Yorkshire Puddings - Has Aunt Bessie Got a Case To Answer?

[humbersloop]

made in a big tin, or individual little puds?

Served before your dinner, with gravy?

Do only the good women of Yorkshire have the secret batter knowledge, handed on from an angel? (I'm not making that up)

Tips and recipes welcome. Tia.

[Bluestone]

Little puds, in individual cases.
I've never served before dinner, always with.

P.S you sound mental :-) x

[sir.prize]

chuckle @ Bluestone

[humbersloop]

home made bluestone?

[Bluestone]

Always homemade.

Sir P - Hehe ;-)

[askyourgran]

The new idea is to use sparkling mineral water to mix the batter. I don't make my own any more I have a bit of arthritis in my wrist so I make do with Aunt Bessies or someone similar. This is where our argument at home starts, I like my Yorkshires with my dinner. Mr Ask likes his before he has his main meal, which means I have to wait while he has his first, if I'm being awkward.

[Mamyalynne]

Now I live alone - Aunt Bessie is my friend in this regard, the new boat shaped ones are perfect for sausages in onion gravy.

[MarkRae]

> I've never served before dinner, always with.

Traditionally, that's how they serve it in Yorkshire...

[hc4361]

Homemade

Depends how many you're cooking for - a big yorkshire cut in to square is fabby, if it's just for 4 individual is fine.

Aunt Bessie - blergh

Use lard and get it smoking hot before putting the batter in

[york310]

Used to do before, now do with and also cold a few hours later with a bit of beef and mustard in it.

I do many small puddings and two large ones for four people. No extra flavours, just simple flour, egg, milk, salt and pepper.

[Mamyalynne]

Sorry hc, much as I can make splendid yorks, am not going to make batter for one or 2 puds.

[Jeza]

My Grandad always served them before dinner, he said it was to fill you up so you wouldn't eat too much meat. A true Yorkshire man.

[hc4361]

Sounds weird but a YP in a small bowl of soup is divine, especially tomato soup.

[sherrardk]

I make mine (when I actually do a roast) with equal parts of eggs, flour and milk. Apparently, the secret is to measure the eggs first (in a glass is easiest) and then the same volume of flour and milk. First made them from scratch for the paying public at v short notice and they have never failed (says she having made them about five times!).

[humbersloop]

sparkling water For Funks Sake, ayg??

blue, check the section. I'm not the one posting about menarche cakes

[Mick-Talbot]

Sausage and liver in onion gravy served in a Yorkshire pud.

[Bluestone]

>Aunt Bessie is my friend in this regard, the new boat shaped ones are perfect for sausages in onion gravy.

Aunt Bessie is a legend! I only make homemade when I have the whole family visiting.
Agree with Mamya - it's a complete waste otherwise.

[bednobs]

use a spoonful of SR flour as well as the more usual plain. Then you get a rise, but also thick, not empty

[askyourgran]

That's just what MrAsk says Jeza, there were 9 children in their house his Mum made lovely puds and it filled them up before the meat.

[hc4361]

mamya, spoil yourself. Make up the batter and use what you need for the puds and use the rest for pancakes the next day.

[Mamyalynne]

Not a pancake fan and as others have said I have arthritic wrists, do make them when family are here, so that is my treat .