Not Aunt Bessie's please !! (1 Viewer)

Stephen & Jeannie

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Aug 27, 2008
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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:
 

DuxDeluxe

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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........
 

Scout

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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)

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Nov 30, 2009
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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 !:ROFLMAO:
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:
 
Jun 30, 2011
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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.
 

scotjimland

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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 [HI]guaranteed to have an heart attack[/HI] at 50:cry:

Paul.

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

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Jun 30, 2011
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yeah.. but during the war there were more pressing dangers.. like bombs and bullets.. doubt they worried about dripping ..:roflmto:

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.
 
Nov 30, 2009
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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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