General Chat

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.

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

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

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!

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!!

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

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

Aunt Bessies are wonderful, although not so good for toad in the hole!! Unless you use tiny sausages! Ann Glos

Me again, Forgot to add that when I make toad in the hole I just brown my sausages first and then chop up an onion and some bacon and gently fry. Make the batter as for the yorkshire pudding. Preheat oven to Gas 7, 425F or 220C and put some dripping into tin. I then cheat and put it on direct heat until it sizzles. Add sausages, onion and bacon and pour batter over. Put into oven and cook for 25-30mins. Aileen xx

Sorry but Aunt Bessies Yuk would sooner french kiss a cows bum lol you cant top home made yorkshires Paul

I have a simple soloution - marry a Yorkshireman :-))))))))

Cook it on Saturday. Seriously though my Auntie Bessie, now in her 80's never did a Sunday Roast, it was always Saturday. The reason is that the power is reduced on Sunday, both for gas and electric and for decent YP's you need all the heat you can get.

Gillie - what happened? Did it rise?

Penny NO! I was so disappointed, FLAT CAKE it was, I spoke to my mum last night and she reckons my oven isn't getting as hot as it should, I can cook roast spuds in on 250C for an hour and a half and they don't burn, so something is wrong somewhere, I am going to borrow her meat thermometer later and check the temprature of the oven, she could see nothing wrong in anything i did apart from the oven being too cold. Gillie xx Thank you everyone for your advice and recipes, I think I need a new oven!

i gave up and now buy aunt bessies dawn xx

Oh Gillie Such a disappointment after such a hype :-( Hope you get your oven sorted! Penny

Hope your OH is not like mine then. I keep asking for a new washing machine - he just keeps fixing it though!!

Thank you Penny, I shall have to go into 'Nag Moad' Lol to get a new oven. Gillie xx

Lolol Penny, he's just like your OH, he will repiar anything rather than chuck it and buy new! Gillie xx

Hiya, I always use 3 eggs (2 whole and the third with just the white) oven must be to highest setting, put the pan in with the fat/oil (don't use olive) at least half hour beforehand, it should be smoking when you take it out to add your mix. Make sure you use plain flour. I never measure my flour/milk etc, I just go by the texture when mixed, it should just coat the back of a spoon, too heavy and it'll sink. Once mixed, let it stand for half an hour, NEVER re beat it just before putting in the oven cos you'll knock the air out, give it a gentle stir with a spoon to get any thickness off the bottom of the bowl. If your recipe is the same as your mum's, then I wonder, is your oven losing heat?? Are you mixing the mix for long enough? Failing that, get your mum round to make it!! LOL Shirley-ann