Ian Wickham wrote:I like a bit of pork :wink: :wink: :wink:
Oooh err :shock:
Sunday dinner
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Oooh err :shock:
So you don't like pork then :cry:
My mum gave me this advice...use two eggs!
I cant get it right either, but my resident chef can, mind you he does come from Yorkshire. He says the secret is make it 4 hours in advance and keep whisking it. For 6 yorkshire puds, 6 heaped spoonfuls plain flour, 2 eggs, pinch salt, eggcup of water, then top up with milk to correct consistency et voila perfect puds.
and less milk or the same?
so is it not good for the flour to sink to the bottom? that's always confused me
am I on the right forum?
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Started by Tony_H in Ski Chatter 08-Feb-2009 - 155 Replies
Bandit
reply to 'Sunday dinner' posted Feb-2009
Oooh err :shock:
Edited 1 time. Last update at 08-Feb-2009
KevinC
reply to 'Sunday dinner' posted Feb-2009
I just made a yorkshire pudding with slices of beef and gravy. Unfortunately I didn't have enough milk so had to 'be creative' and mix with water. Tasted ok, but was rather flat - I'll award myself 7/10 given the circumstances.
Pork is rancid - which is odd considering the same animal provides bacon.
Pork is rancid - which is odd considering the same animal provides bacon.
Bon. Allez!
Caron-a
reply to 'Sunday dinner' posted Feb-2009
I can't get yorkshire pudding right no matter how many times I make toad in the hole.
any advice :?:
any advice :?:
Ian Wickham
reply to 'Sunday dinner' posted Feb-2009
KevinC wrote:I just made a yorkshire pudding with slices of beef and gravy. Unfortunately I didn't have enough milk so had to 'be creative' and mix with water. Tasted ok, but was rather flat - I'll award myself 7/10 given the circumstances.
Pork is rancid - which is odd considering the same animal provides bacon.
So you don't like pork then :cry:
Snowb4ndit
reply to 'Sunday dinner' posted Feb-2009
caron-a wrote:I can't get yorkshire pudding right no matter how many times I make toad in the hole.
any advice :?:
My mum gave me this advice...use two eggs!
Take Life With A Pinch Of Salt... A Wedge Of Lime, & A Shot Of Tequila :-)
RoseR
reply to 'Sunday dinner' posted Feb-2009
caron-a wrote:I can't get yorkshire pudding right no matter how many times I make toad in the hole.
any advice :?:
I cant get it right either, but my resident chef can, mind you he does come from Yorkshire. He says the secret is make it 4 hours in advance and keep whisking it. For 6 yorkshire puds, 6 heaped spoonfuls plain flour, 2 eggs, pinch salt, eggcup of water, then top up with milk to correct consistency et voila perfect puds.
I'm a laydee
Caron-a
reply to 'Sunday dinner' posted Feb-2009
snowb4ndit wrote:caron-a wrote:I can't get yorkshire pudding right no matter how many times I make toad in the hole.
any advice :?:
My mum gave me this advice...use two eggs!
and less milk or the same?
Caron-a
reply to 'Sunday dinner' posted Feb-2009
RoseR wrote:caron-a wrote:I can't get yorkshire pudding right no matter how many times I make toad in the hole.
any advice :?:
I cant get it right either, but my resident chef can, mind you he does come from Yorkshire. He says the secret is make it 4 hours in advance and keep whisking it. For 6 yorkshire puds, 6 heaped spoonfuls plain flour, 2 eggs, pinch salt, eggcup of water, then top up with milk to correct consistency et voila perfect puds.
so is it not good for the flour to sink to the bottom? that's always confused me
am I on the right forum?
Topic last updated on 17-February-2009 at 13:15