Genealogy Forum UK

Ok I used to make great yorks pudds
they used to be all light and risen!

I used to do them in the magimix all in one batter ie
it all got bunged in and whizzed up

now I have dispensed with the magimix ...gave it away
and I have tried to do it by hand but it is like shoe leather!!

I do ....
4 oz plain flour
1 tsp salt
1/2 pt milk
1 egg

sift flour, and salt
make well in flour bung in egg and some of the milk...gradually incorp all the liquid
then whisk till got lots of bubbles add rest of milk...whisk
leave to stand for 3o mins ish
hot fat
200C oven
pour in batter
cook 30 mins

disgusting

help!!

I do:

3oz (75g) plain four
1 egg
3 fl oz (75g) milk
2 fl oz (50g) water
pinch salt, grind of pepper

Whisk it all together.

220°C for 25-30mins

I make 12 small ones and use olive oil. Main thing is to have the oiled tin hot else they don't rise round the edge, just puff in the middle (taste the same though)

Bet we all have variations on the recipe though!

That is what I want variations on a theme!

You are very domesticated these days cousin...with some great food dishes

does that invitation to visit still stand?

Mi case su case!

gardener wrote:Mi case su case!

Ah! How sweet

Can she bring a friend Gardener??

gardener wrote:Mi case su case!

Wot does it mean..My suitcase is broke?

It means my case is your case!!
It's Yiddish!!

Rob wrote:It means my case is your case!!
It's Yiddish!!

Ah! bless thanks Coz xx my case is packed!!

Rob wrote:It means my case is your case!!
It's Yiddish!!

Take no notice of him Jan