Bloody Lovely

[Bobbisox1]

My Yorkshire's are becoming a fine art during this time , I might take orders :0)

https://ibb.co/FXXdZzR

[Sqad]

I will take the Covid thread, or the music thread as they all 3nd up in CB.anyway.

To be fair.....Mrs sqad says that they do look good and she is a Yorkshire girl.

[Bobbisox1]

Thank her kindly ,she sounds nice :0/

[LadyCG]

They look amazing, Bobbi.

What recipe do you use?

[ladybirder]

The one Bobbi posted @ 14.31 LCG:-)

[Bobbisox1]

Here it is again Lcg,

https://www.bbcgoodfood.com/recipes/best-yorkshire-puddings

And the verdict?
Light and fluffy and they tasted delicious too , especially with meaty gravy poured into them
Well happy :0))

[-SharonA-]

One thing I'm not good at and that's yorkshires.
I don't know what I'm doing wrong, but mine are flat!!

[calmck]

Have you tried them as a desert with golden syrup and some fruit like apple or pear. Delicious

[pastafreak]

They look lovely...but way too much wheaty carbs for me.

[Bobbisox1]

Try that recipe Sharon and remember to have the fat as hot as it'll go

[-SharonA-]

Will do Bobbs.

[LadyCG]

Thanks, Bobbi.

[jourdain2]

Sharon - I use much the same recipe, but I use dripping (being a Yorkshire lass) and I rest my batter in the fridge for at least 4 hours before cooking. I believe there is a scientific reason for doing so but that is how I was taught (before fridges it was the cellar steps). It works beautifully, but the dripping must be smoking hot when you add the batter and get it in the oven. Terrific for toad-in-the-hole.

[Bobbisox1]

I did the 'resting' too , my Mum made amazing Y pudds, she'd turnover at the mention of 'resting' the mixture :0)))

[Jackdaw33]

My mother taught me that the secret to perfect yorkshires was smoking hot fat. She also used to make the batter the night before and leave it in the fridge until the next day, I forget the reason for it.

[Bobbisox1]

I'm going before fridges JD, my mam had to have blue smoke coming off the tins before pouring the mixture in