Yorkshire Puddings

[DJHawkes]

Does anyone on AB know what they really should look like?

[DrFilth]

i got a packet of aunt bessie mini ones from asda and they came out great

http://www.google.co.uk/imgres?imgurl=http://upload.wikimedia.org/wikipedia/commons/thumb/f/f9/Yorkshire_Pudding.jpg/300px-Yorkshire_Pudding.jpg&imgrefurl=http://en.wikipedia.org/wiki/Yorkshire_pudding&h=180&w=240&sz=1&;tbnid=uymYmRIvtIiEFM:&tbnh=150&tbnw=200&prev=/search%3Fq%3Dyorkshire%2Bpuddings%26tbm%3Disch%26tbo%3Du&;zoom=1&q=yorkshire+puddings&usg=__B_F1ByWMOD9Y4oeE0o8kNulgnG8=&docid=6C3H2i4BYcdhMM&itg=1&sa=X&;ei=tzosUqWUOKOJ4ASJtoDQAQ&ved=0CKABEPwdMAs

[Psybbo]

http://www.bbcgoodfood.com/recipes/1581636/james-martins-yorkshire-puds

[janbee]

Oh,Dr F, I tried Aunt Bessies and I thought they were really awful, dry and horrible. I also tried Aunt B's roast potatoes. Threw them out. They too tasted terrible. So much easier and better to make your own. xx

[DrFilth]

i enjoyed them mini roast potatoes in the bag

[pusskin]

Bessys roast pots and yorkies are tasty! yum yum

[DrFilth]

tell you what i had yesterday cheese and onion vaporized flavoured crisps -)

[Tilly2]

My mum used to make the most wonderful Yorkshire puddings but I can honestly say I have never been successful when I've made them. I know why though. I don't let the fat get hot enough. I hate the smell of hot fat in the kitchen.
So I tend to use Sainsbury's frozen ones. The ones you have to cook yourself, not the ready cooked ones. They always come out looking and tasting good.

[hc4361]

I, too, find all frozen York puds to be dry and cardboard-like. Not for me, thanks.

They should look like these:
http://www.theguardian.com/lifeandstyle/2010/mar/08/pass-notes-yorkshire-pudding

or like this:
http://www.deliaonline.com/recipes/cuisine/european/english/yorkshire-pudding.html

[EvianBaby]

Long as they taste good and have a little dip in them somewhere to pour gravy in, I don't care what they look like.

[DJHawkes]

My mum made yorkshire puddings in hot fat by just dropping a spoonful of batter into it and letting it make it's own shape, they were huge a fluffy and wonderful. Then my grandmother made a large one in a baking pan in the oven and served it on it's own with gravy before the meat and veg, also very fluffy and light. When I married my husband wanted them made in bun trays in the oven, they were small and uniform and not what I had grown up with.

[ferlew]

I was also brought up with the big oblong pudding. The joint was hung from a hook in the top of the oven, and the meat juices dripped into the pudding.
It was served with gravy before the meal, some with the meal, and some with syrup or honey after the meal.

[ferlew]

Sorry, the meat juices dripped into the pan, to which the batter was later added.

[carolegif]

My daughter's recipe is foolproof never had a failure.

Cup of flour
Cup of milk
1 egg

Beat together, out in a very hot tin with fat in the bottom, cook on very high heat. Just use the same cup for measuring.

[giveup]

All these yorkshires are making me hungry.

[corylus]

I've just made a batch of Yorkshire puds from an egg, some plain flour, seasoning, and mixture of milk and water as my grandma taught me years ago. NB Haven't done this for about 20 years.

Not much effort or cost involved and they were fantastic! The Yorkshire pudding gene is obviously still in there. Eat yer heart out Auntie Bessie!