Christmas Tree 4458 Posted November 22, 2010 Share Posted November 22, 2010 Trying to make them and got a good recipe already to pour into my sizzling fat ..... Doesnt say how far to fill the pudding tins????? Link to comment Share on other sites More sharing options...
shackbleep 0 Posted November 22, 2010 Share Posted November 22, 2010 Euphenism? Link to comment Share on other sites More sharing options...
ajax_andy 0 Posted November 22, 2010 Share Posted November 22, 2010 Trying to make them and got a good recipe already to pour into my sizzling fat ..... Doesnt say how far to fill the pudding tins????? Its been a while since I made them but I think about half full should be fine. I used to cook toad in the hole sometimes and think I used to fill the dish half full of mixture. Put a tray underneath to catch any overspill and put far enough down the oven so that have chance to rise without touching the top. Also DO NOT open the oven until they are ready or they'll not rise Link to comment Share on other sites More sharing options...
Christmas Tree 4458 Posted November 22, 2010 Author Share Posted November 22, 2010 Trying to make them and got a good recipe already to pour into my sizzling fat ..... Doesnt say how far to fill the pudding tins????? Its been a while since I made them but I think about half full should be fine. I used to cook toad in the hole sometimes and think I used to fill the dish half full of mixture. Put a tray underneath to catch any overspill and put far enough down the oven so that have chance to rise without touching the top. Also DO NOT open the oven until they are ready or they'll not rise cheers (if its right ) Link to comment Share on other sites More sharing options...
ajax_andy 0 Posted November 22, 2010 Share Posted November 22, 2010 Trying to make them and got a good recipe already to pour into my sizzling fat ..... Doesnt say how far to fill the pudding tins????? Its been a while since I made them but I think about half full should be fine. I used to cook toad in the hole sometimes and think I used to fill the dish half full of mixture. Put a tray underneath to catch any overspill and put far enough down the oven so that have chance to rise without touching the top. Also DO NOT open the oven until they are ready or they'll not rise cheers (if its right ) Haha I apologise in advance if its not! Link to comment Share on other sites More sharing options...
Jusoda Kid 1 Posted November 22, 2010 Share Posted November 22, 2010 Just under level Link to comment Share on other sites More sharing options...
Meenzer 15149 Posted November 22, 2010 Share Posted November 22, 2010 I'd say between the two answers previously given. That's quite a range. The recipes I go by tend to give you enough batter for 12 puddings or multiples thereof, but I have no idea what you're doing. Link to comment Share on other sites More sharing options...
manc-mag 1 Posted November 22, 2010 Share Posted November 22, 2010 The correct answer is: it doesn't matter, they're Yorkshire puds. Put a bit in if you want small ones and put a load in if you want fuck off massive ones. Link to comment Share on other sites More sharing options...
manc-mag 1 Posted November 22, 2010 Share Posted November 22, 2010 ps I happily just fill a roasting tin with batter (not a euphemism) and serve it in wacking great slabs. That'll dink dank do! You can't beat Yorkshires. Link to comment Share on other sites More sharing options...
manc-mag 1 Posted November 22, 2010 Share Posted November 22, 2010 pps pics or STFU Link to comment Share on other sites More sharing options...
Christmas Tree 4458 Posted November 22, 2010 Author Share Posted November 22, 2010 Well chuffed with these beauties for a first go!!!!! As Ajax said, 5 of the holes fuilled half way. The one in the top right 2nd picture i filled to the top. Not much difference. Recipe found here... http://www.bbcgoodfood.com/recipes/9020/be...kshire-puddings Link to comment Share on other sites More sharing options...
NJS 4266 Posted November 22, 2010 Share Posted November 22, 2010 Aunt Bessies do the job imo. Link to comment Share on other sites More sharing options...
Christmas Tree 4458 Posted November 22, 2010 Author Share Posted November 22, 2010 ps I happily just fill a roasting tin with batter (not a euphemism) and serve it in wacking great slabs. That'll dink dank do! You can't beat Yorkshires. If you do them like that, how much oil do you put in the bottom of the roasting tray (show off) Link to comment Share on other sites More sharing options...
manc-mag 1 Posted November 22, 2010 Share Posted November 22, 2010 Well chuffed with these beauties for a first go!!!!! As Ajax said, 5 of the holes fuilled half way. The one in the top right 2nd picture i filled to the top. Not much difference. Recipe found here... http://www.bbcgoodfood.com/recipes/9020/be...kshire-puddings Food porn tbh. The top right one should be doughier if it's nee bigger. The doughier the better as far as I'm concerned. Link to comment Share on other sites More sharing options...
manc-mag 1 Posted November 22, 2010 Share Posted November 22, 2010 ps I happily just fill a roasting tin with batter (not a euphemism) and serve it in wacking great slabs. That'll dink dank do! You can't beat Yorkshires. If you do them like that, how much oil do you put in the bottom of the roasting tray (show off) Just enough. Link to comment Share on other sites More sharing options...
Meenzer 15149 Posted November 22, 2010 Share Posted November 22, 2010 Enough to coat the insides, basically. It's the golden rule. Link to comment Share on other sites More sharing options...
wykikitoon 19356 Posted November 22, 2010 Share Posted November 22, 2010 (edited) Yorkshire, Yorkshire,Yorkshire, Yorkshire,Yorkshire, Yorkshire,Yorkshire, Yorkshire,Yorkshire, Yorkshire,Yorkshire, Yorkshire,Yorkshire, Yorkshire,Yorkshire, Yorkshire,Yorkshire, Yorkshire,Yorkshire, Yorkshire,Yorkshire, Yorkshire,Yorkshire, Yorkshire,Yorkshire, Yorkshire,Yorkshire, Yorkshire,Yorkshire, Yorkshire,Yorkshire, Yorkshire,Yorkshire, Yorkshire,Yorkshire, Yorkshire! White Rose, White Rose, White Rose, White Rose! Edited November 22, 2010 by wykikitoon Link to comment Share on other sites More sharing options...
Christmas Tree 4458 Posted November 22, 2010 Author Share Posted November 22, 2010 ps I happily just fill a roasting tin with batter (not a euphemism) and serve it in wacking great slabs. That'll dink dank do! You can't beat Yorkshires. If you do them like that, how much oil do you put in the bottom of the roasting tray (show off) Just enough. Thats a crap answer like Link to comment Share on other sites More sharing options...
Christmas Tree 4458 Posted November 22, 2010 Author Share Posted November 22, 2010 Enough to coat the insides, basically. It's the golden rule. Ar we still on food? Link to comment Share on other sites More sharing options...
Christmas Tree 4458 Posted November 22, 2010 Author Share Posted November 22, 2010 (edited) Yorkshire, Yorkshire,Yorkshire, Yorkshire,Yorkshire, Yorkshire,Yorkshire, Yorkshire,Yorkshire, Yorkshire,Yorkshire, Yorkshire,Yorkshire, Yorkshire,Yorkshire, Yorkshire,Yorkshire, Yorkshire,Yorkshire, Yorkshire,Yorkshire, Yorkshire,Yorkshire, Yorkshire,Yorkshire, Yorkshire,Yorkshire, Yorkshire,Yorkshire, Yorkshire,Yorkshire, Yorkshire,Yorkshire, Yorkshire,Yorkshire, Yorkshire! White Rose, White Rose, White Rose, White Rose! And...... Edited November 22, 2010 by Christmas Tree Link to comment Share on other sites More sharing options...
wykikitoon 19356 Posted November 22, 2010 Share Posted November 22, 2010 Yorkshire, Yorkshire,Yorkshire, Yorkshire,Yorkshire, Yorkshire,Yorkshire, Yorkshire,Yorkshire, Yorkshire,Yorkshire, Yorkshire,Yorkshire, Yorkshire,Yorkshire, Yorkshire,Yorkshire, Yorkshire,Yorkshire, Yorkshire,Yorkshire, Yorkshire,Yorkshire, Yorkshire,Yorkshire, Yorkshire,Yorkshire, Yorkshire,Yorkshire, Yorkshire,Yorkshire, Yorkshire,Yorkshire, Yorkshire,Yorkshire, Yorkshire! White Rose, White Rose, White Rose, White Rose! And...... You should have them as they were intended, as a starter hmmmmm Link to comment Share on other sites More sharing options...
Meenzer 15149 Posted November 22, 2010 Share Posted November 22, 2010 Enough to coat the insides, basically. It's the golden rule. Ar we still on food? A post of mine? Contain innuendo? The very thought You should have them as they were intended, as a starter hmmmmm Aye, things were better before we could afford meat </fouryorkshiremen> Link to comment Share on other sites More sharing options...
Monkeys Fist 41357 Posted November 22, 2010 Share Posted November 22, 2010 You've all missed the magic ingredient; + Link to comment Share on other sites More sharing options...
manc-mag 1 Posted November 22, 2010 Share Posted November 22, 2010 Gumph! Link to comment Share on other sites More sharing options...
Christmas Tree 4458 Posted December 21, 2010 Author Share Posted December 21, 2010 (edited) ps I happily just fill a roasting tin with batter (not a euphemism) and serve it in wacking great slabs. That'll dink dank do! You can't beat Yorkshires. Well had some left over silver side / top side from yesterdays roast and half a pan of gravy. Throw in some home made healthy chips made in our new avtifry All that was then needed to mop up the gravy was some of manc mags roasting tin yorkies....Yum Yum Yum. Edited December 21, 2010 by Christmas Tree Link to comment Share on other sites More sharing options...
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