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  1. #16
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    Default Thanks!!!

    These were absolutely superb!! Thanks!!!

  2. #17
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    Glad to here it, that recipe is spot on.One of the best chefs in the country gave me it. Willie Pike

  3. #18
    Shite Link King Shady's Avatar
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    who? delia smith?
    she's the best
    Fave replies from various threads

    1: What the fff is all that about??? All that crap below your reply I mean, get a life mate
    2: no info on google abt the pace sv5 rang asda they have no idea what i was talking about,
    3: Your total contribution to this forum, bordering on trolling, seems to have been a collection of snipes, one liners & asterisked expletives






  4. #19
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    Willie Pike Masterchef - Home Page i worked with willie for about 5 years, he stays 5 mins from me, such a nice guy

  5. #20
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    they look amazing!
    when I was pregnant my other half took a notion to making yorkshire puddings and made hundreds .
    Not had a roast in a while, deffinately in the mood for one now

  6. #21
    DK Veteran garry1312's Avatar
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    and they were some damn good yorshire puddings, even gave myself a wee pat on the back .


    Rest In Peace Michael Mcharg, A true friend and although gone never forgotten. 11-10-08.

  7. #22
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    Brilliant to see so many people trying them out, keep up the good work guys, even post some result pics

  8. #23
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    I shall try this at w/end. I always understood that plain flour should be used, with just one egg. This may explain my biscuit like puds. Cheers

  9. #24
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    try showing us pictures of your original recipe and mine, just to compare

  10. #25
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    sorry to sound thick but iv always been told you use plain flour for puddings

  11. #26
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    Quote Originally Posted by welder147 View Post
    sorry to sound thick but iv always been told you use plain flour for puddings
    it will work, but self raising is better, its not a think question btw
    Last edited by wiseman; 22nd February, 2012 at 02:20 PM.

  12. #27
    Junior Member mihnd's Avatar
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    the raising agent in yorkies is the eggs so no need for self raising flour,for the best result whisk eggs to they are light and fluffy before adding the rest of the ingredients.

  13. #28
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    Quote Originally Posted by mihnd View Post
    the raising agent in yorkies is the eggs so no need for self raising flour,for the best result whisk eggs to they are light and fluffy before adding the rest of the ingredients.
    if you read my recipe you will see that i have said to whisk and make the batter fluffy for this reason, and the only reason an egg acts as a rasing agent is that it traps air in the mixture.
    read hereIs egg a raising agent in baking

  14. #29
    Junior Member mihnd's Avatar
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    wiseman i did read your post mate but i didnt notice that you had left out bicarbe of soda. i still maintain though that plain flour works best,over the years i have made thousands of yorkies.

    but one thing you learn as a chef is that no 2 people make things the same way,so if it works for you dont change,your link didnt really back up your discussion because eggs can be used as a raising agent

  15. #30
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    Thanks been trying to get yorkshires right for ages

 

 
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