Thread: Help! Yorkshire Pudding

Originally Posted by spiff

Originally Posted by Jet Gorgon

That was a main sore point of mine with Thai "Western" breakkies.

You're not mistaking this for "Brit-style" I hope.

I am referring to western breakkies I had at Brit restaurants in Thailand. Greasy overcooked eggs, sausage turds, greasy bacon, dry tac toast, and nescafe "coffee" with packaged milk. Blecch. The "grilled" tomatoes were OK sometimes.

Originally Posted by Jet Gorgon

I am referring to western breakkies I had at Brit restaurants in Thailand.

You obviously went to shit ones then.

If the toast is cold, it's easily remedied. Spread the butter as best you can before covering with a fried agg and baked beans. It soon warms up again.

^ I don't like it that way. *pout* I want hot buttered toast with a runnyish egg for dipping. Baked beans are OK, but they were usually just Heinz out of a can, and I have a distate for rich liberals and their products.

Rest the batter for 24hrs

Originally Posted by Jet Gorgon

So, what do I do with the roast for 30 mins when the pud is cooking at a way higher temp? Only one oven.

You could leave the roast on lower shelf for 10-15 mins (covered maybe), then take it out and allow to rest for 10-15 mins.

Hot buttered toast with the eggs. Usually gave my dogs the sausages and stuff. Then relax with my coffee and the paper. Oh, should be some fruit in there.

Originally Posted by astasinim

Bacon - smoked and not injected with water, cooked until nice and crispy.

I think a good piece of bacon is ready before it is crispy. I only cook that shitty Seppo bacon like that.

Originally Posted by astasinim

The part where I get confused, is at what point do you eat the toast?
1. Before the breakfast comes, while its warm, with jam.
2. during the breakfast without the jam..
3. After the breakfast, cold, with jam.

Number 2 for me.

Originally Posted by Marmite the Dog

I think a good piece of bacon is ready before it is crispy. I only cook that shitty Seppo bacon like that.

Must admit i`m not into that wafer thin bacon. When cooked though, its got to have colour on it. Cant do with bacon that looks like its been threatened with a frying pan.

That reminds me.

Think I'll do a toad-in-the-hole tomorrow.

I have come in late on this,

Originally Posted by Jet Gorgon

So, what do I do with the roast for 30 mins when the pud is cooking at a way higher temp? Only one oven.

I usually make smaller Yorkshire Puddings, so at the right time turn the oven high, drop the roast to the bottom of the oven, and get the fat smoking hot in the tin at the top of the oven, pour mixture in and is done within 20 mins.

^ I'll try that. Mebbe in muffin tins? Better keep the door open or I'll set the smoke alarm off again.

Originally Posted by Marmite the Dog

covering with a fried agg and baked beans.

Jesus Christ, Beans for breakfast is sick, along with fried tomatoes.

Originally Posted by astasinim

Eggs - fresh corn fed and free range,

Free Range, you mean the ones with the Rooster fuck in em,, No thanks...

Originally Posted by Marmite the Dog

I think a good piece of bacon is ready before it is crispy. I only cook that shitty Seppo bacon like that.

You silly fucksticks do not know what GOOD BACON is.

Fact is, a Limey would fuck up a soup sammich.

I still say that what you call Pudding looks like a fucked up toasted cheese sanmich.

Originally Posted by Jet Gorgon

Originally Posted by spiff

Yorkshire blood is required to get it right, fake 'merkin ain't good enough:

I know that you winklette. If my Brit friends are over and make me a cup of my own tea, it always tastes waaaaaaaaay better than if I make it.
OK, thanks for the tips NR, Asta, Deathstar, and STSlap. OK, what's your bladdy recipes?
KW, go have one of Jack's big mac pizzas.

Any cup of tea made by someone else is better than one you make yourself.