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Old 09-23-2009, 01:28 PM   #11
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I volunteer to eat all mistakes!

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Old 09-23-2009, 07:02 PM   #12
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Originally Posted by velochic View Post
I'll just have you know that it was your post that FORCED me to make a roast and yorkshire pudding last night. Deeeeelicious! (Thanks!)

That's right, that the taste is key, so who cares how they look! As long as they don't taste like those horrible frozen and reheated puds you get in your pubs over there, it doesn't matter if they are funny looking. Hope it works out for you.
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Old 09-26-2009, 02:09 PM   #13
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its simple really...you gotta be from yorkshire like me otherwise ur never guna get it, we know all the secrets u seee!!

my tips would be use beef dripping, and make sure the tin is smoking before u pour the batter in, also you dont have to let the batter rest and dont put too much in, this is a common error....trial and error with your own oven aswell really, try a few different amounts of batter in each compartment,

hope that helps
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Old 09-27-2009, 02:54 AM   #14
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Strictly speaking I live in Yorkshire as well, even if it is in the 'disputed' Cleveland area, which is classed North Riding of Yorkshire now. Anyway, thanks, I'll try some of your tips. Interesting that you say you don't need to let the batter rest... So far all the advise I got was to let it rest. It is also possible that I have used too much batter. Recently bought the bigger proper YP tins with 4 saucer sized hollows. Haven't tried it yet but am sure it will give better results.
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Old 09-27-2009, 05:48 AM   #15
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My mum's family always used the roasting tray the roast was in to make the batter (rather than calling it Yorkshire puddings). It was the same recipe but just cooked differently. It would end up as this light slab of batter with the soft bit at one end and the crispy bit from the edge of the tray. It was divine - much better in my opinion that when it's done in scone/muffin trays. You just don't get that crispiness when in pudding form.
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Old 09-27-2009, 12:22 PM   #16
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That sounds good! Thanks, might give it a try some time.
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Old 10-10-2009, 06:04 PM   #17
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It sounds like the muffin tin sides were causing your shape issue. Hopefully now that you bought the shallow tray it will help the shape.

The issue I always had when starting out was that they would always be stodgy and not rise enough. The oil being smoking hot as Joeboy pointed out seems to be the key here. I heat the oil in the oven and then when I take it out to add the batter I put the tray on one of the burners on the hob to stop the oil cooling. Seems to do the trick!

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