Flour ?
#31
Just Joined
Joined: Oct 2005
Posts: 26
Re: Flour ?
I just noticed this thread on cooking and such,after moving to Canada I found my yorkshires went from huge and light to something resembling hockey pucks,after several years of trial and error I have the perfect yorkshire mix they are once again large light and very tasty I make them with every roast not just Beef and love them with sausages (Toad in the hole)if any of you are still having trouble getting your yorkshires to rise let me know and I will post my recipe.
#32
Seasoned Maritimer
Thread Starter
Joined: Jun 2005
Location: Fredericton, New Brunswick CA
Posts: 8,309
Re: Flour ?
I just noticed this thread on cooking and such,after moving to Canada I found my yorkshires went from huge and light to something resembling hockey pucks,after several years of trial and error I have the perfect yorkshire mix they are once again large light and very tasty I make them with every roast not just Beef and love them with sausages (Toad in the hole)if any of you are still having trouble getting your yorkshires to rise let me know and I will post my recipe.
#33
Re: Flour ?
I just noticed this thread on cooking and such,after moving to Canada I found my yorkshires went from huge and light to something resembling hockey pucks,after several years of trial and error I have the perfect yorkshire mix they are once again large light and very tasty I make them with every roast not just Beef and love them with sausages (Toad in the hole)if any of you are still having trouble getting your yorkshires to rise let me know and I will post my recipe.
#34
Re: Flour ?
I just noticed this thread on cooking and such,after moving to Canada I found my yorkshires went from huge and light to something resembling hockey pucks,after several years of trial and error I have the perfect yorkshire mix they are once again large light and very tasty I make them with every roast not just Beef and love them with sausages (Toad in the hole)if any of you are still having trouble getting your yorkshires to rise let me know and I will post my recipe.
Jo xx
#35
Re: Flour ?
we buy our sausages from the butchery counter in our local Superstore. They do some excellent honey & garlic ones, and the "English Bangers" are pretty good too, especially with bacon and fried bread and baked beans and mushrooms and fried egg and and and... <we interrupt this broadcast due to a suspected outbreak of drooling on the keyboard>
#36
Account Closed
Joined: Jul 2007
Posts: 271
Re: Flour ?
I just noticed this thread on cooking and such,after moving to Canada I found my yorkshires went from huge and light to something resembling hockey pucks,after several years of trial and error I have the perfect yorkshire mix they are once again large light and very tasty I make them with every roast not just Beef and love them with sausages (Toad in the hole)if any of you are still having trouble getting your yorkshires to rise let me know and I will post my recipe.
#37
Just Joined
Joined: Oct 2005
Posts: 26
Re: Flour ?
Yorkshire Pudding, the mix here is so different from the one I used at home so here is what I find works in Canada..
I make up a double quantity as there are 6 of us and we get through a lot this will make 24 muffin tin ones or one large roast tin, but if you need less just cut everything in half.
230 grams of All Purpose flour
pinch salt
6 Eggs
16 oz Water (do Not use Milk)
Put in Blender and whiz away
This is best made and hour or more before you want to use it but if in a rush it will be fine used straight away,if made early just give it another quick whiz before using.
I just spray the pans with pam and it works fine no need to use tons of oil if you are trying to be health conscious pop in oven to get nice and hot then pour in Batter.
Pre heat oven at 400 - 420 until risen and golden,about 15 - 20 mins for the small ones and about 30 - 35 mins the Large but it could vary slightly.
I hope you all have great success with this I never fail using this recipe so good luck and let me know how you get on.
I make up a double quantity as there are 6 of us and we get through a lot this will make 24 muffin tin ones or one large roast tin, but if you need less just cut everything in half.
230 grams of All Purpose flour
pinch salt
6 Eggs
16 oz Water (do Not use Milk)
Put in Blender and whiz away
This is best made and hour or more before you want to use it but if in a rush it will be fine used straight away,if made early just give it another quick whiz before using.
I just spray the pans with pam and it works fine no need to use tons of oil if you are trying to be health conscious pop in oven to get nice and hot then pour in Batter.
Pre heat oven at 400 - 420 until risen and golden,about 15 - 20 mins for the small ones and about 30 - 35 mins the Large but it could vary slightly.
I hope you all have great success with this I never fail using this recipe so good luck and let me know how you get on.
#38
Re: Flour ?
Yorkshire Pudding, the mix here is so different from the one I used at home so here is what I find works in Canada..
I make up a double quantity as there are 6 of us and we get through a lot this will make 24 muffin tin ones or one large roast tin, but if you need less just cut everything in half.
230 grams of All Purpose flour
pinch salt
6 Eggs
16 oz Water (do Not use Milk)
Put in Blender and whiz away
This is best made and hour or more before you want to use it but if in a rush it will be fine used straight away,if made early just give it another quick whiz before using.
I just spray the pans with pam and it works fine no need to use tons of oil if you are trying to be health conscious pop in oven to get nice and hot then pour in Batter.
Pre heat oven at 400 - 420 until risen and golden,about 15 - 20 mins for the small ones and about 30 - 35 mins the Large but it could vary slightly.
I hope you all have great success with this I never fail using this recipe so good luck and let me know how you get on.
I make up a double quantity as there are 6 of us and we get through a lot this will make 24 muffin tin ones or one large roast tin, but if you need less just cut everything in half.
230 grams of All Purpose flour
pinch salt
6 Eggs
16 oz Water (do Not use Milk)
Put in Blender and whiz away
This is best made and hour or more before you want to use it but if in a rush it will be fine used straight away,if made early just give it another quick whiz before using.
I just spray the pans with pam and it works fine no need to use tons of oil if you are trying to be health conscious pop in oven to get nice and hot then pour in Batter.
Pre heat oven at 400 - 420 until risen and golden,about 15 - 20 mins for the small ones and about 30 - 35 mins the Large but it could vary slightly.
I hope you all have great success with this I never fail using this recipe so good luck and let me know how you get on.
I always use lots of eggs and more water than milk, which is a combination of Deliah Smith and Jamie Oliver's redipie's. I guess trying to do that over here just doesn't work. I haven't got a blender though, do you think this is the secret?
I'll try it this weekend for Thanksgiving definately.
Jo xx
Last edited by joelsa; Oct 3rd 2007 at 3:15 am. Reason: to add
#39
Just Joined
Joined: Oct 2005
Posts: 26
Re: Flour ?
The blender is only needed for ease,I am not too good at anything that requires a good long whisk my arm always gets tired,at home I always did it by hand if I used a mixer it would ruin the puds,here it is the opposite they have to be well beaten,so whisk away make sure you do it really well though.
#40
Re: Flour ?
I find that the all purpose flour that is super fine (looks a bit like icing suger) is very tricky and will only work occassionaly for me with my yorkshires.
Penny
#41
Re: Flour ?
Yorkshire Pudding, the mix here is so different from the one I used at home so here is what I find works in Canada..
I make up a double quantity as there are 6 of us and we get through a lot this will make 24 muffin tin ones or one large roast tin, but if you need less just cut everything in half.
230 grams of All Purpose flour
pinch salt
6 Eggs
16 oz Water (do Not use Milk)
Put in Blender and whiz away
This is best made and hour or more before you want to use it but if in a rush it will be fine used straight away,if made early just give it another quick whiz before using.
I just spray the pans with pam and it works fine no need to use tons of oil if you are trying to be health conscious pop in oven to get nice and hot then pour in Batter.
Pre heat oven at 400 - 420 until risen and golden,about 15 - 20 mins for the small ones and about 30 - 35 mins the Large but it could vary slightly.
I hope you all have great success with this I never fail using this recipe so good luck and let me know how you get on.
I make up a double quantity as there are 6 of us and we get through a lot this will make 24 muffin tin ones or one large roast tin, but if you need less just cut everything in half.
230 grams of All Purpose flour
pinch salt
6 Eggs
16 oz Water (do Not use Milk)
Put in Blender and whiz away
This is best made and hour or more before you want to use it but if in a rush it will be fine used straight away,if made early just give it another quick whiz before using.
I just spray the pans with pam and it works fine no need to use tons of oil if you are trying to be health conscious pop in oven to get nice and hot then pour in Batter.
Pre heat oven at 400 - 420 until risen and golden,about 15 - 20 mins for the small ones and about 30 - 35 mins the Large but it could vary slightly.
I hope you all have great success with this I never fail using this recipe so good luck and let me know how you get on.
#44
Account Closed
Joined: Jul 2007
Posts: 271
Re: Flour ?
Yorkshire Pudding, the mix here is so different from the one I used at home so here is what I find works in Canada..
I make up a double quantity as there are 6 of us and we get through a lot this will make 24 muffin tin ones or one large roast tin, but if you need less just cut everything in half.
230 grams of All Purpose flour
pinch salt
6 Eggs
16 oz Water (do Not use Milk)
Put in Blender and whiz away
This is best made and hour or more before you want to use it but if in a rush it will be fine used straight away,if made early just give it another quick whiz before using.
I just spray the pans with pam and it works fine no need to use tons of oil if you are trying to be health conscious pop in oven to get nice and hot then pour in Batter.
Pre heat oven at 400 - 420 until risen and golden,about 15 - 20 mins for the small ones and about 30 - 35 mins the Large but it could vary slightly.
I hope you all have great success with this I never fail using this recipe so good luck and let me know how you get on.
I make up a double quantity as there are 6 of us and we get through a lot this will make 24 muffin tin ones or one large roast tin, but if you need less just cut everything in half.
230 grams of All Purpose flour
pinch salt
6 Eggs
16 oz Water (do Not use Milk)
Put in Blender and whiz away
This is best made and hour or more before you want to use it but if in a rush it will be fine used straight away,if made early just give it another quick whiz before using.
I just spray the pans with pam and it works fine no need to use tons of oil if you are trying to be health conscious pop in oven to get nice and hot then pour in Batter.
Pre heat oven at 400 - 420 until risen and golden,about 15 - 20 mins for the small ones and about 30 - 35 mins the Large but it could vary slightly.
I hope you all have great success with this I never fail using this recipe so good luck and let me know how you get on.