Yorkshire puddings....

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Posted: Tue Apr 10, 2007 11:52 am

I had a really nice Yorkshire with beef in a pub in Harrogate, Yorkshire, on Sunday. I can confirm that the 'traditional' way of serving them is as a starter with gravy, my Gran always did that.

Quote:

Every country has its unique culinary delights, until McDonalds eventually takes over the world that is.

This would make its own thread, but when I was in Australia last summer I discovered that a 'McOz' was a McDonalds burger with beetroot in it, do other countires have their own burgers?

Posted: Tue Apr 10, 2007 11:54 am

Thanks to my granny RIP. This recipe also works if you want to cook toad in the hole. Just put some good quality pork sausages in the tray of hot dripping, pour in the batter around them, cook and voila! Fine British cuisine LOL.

Roy - We also used to eat it as dessert with golden syrup and a dollop of cream. Cholesterol? HA!! I laugh at you.

And yes, the Aussies LOVE their beetroot. If you order anything 'Aussie style' you can guarantee it has beetroot. Good thing too. Excellent antioxydants and good for your liver too.

Posted: Tue Apr 10, 2007 2:26 pm

Australians are very much like making love to a beautiful woman...you take them all Down Under and keep them there for as long as humanly possible. Beetroots on the other hand....

Posted: Tue Apr 10, 2007 5:19 pm

What is Yorkshire pudding? You think that since I lived in England for three years of my life I would know. Maybe I was just ignorant?

Posted: Tue Apr 10, 2007 8:40 pm

If you get them to rise properly I would REALLY like to know how. I have been in competetion over the matter with my misses recently, hers rise, mine don't and the bugger won't tell me how she does it!!

I have tried all sorts from whisking for hours before hand to make it nice and fluffy, to measuring out to the exact millilitre of milk and water. Nothing works.

Oh, if your ovens fan assisted it changes things too apparently. But don't ask me how!

Posted: Tue Apr 10, 2007 8:52 pm

Dupes, it is a batter which is then cooked to form (hopefully) light fluffy wonders, which ought to look like this. Traditionally served, as already mentioned, as a starter with gravy, but now commonly dished up with roast beef and all the trimmings. Yum! Very Happy

Posted: Tue Apr 10, 2007 10:12 pm

zombie wrote:

If you get them to rise properly I would REALLY like to know how.

This is secret women's business and if I told you I'd have to kill you afterwards Cool

Seriously, hot oven and hot dripping is the trick.

Baiting Guru Joined: 04 Jan 2006 Posts: 3193

Gnasher wrote:

Roy - We also used to eat it as dessert with golden syrup and a dollop of cream. Cholesterol? HA!! I laugh at you.

My friend from Lincolnshire used to eat them as desert with sugar and raspberry vinegar.

Posted: Wed Apr 11, 2007 12:48 pm

OK, on the subject of Yorkshire let's talk about parkin. Anyone?? Then perhaps tripe (my sainted mother's fave - raw with a dash of malt vinegar). I guess I was lucky that my grandparents were Yorkshire farmers and knew how to raise and cook good, homegrown food. Grandpa's capons (remember those?) which he 'prepared' the old-fashioned way with a pair of pliars and not with a chemical pill were the BEST chicken I have ever tasted. And the home reared bacon........... Sorry, I get a bit nostalgic for the 'old country' sometimes. Sniff.

Posted: Wed Apr 11, 2007 12:48 pm

thud419 wrote:

My friend from Lincolnshire used to eat them as desert with sugar and raspberry vinegar.

Yea my misses eats 'em cold with sugar and strawberry jam. Heart attack on a plate but apparently tasty.

Posted: Wed Apr 11, 2007 12:55 pm

I don't like Yorkshire pudding.

Cool

Posted: Wed Apr 11, 2007 12:59 pm

Probably all the psych meds you are taking at the moment Don. They do mess up your taste buds for sure. Peace and Love. Peace and Love.

Posted: Wed Apr 11, 2007 1:40 pm

^^^He's probably from Lancashire and just jealous of those of us lucky enough to be born in God's own county. Very Happy

Posted: Wed Apr 11, 2007 1:54 pm

Nah...Orkney...home of the fabulous Orkney Fudge!

Posted: Wed Apr 11, 2007 6:59 pm

Gnasher wrote:

OK, on the subject of Yorkshire let's talk about parkin. Anyone??

Love the stuff. Smile

My dad's a Yorkshireman so I have been brought up to revere potted beef, Yorkshire pud, parkin, Wensleydale with my fruit cake, and first-footing. Very Happy

Did you know that Bettys deliver worldwide? Smile

Posted: Thu Apr 12, 2007 1:21 am

Quote:

Then perhaps tripe

Oh my God. Just had a flashback to Grandpa sitting at the table saying "D'ya want a bit o' tripe mi duck? Or trotters....mmmmI love mi trotters" then munching into a bit of pigs foot and stomach all with vinegar.

No wonder I grew up to be not quite right in the head....

Posted: Thu Apr 12, 2007 1:57 am

you mates are making me hungry... Laughing

Posted: Thu Apr 12, 2007 4:41 pm

Quote:

capons

The father of an old school friend of mine had a thing about puns. Every Christmas (and I do mean every), he would go to the butchers -

Dad: Have you got a capon?

Butcher: yes

Dad: well nip & get me a turkey, Batman.

Sorry. Rolling Eyes

Posted: Thu Apr 12, 2007 4:48 pm

I learned to make these from my mother when I was growing up in Yorkshire.. The secret she taught me is in the 'plopping sound' the batter makes when it is just right..I make them by eye no need to measure it's all in the wrist..

When we moved to another country (which shall remain nameless) Mum became the Guru of Yorkshires for all my friends' mothers.

I will make them with any meal that involves gravy....

Master Baiter Joined: 10 Aug 2006 Posts: 143

I make my batter in the morning, cover it, and let it sit all day on the counter. The fat must be piping hot as others have mentioned. (It should actually be smoking a bit.)

Just before I am ready to put it in the oven, I shock it with 2 quick blasts of cold water from the tap and whip it with a fork. It gets HUGE!

I usually have it with "fry" - Stewing beef, salt, pepper, onions. liver.

Put the liver in the bottom of the pan, add all the other stuff and cover with water. Bake at 350-400 all day in a covered dish. When ready, discard the liver as it's only for flavour.
Goes great on Yorkshires.

Posted: Thu Apr 12, 2007 8:21 pm

If I print out that recipe about 20 times and scatter the pages throughout the house, maybe my wife will take the hint... Wink

Posted: Thu Apr 12, 2007 8:43 pm

Quote:

it's all in the wrist..

Posted: Sat Apr 14, 2007 8:56 am

Tomorrow is yorkshire pudding do or die day.

I have decided to go with Gnashers grans recipe (Thanks Gnash Wink

) I mean, if anyone knows, your Gran knows!

Wish me luck!!

Posted: Sat Apr 14, 2007 11:50 am

Oh Lordy - the pressure! Keeping my fingers crossed and remember it's not the recipe as much as getting that oven/dripping piping hot that's the trick. Good luck. [gets ready to skip the country]

Posted: Sat Apr 14, 2007 10:13 pm

Good luck with the yorkshires tomorrow!!!!

Don't forget to let us all know the outcome!