What are your recipes for yorkshire pud ?
Apart from the main ingredients ( i e ) eggs milk and flour what else do you add to make them tasty.
I want to surprise my wife and children.
alponce Sun 29/06/08 14:12
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plain flour, salt and pepper, very hot dripping.
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equal quantities of plain flour,milk,eggs a dash of vinegar
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for your pudding to be call yorkshire pudding you have to reside or be in yorkshire. otherwise it will not be yorkshire pudding.
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Question Author
IM thinking very hot dripping to stop it sticking, shaking.
Vinegar would be different, but i should of said what spices or herbs would compliment
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Question Author
Lajohn if i said bristol pudding i would not have any answers just more questions i think hahaha
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it won't be yorkshire pudding if you put spices in it, serve with thick onion gravy or sweet salad, ie chopped lettuce and onion with vinegar and sugar added.
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lol alponce just feel like being daft this day. hope you pudding comes out lovely and taste delicious.
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Question Author
is that served on a bed of salad shaking
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Question Author
lajohn You carry on i like whitty replies with a touch of seriousness
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no the sweet salad is used as a condiment, an old yorkshire recipe, goes well with any meats/pork pie etc.
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Plain flour, 1 egg, half cup milk. All whisked. Add water from boiled vegs. Heat lard to smoking in cake tin then pour in mixture which should sizzle in tin.
Put into top of hot oven for 20mins then turn off oven and remove after 10mins. Do not open oven till full time as yorkies will flattem.
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Alponce....when making gravy from ur roast. Use juices etc in roast tin, add tbs plain flour & stir to cream; add veg liquids or beer, to increase quantity slowly over low heat. Salt to taste. If not brown enuf add gravy browning.
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i tea-cup size of plain flour
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Question Author
Many thanks to you all but terambulan that sounds absolutely delicious and my mouth is watering can i print this please
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i flavour mine with
mustard or mixed herbs or horseradish
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How did it go alponce......? Don't know how u print from here but yes, print away.
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I always think that two eggs do the trick, not one, and alponce is right - dripping works best.
I know of something even better though. the recipe doesn't matter. It's called Aunt Bessie's - and they're done in no time at all! Lol. x
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The biggest mistake people make is putting them in the oven before it`s hot enough, and they end up with flat soggy doughballs
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That's true as well Elvis, although I actually like them when they're a bit soggy!!!
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Hence your liking for Aunt Bessies ;o)
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