bizzare, i came across this thread while eating my left over homemade yorkshire puds...no wonder im putting on weight! homemade ones are the best though.
Have to admit, it's shameful that I do like quick and easy frozen ones. Dunno where my school recipe book has gone. Definitely was taught when I went to school in Hillsborough.
You know, I've been in Sheffield for so long, and I don't think I've really had real Yorkshire Pud ! I've been robbed. I recall they used to do lovely big yorkshire puds with mince fillings in them in Meadowhall. I wonder whether those were homemade. I think it was part of Masalla (?)
Definitely going to seek out homemade ones now.
[Added]OOPS ! Typo !
Well spotted Supertyke ! lol...
Last edited by Bago; 07-12-2006 at 23:04.
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[quote=pattricia]Nearly everybody uses frozen yorkshire puddings now.Every supermarket sells them(they are already made) but frozen,and just need 3-4 mins in a hot oven.QUOTE]
Home made are loads better and dead easy (if I can do it anyone can!)
Real beef dripping in a really hot smoky pan is the key, turned down a bit after pouring in the mixture. Then into a hot oven.
Bought are full of salt, preservatives etc and taste like cardboard.
It's good to see lots of forumers still make their own. Long live 'real' yorky pud!
Wonder if Neil Young likes yorkshire pud Komal - reckon a man with his superb taste MUST eh!!? Are you sure he wasn't meaning, 'only yorkshires burning???'
we had plain Yorkshire with gravy on for starters, seasoned Yorkshire with the meat, roasters and 2 veg and then a plain Yorkshire with custard or jam for afters.
Anyone ever eat them with Yorkshire Salad as a starter? That's finely diced onion and cucumber steeped in vinegar by the way. Very traditional way of serving Yorkies.
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Look at me, I'm surfing the interwebz.
i cook fresh yorkshire puds
cant believe people buy those foul frozen things
i put 2 eggs in a cup, then measure the same amount of eggs,
But for the typo it seems a good way of judging the proportions Melt'.
Will try it your way and see what happens.
My dear old mum used to love yorkshire salad B.G. - And it really is a tasty way to eat yorkies - (puddings not dogs!!) though it doesn't particularly sound appetising - folks should try it..
But for the typo it seems a good way of judging the proportions Melt'.
Will try it your way and see what happens.
My dear old mum used to love yorkshire salad B.G. - And it really is a tasty way to eat yorkies - (puddings not dogs!!) though it doesn't particularly sound appetising - folks should try it..
OK, So whose up for helping to make the Biggest Yorkshire Puding in the World for Comic Relief on Friday 16th March 2007? I'm thinking Tudor Square Sheffield with the bods from Castle Catering College and selling bits to raise the money..... all for a great cause and good fun I reckon.
The only prob whsoe recipe from everyone here shall we use...or shall we all just get our mums and grandmas to come and make it ...?
Well don't confuse me - by saying, 'add eggs to the same amount of eggs'!!!!!!!!
Could have caused a whole lot of Sunday disasters!!!
P.S.- I see you've dived in there with the 'edit' - (S)He's trying to make me look like a shmuck I tells ya!!!!!!
Location: Woodhouse loving: Toast, ham and poached eggs
Total Posts: 93
The Yorkshire pudding we know and love today started life as 'Dripping pudding'. This was due to the practice of placing the pudding under the roasting beef to collect the juices. It was renamed 'Yorkshire Pudding' by the 18th century cook, Hannah Glasse - the Delia of her day - in her book 'The Art of Cookery'.
