Allotment Gardening Advice Help Chat

Eating and Drinking => Cooking, Storing and Preserving => Topic started by: MoreWhisky on November 15, 2010, 16:09

Title: Yorkshire pudding help?
Post by: MoreWhisky on November 15, 2010, 16:09

Hi all ,

Im just going to make some yorkshire puddings for tea and have no beef dripping to cook them in, all i have is lard and vegtable oil , which would be best to use? as i really dont want to go out.

cheers MW.

Title: Re: Yorkshire pudding help?
Post by: joyfull on November 15, 2010, 16:11

out of the two I would prefer lard (bad for you but tastes better than oil  ::)), make sure that it is smoking before you put the batter in.

Title: Re: Yorkshire pudding help?
Post by: MoreWhisky on November 15, 2010, 16:13

Thanks for the quick reply Joyfull  :D

Lard it is.

Title: Re: Yorkshire pudding help?
Post by: uppsiedaisy57 on November 15, 2010, 16:46

I agree lard would be best. Your yorkshire pudds will rise alot better if you don't open the oven until they are cooked. Hope they turn out ok, cause there is nothing better than homade yorkshire pudds. Good luck Gill

Title: Re: Yorkshire pudding help?
Post by: shokkyy on November 15, 2010, 20:30

I always chuck it into the same tin as the beef, 30mins before it's due to come out. Tastes yummy when it's cooked in the meat's juices.

Title: Re: Yorkshire pudding help?
Post by: Haychee on November 15, 2010, 20:47

I only use a tiny squirt of fry light in my yorkie puds tins .... works every time and leaves no grease  :)
(I am a true Yorkie, maybe thats the secret??)