tag:blogger.com,1999:blog-563205289086659526.post6630864198657336199..comments2024-03-19T18:56:28.783+00:00Comments on A Glug of Oil: Which Flour for Giant Yorkshire Puddings Jan Bennetthttp://www.blogger.com/profile/01586589268842871296noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-563205289086659526.post-77848321134869007702021-01-02T07:13:20.204+00:002021-01-02T07:13:20.204+00:00Hi Anon - Oh No! That's not good; yes I really...Hi Anon - Oh No! That's not good; yes I really think plain flour is the way to go.<br />Not sure how mine came out as they did but it was a mistake and I always use plain flour now.<br />Wishing you al the very best for 2021.Jan Bennetthttps://www.blogger.com/profile/01586589268842871296noreply@blogger.comtag:blogger.com,1999:blog-563205289086659526.post-6260472688843960202021-01-01T21:19:01.280+00:002021-01-01T21:19:01.280+00:00Disaster! Mine came out like little savoury cup ca...Disaster! Mine came out like little savoury cup cakes. Spongy and heavy - but at least not scrambled eggs like the last ones I made with SR flour.<br />My usual ones made with plain flour are always perfect - I had just run out today. It was worth a try! :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-563205289086659526.post-1835544535734824382020-11-02T12:56:10.927+00:002020-11-02T12:56:10.927+00:00Try adding an extra egg than your recipe calls for...Try adding an extra egg than your recipe calls for. And do make sure your baking pan with grease in it is smoking hot before you pour in the batter<br /><br />Anonymoushttps://www.blogger.com/profile/02432817817420482223noreply@blogger.comtag:blogger.com,1999:blog-563205289086659526.post-30324721681801908052020-11-01T04:45:07.815+00:002020-11-01T04:45:07.815+00:00Oooh thank you, I've not heard that, I will ha...Oooh thank you, I've not heard that, I will have to give that a go! <br />As far as SR flour, I do prefer to use plain flour; these were made in error and I posted just to proove that they do rise! Jan Bennetthttps://www.blogger.com/profile/01586589268842871296noreply@blogger.comtag:blogger.com,1999:blog-563205289086659526.post-28364879345861091212020-10-31T11:38:50.301+00:002020-10-31T11:38:50.301+00:00I was told by a chef friend to add an egg white to...I was told by a chef friend to add an egg white to the 2 whole eggs to get a good rise. I haven’t used SR flour yet but I’m going to give it a go. I agree with others that a hot pudding dish is a must and ensuring there are no draughts in the kitchen (open doors, windows, etc).Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-563205289086659526.post-60479725460798031232020-09-01T05:57:23.007+01:002020-09-01T05:57:23.007+01:00Hi Maggie - Divide the mixture between the four ho...Hi Maggie - Divide the mixture between the four holes of a large hole Yorkshire pudding tin.Jan Bennetthttps://www.blogger.com/profile/01586589268842871296noreply@blogger.comtag:blogger.com,1999:blog-563205289086659526.post-73123167158166346822020-08-31T18:49:03.601+01:002020-08-31T18:49:03.601+01:00How much do u pour in the holesHow much do u pour in the holesMaggiehttps://www.blogger.com/profile/01928000672517762818noreply@blogger.comtag:blogger.com,1999:blog-563205289086659526.post-44654442734888671192020-06-04T11:34:51.302+01:002020-06-04T11:34:51.302+01:00Cheers Anon, I'll certainly try this, thank yo...Cheers Anon, I'll certainly try this, thank you.Jan Bennetthttps://www.blogger.com/profile/01586589268842871296noreply@blogger.comtag:blogger.com,1999:blog-563205289086659526.post-8550397632468296842020-06-04T11:34:01.206+01:002020-06-04T11:34:01.206+01:00Thank you Anon. Yes I know, just thisi once I used...Thank you Anon. Yes I know, just thisi once I used self-raising flour by mistake and this is what happened!<br /><br />I usually only ever use plain flour, just thought people might like to know if it works. Jan Bennetthttps://www.blogger.com/profile/01586589268842871296noreply@blogger.comtag:blogger.com,1999:blog-563205289086659526.post-64978094956212287672020-06-04T11:26:33.830+01:002020-06-04T11:26:33.830+01:00It can help to whisk the eggs first until they dou...It can help to whisk the eggs first until they double in volume and then add the dry ingredients and the milk after. Then mix. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-563205289086659526.post-85290781662139695922020-06-04T11:22:37.998+01:002020-06-04T11:22:37.998+01:00I am a Yorkshire lass and the most important thing...I am a Yorkshire lass and the most important thing is the temperature of the oil. It needs to be very hot. Ps plain flour is the more traditional! Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-563205289086659526.post-40829020016741491842020-06-02T05:52:44.882+01:002020-06-02T05:52:44.882+01:00Awww, I'm really sorry but I don't know.
...Awww, I'm really sorry but I don't know. <br />To be honest perhaps mine were just a fluke perhaps. I do use the same recipe but with plain flour and they are always fine; just not quite as huge as these were.Jan Bennetthttps://www.blogger.com/profile/01586589268842871296noreply@blogger.comtag:blogger.com,1999:blog-563205289086659526.post-65117270360604798552020-06-01T19:09:19.638+01:002020-06-01T19:09:19.638+01:00Sadly even with the self raising flour mine was fl...Sadly even with the self raising flour mine was flat as a pancake, not sure where I'm going wrong Anonymoushttps://www.blogger.com/profile/13552472490554309607noreply@blogger.comtag:blogger.com,1999:blog-563205289086659526.post-9175567201896710692019-06-19T19:52:30.348+01:002019-06-19T19:52:30.348+01:00So sorry I recently updated this post and missed o...So sorry I recently updated this post and missed out the oven temp! <br />The recipe card has now been updated. 220C/425F or Gas 7<br />Thank you for pointing this out :) Jan Bennetthttps://www.blogger.com/profile/01586589268842871296noreply@blogger.comtag:blogger.com,1999:blog-563205289086659526.post-16017670345414506852019-06-19T18:34:48.282+01:002019-06-19T18:34:48.282+01:00? temp? tempAnonymoushttps://www.blogger.com/profile/11637737267203000771noreply@blogger.comtag:blogger.com,1999:blog-563205289086659526.post-57097893795546291692019-04-08T10:59:20.143+01:002019-04-08T10:59:20.143+01:00brilliant huge monstersbrilliant huge monstersAnonymoushttps://www.blogger.com/profile/00201141113704160754noreply@blogger.comtag:blogger.com,1999:blog-563205289086659526.post-41563217470867411692019-04-03T14:47:53.820+01:002019-04-03T14:47:53.820+01:00Hi boblow
Thanks for your comment. Yes I agree I d...Hi boblow<br />Thanks for your comment. Yes I agree I don't mention which flour anymore!! I guess perhaps Yorkshires can be a bit hit and miss but having used self raising I have to say they did come out pretty well. Jan Bennetthttps://www.blogger.com/profile/01586589268842871296noreply@blogger.comtag:blogger.com,1999:blog-563205289086659526.post-35217989871225315942019-04-03T11:22:41.930+01:002019-04-03T11:22:41.930+01:00This is a long argument in my family Self Raising ...This is a long argument in my family Self Raising or Plain and to be honest the real odd thing i have found is The Oven & temperature they are cooked in/at is the main issue. There have been S/R ones that come out like sponges (no big air gap in centre) other times perfect. Plain ones that don't rise at all other times they so tall they look like two stacked up. Personally i super heat the tray and dripping in oven then when it smoking hot put it on top of a hot hob while pouring in batter mix then get back in oven ASAP. THEN if anyone asks what flour i used i just agree with what ever they prefer to avoid the conversation. boblowhttps://www.blogger.com/profile/14169866442824651227noreply@blogger.comtag:blogger.com,1999:blog-563205289086659526.post-60075101666271076422011-09-19T17:05:27.767+01:002011-09-19T17:05:27.767+01:00Oh my gosh! I love it I love it and I can't ge...Oh my gosh! I love it I love it and I can't get enough of it. I have it with my pork roast with gravy and I have it with all my thick cream soups. When I made it real big I just use it as a bowl. Instead of chip beef on toast I eat chip beef on yorkshire pudding.Gone-ta-potthttps://www.blogger.com/profile/10959503301658895541noreply@blogger.comtag:blogger.com,1999:blog-563205289086659526.post-70356627869408024942011-09-19T16:16:44.470+01:002011-09-19T16:16:44.470+01:00Quite a change from my usual sad little disks.Quite a change from my usual sad little disks.Valerie Harrison (bellini)https://www.blogger.com/profile/10205920305666658534noreply@blogger.com