Yorkshire pudding help?

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MoreWhisky

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Yorkshire pudding help?
« 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.
I'm very important. I have many leather-bound books and my apartment smells of rich mahogany.

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joyfull

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Re: Yorkshire pudding help?
« Reply #1 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.
Staffies are softer than you think.

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MoreWhisky

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Re: Yorkshire pudding help?
« Reply #2 on: November 15, 2010, 16:13 »
Thanks for the quick reply Joyfull  :D

Lard it is.

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uppsiedaisy57

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Re: Yorkshire pudding help?
« Reply #3 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

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shokkyy

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Re: Yorkshire pudding help?
« Reply #4 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.

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Haychee

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Re: Yorkshire pudding help?
« Reply #5 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??)



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