Comments on: Yorkshire pudding

By: Graham

Graham — Sun, 25 Sep 2011 16:57:03 +0000

Perfect Moira, have a wonderful week G

By: Moira

Moira — Sun, 25 Sep 2011 08:27:28 +0000

Tks Graham, That is exactly how mine were, Yay!
Also love the pic!
Regards
Moira

By: Graham

Graham — Sun, 25 Sep 2011 07:36:38 +0000

Hi Moira, hollow and light is exaactly how they should be, a bit like profiteroles if only softer and larger and I just love the pic in the profiteroles recipe http://cookbook.co.za/baking/chocolate-profiteroles/ Happy days G

By: Moira

Moira — Sat, 24 Sep 2011 06:05:35 +0000

Morning Graham,
I made these yesterday (I did have to double to make nine, patty sizes) and although everyone said they were very nice, they were quite hollow ~ is this correct! Sometimes when I have made y/puds in the past, they have come out quite solid or just a small hollow in the middle. What should they actually be like?
Have a good Heritage Day!
Moira

By: Graham

Graham — Mon, 20 Jun 2011 07:09:57 +0000

Hi Reg, goota love the experts sharing their knowledge on the web. thanks so much for letting us know. Have a great one G

By: Reg Arkner

Reg Arkner — Sun, 19 Jun 2011 13:52:52 +0000

This is the best recipe I have ever come accross. Bless you Delia, Jamie and of course Graham.

Reg Arkner, South Africa

By: Graham

Graham — Fri, 06 May 2011 11:56:57 +0000

Hi Pat, that is the great thing about them, it’s impossible to watch them rising, I always want to reach in and stop them, Gotta love that Jamie… Smaller ones are good for me. Have a wonderful weekend.

By: Pat

Pat — Fri, 06 May 2011 07:45:11 +0000

Hi, I’m impressed if such a small recipe can make 2 dozen YP’s! I get twelve out of a mix with 300 ml liquid and 3 eggs!

As for the chap who couldn’t get his puddings to rise, probably used Self Raising Flour, now that realy doesn’t work!

The Jamie Oliver recipe is realy the best, I used 2 eggs until I read his recipe and then added the extra egg, made the most fantastic puddings, they just kept on rising!

By: Graham

Graham — Tue, 22 Mar 2011 08:56:32 +0000

Thanks for that Pauline, really appreciate your input. Cheers for now G

By: Pauline

Pauline — Mon, 21 Mar 2011 20:12:52 +0000

I often make extra yorkshire pudding batter so as to freeze them, they freeze well. Don’t always have time to make them, so take what you need out of the freezer, put them on the side, plus/minus five minutes before serving dinner put YP in your hot oven to crisp up, just keep an eye on them. My grandsons will take them from the freezer, pop them in the micro wave 15-20 seconds till warmed through then squeeze syrup over them. Super Markets in the UK sell Y/Puddings (all sizes) in the freezers, they are eaten on their own before a main meal, or with a main meal or after as dessert.