eddie007

Ok

I've conquered the Yorkshire pudding issue by adding extra egg..

But I think I may have made an error with the pineapple upside down cake..

Guess which ****wit put it in the oven 15 minutes ago having stuck the pineapple on top?

Jeez i'm an idiot sometimes.

eddie007

Well for all my ****wittery...

Pineapple topped cake rose VERY well, looks fantastic...tastes even better...


If anyone wants the recipe for a failsafe cake..........

brissybee

Why do you need an extra egg for Yorkshire pudding in Australia? Egg size?

eddie007

Nope... There is someing "odd" about the flour, and without extra egg they just dont rise.. Mo like biscuits... No doubt some scientific technical gourmand will be a long in a minute to tell us whats wrong with it......

brissybee

I woke up to using really cold water as a help... but I'll give the extra egg a go.

My YP's rise a bit... but they still seem to end up more like crispy quiche than proper Yorkshire Puddings. Still taste great with gravy though.

moneypenny20

I've not had a problem with my yorkies rising and I use the same recipe I did in the UK

brissybee

Right then.... what's yer recipe?

eddie007

I reckon it was asuperior recipe to start with.....

moneypenny20

Brian Turner's - A cup of flour, cup of milk or half milk half water and a cup of eggs. Whatever cup you use, use the same one oh and S&P oh and finely chopped herbs if you so desire. Smoking hot fat and bob's your mother's brother.

eddie007

Aha! as I suspected... A far superior recipe to start with!!!

I've always made mine with less egg that equal measures to flour... Thats where I was going wrong....

So how come the old recipe worked in the uk??? were the eggs bigger?

moneypenny20

You see, that's the odd thing about me, I never measured eggs there and I don't here. Except when we get one from our Gwennie - she produced enormous eggs. Here: Top one is from Crispy - about a large, then Jess's offering - X large and then from Gwen. She doesn't lay very often for obvious reasons.

Anyway, the point of the cup is that it doesn't matter what size they are, you just need to fill a cup.

brissybee

OMG, that poor chicken.

eddie007

I'm thinking that chicken Has been around a while has she? seen a few in her time? worked near a naval port perhaps????

moneypenny20

The pointed end is normally way more pointed than that one and that's not the biggest she's produced. Tastes bloody lovely though.

carolinephillips

I love freshly laid eggs- our neighbour in the UK used to keep bantams, so he often gave us little blue eggs which were delicious- couldn't bear to use them in cakes or yorkshires though.