Yorkshire Puddings

[Richb2004v2]

Ok, where do I get Yorkshire puddings in Pattaya? I have decided not to go out for Christmas dinner, but instead to have my wife whip one up at home. Sprouts I have found, but haven’t seen any Yorkshire Pudds yet. I’ve checked Friendship and another expat shop, but haven’t seen any.

Thanks

[gpt]

Why buy it? Just make your own, also great for toad in the hole

Yorkshire Pudding

Serves 4-6

300ml (½ pint) Milk

110g (4 oz) Plain Flour

1 Egg

Oil, Lard or Dripping

Place the flour in a bowl, then make a well in the centre and break in the egg.

Mix in half the milk using a wooden spoon, work the mixture until smooth then add the

remaining milk.

Beat or whisk until fully combined and the surface is covered with tiny bubbles.

Allow to rest for 15 to 30 minutes, whisk again before use.

Pre-heat oven to 220°C; 425°F: Gas 7.

Place a teaspoon of fat into 12 individual deep bun tins or a single large tin and place in the oven until the fat is very hot.

Pour the batter into the tins and bake for 10 to 15 minutes for individual puddings (or 30 to 35 minutes if using a large tin) or until risen and golden brown.

[Richb2004v2]

Why buy it? Just make your own, also great for toad in the hole

Yorkshire Pudding

Serves 4-6

300ml (½ pint) Milk

110g (4 oz) Plain Flour

1 Egg

Oil, Lard or Dripping

Place the flour in a bowl, then make a well in the centre and break in the egg.

Mix in half the milk using a wooden spoon, work the mixture until smooth then add the

remaining milk.

Beat or whisk until fully combined and the surface is covered with tiny bubbles.

Allow to rest for 15 to 30 minutes, whisk again before use.

Pre-heat oven to 220°C; 425°F: Gas 7.

Place a teaspoon of fat into 12 individual deep bun tins or a single large tin and place in the oven until the fat is very hot.

Pour the batter into the tins and bake for 10 to 15 minutes for individual puddings (or 30 to 35 minutes if using a large tin) or until risen and golden brown.

Thanks, I’ll pass that on to my wife. She did try once, but they didn’t come out right. It might have been the container she used.

[Rimmer]

Why buy it? Just make your own, also great for toad in the hole

Yorkshire Pudding

Serves 4-6

300ml (½ pint) Milk

110g (4 oz) Plain Flour

1 Egg

Oil, Lard or Dripping

Place the flour in a bowl, then make a well in the centre and break in the egg.

Mix in half the milk using a wooden spoon, work the mixture until smooth then add the

remaining milk.

Beat or whisk until fully combined and the surface is covered with tiny bubbles.

Allow to rest for 15 to 30 minutes, whisk again before use.

Pre-heat oven to 220°C; 425°F: Gas 7.

Place a teaspoon of fat into 12 individual deep bun tins or a single large tin and place in the oven until the fat is very hot.

Pour the batter into the tins and bake for 10 to 15 minutes for individual puddings (or 30 to 35 minutes if using a large tin) or until risen and golden brown.

Well I'm a Yorkshireman from Sheffield and it looks right to me so I'm gonna try and make some as well

If you make enough they are great to eat cold with jam later in the week.

Edited December 15, 2006 by Rimmer

[wilko]

The main thing that goes wrong with YP is that the oven is not HOT enough!

the other is making it too early and letting it cool....

since when are they part of Xmas dinner?....not that I don't think it's a good idea, mind!

[Rimmer]

The main thing that goes wrong with YP is that the oven is not HOT enough!

the other is making it too early and letting it cool....

since when are they part of Xmas dinner?....not that I don't think it's a good idea, mind!

Right made a note of those two points.

If I remember rightly my mum would serve YP at Christmas but then we also had it most other days as well, but that was because we never had enough money to buy food and it was always served first with gravy in order to fill you up, then we would not eat so much of the expensive stuff when the main course arrived. Eeee lad those were t days...

[Mobi]

I'm almost certain they have them in Foodland. They also have really nice English breakfast sausages that I cooked with the turkey last year - yummy!!

It's good fun. I've got a great recipe for roast potatoes if you want. It's from Delia Smith and I've been complemented on them 2 years running.

Taking a rest this year

[kurgen]

I'm almost certain they have them in Foodland. They also have really nice English breakfast sausages that I cooked with the turkey last year - yummy!!

It's good fun. I've got a great recipe for roast potatoes if you want. It's from Delia Smith and I've been complemented on them 2 years running.

Taking a rest this year

righto Mobi, I'll take that as an invite and arrive at 2pm

make sure you've plenty of Tiger

[Artisan]

I've got a great recipe for roast potatoes if you want

Hi Mobi.....yes please. I'd be grateful if you'd share it with us. Thank you.

[wilko]

The main thing that goes wrong with YP is that the oven is not HOT enough!

the other is making it too early and letting it cool....

since when are they part of Xmas dinner?....not that I don't think it's a good idea, mind!

Right made a note of those two points.

If I remember rightly my mum would serve YP at Christmas but then we also had it most other days as well, but that was because we never had enough money to buy food and it was always served first with gravy in order to fill you up, then we would not eat so much of the expensive stuff when the main course arrived. Eeee lad those were t days...

Similar in our house....the cook would spend all the housekeeping on sherry so all he ever cooked us was YP and gravy or jam...

[Mobi]

I'm almost certain they have them in Foodland. They also have really nice English breakfast sausages that I cooked with the turkey last year - yummy!!

It's good fun. I've got a great recipe for roast potatoes if you want. It's from Delia Smith and I've been complemented on them 2 years running.

Taking a rest this year

righto Mobi, I'll take that as an invite and arrive at 2pm

make sure you've plenty of Tiger

Hm... Roast potaoes and Tiger beer.. interesting diet.

BTW Your fan is doing sterling work up at the Fisherman's. Cookie loves it.

[sheepshank]

Hi from sunny Chaiyaphum! I've been making toad-in-the-hole for my demanding TW about twice a month for the last 4 years and I've NEVER been able to get the bl**dy batter to rise. Sausages? No problem. I make my own and they're grrrreat. But we always end up with brill sauages served up on a thick wodge of soggy pancake.

I am slated to produce toad-in-the-hole again tonight and I'll give qpt's method at post 2 a try. I've heard that you need to get that fat really smokin' before pouring in the batter. I always heat up the baking tin, with the fat in, over a couple of gas hobs before pouring in the batter (always have a fire blanket handy if you try this, just in case) but I still invariably fail to get a rise (may try Viagra next time) .

I'll do it all by-the-book tonight and report back to this forum tomorrow FWIW.

[Mobi]

I've got a great recipe for roast potatoes if you want

Hi Mobi.....yes please. I'd be grateful if you'd share it with us. Thank you.

Here it is:

Pre-heat the oven to gas mark 7, 425°F (220°C).

You will also need a shallow solid-based roasting tray 16 x 12 inches (40 x 30 cm).

First place the roasting tray with the fat in it on the highest shelf of the oven while it pre-heats. Thinly peel the potatoes using a potato peeler, then cut them into fairly even-sized pieces, leaving the small ones whole. Then place them in a saucepan, pour over boiling water from a kettle, just to cover, then add salt and simmer for about 10 minutes. After that lift one out with a skewer and see if the outer edge is fluffy. You can test this by running the point of the skewer along the surface – if it stays smooth, give it a few more minutes.

Then drain off the water, reserving some for the gravy. Place the lid back on the saucepan, and, holding the lid on firmly with your hand protected by a cloth or oven glove, shake the saucepan vigorously up and down. This shaking roughens up the cooked edges of the potato and makes them floury and fluffy – this is the secret of the crunchy edges.

Now, still using the oven glove to protect your hands, remove the hot roasting tray containing its sizzling fat and transfer to the direct heat (medium) on the hob. Then use a long-handled spoon and quickly lower the potatoes into the hot fat. When they are all in, tilt the tray and baste each one so it's completely coated with fat. Now place them back on the highest shelf of the oven and leave them unattended for 40-50 minutes or until they are golden brown. There's no need to turn them over at half-time – they will brown evenly by themselves. Sprinkle them with a little crushed salt before serving straight away; they lose their crunch if you keep them waiting. If they're ready before you are, turn the oven off and leave them inside.

Yummy Yummy Yummy.

Yes, why not? Roast spuds and Tiger.

[wilko]

Things you might want....

We always used to have goose...that's available -

Turkey everywhere, put bacon over the top when roasting, and fill inside with garlic and shallottes

Roasties no probs boil first then toss in flour before roasting.....

If you like mashed pots - try this, after mashing chop up and seat some spring onions (scallions) and mix them into the mash.

I bought some turnips at Foodland and they were about 350 baht for 2!!!!

Other roast veggies - EVERYTHING!

Peppers, sweet potatoes, pumpkin (or mashed), carrots do a load Mediterranean style

Stuffing - sage & onion easy to find

Cranberry no worries

Sprouts, Foodland

Sausages - plenty of UK style butchers

Bread Sauce - I make my own - recipe on request.

CHESTNUTS - yes they roast 'em but I think they are a little rare now......chopped up they're great mixed into the sprouts and a little butter melted over the top.

Xmas pud - don't forget brandy on alight over it and brandy butter on the side.

Stilton - on Jomtien beach - the butchers shop or Foodland

Coffee black, no sugar!?!?!?!

[gpt]

Yorkshire pudding tips - use plain flour, after mixing let it stand for about 30 minutes, Get the oil in the bun tray smoking.

Toad in the hole tips - prick sausages and then half-cook them. Leave them to drain. Pour half the mix into the oven tin and cook for about 10 minutes, then put in the sausages and pour on the rest of the mixture. Cook til golden brown. This stops the sausages falling to the bottom.

Wlko, you only forgot one thing - pigs in blankets!

Edited December 15, 2006 by gpt

[Tammi]

Why buy it? Just make your own, also great for toad in the hole

Yorkshire Pudding

Serves 4-6

300ml (½ pint) Milk

110g (4 oz) Plain Flour

1 Egg

Oil, Lard or Dripping

Place the flour in a bowl, then make a well in the centre and break in the egg.

Mix in half the milk using a wooden spoon, work the mixture until smooth then add the

remaining milk.

Beat or whisk until fully combined and the surface is covered with tiny bubbles.

Allow to rest for 15 to 30 minutes, whisk again before use.

Pre-heat oven to 220°C; 425°F: Gas 7.

Place a teaspoon of fat into 12 individual deep bun tins or a single large tin and place in the oven until the fat is very hot.

Pour the batter into the tins and bake for 10 to 15 minutes for individual puddings (or 30 to 35 minutes if using a large tin) or until risen and golden brown.

Did everything you said. Came out of the oven a beautiful colour but stodgy. Is it meant to be stodgy? Maybe I didn't beat enough?? But tasted alright for afternoon snack with a marmalade topping!

[gpt]

Did you leave it to stand for long enough and did you give it a final whisk? What type of oil did you use? Try costing the bun tins in butter. You will get better with time - remember, it's an art, not a craft!

[Simbo]

All this talk about cooking, brings to mind a TV program in 50's UK.

Fanny Craddock, accompanied by husband Johnny, was making delicious doughnuts.

It was customary at the end of the show for Johnny to wind things up. On this occassion, he thanked the viewers for a watching, And wished all their doughnuts turned out like fannies.

Just a little aside. carry on.

[gpt]

Did you leave it to stand for long enough and did you give it a final whisk? What type of oil did you use? Try costing the bun tins in butter. You will get better with time - remember, it's an art, not a craft!

Just noted a typo in my post. It should, of course, say 'Try coating the bun trays in butter' and not 'costing'.

[Chang_paarp]

Agree with gpt, leave to mix settle for at least 30 minutes, also do not over beat the mix. It is an organic process not a mechanical process.

A hot oven and baking tray is also essential, dripping is good if you do not have butter, although rendered dripping may be a challenge if you do not make it your self.

Another tip is to sieve the flower, this helps a lot.

[Richb2004v2]

My wife tried again yesterday. Sadly another failure. There was no cavity to them at all, if you know what I mean. How do you manage to get the outside to rise more? They seemed to rise equally. The outer was crispy, but the inner a little stodgy. My wife is a good cook, but can not master Yorkshire pudding.

[COBBER]

As touched on before , the oil must be REALY HOT.

Its just basic pancake mix and if the oil is not hot enough you will get spongey big pancakes.

If an aussie can do this anybody can.

[Rimmer]

My wife tried again yesterday. Sadly another failure. There was no cavity to them at all, if you know what I mean. How do you manage to get the outside to rise more? They seemed to rise equally. The outer was crispy, but the inner a little stodgy. My wife is a good cook, but can not master Yorkshire pudding.

Our Mam always told us that you have to be from Yorkshire to cook Yorkshire Pudding, what with all the helpfull tips posted here surely someone not from Yorkshire can proove here wrong

[davidjtayler]

My wife tried again yesterday. Sadly another failure. There was no cavity to them at all, if you know what I mean. How do you manage to get the outside to rise more? They seemed to rise equally. The outer was crispy, but the inner a little stodgy. My wife is a good cook, but can not master Yorkshire pudding.

Our Mam always told us that you have to be from Yorkshire to cook Yorkshire Pudding, what with all the helpfull tips posted here surely someone not from Yorkshire can proove here wrong

Thats not true ... I'm a southern shandy and can make Yorkshire puddings to eat with the best of them from the north ....

The trick to making a good crisp Yorkshire pud with cavity has been told to you by COBBER .. its all in the oil temp in the oven.

When COBBER says hot he means really hot .. very, very hot .. should have it smoking before you pour in your batter mix ... thats the secret to great Yorshire puds !

[Rimmer]

The TRUE source of Yorkshire Pudding as told by Stanley Holloway.

Thanks to gpt without whome I would never have known this.

Hi waitress, excuse me a minute, now listen,

I'm not finding fault, but here, Miss,

The 'taters look gradely... the beef is a'reet,

But what kind of pudden is this?

It's what?...

Yorkshire pudden!, now coom, coom, coom, coom,

It's what? Yorkshire pudden d'ye say!

It's pudden, I'll grant you... it's some sort of pudden,

But not Yorkshire pudden... nay nay!

The real Yorkshire pudden's a dream in batter,

To make one's an art, not a trade,

Now listen to me, for I'm going to tell thee,

How t' first Yorkshire pudden wor made.

A young angel on furlough from heaven,

Came flying above Ilkley Moor,

And this angel, poor thing, got cramp in her wing,

And coom down at owd woman's door.

The owd woman smiled and said, 'Ee, it's an angel,

Well I am surprised to see thee,

I've not seen an angel before... but thou 'rt welcome,

I'll make thee a nice cup o' tea.'

The angel said, 'Ee, thank you kindly, I will',

Well, she had two or three cups of tea,

Three or four Sally Lunns, and a couple of buns...

Angels eat very lightly you see.

The owd woman looking at clock said, 'By Gum!

He's due home from mill is my Dan,

You get on wi' ye tea, but you must excuse me,

I must make pudden now for t' owd man.

Then the angel jumped up and said, 'Gimme the bowl...

Flour and watter and eggs, salt an' all,

And I'll show thee how we make puddens in Heaven,

For Peter and Thomas and Paul'.

So t' owd woman gave her the things, and the angel,

Just pushed back her wings and said. 'Hush'

Then she tenderly tickled the mixture wi' t' spoon,

Like an artist would paint with his brush.

Aye, she mixed up that pudden with Heavenly magic,

She played with her spoon on that dough,

Just like Paderewski would play the piano.

Or Kreisler now deceased would twiddle his bow.

And then it wor done and she put it in t' oven

She said t' owd woman, 'Goodbye',

Then she flew away leaving the first Yorkshire pudden,

That ever was made... and that's why...

It melts in the mouth, like the snow in the sunshine,

As light as a maiden's first kiss,

As soft as the fluff on the breast of a dove...

Not elephant's leather, like this.

It's real Yorkshire pudden that makes Yorkshire lassies,

So buxum and broad in the hips,

It's real Yorkshire pudden that makes Yorkshire cricketers,

Win County championships.

It's real Yorkshire pudden that gives me my dreams,

Of a real Paradise up above,

Where at the last trump, I'll queue up for a lump,

Of the real Yorkshire pudden I love.

And there on a cloud... far away from the crowd,

In a real Paradise, not a dud 'un,

I'll do nowt for ever... and ever and ever,

But gollup up real Yorkshire pudden.

[gpt]

If anyone wants a copy of the Stanley Holloway 'Yorkshire Pudding' MP3. I'll e-mail it to them - send me a pm.

[ronigere]

Ok, where do I get Yorkshire puddings in Pattaya? I have decided not to go out for Christmas dinner, but instead to have my wife whip one up at home. Sprouts I have found, but haven’t seen any Yorkshire Pudds yet. I’ve checked Friendship and another expat shop, but haven’t seen any.

Thanks

YORKIES END OF JOMTIEN BEACH ROADHES FROM BRADFORD DOES EVERY THING PIES SAUSAGES BACON AND MORE ALL HOME MADE

[english_farang_lady]

Why buy it? Just make your own, also great for toad in the hole

Yorkshire Pudding

Serves 4-6

300ml (½ pint) Milk

110g (4 oz) Plain Flour

1 Egg

Oil, Lard or Dripping

Place the flour in a bowl, then make a well in the centre and break in the egg.

Mix in half the milk using a wooden spoon, work the mixture until smooth then add the

remaining milk.

Beat or whisk until fully combined and the surface is covered with tiny bubbles.

Allow to rest for 15 to 30 minutes, whisk again before use.

Pre-heat oven to 220°C; 425°F: Gas 7.

Place a teaspoon of fat into 12 individual deep bun tins or a single large tin and place in the oven until the fat is very hot.

Pour the batter into the tins and bake for 10 to 15 minutes for individual puddings (or 30 to 35 minutes if using a large tin) or until risen and golden brown.

Thanks, I’ll pass that on to my wife. She did try once, but they didn’t come out right. It might have been the container she used.

The secret is letting the mix stand, and using half water and half milk. The oven has to be very hottest setting and only put in when smoking.

[Chang_paarp]

I had a thought, the recipe calls for 1 egg. I would use a fresh medium to large egg.

In most parts of falangland the eggs are a reasonable size, the eggs I have seen in Thailand seem to have a size problem. If you are using the small eggs try using 2 eggs.

[JacknDanny]

Yorkshire Puddings????????

You will find plenty of em at Elland Road right now