My attempt at Yorkies..

Well I attempted to make Yorkshire puddings - I am from Yorkshire - I should be able too!

Well I can't...

They don't look too bad!

If I fed them to a duck - it would sink! they don't look bad but they were so heavy and tasted a bit gross...

Whoops Did you whisk them much? I remember having to handwhisk the batter when I cooked a roast at my brother's flat (he doesn't really "do" cooking so was missing lots of utensils!) and the yorkshire puddings came out more like cakes they were so dense

Buy the 8p bags of batter from Asda! Just add an egg and water and whisk

(But they really don't look too bad, i'd happily eat them!)

You want to use the recipe from Jamie Oliver's Ministry of Food book. Perfect yorkshire's everytime. I often use his recipe - it makes 12 but i divide it down to make what i want by egg quantity. Perfect everytime!

better than me im afraid i use aunty bessys everytime

My mum was the yorkie pud queen. Her yorkshires used to react like Quatermass and grow to enormous sizes. They were deliciously crispy on the outside and just a touch doughy in the middle.

She never weighed anything, so couldn't pass on the recipe to me.

I tried for years to perfect the art, but finally gave up and gave the job to Aunt Bessie.

Thanks to my new healthy lifestyle, I've not had a yorkie pud for over two years....... and I miss them!

Oh Vicki - get one down you!

When I rang my Dad up to get the recipe, he was reading it out and I was going through my cupboards - I didn't have plain flour and I didn't have eggs... so this batch had to wait until the next day lol..

I usually cheat and Aunt Bessie does them, but I thought, I'll attempt it and then freeze the ones I'm not going to eat today and then just heat them up again - yeaah, the birds had this lot... they were so doughy on the inside and not tasty at all.

Practice makes perfect!

Oh I thought this thread was about Yorkshire terriers!

I use the Delia Smith recipe and they come out fab every time-

75g Plain flour
1 large egg
75ml semi-skimmed milk
55ml water
salt and pepper

Whisk the egg into the flour then gradually add the liquid then season.

Cook for 20 minutes 220 degrees celsius