General Chat

Ashamed to admit it as a Yorkshire woman, but I also buy my Yorkshire Puds frozen from the supermarket! Maggy

Remember Yorkshire pud is just as good as a dessert with jam or syrup! In fact my husband used to have syrup on it WITH his meat and gravey!!!! I had to put a stop to that. My best tip is NEVER use little patty tins - always make it in a big tray and cut it up. Otherwise I agree with all the recipes above, but how they turn out depends on you, the oven, the flour, etc. Anne (Yorkshire lass)

Half a pound of plain flour Two eggs A pint of milk (or milk and water) Teaspoon salt Mix well in a bowl with a balloon whisk, cover and leave in the fridge for an hour or so. As has been said the fat in the tin needs to be hot (it helps if the tin is thin) and resist the urge to keep checking. The same batter makes excellent pancakes too

Get yourself a Yorkshire woman, and have her make 'em for you! Rob

Use the recipes given you Wayne ,both good ones ,but remember to make the mix pretty runny or your puddings come out like soft housebricks ,i'm pretty handy round a kitchen ,up to and including a sunday roast but i always make the yorkshire mix far too thick ,just like my spotty pudding [both disasters] and now leave liz to do these bits.Fred.ptfg.

I go along with everything Jan in York said. I don't weigh my ingredients either but as a guide, about 4 well heaped tablespoons of plain flour, 2 eggs, seasoning, and approx half a pint total of milk/water mixed. Give it a good beating and leave to stand as long as possible before pouring into smoking hot lardy tins! Two Yorkshire lasses can't be wrong Wayne! lol Jeanette x

the best way I found to make Yorkshire Puddings - was to marry a Yorkshireman lol

I was always told to heat the tray with the oil in on the hob until it was smoking hot.... then add the mixture.... will rise amazingly!!

Thanks everyone. But im I bloke i need measurements. How much flour and how thick should the batter be. Oh and Im in Wyong on the Central Coast NSW Wayne

Use Lard instead of Oil in the tray and have it so it is so hot looks like blue smoke coming off before putting mix in and do not keep opening oven door to check. Make sure you use plain flour make a few hours before you want to use the batter and let it rest , even night before and put in fridge. I never measure any ingredients for my Yorkies. Basic recipe is Plain flour , eggs , milk water and seasoning. We sometimes put packet sage and onion stuffing in some of the mix when having pork , as we have Yorkies with loads of different meals.The kids even like them cold!!!! Jan

Sounds a great pudding Sylvia! Mmm.

I make a great Yorkshire Pudding if I do say so myself. I don't make it to a recipe, but it is made with Plain Flour, 2 Eggs and a little milk and water. Whip it well and make sure the dish and the fat is VERY hot. Mine rises so much that I can't get it out of the oven sometimes! Good luck with your next Yorkshire Sylvia in Perth WA

where in oz are you wayne cos in perth there is a few britsish shops and i get mine from there,and my local supermarket dewsons have them

Aunt Bessies

I am lucky Wayne I go down the local English store and he imports frozen ones and they are sooooo good my son could live on them with onion gravy and they are a lot better better than mine you could have your eye out just cutting into them LOL. Love Debs.

need to make sure your oil in the trays is very hot

What is the secret to making a great Yorkshire pudding. Can you all share your recipes and tips here please. Wayne Lawrence