honest, can't tell the difference - it's just habit. Were the "eggy" ones you've tried made with 3, or maybe more eggs? Maybe there's a cut off when things start to taste "eggy".

I made the comment that it was what you were brought up with along the lines of people like what they like as I would not want anybody to think that I felt that my way was right and you were wrong. However I find your response to be rather critical of mine which is somewhat unusual for you.

I couldn't tell you exactly the number of eggs I've had in each mix but know that ones I've not liked have had more than I would use. Am rather confused though that if you don't think they taste any different then why do you waste two eggs that you don't need to use?

[binley100]

Used to make good well risen crispy ones then went through a spell of not making them .
Tried making toad in the hole last week. What a complete disaster! Soggy wasn't the word for it . So we ended up with toad without the hole.

[Brengirl]

Used to make good well risen crispy ones then went through a spell of not making them .
Tried making toad in the hole last week. What a complete disaster! Soggy wasn't the word for it . So we ended up with toad without the hole.

We used to have a pub. I did lunches and a local garage used to ring me in the morning to ask for the menu. This particular day I said "I've got toad in the hole".
OMG came the reply have you seen the doctor. lol

[HeyWayne]

I made the comment that it was what you were brought up with along the lines of people like what they like as I would not want anybody to think that I felt that my way was right and you were wrong. However I find your response to be rather critical of mine which is somewhat unusual for you.

I couldn't tell you exactly the number of eggs I've had in each mix but know that ones I've not liked have had more than I would use. Am rather confused though that if you don't think they taste any different then why do you waste two eggs that you don't need to use?

Wasn't intended as critical any more than yours was I guess - just a badly timed post on my part you could say.

I had someone in the office bemoaning about how she can't get on in life because of her background, she then went on to say that I was "doing alright" for myself because I come from a privileged background , Double You Tee Eff!? She knows nothing of my background clearly. Privileged? Gets my back right up that does - but I should of known better, she's one of lifes pessimists/negativitists and she's getting to everyone in the office at the moment - negativity breeds negativity and all that.

Henyway...

I think the eggs thing is probably more to do with colour for me. Mum, when she made yorkshire puds, used to be very palid and grey looking - the extra yolks give it a warm glow and help me surpress the memory of grey Yorkshires.

Sorry if I appeared critical.

[zazen999]

I had someone in the office bemoaning about how she can't get on in life because of her background, she then went on to say that I was "doing alright" for myself because I come from a privileged background , Double You Tee Eff!? She knows nothing of my background clearly. Privileged? Gets my back right up that does - but I should of known better, she's one of lifes pessimists/negativitists and she's getting to everyone in the office at the moment - negativity breeds negativity and all that.

Is she one of those that sucks the light out of the day, all day, every day?

I know the type

[HeyWayne]

Is she one of those that sucks the light out of the day, all day, every day?

I know the type

That's a great analogy! Yes - she's like a black hole.

[Rhona]

I had someone in the office bemoaning about how she can't get on in life because of her background,

I read a few hilarious interviews with John Prescott after he left office, constantly banging on about how being a working class lad had "held him back", and he'd suffered at the over-privileged hands of his middle class colleagues.

Yes, John Prescott the ex deputy PM. Whose background had held him back so much. Madness.


Ok. Back to Yorkshire puddings.

[ginger ninger]

I make mine the old fashioned way according to my OH, I don't measure anything..I put 2 large eggs in a bowl, pinch of salt & pepper (ground black not that white dusty stuff) water and a drop of milk and flour, mix it all up if its to thick I add a drop more liquid, if its too thin I add some more flour. I agree with most on here your oil/fat has to be smoking and the oven hot, just before there ready I turn them over and the oven off...Always crispy and about 4" tall, yummy. They might not be to everyones likeing, but my OH loves them.

[Flummery]

That's a great analogy! Yes - she's like a black hole.

Or a dementor?

The best Yorkshires are always the ones you like. Some like crisp and crunchy, some like soft and fluffy.

[Pumpkin Becki]

I don't make Yorkies very often, but when I do, I always use lard rather than oil (I prefer Roast 'Tatoes done in lard too - that's why they are an occasional treat only).

[Alison]

Wasn't intended as critical any more than yours was I guess - just a badly timed post on my part you could say.

I had someone in the office bemoaning about how she can't get on in life because of her background, she then went on to say that I was "doing alright" for myself because I come from a privileged background , Double You Tee Eff!? She knows nothing of my background clearly. Privileged? Gets my back right up that does - but I should of known better, she's one of lifes pessimists/negativitists and she's getting to everyone in the office at the moment - negativity breeds negativity and all that.

Henyway...

I think the eggs thing is probably more to do with colour for me. Mum, when she made yorkshire puds, used to be very palid and grey looking - the extra yolks give it a warm glow and help me surpress the memory of grey Yorkshires.

Sorry if I appeared critical.

No worries Wayne, I was a bit annoyed when I first read it then realised that you're not a nowty type so didn't think you were deliberately having a go

Re the priviledge thing, to me, it can make a difference but I think a priviledged childhood is one full of love and encouragement which must help although there are obviously cases where people have turned out unexpectedly so attitude is important too. Also depends on peoples' definition of success, to me it's contentedness and not material sucess. Bit of a random ramble but hopefully you know what I mean!