Yorkshire puddings

[Patricia]

Do any of you ladies make Yorkshire puds to go with your roast beef?

Hubby is saying that he has cravings for them so I might have to give them a burl...although I did see some frozen ones at Aldi's so that might be easier ...LMAO

[Cherie]

I actually bought a packet of them from Aldi this week.:hehe:
My DH is Welsh as some of you know, says he had them a lot when he was young.Told me to buy them and give em a burl.LMAO

[Mesmereyes]

Is yorkshire pudding the same as dumplings?

[Mad Old Cow]

i made it once or twice but i was'nt too keen

[Patricia]

Ok Cherie..you lot go first and tell me what they are like then :hehe:

[Jude67]

I got this one from an English friend of my sister, works every time, my fam enjoy them:

1 cup pl flour
2 eggs
pinch salt
3 TB/sp beer
cold water(enough to make batter desired consistency, not too runny)

Put approx 1-2 TB/sp beef dripping in muffin trays, place in 200 deg oven and heat.

Meanwhile, Lightly beat eggs, add flour salt and beer then water. beat together. Divide mixture into muffin tray
of heated dripping, bake approx 20 mins until risen and brown.

[Patricia]

Got the Aunty Betty ones from Aldi and going to give them a try tonight...got a delicious piece of roast beef on as we speak..*drool*

Will let you know if I am as impressed as I am assured I will be...:hehe:

[redrobyn]

My stepfather is from Yorkshire so my mother used to make them regularly, some people like them some don't if they're made properly I love them with a nice beef roast.

[zen]

this brought back memories... i had a friend in school, her family were from somewhere in England, and i used to love going to her place, i'd purposely wait to see if i was invited for dinner when i smelled roast beef cooking, cos her mum made the BEST yorkshire puddings i've ever had, i still think they were the best even now.. she would make a huge roasting pan full of it, and it had to be cooked in that dreaded stuff - dripping! she would bring that pan to the table and the golden risen cloud of pudding would bring appreciative sighs from the whole family..

good luck with yours.. :)

[Patricia]

Ok well the roast beef was melt in your mouth delicious!

The yorkshire puddings ..hmmm well how can I describe them...they looked and smelled a little like little bread cases to me.

You pop them in the oven for just a couple of minutes and they come out golden and crunchy.

I am afraid I felt a little let down and cheated LOL! They really didn't taste of anything much...maybe homemade ones would be nicer?

[Mad Old Cow]

Patric i was let down even when i tried the homemade ones & they were made by a pom that had them every week they really did'nt taste like anything much at all

[Patricia]

When I think about it more they kind of reminded me of fairy floss but without the sugar...LMAO

[Mad Old Cow]

well i just had a think about them & to me they are like flour & water without loads of butter & syrup LMAO

[Patricia]

Well I think I will wait until FIL comes over again and he can make me some before I give my final opinion :P

[djmastermum]

I have the best recipe for these, this recipe comes from Brian Turner, the greatest living Yorkshire chef. It's chief glory is that all the measurements are by volume so adjusting it to suit larger or smaller groups is dead easy. I always use a yogurt container to measure it but you could use a bucket if you've a large group for which to cater.

Yorkshire Pudding

SERVES 4

1 cup plain flour
1 cup eggs
1 cup milk
salt

1. Preheat the oven to hot (425F/220C/Gas 7)
2. Put a teaspoonful of oil or dripping in each of several muffin tins or, to be truly Yorkshire, a couple of tablespoonsful in a larger roasting tin and place in the oven until the fat is really hot and beginning to smoke. Meanwhile combine the rest of the ingredients and beat to form a batter of the consistency of double cream.
3. If you wish you can add mixed dried herbs to add a savoury flavour.
4. When the fat is smoking take the tin out of the oven and place it over a low light so that it doesn't cool as you add the batter.
5. Pour in the batter If you're using muffin tins don't over fill.
6. Remember that the puddings will rise and puff up.
7. Put the tin back into the top of the oven as soon as possible and leave for about 20-25 minutes by which time they will be puffed up and crisp.
8. When my grandmother used to make Yorkshire pudding to go with the Sunday roast we would eat it in the true Yorkshire way.
9. That is, as a first course with just a savoury gravy poured over it. After all, the idea of Yorkshire pudding is to fill you up so that you don't want so much of the more expensive meat! If there was any of the pudding left over as a treat we kids would have it as a desert with Golden Syrup poured over it. Servings: 4 Ian Rice (Yorkshireman)

[zen]

When I think about it more they kind of reminded me of fairy floss but without the sugar...LMAO

yes! that's a great way to describe a good york pud!

[Stormy]

We used to have them quite regularly but honestly I never thought they were much to write home about. Nanna didn't cook them in fat though, she cooked them in the gravy. :dk:

[Cherie]

I will cook mine when I have heaps of vegs with my roast. That way if they are not much good I wont be upset.
:hehe:

[djmastermum]

You can have them as a dessert too! With golden syrup/honey and cream :)