Yorkshire Pudding

[bobsbeer]

I am always being accused of spoiling my wife's Yorkshire Pudding. She thinks that Yorkshire Pudding should be a nice little aeriated puffed up thing with no body. I on the other hand prefer a kind of half way that has a nice thick base and a bit of crust around the outside. So I occasionally open the oven door and announce that the Yorkshires look good. Only to be accused that they won't now rise. :party: :party: If I had it my way it would be made in a nice deep tray rather than the individual puffy things. Now before I get accused of not being from Yorkshire I am. So how do others like their Yorkshire? Are you a puffy person or a good thick stodger?

 

[Vossy1]

Stodger and crisp here. I like a thick base, cooked though...not undercooked :sick: ...but the sides have to be one shade lighter than charcoal and it should be the law to have them with everything :lol:...and defo cooked in a tray...not into farty small ones :lol:

 

[Rwilts]

Cook mine in a small oven dish.... about half the size used for the Roast and Potatoes. Result is a pudding size of a chopping board :thumb:

 

[bobsbeer]

Stodger and crisp here. I like a thick base, cooked though...not undercooked :sick: ...but the sides have to be one shade lighter than charcoal and it should be the law to have them with everything :lol:...and defo cooked in a tray...not into farty small ones :lol:

A man after me own heart.... : Am right glad someone else likes em good and stodgy. But she's still divorcing me for ruining her things (can't bring myself to call them Yorkshires). :rofl:

 

[The Goatreich]

You b45t4rd5 have just made me a quivering hungry mess!!!

 

[bobsbeer]

Your welcome to pop over. SWMBO always cooks too much.

 

[Vossy1]

:lol:

 

[TRXnMe]

Getting them right is a knack, my Mum has it, she taught it to me :party: :party:

What you uwant is about 1/4" thick base, cooked, with a few small bubble in it, then, sides about 4" high, hollow, but each side thick enough to soak up a good half pint of beef gravy

I can't guarantee them like that every time, but have a 75% hit rate :party: :clap:

Just off to pull some out the oven, along with a nice piece of pork, covered on crackling, and surrounded by roasted veggies

SWMBO has contributed some stuffing

 

[Dieseljockey]

I am always being accused of spoiling my wife's Yorkshire Pudding. She thinks that Yorkshire Pudding should be a nice little aeriated puffed up thing with no body. I on the other hand prefer a kind of half way that has a nice thick base and a bit of crust around the outside

I have to come clean. I like them both ways.... :pray:

 

[Barticus]

I use a muffin tray and they always turn out big, a bit crispy and thick.

Also like them done in a big tray as well.

Starving now!

 

[Baz Chaz]

Big thick yorkies here as well, got to be able to hold a decent quantity of gravy

 

[charlie_mead_face]

it depends on whats with them: toad in the hole stodge mmmmmmmmmmmm but with a roast nice 'n' fluffy mmmmmmmmmmmmm and both have to be done with duck/goose fat or beef dripping mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

 

[Dronfieldbrewer]

Reet...sit dahn thee and I shall learn thi'

4 eggs
4oz of sifted plain flour
4 fld oz of milk (not skimmed pish)
pinch of salt.

beat the hell out of it in a bowel with a fork until its like single cream. Place in fridge for at least 2-4 hours.

Use lard in either 1 big tin or a muffin tin to grease the bottom, and get it screaming hot in the oven.

When the fat is spitting, put the mixture in the tin, if you like a crispy bottom to your puds then have the tin on the stove top on a flame to catch the bottom.

shove it in the top of the oven at gas mark plenty, slam the door shut and put a postit note on the oven door not to open for 20 mins on "pain of death".

Due to the temp change from fridge temp of about 4 degrees to screaming hot, the puds start to rise immediatly.

On numerous occasions I have had them stick to the roof of the oven as they rise about 4 to 6 inches

 

[BeerEagle]

That's not going to go anywhere near my bowel!

 

[31bb3]

I like proper Yorkshire pudding nice and thick like a cake nom nom then but later on have some with some sugar on just like my mum and gran always do

 

[Baz Chaz]

That's not going to go anywhere near my bowel!

You daft bugger you're meant to eat 'em not stick 'em up yer arse :nono:

:rofl:

 

[Northern Brewer]

Yorkshire puddings are nowt without gravy (except if you have 'em with jam and custard)
Good meaty gravy made with the caramelised bits out of the meat tin - that's it, I'm pining for beef, roasties, yorkshire and gravy with some nice veggies now, next Sunday I can feel a big roast coming :pray: