Why does Gordon think his are the best for Martine or anyone else. Try this one. Whisk 2 egg until frothy with 1/2 tsp of salt. Mix in 5oz plain flour, whisking continuosly. Whisk in 8fl oz milk pouring slowly in a thin stream until mixture is smooth. Place in the fridge for an hour.In a baking or 9" flan tin pour in cooking oil until it covers the base well. Heat at 220C until oil is really hot, take mixture from fridge and beat in 2 - 3 tablespoons of water. Pour into the tin and bake in top of oven for 15 mins. Lower heat to 200C and bake for further 15mins until pudding is well risen, brown and crispy. DO NOT OPEN OVEN BEFORE THIS!!

I think the Delia Smith recipe is the best and works everytime. I said goodbye to Aunt Bessie once I tried this....

125g plain flour with a bit of salt and pepper
2 eggs
6fl oz milk
4fl oz water

ARRRGGGHHH Delia should be banned!!
Sorry but she should ...condesending madam!

I find that the best yorkshire are thus......

2 eggs mixed with 5 fl oz milk
then 3-4 heaped table spoons plain flour making a batter the consistency of double cream
Hot tins with REAL dripping or lard and a hot oven for 10 mins then a cooler one so it dries out alittle ...oh and flat pudding tins!
Works every time

I agree, I can't stand Delia either but her yorkshires are good!

My most unfavourite line from Delia's book...Now what you need to next is....yeah yeah yeah Delia just get on with it. Agree about the Yorkies though.

That woman made a big show of herself when she went onto the pitch at half time and look where they are now?

LOL can't stand Delia either but her yorkies rock!

Best Yorkshire puds I ever made, were from a recipe from a Yorkshireman...Brian Turner's recipe has worked for me every single time without fail. They're lovely and light, while I'm now five pounds heavier.....!

LOL was gonna say share, then read the five pounds heavier...

I hope posting recipes is not taboo.... but given that virtually every dish in existence is copied, passed on, plagiarised and adapted.... What the heck!
For a really authentic taste, read out loud in broad yorkshire accent....

4 oz plain flour (petal....!)
pinch of salt (eeeh bah gum!)
4 eggs (all yorkshiremen are cheapskates, but don't be tempted to stinge!)
10 fl. oz milk or maybe slightly less.... just watch consistency as you pour it in.....

lard or (luxury!) Goose fat!

Here in france they sell jars of goose & duck fat all the year round. I'm sure most good supermarkets will have

Pre-heat oven to 220°c/425°F/gas mk. 7
Sift flour and salt into a bowl. make a well in the centre, then pur in the ready well-beaten eggs, gradually but thoroughly drawing in the flour.
Add the milk steadily, until you achieve a consistency of single cream.

Sorry... Mistyped,and now it won't let me go back in and edit....!

Anyway.....

Most supermarkets should have goose fat in their chill cabinet near the butter.

take a mince pie tray and place a small dollop of goose fat in each 'pot'. heat it in the oven really well, at least five minutes. The fat has to be smoking, so that when you start adding the mixture, it begins to cook immediately.
place back in the oven, and cook for around 15 minutes. Don't be tempted to open the oven before at least 10 minutes are up. this could lead them to sink.....
serve hot with lashings of Roast Beef, Horseradish sauce, crispy green cabbage, oodles of gravy and more roast potatoes than you really should have at a sitting.


maybe that's what accounts for the extra pounds....!

I dunno what it is with me... I have worked in so many restaurants... have tried so many different recipes for yorkies... yet still... mine come out like mountain peeks... I dont get it?

Thanks Alexandra I'll try that recipe on Sunday.

LOL PuRp3LL, my mum never had any success with her yorkies. Flat as pancakes everytime, but still yummy smothered in gravy.

i love toad in the hole- but mine always get stuck-

quote:

Originally posted by kitZ:
LOL PuRp3LL, my mum never had any success with her yorkies. Flat as pancakes everytime, but still yummy smothered in gravy.

Lol Kitz... my daughter loves them... but I'm afraid I resort to Aunt Bessys when I have guests for dinner.. I'm too embarrassed to put mine on their plates.

(oh.. and of course.. I would have the mother-in-law who reckons her yorkies are the best ever... tut)

Good Luck KitZ.... let us know how you get on.....

Up ere where it matters y.puds are anything but light..always served as a starter( so you will need less of the expensive meat that follows)and cooked in 7'' cake tins. Thick base and slightly risen at the sides the closest I have found to my mam's recipe, and she cooked for 10 of us kids, is Tesco Value YP mix, only 10p and makes a very good 7 incher, 5 times the weight of Granma Batty's 'Giant' frozen pre-cooked excuses and only requires one egg.
I do agree about the goose fat, funnily enuogh, also available at at Tesco.
K.T. York.