[QUOTE=Mangetout]
What is the method of preparation? - I ask because some of the batter mixes I’ve seen (I think they were for pancake batter, although they might have been multi-purpose) say ‘just add eggs and milk!’ - which is another way of saying ‘sucker! - you just bought a very expensive little bag of flour!’
[/QUOTE]
Oh yes, that’s exactly it. Though for some reason mine asks for egg and water (it’s got milk powder in it I think).
I’m fully cognizant of the fact that I’ve just bought a very expensive box of flour. But I’m a creature of minimum effort, and the box is great in that all of the proportions are just right.
Besides, hubby likes 'em so I’m doing something right
[QUOTE=chowder]
‘ecky thump lad, tha’s reet tha’ knows, Lancashire through and through
[/QUOTE]
Ahem.
Thanks for all the information. Bread made with meat drippings sounds like the perfect companion for roast beef. I’ll probably substitute mashed potatoes for roasted ones because that’s the way I was raised. I think I’d serve too just because you can’t have too many starches in a meal.
In addition to the excellent advice in this thread, avoid the temptation to overwork the batter before letting it rest. You don’t want too much air in it.
I use olive oil - it gets hot but does not burn at roasting temps.
We love yorkies - I hve to resist the temptation to make then whenever I roast some meat.
[QUOTE=WhyNot]
Hey, is a muffin tin an acceptable substitute for a popover pan for Yorkshire Pudding purposes? I know they’re not as deep.
[/QUOTE]
I use large muffin tins
I use “Texas” muffin tins to make my Yorkies. I have made a big Yorkie in a cake tin, but that was a hassle. Muffin tins make Yorkies that are just the right size for 2 or so per person.
One large one can be made in a glass oven dish, too. Works quite well, actually, because once pre-heated, the dish retains a lot of heat when the batter is added.
