[YORKSHIRE PUDDINGS]

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ehy Ophelia! I'm doing yorkies this morning. I've prepared the batter
that I've put in the fridge.
I will use the stamp for muffins. But I want to know how much batter I
must put inside. Considering that batter grow, shall I fill up the
stamps only for an a half?
Thank you very much for clarifications
Pandora

I usually fill up to 3/4 full. Remember also that they will cook much
faster than the big ones🙂

Good Luck🙂)

Quoted message said:

"Ophelia" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ehy Ophelia! I'm doing yorkies this morning. I've prepared the batter
that I've put in the fridge.
I will use the stamp for muffins. But I want to know how much batter I
must put inside. Considering that batter grow, shall I fill up the stamps
only for an a half?
Thank you very much for clarifications
Pandora

I usually fill up to 3/4 full. Remember also that they will cook much
faster than the big ones🙂

Good Luck🙂)

Thank you Ophelya ! I will do this late afternoon, because this morning we
eat pasta.
Then I send you photos. I hope they come well.
Cheers
Pandora

Quoted message said:

Quoted message said:

Ophelia said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ehy Ophelia! I'm doing yorkies this morning. I've prepared the batter
that I've put in the fridge.
I will use the stamp for muffins. But I want to know how much batter I
must put inside. Considering that batter grow, shall I fill up the
stamps only for an a half?
Thank you very much for clarifications
Pandora

I usually fill up to 3/4 full. Remember also that they will cook much
faster than the big ones🙂

They turned out ok? I've only filled the cups 1/2 full and they
raised way above the tops. I still prefer doing it in my cast iron
pan (preheated of course). Oh, Pandora... don't forget to preheat
those tins too and put the rack on the lowest position. Think
souffle... which needs lots of heat from the bottom.

"sf" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ophelia said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ehy Ophelia! I'm doing yorkies this morning. I've prepared the

batter

Quoted message said:

that I've put in the fridge.
I will use the stamp for muffins. But I want to know how much

batter I

Quoted message said:

must put inside. Considering that batter grow, shall I fill up the
stamps only for an a half?
Thank you very much for clarifications
Pandora

I usually fill up to 3/4 full. Remember also that they will cook
much
faster than the big ones🙂

They turned out ok? I've only filled the cups 1/2 full and they
raised way above the tops. I still prefer doing it in my cast iron
pan (preheated of course).

Yes indeed they turn out fine and very high🙂)))

Cast iron is perfect🙂

On Sun, 7 Aug 2005 11:26:59 +0200, "Pandora" <[email hidden]>

Quoted message said:

Ehy Ophelia! I'm doing yorkies this morning. I've prepared the batter that
I've put in the fridge.
I will use the stamp for muffins. But I want to know how much batter I must
put inside. Considering that batter grow, shall I fill up the stamps only
for an a half?
Thank you very much for clarifications
Pandora

Heh. I have this picture of batter-dipped Yorkshire terriers. I
know. I'm awful.

TammyM

"sf" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Ophelia said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ehy Ophelia! I'm doing yorkies this morning. I've prepared the batter
that I've put in the fridge.
I will use the stamp for muffins. But I want to know how much batter I
must put inside. Considering that batter grow, shall I fill up the
stamps only for an a half?
Thank you very much for clarifications
Pandora

I usually fill up to 3/4 full. Remember also that they will cook much
faster than the big ones🙂

They turned out ok? I've only filled the cups 1/2 full and they
raised way above the tops. I still prefer doing it in my cast iron
pan (preheated of course). Oh, Pandora... don't forget to preheat
those tins too and put the rack on the lowest position. Think
souffle... which needs lots of heat from the bottom.

Ohhhhh! Sf! Thank you! Now I understand why they were burnt on the top an
raw on the internal base.
1) I haven't preheated the tins;
2) I haven't put the rack on the lower position (I put in the middle)
3) I filled the cups over 3/4 (rather full).
But, tell me, Sf. Did you try to make them too, today?
Cheers
Pandora

"sf" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Ophelia said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ehy Ophelia! I'm doing yorkies this morning. I've prepared the batter
that I've put in the fridge.
I will use the stamp for muffins. But I want to know how much batter I
must put inside. Considering that batter grow, shall I fill up the
stamps only for an a half?
Thank you very much for clarifications
Pandora

I usually fill up to 3/4 full. Remember also that they will cook much
faster than the big ones🙂

They turned out ok? I've only filled the cups 1/2 full and they
raised way above the tops. I still prefer doing it in my cast iron
pan (preheated of course). Oh, Pandora... don't forget to preheat
those tins too and put the rack on the lowest position. Think
souffle... which needs lots of heat from the bottom.

Ohhhhh! Sf! Thank you! Now I understand why they were burnt on the top an
raw on the internal base.
1) I haven't preheated the tins;
2) I haven't put the rack on the lower position (I put in the middle)
3) I filled the cups over 3/4 (rather full).
But, tell me, Sf. Did you try to make them too, today?
Cheers
Pandora

On Sun, 7 Aug 2005 11:26:59 +0200, "Pandora" <[email hidden]>

Quoted message said:

Ehy Ophelia! I'm doing yorkies this morning. I've prepared the batter that
I've put in the fridge.
I will use the stamp for muffins. But I want to know how much batter I must
put inside. Considering that batter grow, shall I fill up the stamps only
for an a half?
Thank you very much for clarifications
Pandora

yours look alot more "airy" and "puffy" than mine did Pandora...mine
had too much flour and they were flatter and more "bisquit" like in
appearance...

Bill

On Sun, 7 Aug 2005 11:26:59 +0200, "Pandora" <[email hidden]>

Quoted message said:

Ehy Ophelia! I'm doing yorkies this morning. I've prepared the batter that
I've put in the fridge.
I will use the stamp for muffins. But I want to know how much batter I must
put inside. Considering that batter grow, shall I fill up the stamps only
for an a half?
Thank you very much for clarifications
Pandora

yours look alot more "airy" and "puffy" than mine did Pandora...mine
had too much flour and they were flatter and more "bisquit" like in
appearance...

Bill

"sf" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Ophelia said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ehy Ophelia! I'm doing yorkies this morning. I've prepared the batter
that I've put in the fridge.
I will use the stamp for muffins. But I want to know how much batter I
must put inside. Considering that batter grow, shall I fill up the
stamps only for an a half?
Thank you very much for clarifications
Pandora

I usually fill up to 3/4 full. Remember also that they will cook much
faster than the big ones🙂

They turned out ok? I've only filled the cups 1/2 full and they
raised way above the tops. I still prefer doing it in my cast iron
pan (preheated of course). Oh, Pandora... don't forget to preheat
those tins too and put the rack on the lowest position. Think
souffle... which needs lots of heat from the bottom.

Have you got a photo of cast iron, please, sf?
Thanks
Pan

"sf" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Ophelia said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ehy Ophelia! I'm doing yorkies this morning. I've prepared the batter
that I've put in the fridge.
I will use the stamp for muffins. But I want to know how much batter I
must put inside. Considering that batter grow, shall I fill up the
stamps only for an a half?
Thank you very much for clarifications
Pandora

I usually fill up to 3/4 full. Remember also that they will cook much
faster than the big ones🙂

They turned out ok? I've only filled the cups 1/2 full and they
raised way above the tops. I still prefer doing it in my cast iron
pan (preheated of course). Oh, Pandora... don't forget to preheat
those tins too and put the rack on the lowest position. Think
souffle... which needs lots of heat from the bottom.

Have you got a photo of cast iron, please, sf?
Thanks
Pan

On Sun, 07 Aug 2005 09:36:24 GMT, "Ophelia" <[email hidden]>

Quoted message said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ehy Ophelia! I'm doing yorkies this morning. I've prepared the batter
that I've put in the fridge.
I will use the stamp for muffins. But I want to know how much batter I
must put inside. Considering that batter grow, shall I fill up the
stamps only for an a half?
Thank you very much for clarifications
Pandora

I usually fill up to 3/4 full. Remember also that they will cook much
faster than the big ones🙂

Good Luck🙂)

Quoted message said:

looking at Pandora's pictures Ophelia, how do they compare in
"appearance" with your Scones?

Bill

On Sun, 07 Aug 2005 09:36:24 GMT, "Ophelia" <[email hidden]>

Quoted message said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ehy Ophelia! I'm doing yorkies this morning. I've prepared the batter
that I've put in the fridge.
I will use the stamp for muffins. But I want to know how much batter I
must put inside. Considering that batter grow, shall I fill up the
stamps only for an a half?
Thank you very much for clarifications
Pandora

I usually fill up to 3/4 full. Remember also that they will cook much
faster than the big ones🙂

Good Luck🙂)

Quoted message said:

looking at Pandora's pictures Ophelia, how do they compare in
"appearance" with your Scones?

Bill

"TammyM" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

On Sun, 7 Aug 2005 11:26:59 +0200, "Pandora" <[email hidden]>

Quoted message said:

Ehy Ophelia! I'm doing yorkies this morning. I've prepared the batter that
I've put in the fridge.
I will use the stamp for muffins. But I want to know how much batter I
must
put inside. Considering that batter grow, shall I fill up the stamps only
for an a half?
Thank you very much for clarifications
Pandora

Heh. I have this picture of batter-dipped Yorkshire terriers. I
know. I'm awful.

😄DDDDDDDDDDD

"TammyM" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

On Sun, 7 Aug 2005 11:26:59 +0200, "Pandora" <[email hidden]>

Quoted message said:

Ehy Ophelia! I'm doing yorkies this morning. I've prepared the batter that
I've put in the fridge.
I will use the stamp for muffins. But I want to know how much batter I
must
put inside. Considering that batter grow, shall I fill up the stamps only
for an a half?
Thank you very much for clarifications
Pandora

Heh. I have this picture of batter-dipped Yorkshire terriers. I
know. I'm awful.

😄DDDDDDDDDDD

"Bill" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

On Sun, 7 Aug 2005 11:26:59 +0200, "Pandora" <[email hidden]>

Quoted message said:

Ehy Ophelia! I'm doing yorkies this morning. I've prepared the batter that
I've put in the fridge.
I will use the stamp for muffins. But I want to know how much batter I
must
put inside. Considering that batter grow, shall I fill up the stamps only
for an a half?
Thank you very much for clarifications
Pandora

yours look alot more "airy" and "puffy" than mine did Pandora...mine
had too much flour and they were flatter and more "bisquit" like in
appearance...

Oh yes! But many of them "puffed down" when out of oven. I wonder if this
thing is normal!

Pandora

"TammyM" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sun, 7 Aug 2005 11:26:59 +0200, "Pandora" <[email hidden]>

Quoted message said:

Ehy Ophelia! I'm doing yorkies this morning. I've prepared the batter
that
I've put in the fridge.
I will use the stamp for muffins. But I want to know how much batter I
must
put inside. Considering that batter grow, shall I fill up the stamps
only
for an a half?
Thank you very much for clarifications
Pandora

Heh. I have this picture of batter-dipped Yorkshire terriers. I
know. I'm awful.

Well you could but the hairs get in between your teeth🙂

"Bill" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sun, 07 Aug 2005 09:36:24 GMT, "Ophelia" <[email hidden]>

Quoted message said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ehy Ophelia! I'm doing yorkies this morning. I've prepared the
batter
that I've put in the fridge.
I will use the stamp for muffins. But I want to know how much batter
I
must put inside. Considering that batter grow, shall I fill up the
stamps only for an a half?
Thank you very much for clarifications
Pandora

I usually fill up to 3/4 full. Remember also that they will cook much
faster than the big ones🙂

Good Luck🙂)

Quoted message said:

looking at Pandora's pictures Ophelia, how do they compare in
"appearance" with your Scones?

Well I haven't seen the url for the pics🙁 Btw we are making Yorkshire
puddings not scones🙂)

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"sf" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Ophelia said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...
> Ehy Ophelia! I'm doing yorkies this morning. I've prepared the
batter
> that I've put in the fridge.
> I will use the stamp for muffins. But I want to know how much
batter I
> must put inside. Considering that batter grow, shall I fill up
the
> stamps only for an a half?
> Thank you very much for clarifications
> Pandora

I usually fill up to 3/4 full. Remember also that they will cook
much
faster than the big ones🙂

They turned out ok? I've only filled the cups 1/2 full and they
raised way above the tops. I still prefer doing it in my cast iron
pan (preheated of course). Oh, Pandora... don't forget to preheat
those tins too and put the rack on the lowest position. Think
souffle... which needs lots of heat from the bottom.

Ohhhhh! Sf! Thank you! Now I understand why they were burnt on the top
an raw on the internal base.
1) I haven't preheated the tins;
2) I haven't put the rack on the lower position (I put in the middle)
3) I filled the cups over 3/4 (rather full).
But, tell me, Sf. Did you try to make them too, today?

I think perhaps your oven was too hot also. I did warn you about
different ovens. I am sure I mentioned to heat the tins ! I hope this
won't put you off trying again!