General Chat

Afternoon, I've used the recipe below for more years than I can remember and it is always successful. It will give you twelve individual yorkies or one whopper. If I need more I just double the quantity. Oven: preheat to Gas 7, 425F or 220C 3oz plain flour 1 egg 75ml milk 50ml water Pinch of salt and freshly milled pepper 2 tablespoons beef dripping for the roasting tin/bun tray Mix ingredients by sifting the flour into a bowl, make a well and break the egg into it and beat it, gradually adding the flour, milk water and seasoning. Pop it in the fridge until needed and before using give it a quick whisk. Put the required tin/bun tray in the oven for about 15 minutes. Remove and put it over direct heat while you pour the batter into the hot fat. Bake on the highest/2nd highest shelve for about 25-30 minutes. Voila. Aileen xxx

Wow Purple Lady I didn't know women were allowed to retire from cooking!

I 'retired' from all sorts of cooking a couple of years ago and my OH took over. He uses Aunt Bessies - God Bless Aunt Bessy!!

I'm making toad in the hole tonight. I only use one egg though with 4oz flour & 1/2 pint milk! This is usually enough for me , OH & 2 boys!

Ok I've made the cup method mixture, it's now resting in the fridge, I will let you all know the outcome after cooking. Gillie xx

Me too - I can't stop making them either, as I have never made a yorkshire that rose before! I use a demitasse coffee cup to measure my ingredients, as there is usually only me here. This holds two eggs and makes about 15 small bun sized yorks. I freeze the leftover cooked ones and just pop them in the oven for a couple of minutes to serve. OC

My wife's yorkshires puds are huge, but what do you do with the tines after you use them, wash them, no she never does says you spoil the next lot.

i usually go about eight to ten tablespoons of plain flour three eggs in the middle (make a well in the middle then put eggs in )put about just under half a pint of milk)mix together with seasoning (salt and pepper) then make it into a thick batter.....thats it.xxxxxxxxxxxxxxxxxxxxxxxx(((((:

I was always told that the more eggs you use, the better your puddings will rise.

Surely a cup of eggs, even a smallish cup could be quite a few eggs? I have only ever used 2 eggs to quarter pint milk, 4 oz flour. for a small pudding. Ann Glos

Have to admit that I buy frozen ones these day (shameful for a Yorkshire woman, I know!) . Our cook at work uses a cup of flour, cup of milk & water mixed and a cupful of eggs, and his Yorkshires are perfect every time. When I used to make my own I used to shake the mixture up in a Tupperware shaker (similar to OCs screwtop jar). A lot easier than whisking. Just realised that I forgot about the pinch of salt!

OK Dawn, Thank you, I will give it another go today and then may give up, if you hear me screaming and the puds against the wall, you'll know it failed lol. Gillie xx Liz I missed your Doh thread, bump it up and I'll read it, if anyone has a yorky pud recipe thread they've added to, perhaps they could nudge them up please.

Jennifer Hughes put up a thread or mentioned how she did hers a while ago, and others tried and her method worked. Maybe someone will find the thread and nudge it or maybe if you email Jennifer she will nudge it for you or help you out. Good luck. (Did you see my Doh thread yesterday, maybe I should make toad in the hole too!) Liz

Not sure what else to suggest then, sorry.x

You are using Plain flour arent you??

Dawn Hun, I use 12 ounces of Plain Flour, 3 eggs Large, 1 pint of milk, 1/2 pint of cold water, pinch of salt I've mix with a hand whisk as my hands aren't strong enough for a wooden spoon, I leave it to stand and remix it just before adding it to the pan to cook, I pre cook the sausages, stick the pan back in the middle of the oven and leave the door shut, I have it smoking when I add the pud mix,

do you think the batter is too thick? Always make my puds with plain flour,3 eggs, mostly milk and some cold water. Don't measure, just guesstimates in same bowl. Oven about 230, heat oil for 3 mins. In for 12 mins. Do you precook sausages? Dawn x

Mine rise but then seeing as yorkie puds are laddos staple diet I have enough practice

Try letting the batter rest before using it.

I was just going to say same as Linda