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  1. #1
    I am in Jail

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    Help! Yorkshire Pudding

    I can never get this right. I heat up the muffin pan with the hot drippings and put the pudding stuff in and it just waffles into a scone thing. Not nice and crispy and fluffyish. And how to do if you only have one oven? The roast is set about 350* and the pud needs way hotter.

  2. #2
    Thailand Expat
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    why bother, tastes crap.

  3. #3
    The cold, wet one
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    Do you rest the batter in the fridge first, Jettie? Or just in a cool spot will do. Needs to rest for about half an hour, before pouring into the tin. Juices/oil needs to be smoking hot - as you know. As for one oven - can you turn the oven up for the short time the yorkies need to cook and put the roast right at the bottom? Maybe even cover it?

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    Member deathstardan's Avatar
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    Quote Originally Posted by kingwilly View Post
    why bother, tastes crap.
    You nearly got a red there Willy, calm down son!

    No roast is complete without Yorkshire puddings...

  5. #5
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    You also need to whisk the mixture to within an inch of its life. Give it a sound beating for 15 mins...

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    Quote Originally Posted by kingwilly View Post
    why bother, tastes crap.

    You philistine. Thats worthy of a red talking like that.

    Quote Originally Posted by November Rain View Post
    Do you rest the batter in the fridge first, Jettie? Or just in a cool spot will do. Needs to rest for about half an hour, before pouring into the tin. Juices/oil needs to be smoking hot - as you know. As for one oven - can you turn the oven up for the short time the yorkies need to cook and put the roast right at the bottom? Maybe even cover it?
    Thats the best way to do it. Mixture chilled in the fridge for 30mins. Make sure your fat/lard is smoking hot. Once the mixture is in the oven, dont open it until its ready. Mmmm Yorkshire pud and onion gravy.
    I aint superstitious, but I know when somethings wrong
    I`ve been dragging my heels with a bitch called hope
    Let the undercurrent drag me along.

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    Quote Originally Posted by spiff View Post
    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.

  9. #9
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    3oz (75g) Plain flower
    1 Egg
    3fl oz (75ml) milk (full fat preferably or half at a push)
    2fl oz (55ml) Water
    2tbl spoons of lard/beef dripping
    Salt and pepper tot taste.

    When the mixture is ready chill in the fridge, while your heating up a roasting tray or muffin tray for individual portions. Oven temperature should be around Gas mk 7, 425F or 220C. Place in the top of the oven and leave for around 25-30 mins, or until golden brown.


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    Shit don't look like no pudding I ever saw, looks more like a cupcake that was made by a 5 year old that didn't know what baking powder was,, flat fallen sumbitch.

    Pudding is a jelly kind of thing and either has Tapioca, Chocolate, Vanilla or fruit flavor, and you cool it and maybe add some ice cream or whipped cream, now thats what pudding is.

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    ^
    Blah blah blah, the mouth is moving but very little sense is coming out.

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    Quote Originally Posted by astasinim
    Blah blah blah, the mouth is moving but very little sense is coming out.
    Mostly dripping spittle, in fact.

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    See sTroller still stalking,, poor silly brain dead asshole.

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    The cold, wet one
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    Astasinim's recipe is pretty good for Yorkies - want one for toad in the hole?

    Enough for 2

    4-6 English sausages (Lincolnshire or good pork ones)
    Half onion thinly sliced
    60g (2 oz) plain flour
    S&P
    1 beaten egg
    150ml (quarter pint) milk
    oil or lard or dripping

    Heat oven to Gas 6, 200c or 400F
    Sieve flour & seasoning
    Make well in centre & pour in egg & half the milk
    Beat to make stiff batter & gradually beat in remaining milk
    Rest in fridge or cool place
    Place half oil/fat in shallow baking dish & put in oven
    Fry sausages & onion until brown/golden (about 10 mins)
    Remove dish from oven, place sausages & onion evenly on bottom
    Pour batter over the sausages & bake for 30mins or until a skewer/knife placed in the center comes out clean & it is risen & golden

  15. #15
    The cold, wet one
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    Quote Originally Posted by blackgang
    Pudding is a jelly kind of thing and either has Tapioca, Chocolate, Vanilla or fruit flavor, and you cool it and maybe add some ice cream or whipped cream, now thats what pudding is. __________________
    No, that's dessert. Any kind of dessert. And it sounds rather bland & blah if you don't mind me saying so. We have sweet steamed puddings, sponge puddings, rice puddings, bread & butter puddings and savoury puddings, such as Yorkshire pudding, red pudding & black pudding. Trifle, Eton Mess, blancmange, jelly, tartes etc are desserts, not puddings.


    pud⋅ding

    /ˈpʊdɪŋ/ Show Spelled Pronunciation [pood-ing] Show IPA Pronunciation
    –noun 1.a thick, soft dessert, typically containing flour or some other thickener, milk, eggs, a flavoring, and sweetener: tapioca pudding. 2.a similar dish unsweetened and served with or as a main dish: corn pudding. 3.British. the dessert course of a meal.4.Nautical. a pad or fender for preventing scraping or chafing or for lessening shock between vessels or other objects.
    Origin:
    1275–1325; ME poding kind of sausage; cf. OE puduc wen, sore (perh. orig. swelling), LG puddewurst black pudding


    Note the origins - all are savoury.

  16. #16
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    Quote Originally Posted by November Rain
    3.British. the dessert course of a meal.
    Here you come up with all this bullshit to disagree and argue and then have the audacity to post from a dictionary that says as I said, DESSERT.

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    Quote Originally Posted by blackgang
    Pudding is a jelly kind of thing and either has Tapioca, Chocolate, Vanilla or fruit flavor, and you cool it and maybe add some ice cream or whipped cream, now thats what pudding is.
    It's far more complicated than that BG.

    http://www.foodtimeline.org/foodpuddings.html

  18. #18
    The cold, wet one
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    Quote Originally Posted by blackgang
    Here you come up with all this bullshit to disagree and argue and then have the audacity to post from a dictionary that says as I said, DESSERT.
    No, luv. I said dessert, you never mentioned it. But #3 is one of 4 definitions. I left #4 in, as well, though it didn't apply either (unless you want to start arguing it's padding on a yacht or dinghy). Maybe I should have only quoted #2. Would that have been easier for you?

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    Quote Originally Posted by November Rain
    Maybe I should have only quoted #2. Would that have been easier for you?
    You are making it all rather complicated.
    Telling blackgang words can have more than one meaning - sheesh,, whatever next?

    Sure a merkin knows best that Yorkshire Pud isn't a pudding at all,,, an that them Brits have got it all wrong an upside down.

  20. #20
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    Quote Originally Posted by deathstardan View Post
    Quote Originally Posted by kingwilly View Post
    why bother, tastes crap.
    You nearly got a red there Willy, calm down son!

    No roast is complete without Yorkshire puddings...

    No nearly about it!

  21. #21
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    Quote Originally Posted by somtamslap
    Give it a sound beating for 15 mins...
    Mods you sure this quote should be in the food and beverage forum..????????

    Jet my wife seems to know exactly how to cook them including ones large enough for the good ole "Toad in the Hole". I will gather some information and upon my retuRn to LOS.

    With regards to the puddings being part and parcel of a good roast I couldn't eat a roast meal without at least one on my plate.

    I might suggest KW had a poor excuse for a Yorkshire Pudding and to be fair when they are bad they are fvcking horrible.

  22. #22
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    Asta, NR, thanks for the recipes and info. Loytoy, looking forward to yours.
    So, what do I do with the roast for 30 mins when the pud is cooking at a way higher temp? Only one oven.

    Quote Originally Posted by blackgang View Post
    Shit don't look like no pudding I ever saw, looks more like a cupcake that was made by a 5 year old that didn't know what baking powder was,, flat fallen sumbitch.
    You do make me laugh, BG. (Sorry Asta.)

    The only thing I really hate between Brit and American cooking is toast. IMO, toast should be buttered as soon as it pops out of the toaster so the butter melts into it. The Brit style, dry pieces of cold toasted bread that's hard as stone -- what's the point? A nob of butter won't spread on that and then major mastication to chew it. That was a main sore point of mine with Thai "Western" breakkies. Besides the cold eggs.

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    Quote 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.

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    Quote Originally Posted by astasinim
    You philistine. Thats worthy of a red talking like that.
    Quote Originally Posted by deathstardan
    You nearly got a red there Willy, calm down son!
    Quote Originally Posted by Jet Gorgon
    KW, go have one of Jack's big mac pizzas.
    Quote Originally Posted by Loy Toy
    I might suggest KW had a poor excuse for a Yorkshire Pudding and to be fair when they are bad they are fvcking horrible.


    I did get redded by more than a few of you.... bladdy sensitive brits


  25. #25
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    Quote Originally Posted by Jet Gorgon
    The only thing I really hate between Brit and American cooking is toast. IMO, toast should be buttered as soon as it pops out of the toaster so the butter melts into it. The Brit style, dry pieces of cold toasted bread that's hard as stone -- what's the point? A nob of butter won't spread on that and then major mastication to chew it. That was a main sore point of mine with Thai "Western" breakkies. Besides the cold eggs.
    I'd agree with ya,, but my experiences above led me to beleive tis better to keep quiet

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