Battered

[ninebelow]

Following on from the perfect sausage, here is the perfect Yorkshire pudding. Of particular interest:"Some amateurs even place the batter in the fridge first. What kind of foolish act is that?"

Poll

Comments

[snowking]

There's a pub near Liz's that does yorkshire pudding wraps that are fantastic. A big flat pudding wrapped around roast beef with horseradish sauce. Tom poured the gravy through his while I went for the less revolutionary, less messy dipping method.

[despotliz]

I was about to mention the yorkshire wraps! They are great, and we have tried and failed to replicate them at home. :(

[ext_3059]

What went wrong?

[ninebelow]

Oh my Christ, I want one so bad.

[communicator]

I just saw you on metafilter laying down the law on this. We used to let the batter stand under a cloth in the kitchen for an hour or so. Meat on the inside: I make Toad in the Hole about once a month.

[eccles]

I'm from Lancashire dammit!

[andrewducker]

I generally prefer medium sized Yorkshires with the rest of the roast lunch next to it. The local pub, however, does a fantastic mince+tatties which puts it all inside a yorkshire the size of the plate.

I guess I just worked out what I'm having for dinner.

[matgb]

I agree with this. Having said this, I've had my second ever 'proper' yorkshire this last Sunday, as both the decent local pubs now do vege options for me, which is a) nice of them and b) selling well to other customers so they're happy.

But unbtil I moved up here, yorkshires were cupcake sized, didn't know you could put food in them till I first went to SB's pub.

[andrewducker]

I'm not surprised you fell in love with her.

[drasecretcampus]

I suppose I've more likely to do along side meat than as Toad in the Hole (or Turd in the Hurl Serp onna Rerp as they say in Ull). I once did a pleasant veggie version although I forget details (mushroom, corn etc.?)

I can't consistently get mine to rise - but I did six teacups (albeit anaemic) last week. I suspect the knack judging amount and heat of fat/oil in the Yorkshire pan before adding (slightly coiled) milk. I used to think skimmed vs full fat make a difference - but full fat and tablespoon of water must be the same as skimmed. Ish.