come on yorkshire lass give me the
May 18th 2008, 1:15 pm
#16
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Re: come on yorkshire lass give me the
I was told the flour thing too.... you have two other options... buy european flour at great cost from the weigh n save type of places here or simply use Anchor Cake, pastry and biscuit plain flour.... soft, low in proteinblend... triple sifted, unbleached, vitamin Enriched and Guarenteed results...
make pretty good puds too...
make pretty good puds too...
May 19th 2008, 7:14 pm
#17
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Re: come on yorkshire lass give me the
I was told the flour thing too.... you have two other options... buy european flour at great cost from the weigh n save type of places here or simply use Anchor Cake, pastry and biscuit plain flour.... soft, low in proteinblend... triple sifted, unbleached, vitamin Enriched and Guarenteed results...
make pretty good puds too...
make pretty good puds too...
I made my yorkshire pudding last night, but couldnt get to any of the recipe as BE was down, so I remember somebody mentioned you use the same recipe as as if you are making toad in hole, so I follow it from my cook book, & it came out really really good, thanks every one.
May 19th 2008, 8:49 pm
#19
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Re: come on yorkshire lass give me the
May 19th 2008, 10:30 pm
#20
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Re: come on yorkshire lass give me the
May 20th 2008, 12:50 am
#21
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May 20th 2008, 10:46 am
#24
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Re: come on yorkshire lass give me the
I made my yorkshire pudding last night, but couldnt get to any of the recipe as BE was down, so I remember somebody mentioned you use the same recipe as as if you are making toad in hole, so I follow it from my cook book, & it came out really really good, thanks every one.
(with a little bit of adapting over time!)They're called Gravy Buns
and you get them when a 'non yorkshire' person makes them 
May 20th 2008, 11:05 am
#25
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May 20th 2008, 11:07 am
#26
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Re: come on yorkshire lass give me the
. Ahh well ill stick to me Aunt Bessies 
May 20th 2008, 11:09 am
#27
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May 20th 2008, 11:21 am
#28
Auntie Fa
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Re: come on yorkshire lass give me the
I'm Yorkshire through and through and I prefer mine like that 
Not that I have them often these days (once a year when I go back to the UK) but I always loved them cold, next day, with bubble and squeak and lots of pickle. Preferred that to the Sunday roast, actually.
My Mum always made tons of puddings. Sponge-cake size for the men, bun size for the women, served separately but with extras with the meat if you could manage them. Even if she wasn't doing a Sunday dinner, she'd make puddings for her poodles.
(Before anybody horrified comments, she got two poodles to 22 and 23 years and the others to late teens, she cooked their meat for them and my Dad often complained they were better fed than him.
)
Not that I have them often these days (once a year when I go back to the UK) but I always loved them cold, next day, with bubble and squeak and lots of pickle. Preferred that to the Sunday roast, actually.My Mum always made tons of puddings. Sponge-cake size for the men, bun size for the women, served separately but with extras with the meat if you could manage them. Even if she wasn't doing a Sunday dinner, she'd make puddings for her poodles.
(Before anybody horrified comments, she got two poodles to 22 and 23 years and the others to late teens, she cooked their meat for them and my Dad often complained they were better fed than him.
)
Sorry but I've never heard that before
May 20th 2008, 12:05 pm
#30
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Re: come on yorkshire lass give me the
I'm no cook but I think my Mum would add: leave the batter to sit for half an hour first, fat should be smoking hot and tins should never be washed.
Note: Yorkshire Puds must be served as a starter, not with the meat and two veg. Perish the thought.
edit: A very emotional subject to Yorkshire folk.
Note: Yorkshire Puds must be served as a starter, not with the meat and two veg. Perish the thought.
edit: A very emotional subject to Yorkshire folk.
My mum never used milk...just water and her Yorkies were the very best...second only to her scones.
Last edited by Jerseygirl; May 20th 2008 at 12:08 pm.
