Yorkshire puddings

[sherrardk]

How much salt should I be putting in Yorkshire pudding batter? I nevrer seem to put enough in (I am making enough batter for about twelve individual puddings). Thanks.

[Graham-W]

I always use to have problems with my Yorkies until I discovered James Martin's recipe.
Equal volumes of, plain flour, eggs and the same volume of a fifty/fifty mix of water and milk. Good pinch of salt and they work every time.

[DTCwordfan]

same here (and dare I say, I bastardise them occasionally by adding some finely, very finely, chopped rosemary and a twist of black pepper). The trick is to have the pan and the fat as hot as possible and then ten degrees beyond!

[EDDIE51]

I do the same sherrardk but adjust the flour until it 'looks right' and pours easily. A lot of people make the batter too thick, that does not allow them to rise. About the consistency of single cream is good.

[daisya]

I'm with the no added salt brigade, there's no need to add any in a lot of recipes that tell you to do so and they still come out fine.

[EDDIE51]

I agree that no salt make no diffrence to the appearance of the food but it does make a diffrence to the taste. If you don't belive me just make 2 batches of yorkies one with and one without salt then do a taste test with out telling the tasters which is which .
This 'no salt' thing is getting taken too far , salt in moderation is fine just don't over do it. Two or three grams of salt in a batch of yorkies is never going to do any harm.

[ummmm]

I agree Eddie...if you were eating them on their own. But put them with a dinner and gravy and you'd never notice if they had salt or not.

[oldbillbuck]

All this talk of fluffy,well risen yourshire puds is not for me, I like mine to be like a thick pancake, gorgeous cold with jam on. Try doing that on something that looks like a relief map of the Alps.

A tea-spoon of Dijon mustard and a touch of Thyme also makes for a grand flavour.

[EDDIE51]

oldbillbuck, what you are talking about is a batter pudding not a Yorkshire pud.