"Ophelia" <[email hidden]> ha scritto nel messaggio news:[email hidden]...
Quoted message said:
2 eggs 4oz plain flour pinch salt milk lard
put one egg into a half pint mug and fill up to the top with milk
whisk with the other egg into the flour and salt until smooth
Now (Very important) allow to stand for minimum one hour. Longer if possible.
Have the oven ready to be very hot
put the tin onto the fire and when the fat is sizzling pour in the batter
Put into the hot oven
after the pudding has risen turn down the heat and continue to cook until ready🙂
I hope that helps
If you have any questions please ask
O A Yorkshire woman living in Scotland🙂
Well, I found the right person! Thank you Ophelia Also Debbie gave me a recipe and I can see that they are a little different. I will try both and then I will keep the better one (for me, of coarse). Cheers and regards to your beautiful Scotland Pandora
"Pandora" <[email hidden]> wrote in message news:[email hidden]...
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:
"Ophelia" <[email hidden]> ha scritto nel messaggio news:[email hidden]... >2 eggs > 4oz plain flour > pinch salt > milk > lard > > put one egg into a half pint mug and fill up to the top with milk > > whisk with the other egg into the flour and salt until smooth > > Now (Very important) allow to stand for minimum one hour. Longer > if possible. > > Have the oven ready to be very hot > > put the tin onto the fire and when the fat is sizzling pour in the > batter > > Put into the hot oven > > after the pudding has risen turn down the heat and continue to > cook until ready🙂
When they are ready? How much time after they risen. What color must they have?
Ok if you make a big one ie 28cm x 18cm it will be 25-30 minutes at 220c Once it is risen and crunchy it is ready. It must be a deep golden colour
Thank you Ophelia, I will make this week end. Then I tell you.
If you find that the pudding, when risen, begins to get dark turn down the heat. Many ovens are different. In my oven I cook it for 10 minutes at 220c and then turn down to 180c for the remainder of the time.
"Pandora" <[email hidden]> wrote in message news:[email hidden]...
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:
"Ophelia" <[email hidden]> ha scritto nel messaggio news:[email hidden]... >2 eggs > 4oz plain flour > pinch salt > milk > lard > > put one egg into a half pint mug and fill up to the top with milk > > whisk with the other egg into the flour and salt until smooth > > Now (Very important) allow to stand for minimum one hour. Longer > if possible. > > Have the oven ready to be very hot > > put the tin onto the fire and when the fat is sizzling pour in the > batter > > Put into the hot oven > > after the pudding has risen turn down the heat and continue to > cook until ready🙂
When they are ready? How much time after they risen. What color must they have?
Ok if you make a big one ie 28cm x 18cm it will be 25-30 minutes at 220c Once it is risen and crunchy it is ready. It must be a deep golden colour
Thank you Ophelia, I will make this week end. Then I tell you.
If you find that the pudding, when risen, begins to get dark turn down the heat. Many ovens are different. In my oven I cook it for 10 minutes at 220c and then turn down to 180c for the remainder of the time.
"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:
"Ophelia" <[email hidden]> ha scritto nel messaggio news:[email hidden]...
Quoted message said:
"Pandora" <[email hidden]> wrote in message news:[email hidden]... > > "Ophelia" <[email hidden]> ha scritto nel messaggio > news:[email hidden]... >>2 eggs >> 4oz plain flour >> pinch salt >> milk >> lard >> >> put one egg into a half pint mug and fill up to the top with milk >> >> whisk with the other egg into the flour and salt until smooth >> >> Now (Very important) allow to stand for minimum one hour. Longer if >> possible. >> >> Have the oven ready to be very hot >> >> put the tin onto the fire and when the fat is sizzling pour in the >> batter >> >> Put into the hot oven >> >> after the pudding has risen turn down the heat and continue to cook >> until ready🙂 > > > When they are ready? How much time after they risen. What color must > they have?
Ok if you make a big one ie 28cm x 18cm it will be 25-30 minutes at 220c Once it is risen and crunchy it is ready. It must be a deep golden colour
Thank you Ophelia, I will make this week end. Then I tell you.
If you find that the pudding, when risen, begins to get dark turn down the heat. Many ovens are different. In my oven I cook it for 10 minutes at 220c and then turn down to 180c for the remainder of the time.
Ohh! Yes! And what kind of function do you use for the oven? Do you put on "wind function" or electric fire up and down, or only down? Sorry for all these questions but I don't want make errors! Pandora
"Pandora" <[email hidden]> wrote in message news:[email hidden]...
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:
"Ophelia" <[email hidden]> ha scritto nel messaggio news:[email hidden]... > > "Pandora" <[email hidden]> wrote in message > news:[email hidden]... >> >> "Ophelia" <[email hidden]> ha scritto nel messaggio >> news:[email hidden]... >>>2 eggs >>> 4oz plain flour >>> pinch salt >>> milk >>> lard >>> >>> put one egg into a half pint mug and fill up to the top with milk >>> >>> whisk with the other egg into the flour and salt until smooth >>> >>> Now (Very important) allow to stand for minimum one hour. Longer >>> if possible. >>> >>> Have the oven ready to be very hot >>> >>> put the tin onto the fire and when the fat is sizzling pour in >>> the batter >>> >>> Put into the hot oven >>> >>> after the pudding has risen turn down the heat and continue to >>> cook until ready🙂 >> >> >> When they are ready? How much time after they risen. What color >> must they have? > > Ok if you make a big one ie 28cm x 18cm it will be 25-30 minutes > at 220c Once it is risen and crunchy it is ready. It must be a deep > golden colour
Thank you Ophelia, I will make this week end. Then I tell you.
If you find that the pudding, when risen, begins to get dark turn down the heat. Many ovens are different. In my oven I cook it for 10 minutes at 220c and then turn down to 180c for the remainder of the time.
Ohh! Yes! And what kind of function do you use for the oven? Do you put on "wind function" or electric fire up and down, or only down? Sorry for all these questions but I don't want make errors!
Please ask all the questions you wish to ask🙂)
As I said before... all ovens behave differently. You could try it my way and see what happens. I think you will have to experiment a few times until you get it the right timing for your own oven. But.. it is worth it🙂
At times when I have a new oven or have moved house... I have had to be careful until I can see how the oven will behave🙂
AS I said... I put it into the oven 220c and after 10 minutes turn it down to 180c for 20 + minutes.
There should be no uncooked batter within it but it shouldn't be burnt either.
I expect you know that you need very good gravy to serve with it🙂
"Ophelia" <[email hidden]> ha scritto nel messaggio news:[email hidden]...
Quoted message said:
2 eggs 4oz plain flour pinch salt milk lard
put one egg into a half pint mug and fill up to the top with milk
whisk with the other egg into the flour and salt until smooth
Now (Very important) allow to stand for minimum one hour. Longer if possible.
It puffs even more beautifully if you "let it stand (rest) in the refrigerator. The chilled batter going into the very hot grease will make it puff more than if you just pour it in at room temperature.
"Ophelia" <[email hidden]> ha scritto nel messaggio news:[email hidden]...
Quoted message said:
2 eggs 4oz plain flour pinch salt milk lard
put one egg into a half pint mug and fill up to the top with milk
whisk with the other egg into the flour and salt until smooth
Now (Very important) allow to stand for minimum one hour. Longer if possible.
It puffs even more beautifully if you "let it stand" (rest) in the refrigerator. The chilled batter going into the very hot grease will make it puff more than if you just pour it in at room temperature.
"nancy1" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Pandora said:
"Ophelia" <[email hidden]> ha scritto nel messaggio news:[email hidden]...
Quoted message said:
2 eggs 4oz plain flour pinch salt milk lard
put one egg into a half pint mug and fill up to the top with milk
whisk with the other egg into the flour and salt until smooth
Now (Very important) allow to stand for minimum one hour. Longer if possible.
It puffs even more beautifully if you "let it stand (rest) in the refrigerator. The chilled batter going into the very hot grease will make it puff more than if you just pour it in at room temperature.
"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:
"Ophelia" <[email hidden]> ha scritto nel messaggio news:[email hidden]...
Quoted message said:
"Pandora" <[email hidden]> wrote in message news:[email hidden]... > > "Ophelia" <[email hidden]> ha scritto nel messaggio > news:[email hidden]... >> >> "Pandora" <[email hidden]> wrote in message >> news:[email hidden]... >>> >>> "Ophelia" <[email hidden]> ha scritto nel messaggio >>> news:[email hidden]... >>>>2 eggs >>>> 4oz plain flour >>>> pinch salt >>>> milk >>>> lard >>>> >>>> put one egg into a half pint mug and fill up to the top with milk >>>> >>>> whisk with the other egg into the flour and salt until smooth >>>> >>>> Now (Very important) allow to stand for minimum one hour. Longer if >>>> possible. >>>> >>>> Have the oven ready to be very hot >>>> >>>> put the tin onto the fire and when the fat is sizzling pour in the >>>> batter >>>> >>>> Put into the hot oven >>>> >>>> after the pudding has risen turn down the heat and continue to cook >>>> until ready🙂 >>> >>> >>> When they are ready? How much time after they risen. What color must >>> they have? >> >> Ok if you make a big one ie 28cm x 18cm it will be 25-30 minutes at >> 220c Once it is risen and crunchy it is ready. It must be a deep >> golden colour > > Thank you Ophelia, I will make this week end. Then I tell you.
If you find that the pudding, when risen, begins to get dark turn down the heat. Many ovens are different. In my oven I cook it for 10 minutes at 220c and then turn down to 180c for the remainder of the time.
Ohh! Yes! And what kind of function do you use for the oven? Do you put on "wind function" or electric fire up and down, or only down? Sorry for all these questions but I don't want make errors!
Please ask all the questions you wish to ask🙂)
As I said before... all ovens behave differently. You could try it my way and see what happens. I think you will have to experiment a few times until you get it the right timing for your own oven. But.. it is worth it🙂
At times when I have a new oven or have moved house... I have had to be careful until I can see how the oven will behave🙂
AS I said... I put it into the oven 220c and after 10 minutes turn it down to 180c for 20 + minutes.
Perhaps I didn't explain well what I mean. I would like to know if you use ventilated oven or other functions.
Quoted message said:
There should be no uncooked batter within it but it shouldn't be burnt either.
I expect you know that you need very good gravy to serve with it🙂
This is another thing that I don't understand. Is gravy a sort of meat sauce? If yes, how do you eat? Do you put it over the puddings? Pandora
"nancy1" <[email hidden]> ha scritto nel messaggio news:[email hidden]...
Quoted message said:
Pandora said:
"Ophelia" <[email hidden]> ha scritto nel messaggio news:[email hidden]...
Quoted message said:
2 eggs 4oz plain flour pinch salt milk lard
put one egg into a half pint mug and fill up to the top with milk
whisk with the other egg into the flour and salt until smooth
Now (Very important) allow to stand for minimum one hour. Longer if possible.
It puffs even more beautifully if you "let it stand (rest) in the refrigerator. The chilled batter going into the very hot grease will make it puff more than if you just pour it in at room temperature.
Ahhh! Ok! This is a good idea! I will do like you say! Thanks Pandora
"Pandora" <[email hidden]> wrote in message news:[email hidden]...
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:
"Ophelia" <[email hidden]> ha scritto nel messaggio news:[email hidden]... > > "Pandora" <[email hidden]> wrote in message > news:[email hidden]... >> >> "Ophelia" <[email hidden]> ha scritto nel messaggio >> news:[email hidden]... >>> >>> "Pandora" <[email hidden]> wrote in message >>> news:[email hidden]... >>>> >>>> "Ophelia" <[email hidden]> ha scritto nel messaggio >>>> news:[email hidden]... >>>>>2 eggs >>>>> 4oz plain flour >>>>> pinch salt >>>>> milk >>>>> lard >>>>> >>>>> put one egg into a half pint mug and fill up to the top with >>>>> milk >>>>> >>>>> whisk with the other egg into the flour and salt until smooth >>>>> >>>>> Now (Very important) allow to stand for minimum one hour. >>>>> Longer if possible. >>>>> >>>>> Have the oven ready to be very hot >>>>> >>>>> put the tin onto the fire and when the fat is sizzling pour in >>>>> the batter >>>>> >>>>> Put into the hot oven >>>>> >>>>> after the pudding has risen turn down the heat and continue to >>>>> cook until ready🙂 >>>> >>>> >>>> When they are ready? How much time after they risen. What color >>>> must they have? >>> >>> Ok if you make a big one ie 28cm x 18cm it will be 25-30 >>> minutes at 220c Once it is risen and crunchy it is ready. It must >>> be a deep golden colour >> >> Thank you Ophelia, I will make this week end. Then I tell you. > > If you find that the pudding, when risen, begins to get dark turn > down the heat. Many ovens are different. In my oven I cook it for > 10 minutes at 220c and then turn down to 180c for the remainder of > the time.
Ohh! Yes! And what kind of function do you use for the oven? Do you put on "wind function" or electric fire up and down, or only down? Sorry for all these questions but I don't want make errors!
Please ask all the questions you wish to ask🙂)
As I said before... all ovens behave differently. You could try it my way and see what happens. I think you will have to experiment a few times until you get it the right timing for your own oven. But.. it is worth it🙂
At times when I have a new oven or have moved house... I have had to be careful until I can see how the oven will behave🙂
AS I said... I put it into the oven 220c and after 10 minutes turn it down to 180c for 20 + minutes.
Perhaps I didn't explain well what I mean. I would like to know if you use ventilated oven or other functions.
Quoted message said:
There should be no uncooked batter within it but it shouldn't be burnt either.
I expect you know that you need very good gravy to serve with it🙂
This is another thing that I don't understand. Is gravy a sort of meat sauce? If yes, how do you eat? Do you put it over the puddings?
"Pandora" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
"nancy1" <[email hidden]> ha scritto nel messaggio news:[email hidden]...
Quoted message said:
Pandora said:
"Ophelia" <[email hidden]> ha scritto nel messaggio news:[email hidden]... >2 eggs > 4oz plain flour > pinch salt > milk > lard > > put one egg into a half pint mug and fill up to the top with milk > > whisk with the other egg into the flour and salt until smooth > > Now (Very important) allow to stand for minimum one hour. Longer > if > possible.
It puffs even more beautifully if you "let it stand (rest) in the refrigerator. The chilled batter going into the very hot grease will make it puff more than if you just pour it in at room temperature.
Ahhh! Ok! This is a good idea! I will do like you say!
This is turning out to be a really International Yorkshire Pudding LOL
"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:
"nancy1" <[email hidden]> ha scritto nel messaggio news:[email hidden]...
Quoted message said:
Pandora wrote: > "Ophelia" <[email hidden]> ha scritto nel messaggio > news:[email hidden]... > >2 eggs > > 4oz plain flour > > pinch salt > > milk > > lard > > > > put one egg into a half pint mug and fill up to the top with milk > > > > whisk with the other egg into the flour and salt until smooth > > > > Now (Very important) allow to stand for minimum one hour. Longer if > > possible.
It puffs even more beautifully if you "let it stand (rest) in the refrigerator. The chilled batter going into the very hot grease will make it puff more than if you just pour it in at room temperature.
Ahhh! Ok! This is a good idea! I will do like you say!
This is turning out to be a really International Yorkshire Pudding LOL
"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:
"Ophelia" <[email hidden]> ha scritto nel messaggio news:[email hidden]...
Quoted message said:
"Pandora" <[email hidden]> wrote in message news:[email hidden]... > > "Ophelia" <[email hidden]> ha scritto nel messaggio > news:[email hidden]... >> >> "Pandora" <[email hidden]> wrote in message >> news:[email hidden]... >>> >>> "Ophelia" <[email hidden]> ha scritto nel messaggio >>> news:[email hidden]... >>>> >>>> "Pandora" <[email hidden]> wrote in message >>>> news:[email hidden]... >>>>> >>>>> "Ophelia" <[email hidden]> ha scritto nel messaggio >>>>> news:[email hidden]... >>>>>>2 eggs >>>>>> 4oz plain flour >>>>>> pinch salt >>>>>> milk >>>>>> lard >>>>>> >>>>>> put one egg into a half pint mug and fill up to the top with milk >>>>>> >>>>>> whisk with the other egg into the flour and salt until smooth >>>>>> >>>>>> Now (Very important) allow to stand for minimum one hour. Longer >>>>>> if possible. >>>>>> >>>>>> Have the oven ready to be very hot >>>>>> >>>>>> put the tin onto the fire and when the fat is sizzling pour in the >>>>>> batter >>>>>> >>>>>> Put into the hot oven >>>>>> >>>>>> after the pudding has risen turn down the heat and continue to >>>>>> cook until ready🙂 >>>>> >>>>> >>>>> When they are ready? How much time after they risen. What color >>>>> must they have? >>>> >>>> Ok if you make a big one ie 28cm x 18cm it will be 25-30 minutes >>>> at 220c Once it is risen and crunchy it is ready. It must be a deep >>>> golden colour >>> >>> Thank you Ophelia, I will make this week end. Then I tell you. >> >> If you find that the pudding, when risen, begins to get dark turn down >> the heat. Many ovens are different. In my oven I cook it for 10 >> minutes at 220c and then turn down to 180c for the remainder of the >> time. > > Ohh! Yes! And what kind of function do you use for the oven? Do you put > on "wind function" or electric fire up and down, or only down? > Sorry for all these questions but I don't want make errors!
Please ask all the questions you wish to ask🙂)
As I said before... all ovens behave differently. You could try it my way and see what happens. I think you will have to experiment a few times until you get it the right timing for your own oven. But.. it is worth it🙂
At times when I have a new oven or have moved house... I have had to be careful until I can see how the oven will behave🙂
AS I said... I put it into the oven 220c and after 10 minutes turn it down to 180c for 20 + minutes.
Perhaps I didn't explain well what I mean. I would like to know if you use ventilated oven or other functions.
Quoted message said:
There should be no uncooked batter within it but it shouldn't be burnt either.
I expect you know that you need very good gravy to serve with it🙂
This is another thing that I don't understand. Is gravy a sort of meat sauce? If yes, how do you eat? Do you put it over the puddings?
