Chatterbox
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- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Chatterbox
Great to hear from you Binky
- PatsyMFagan
- Posts: 2152
- Joined: Tue Sep 19, 2017 2:38 pm
Re: Chatterbox
When I (rarely) make YP's, I measure equal quantities by volume of egg, milk and plain flour, give them a good whizz in my Bamix and leave to stand for a while - I think this is a JM recipe
- Earthmaiden
- Posts: 5297
- Joined: Fri Mar 27, 2020 11:58 am
- Location: Wiltshire
Re: Chatterbox
I too am pleased we've heard from you Binky.
My MIL used to use SR flour for Yorkshire pudding and it was always flat and heavy. Recipes vary hugely as some use many more eggs than others. I was brought up on 4oz flour, 1/2 pt milk and one egg. Nowadays I stretch it to two eggs but have never been disappointed with the results.
My MIL used to use SR flour for Yorkshire pudding and it was always flat and heavy. Recipes vary hugely as some use many more eggs than others. I was brought up on 4oz flour, 1/2 pt milk and one egg. Nowadays I stretch it to two eggs but have never been disappointed with the results.
Re: Chatterbox
My family recipe is 2oz plain flour, one egg, a pinch of salt, 2 tablespoons of water and 2 tablespoons of milk.
- Grasshopper
- Posts: 510
- Joined: Tue Mar 31, 2020 11:19 pm
Re: Chatterbox
Ellow!!!!
Haven't been hopping about for a while, have I?
Regardez YPs. Our go-to recp is 1 mugfull plain flour, a good pinch of salt, 3 large eggs and a pint of skimmed milk. Whisk all together very well, incorporating lots of air, then leave it until you wish to use it. the batter should be fairly thin at this stage. When ready to use your batter, give it another whisk. Put a little fat in each tin / tray segment and get your tins smoky hot, (we like to use goose fat). fill the containers about half full and cook for about 20 mins or until well-risen.
Yummmmmmmm
We've been having a hedgehog visiting! He/she made several visits today, including this morning.
Been putting mealworms & catfood out.
Haven't been hopping about for a while, have I?
Regardez YPs. Our go-to recp is 1 mugfull plain flour, a good pinch of salt, 3 large eggs and a pint of skimmed milk. Whisk all together very well, incorporating lots of air, then leave it until you wish to use it. the batter should be fairly thin at this stage. When ready to use your batter, give it another whisk. Put a little fat in each tin / tray segment and get your tins smoky hot, (we like to use goose fat). fill the containers about half full and cook for about 20 mins or until well-risen.
Yummmmmmmm
We've been having a hedgehog visiting! He/she made several visits today, including this morning.
Been putting mealworms & catfood out.
Grasshopper
Spring ventures forth to plant the grain
And Summer dries the straw.
Autumn gathers in the harvest
And Winter shuts the door.
Re: Chatterbox
My ingredients are the same as Smitch’s recipe but I’ve never measured any of it ... probably 3-4 ozs plain flour, a pinch of salt, one large egg and enough milk with a splash of gold water to make a batter like pouring cream.
Just take everything else out of the oven, whack the heat up to 200+ , put the YP tray in the oven with a little dripping, lard of sunflower oil in until it’s smoking hot while you give the batter a last vigorous whisking ... take out the tray and pour in the batter ... back into the oven quickly and shut the door ... and stand well back ...
Just take everything else out of the oven, whack the heat up to 200+ , put the YP tray in the oven with a little dripping, lard of sunflower oil in until it’s smoking hot while you give the batter a last vigorous whisking ... take out the tray and pour in the batter ... back into the oven quickly and shut the door ... and stand well back ...
Re: Chatterbox
Good to hear from you Binky but sorry things aren't so good. Sending lots of good vibes your way
Re: Chatterbox
Suffs wrote:My ingredients are the same as Smitch’s recipe but I’ve never measured any of it ... probably 3-4 ozs plain flour, a pinch of salt, one large egg and enough milk with a splash of gold water to make a batter like pouring cream.
Just take everything else out of the oven, whack the heat up to 200+ , put the YP tray in the oven with a little dripping, lard of sunflower oil in until it’s smoking hot while you give the batter a last vigorous whisking ... take out the tray and pour in the batter ... back into the oven quickly and shut the door ... and stand well back ...
I don't make YP's so probably shouldn't comment.
Just to say that I remember on the Delia online forum (closed years ago!) there was a discussion about heating the trays before adding the batter.
It was agreed that it wasn't necessary - just makes the whole operation much more dangerous!!
Good to hear from you Binky. Sorry to hear things aren't great but sounds as if you are doing OK in the circumstances. And certainly got the food well organised
Sending best wishes from around the globe!
Re: Chatterbox
I’m sorry but I have to disagree ... pouring batter into cold oil will not make a light and fluffy pudding with crisp edges
https://www.deliaonline.com/recipes/int ... ding-for-6
It produces a heavy doughy pancake ... I know ... Ma tried it time after time, year after year
And I really can’t see that it’s any more dangerous than manoeuvring a roasting rib of beef in and out of the oven to baste it. Cooking isn’t a risk free operation.
https://www.deliaonline.com/recipes/int ... ding-for-6
It produces a heavy doughy pancake ... I know ... Ma tried it time after time, year after year
And I really can’t see that it’s any more dangerous than manoeuvring a roasting rib of beef in and out of the oven to baste it. Cooking isn’t a risk free operation.
- Earthmaiden
- Posts: 5297
- Joined: Fri Mar 27, 2020 11:58 am
- Location: Wiltshire
Re: Chatterbox
Whilst I do heat the fat, my mother never did and she made really lovely YPs and Toad in the Hole. Despite seemingly doing exactly as she did to the same recipe, mine have never seemed quite the same, even though perfectly acceptable. I sometimes wonder if the oven makes a difference.
DS makes fabulous individual YPs, he fills the patty pans half full of fat which is more than I would. They aren't at all greasy.
DS makes fabulous individual YPs, he fills the patty pans half full of fat which is more than I would. They aren't at all greasy.
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Chatterbox
Earthmaiden wrote:Despite seemingly doing exactly as she did to the same recipe, mine have never seemed quite the same, even though perfectly acceptable. I sometimes wonder if the oven makes a difference.
I assume you are referring back to when we are young - I think both ovens and, perhaps significantly, flour have changed a bit over that time.P
Re: Chatterbox
a discussion about the best way to make yorkshire puddings was one of the early items on 'the kitchen cabinet' on the radio.
the food scientist, dr peter barham, after having done the experiments, said that he would use cold oil.
i wouldn't know, i don't make them either, but my mother's (who always put them in hot fat) never came out anything other than flat and cake-y whatever recipe she used.
maybe the oven temperature is the important factor.
the food scientist, dr peter barham, after having done the experiments, said that he would use cold oil.
i wouldn't know, i don't make them either, but my mother's (who always put them in hot fat) never came out anything other than flat and cake-y whatever recipe she used.
maybe the oven temperature is the important factor.
Re: Chatterbox
Fan vs not fan might be a factor in ovens. In my normal oven, non fan works best to avoid soggy bottoms, which can happen in the halogen fan-top oven although they rise higher in that.
Some chefs, JO I think, puts the hot pan on a lit hob to both keep it hot and start the bottom setting. I wonder how Mary avoids soggy bottoms?
Some chefs, JO I think, puts the hot pan on a lit hob to both keep it hot and start the bottom setting. I wonder how Mary avoids soggy bottoms?
- Lusciouslush
- Posts: 1735
- Joined: Thu May 03, 2012 10:35 am
Re: Chatterbox
@ Scully!
Binky good to see you - I was wondering how things were going with you & how you are too............Mucho
I don't cook yorkies very often - only with roast beef which isn't all that often, but cook them as my family always did, pretty much identical to Suffs way. I have a Neff oven & the element is on the bottom for conventional cooking, but even on fan settings it doesn't make a huge difference - just has to be hot hot hot.
Binky good to see you - I was wondering how things were going with you & how you are too............Mucho
I don't cook yorkies very often - only with roast beef which isn't all that often, but cook them as my family always did, pretty much identical to Suffs way. I have a Neff oven & the element is on the bottom for conventional cooking, but even on fan settings it doesn't make a huge difference - just has to be hot hot hot.
Re: Chatterbox
Binky, it is indeed good to hear from you
Grassy, good to see you too! We have a regular hedgepig visitor too- in fact, sometimes there are two of them (I think a mum and adolescent offspring). I feed ours Hedgehog Tucker from local supplier (see link). They seem to enjoy it and I must admit it looks remarkably like museli https://birdsbistro.co.uk/product/hedgehog-tucker/
Grassy, good to see you too! We have a regular hedgepig visitor too- in fact, sometimes there are two of them (I think a mum and adolescent offspring). I feed ours Hedgehog Tucker from local supplier (see link). They seem to enjoy it and I must admit it looks remarkably like museli https://birdsbistro.co.uk/product/hedgehog-tucker/
Food, felines and fells (in no particular order)
Re: Chatterbox
We had a hedgehog visit the garden and got all excited. This was about 6-7 years ago. We bought a hedgehog house and a sack of hedgehog food. Poor little fella didn't last long - what we hadn't realised is that there is a badger sett in the small wood behind our garden, and badgers eat hedgehogs.
- miss mouse
- Posts: 712
- Joined: Fri Jul 06, 2012 11:08 pm
Re: Chatterbox
Stokey Sue wrote:
I assume you are referring back to when we are young - I think both ovens and, perhaps significantly, flour have changed a bit over that time.P
or we were so hungry all the time anything would do.
Re: Chatterbox
Joining in the chorus of thanking Binky for being in touch, our continued best wishes to you and hubby.
Yorkshire’s? OH’s department, but our Yorkshire family would love yours Suffs.
Yorkshire’s? OH’s department, but our Yorkshire family would love yours Suffs.
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