[maxyboo]

Hi all, I am making some yorkies for tea as the OH has asked nicely. As there are only 2 of us I was going to half the recipe but wondered if any of you make batches and freeze them and if they taste as good.

[LilacSandy]

They freeze fine, and they taste much better than the greasy rubber ones you buy from the Supermarket.

[maxyboo]

Thanks. I will give it a go then.

[snowdrops]

Now there's only 2 of us I still make a full tray & pop what we don't eat in a freezer bag. Next time we want some just pop in a hot oven for 3 minutes good as new.

[chrissie B]

yes they freeze great as long as they are not crushed in the freezer , then i just pop back in the oven once ive turned it off , once you have dished up there ready , and i agree with the aunt bessies some take abit chewing and dont have much taste , theres only 2 of us so ive allways got some in there and if you need a few extra like when you get the grandkids its handy .
chrissie b

[arugula]

I don't understand how anybody can get any cooked yorkshires as far as the freezer. * shrugs *

[Mrs Bee]

I don't understand how anybody can get any cooked yorkshires as far as the freezer. * shrugs *

You make a double batch when there is no one else in the house and cool and freeze them quickly.

That and a will of iron.

Also a sign on the yorkies  'THESE ARE COUNTED, KEEP YOUR MITTS OFF', works.

[maxyboo]

I know what you mean Argyllie. That was the general consensus when I did a quick g**gle search but 2 of us eating 12 would be going a bit too far. 

[Trillium]

Anyone got a good recipe for yorkies? I didn't realize there are special pans for them so I'd have to adapt something until I can find a specialty store that sells the pans. Yorkies are not well known here.

[Goldfinger]

This is ours...

115g of plain flour
3 eggs
pinch of salt
200mls of milk

Mix flour, eggs and salt to a paste, then add the milk.

Cook immediately, don't 'rest' it before cooking. 

Cook em - cool em - freeze them. That'e if they make it to the freezer. 

[Madame Cholet]

I could'nt make them rise until I saw these on ready steady cook you don't even need scales 1 or 2 eggs depending on how much batter you want. put them in a cup or similar equal volume in flour and milk with just a little extra milk. Wisk like mad and straight in to hot fat on the hob.

[grinling]

i leave out the salt and make pancakes if any batter left.

[arugula]

Anyone got a good recipe for yorkies?

I follow one from Delia:

75 g (3 oz) plain flour
1 egg
75 ml (3 fl oz) milk
55 ml (2 fl oz) water
2 tbsp best dripping (I usually use lard) for cooking
salt and pepper

Sift flour into a bowl and make a well in the centre. Break the egg into the well and gradually incorporate into the flour, then beat in the milk and water and add seasoning.

You'll have your tin with dripping or lard in an oven at 220 °C. Bring it out of the oven when you're ready to pour the mixture in and place it on a direct heat source, so that the fat is sizzling, whilst your pour the mixture - I turn on the wok burner ringfor this.

Cook for 25 - 30 minutes.

I normally make this in a 10x8 inch tray, but if you want to make individuals and don't have a yorkshire pudding tray, you could use a muffin tray.

[joyfull]

I use Brian Turners Grannies recipe - equal volumes of eggs, milk (or milk and water mix), plain flour and a splash of vinegar.
Heat fat (ideally dripping but goose fat, lard or oil will do) until smoking then pour in batter and pop into a very hot oven.
Works every time 

[chrissie B]

i do 4oz p. flour
3 eggs
milk can vary with the different flours
salt and pepper , sometimes a little garlic powder .
so i just add till looks like cream

i leave mine to stand ,
i heat the oil til smoking and i use a muffin tin i give it a quick whiz just before it goes in the oven and dont have any prblems
chrissie b