Not Aunt Bessie's please !!

Discussion in 'Cooking' started by Stephen & Jeannie, Mar 22, 2014.

  1. Stephen & Jeannie

    Stephen & Jeannie Read Only Funster

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    So many recipes for Yorkshire puddings !!!:Doh:

    I usually use James Martin's recipe !:thumb:

    What about you lot out there, any ideas ??????:Cool::Cool::Cool:
     
  2. DuxDeluxe

    DuxDeluxe Funster Life Member

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    Even proportion of eggs, milk and flour. A bit of seasoning. Mix until smooth. Put in tins at 210deg c until done. That's it........
     
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  3. SC 05 OUT

    SC 05 OUT Funster

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    I dont do the Yorkshires,:Blush: I dont do the gravey,:Confused: but I do do the rest:thumb:

    she who does says,

    1/4 lb plain flour, sifted
    1 large egg (or 2 smaller ones)
    pinch salt
    8 fl oz of milk/water (1/2 & 1/2)
     
  4. Ralph-n-Bev

    Ralph-n-Bev Funster

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    One very large mug. 3 eggs. Plain flour. Milk.
    Put a mug of plain flour in a bowl. Fill like you would a cup of coffee.
    Put 3 eggs in cup, add milk to same level as you did the flour.
    Tip into flour. Salt pepper. Sometimes I put mixed herbs in too.
    Whisk till mixed together and bubbly. Leave it an hour or so.

    Get a muffin tray. Mines lovely and charred and black now, through years of use. Never wash it. Just leave fat in , put in a carrier bag when cooled down. Every now and again use kitchen roll to wipe out compartments and add fresh oil.

    Put about a cm of oil in each compartment . Oven on hottest heat possible. Put muffin tray in for 5 mins or so. Take out, smoking hot (close oven door ! ) disable smoke alarm in kitchen before hand !:Rofl1:
    Put muffin tray on gas / electric rings to keep it hot, whilst you pour batter in. Back into oven , keeping it on full.
    Once they look cooked, turn oven down to 200 . Don't open door. Till done.

    They rise every time. Big proper Yorkshire Puds. Soft in middle big and crispy and risen edges. :thumb:
     
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  5. CazPaul

    CazPaul Read Only Funster

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    I use my late fathers recipe.

    Unfortunately it is for 150 men, he was chef in the army during the war, I have his old recipe book.

    Cooking and making an oven yourself on a field during the war, now there's an art form.

    Beef dripping he seemed to use a lot of.

    Lovely food but your guaranteed to have an heart attack at 50:cry:

    Paul.
     
  6. scotjimland

    scotjimland Funster Life Member

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    yeah.. but during the war there were more pressing dangers.. like bombs and bullets.. doubt they worried about dripping ..:Laughing:
     
  7. CazPaul

    CazPaul Read Only Funster

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    Plus they didn't know it was bad for you.

    Although latest research seems to say it is not as bad as previously thought, in moderation.

    Paul.
     
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  8. Ralph-n-Bev

    Ralph-n-Bev Funster

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    Mmmmmmm mucky fat. Picked some up today from the butchers, loads of brown jelly in it :Blush: lovely on crusty bread , bit of salt and pepper on it.
    The Yorkshire pud recipe , my grans btw, should be with lard . But I use oil , nowadays. Chips always taste better in lard , but I'm afraid I use oil for those too.
     
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