Yorkshire pud.

Been to daughters for scran today,she served up a top notch menu for her mam and me.

Her yorkshire pud was bottom notch though.

aunt bessies

It is a piece of piss to make a batter mix but I think the secret is to make sure that the fat is smoking hot before you put the mix in

Alos it's in the wrist action, plenty of stirring of the mix, to get air into it. Keep adding the Milk as you continue to stir, until the batter is smooth. I'm the only one allowed to make up our Yorkshires each week.

And everything EAD said.

another good tip to get air in put it through a siv

old 10p or new 10p??!

make your batter mix in the morning using equal amounts by volume of plain flour, eggs and milk and a pinch of salt and put it in the fridge til you need it then do what EAD said

Take some flour, milk and a box of eggs.

Give it the missus and tell her to get cracking!

Perfect result everytime.

That's for a black eyee not yorkshires

Par boiled of course Mr EAD, then knock the crap out of them in the bowl before adding to the hot oil.

Why all the sudden interest in making good un's, when for years we been telling fans from clubs in Yorkshire to stick em up their a--se's?

par-boiled and cooked in pork fat

Goose fat for roasties can't be beaten.

One thing where it's different with Yorkshire puds these days from when yer Nana made them is there's a lot of semi and skimmed milk about now. If the puds are going flat for no known reason and you're using semi or skimmed milk, try a bit of cream in the batter. It workd for me.

I also agree with not letting the fat cool at all and whisking it up to get a lot of air into it. One of those hand held whisks is great for the job.

I didn't realise how many new men there are on the bunker.

Iv enjoyed this thread more than the 100 odd threads about our joke of a team. Can we turn this place into a cookery forum?

I think I have had my fill of making yorkshire puds in the past from age of 15-17 made about 30-50 of them every sat and sunday in the kitchens of the schooner, only trick really is make the batter the night before, make sure the oil is hot and dont open the oven as they will sink easy really

right we've done the puds and the roasties, so to the peas is it petit pois,garden,processed or mushy?

Peas are horrible, I can't stand them.

Sprouts are the dog's bollocks however. Does anyone else notch a cross in the bottom when they're peeled?

When will they be ready?

How!!! Cornelius!!

Isn't this one of your tricks??

Thanks, reading this brought a tear to my eye,with EAD advice nobody should ever make a bolloks of a yorky pud again.

a cooking thread. Foook me. The end is nigh.

And have I just read that someone actually likes sprouts?

cooking is class, deal with it!

I don't think a Roast Beef Dinner is complete without Roast Parsnips. Lovely!

Your old school Mr EAD, parsnips with the Sunday roast is just the bogs dollocks, now can someone advise me on making sage and onion stuffing and not the dried stuff that looks like the bottom of a budgies cage.

Right, you chop up some onions, really small, and then cook them until soft. Meanwhile you crumb some bread and add chopped herbs to the crumbs. When the onions are ready you add them to the breadcrumbs and herbs, and then bind the mixture with a beaten egg. Put it all in the oven until it gets a crispy-ish topping.
I never take any notice of recipe quantities. if you like it very oniony, or very herby, just put lots in. Personally, I mix in grated orange rind, as well.

Thanks for that Grabec, I will try it out at the weekend.

Don't forget, 'First, take a clean bowl.....'
Recipes always say that. Otherwise, you'd have used a dirty one, right?

plenty of them in my house

Look on the bright side, Compo......that's how penicillin was discovered.

Shot some mustard in the spud.

You mean, like, potato dauphinoise?

If you're doing roast beef it HAS to be on the bone, the best cut is the rib on the bone from the farmers market or a good butchers, failing that the ones in Tesco and scruffy Asda are good. It's a completely different food from the comparatively tasteless and bland other roasting cuts.

Try it and you'll never go back to the other muck. FACT.

Sage onion and suet as far as I know, get the light veggie type you don't want to fur up your arteries.

We're having Aardvark this week, imported obviously, otherwise you might be eating owt.

Along with it we're having sautee'd truffles, pan fried guinea fowl and petit pois done 'a'la'pepe.'

To follow we're having Angel Delight in pink and orange flavours and we'll have a bottle of Thunderbird Blue on ice in the conservat..errrmmmm..back kitchen.

Join us, we're just around the corner....bring une boit....

i've just showed the wife this thread as she made puddings the other week and they we're very poor, will print off your tip mr elvisc and pin it to the kitchen window as it's about time she started making me some top puddings.

You're talking about the woman who cooks your food here. I'd apologise and make contact with an analysis laboratory if I lived in your house.

women cant cook, well Mrs S cant....also her ma cant - NO SALT NO TASTE YOU STUPID RELIGIOUS CANT COOK FREAK!!!!

i never know how people find it hard to make yorkies only time ive ever done ones that havent risen to normal levels was when the oven was steamy for summat like a veggie bake being in there as well.
recipe thats always worked for me:
beat 2 eggs (free range ones give a better taste but not make much difference to how big the yorkies will be) till theyre light, by hand is better than using a lecky one as it doenst get as much air in. 6 tablespoons of milk then stir. 2 heaped tablespoons of flour maybe a bit more dont jsut chuck the flour in though, tip it over the top of the whisk so it isnt so lumpy then stir it in gently for a minute or 2 till any lumps are out, and chuck a bit of salt in somewhere aroudn same time as flour(depending on ow much youlike).
this makes about 7 or 8 little ones if u use a fairy cake tray, or makes 4 big ones, but always think theyre nicer int he fairy cake trays. as for the trays make sure you stick them in the oven on full whack 250 on most ovens i think? with a lump of fat in each dish in good time at least 10 mins till its smokin hot then put mixture in tray and back in oven again quick as u can to keep the heat. if they start to brown too much before theyve properly risen turn em down to 200

Mrs S doesn't have to cook. She's a Goddess in jeans and a wonderful mother.