??? from Texas about Yorkshire pudding.

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yorkshire pudding by a yorkshire man,
140g of plain flour and seive into a bowl, 200ml of milk and 4 eggs and whisk away(add salt if you wish)put the mixture in fridge for 2/4 hours. use lard in your tins!!!
heat the oven very hot about 200 put tin with the lard in for aleast 1/2 hour before adding mixture.

when you pour the mixture into your tins they must sizzle or they will be no good, ONLY open door after 25mins and hey presto proper yorkshire puddings.

stav
 
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563473_4270341276794_2015872593_n.webpthe proof is in the pudding, venison toad in the hole, 8 sausages in a baking tray
 
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YP mix is easy... that's like buying a box of pancake mix when 3 basic ingredients give you perfect results!

Anyhoo.. the batter is as above... no brain or skill set required! The key however to good puds is making sure your oil in your pud tin is bloody hot... if it isn't, the puds don't rise or cook properly... if making individual puds in a pud tray you want to drop about a tablespoon of oil in each hole and then whack it in the oven... check a good cook book for oven temp but a good rule of thumb is to only pour the batter in when the oil just starts to smoke...

Information extracted from the younger of 3 generations (as known to me) of awesome YP makers... yum!

Hope that helps
 
I wouldn't - use animal fat for preference - or veg oil. Olive oil will flavour it and you don't want that.
 
Olive oil.... ABSOLUTELY NOT!!!!!!!!!!!!!!

The expert says... A vegetable or sunflower oil or even good old lard.. Remember different oils have different properties, olive oil won't get hot enough and will taint the yorkies...
 
suggestion from the boss... watch a yorkshireman make YPs... James martin is a TOP chef..

note... normal people CANNOT make yorkies like these... this is Roast Beef & YPs but it'll give you a good idea... he uses beef dripping.

 
Eggs, the key is eggs. Some of the recipe responses are bang on here. For an average family sized Sunday lunch portion, one egg is simply not enough. I don't understand the chemistry involved but 2 eggs minimum is what is needed to make em rise properly.
And yes, I hold a genuine Yorkshire passport valid the world over. One day, all of the world shall be Yorkshire. It is ordained. It's only a matter of time.:lol:

Chris
 
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todays tea venison toad in the hole

stav
 
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