by stevenyc 9 Replies latest jw friends
Hi,
This is probably for the brits...
I've got some frenchies coming over for lunch/dinner and I'm knocking up a traditional roast, but want to make some yorkshire puddings. I've tried them before but their always flat / limp / crap!
Does anyone know how to make them tall and fluffy?
steve.
This is probably for the brits...
What? Us Westerners can't make good yorkshire pudding? Humph!
Make sure the pan is nice and hot, with 1/2 teaspoon of oil in each cup. Try sifting the mixture before you add your liquids.
Kwin
The secret is in a VERY hot pan and oil/fat before you pour your rested mixture in, and the dont be tempted to open the oven door until they are ready.
Anglise
Thanks for the advise, Very Hot its going to be.
sorry kwintestal, in fact one of the guest is French/Canadian.
steve.
lol...
well that's funny to see what you want to cook for "frenchies"!! does it mean if i go and visit you, i could taste these yorkshire puddings (don't even know what it's like...) ???
Thanks,
Followed the advise and a complete success
steve.
Yes a result.
Well done Steve.
Off course the proof of the pudding etc... Where they lovely?
Anglise
They were great, with the gravey they made me a little home sick.
steve.
Looks like I'm late on this one, your puddings look lovely. The dip in the middle is the clincher. The perfect gravy well. Well anyway here are my belated Yorkshire pudding tips.
Separate the egg whites and whisk them separately till light and fluffy, do not whisk until stiff. Mix the rest of the ingredients and then fold the egg white in slowly.
Use only animal fat and as said preheat the pan and fat.
Refrigerate the mixture before poring.
Just before poring add some larger to the mixture and beat in. (I've tried this but it doesn't seem to do much except waste good beer)
Put a table spoon of boiling water in the centre of the pudding just before cooking.
Buy frozen puddings, heat and pass them off as your own.
Buy frozen puddings, heat and pass them off as your own
That's my secret recipe!
Steven, they look like they turned out great!
Kwin
