Be Excellent To Each Other

I can't make them. Never have been able to. What are your tips? Ice water, fizzy water, beer? Could it be that I'm not using enough oil? I try to get it smoking hot but it scares me a bit, but I want to make a toad in the hole. There's not much oil in veggie sausages, does that matter?

Please knowledge me up

Ice water, what?
Use soya milk, self raising flour, and yes the oven / oil has to be very hot.
And there's lots of oil in the LMC sausages.

*narrows eyes*

*Flat cap explodes*

One egg, one cup self raising, one cup milk. Scale up as needed.

And lard helps. Or goose fat, if you're posh

or vegetable oil, if you're not doing the shopping

How big is the cup?

38D

You could also ask 'How big is the egg?'

*glances at DavPaz's head*

Is that all you got?

How big is the egg?

It's bigger than the expected 36D, to be fair, which is the best you'll get at your Coach and Horses or your Woolpacks.

I think the oven makes a big difference. When Mrs Z tries to make them they always look good in the tray but they're almost always underdone in the centre.

Sorry, Mimi.

Anecdotal data suggests boobs are bigger here.

Plenty of oil, and get it hot as hell. You can heat the oil on the hob first, but if you do that, don't use a ceramic dish.

Hmm, would Full/Semi/Skimmed COWS milk make a difference?

It might be good to know what happens to yours , do they not rise ? / too soggy ? / not crisp enough ?

The basic recipe is simple enough and the rest of it really just depends on hot oil / hot oven / timing

Interesting, not a question I've thought to ask. Delia seems to think semi is best:

http://www.deliaonline.com/ingredients/ ... /Milk.html

But doesn't cite any real reasons why.

I bet she likes a good semi....

There's a reason I specified soya y'know. It really does make much easier to use batter. And no, I don't know why.

Incidentally... a friend's Dad was Delia Smith's boyfriend at uni.

For a real answer from someone that repeatedly makes them successfully

1 medium egg
300mL semi skimmed milk

whisk briefly, add pinch of salt

whisk in plain flour until smooth / consistent. Not too thin, not too thick, no lumps.
I use a hand balloon whisk.
Note I never measure this, its more of a feel thing going on (thats how I was taught)
Just look for a recipe which vaguely resempbles mine and proportionally add in relation to the 300mL of milk.

while this is going on, put your pudding trays in the oven (I make them with those plastic cupcake trays)
put in a teaspoon or so of vegetable oil and rub around the cups before heating for 10 mins or so at about 220*C

Take out, pour the batter (which has stood at Room Temp while waiting) into the cupcake trays, about 2/3 full
Too full and they either wont rise too well, or will rise but the middle will be dense and squishy.

Cook til risen and golden, around 20-25 minutes.
The trick is to not ever open the oven til they have risen, or they will fall.

Hope this helps.
Pics or shens etc.

Where you got the notion for water or beer in yorkshires is beyond me ...!

HESSSSTOOOONNNN!!!!

The rubbery kind? You're not meant to run those above 200 y'know.

Ones I have are 230...
They probably arent all the same.
The trays likely arent important anyway. Metal ones are best I reckon regardless. just saying what I use (recently).

Good job you were here, the rest of us were just making stuff up and have clearly never managed to do it right.

I sometimes make apple pies instead. Lol

Wouldnt be suprised.
The only vaguely complete method was from DavPAz tbh.
Admittedly I dont have volumes for the flour but Id say around 100g or so.

And one final point, yes lard is preferred, but I can never be bothered to keep it just for this application.

Lulz!

My yorkshires always look aneamic. They are cooked, but rather more like thick pancakes. I've never heard of using self-raising flour in yorkshires before, only plain. I know people who say water is better than milk, and people who swear the opposite. The outer edge often cooks and colours well, but the centre usually looks very pale, is a bit rubbery and doesn't rise. Small yorkshires look like little flying saucers.

I don't have LMC sausages, just Morrissons veggie ones, but when I say 'not much oil' I mean compared to a meat sausage where the oil leaks out of them (I've seen quite a few tablespoons from sauages) as they cook.

I won't be using lard, but out of interest how do you incorporate that into the batter.

You don't, you put it in the pudding tray as the oil

Never mind. Hot oven melted lard. Pillock.

Yeah, I realised as soon as I posted. I'm having a dizzy day

Oh and also

Self Raising flour?

Things that it's a teensy bit sad to get I R ORSUM and dickwave about item #2892 - Yorkshire Puddings

I like to think Mimi tries putting beer in all recipes to see if it works, (and to drink the remainder)

This is why I cook with wine, at any rate.

Have you ever tried mashed potato but instead of butter and milk you use gin?

Actually, maybe I'll try it with vodka. That's essentially potato, yes?

I mean, vodka instead of potato, and gin instead of butter and milk.

My recipes are the best recipes.

You joke, but Danielle made an apple pie on Sunday with a vodka pie crust. It was delicious.

I see LS is continuing to justify his position on my Foe list. Awesome.

not that much.

Well I understand most of this forum is filled with threads that instantly get derailed and turned into BS but I thought seeing as someone actually wanted some tips on something I can impart some knowledge on, it was worth writing it out.

Perhaps I shouldve just written "38EE" or somesuch and left it at that.

OK, I'm going to do this now, should be fun and/or terrible.

If it's brilliant or a disaster I shall try and take a pic.

Try the vodka. By which I mean drink half a bottle of vodka, then have a go.

Getting back on topic



*normally* caused by not hot enough oil or too cold an oven



I normally use the Delia recipe linked to earlier in the thread as its nice and simple and makes around 8 yorkies (so we have 4 at that meal and 4 go in the freezer for another time) , it also works out around the right amount for a 4 sausage toad in the hole - and that uses a mixture of milk and water and plain flour.

This page is a reasonable step by step guide : http://www.deliaonline.com/how-to-cook/ ... dding.html although thats for a single large one

** edit ** although the recipe calls for beef fat we use vegtable oil - and the original link seems to have gone so here it is again : http://www.deliaonline.com/recipes/type ... dding.html

There is of course a small difference between that and the rather childish "I know better than anyone else", which was the general gist of your responses. Craster, at least, had already given his viewpoint, as had Kalmar and a couple of others. You specifically responded to Craster in the same vein. Craster! One of our most eminent foodies.

You can see why people might read your posts as being arrogant and immature, but perhaps that was the aim.



You could have, but of course that would have made you look like more of a tit as that's not the lyric.