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Champ

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1 hour ago, Champ said:

Something’s no right there.

 

 

Great use of the Scots "no" for "not".  Repped.

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3 hours ago, Jose Jones said:

I went with Lifey’s Yorkshire recipe.

250C on the fan forced oven. Banged the batter in as quick as I could. Worst I’ve ever made.

My recipe is a bit more liquid

4oz plain flour

2 eggs

1/4 pint milk

S&P

 

I rarely bother with the standing malarkey.

 

Did you brown the sausages before adding them to the tin because if they were cold it’d bring the batter temperature right down.

 

And the only other difference I can see is that you said you had the oven at 250.

I have a fan oven too and cook mine at Gas 8 equivalent 180 but I’m not sure that’d stop your batter rising

 

 

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2 hours ago, Jose Jones said:

The sausages were fine. The batter, a biscuit.

Unhelpful hint #437

Equal amounts of milk, egg and flour. Mix the eggs and milk and then add the sifted flour. Mix it well to get rid of any lumps and leave it in the fridge for at least an hour.

Set your oven to Cols default (incinerate), hot as you can get it. Put you tin with dripping or lard in the oven  until it starts smoking. Take the tin out of the oven, pour the batter in and drop the sausages in. Back in the oven and watch it grow.

 

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1 hour ago, Jose Jones said:

Have to say that isn’t a whole lot better than mine.

@Champ miles ahead of the field so far.

*beams*

 

 

 

 

 

and then reflects on the competition 

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Did a roast pork on the barbie, served with roast apples (in place of apple sauce), roast potatoes, roast beetroot and green beans. Pork 8.5/10. Crackling was perfect, meat maybe 3 minutes overdone.

AD92C52B-1B0B-4DDC-88A8-1700BEBD60FC.jpeg

  • Upvote 3

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I did James Martins recipe for Yorkshire puddings yesterday 

- 8 oz flour

- 8 eggs 

- 1 pint of milk

 

oven on 220, heat up a bit of lard in the bottom of the trays. Pour the mixture in (I’d done it the day before) after 30 mins turn down to 180 for ten more mins. 

They were epic. 

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Best tip I can give is to do them before you’re cooking anything else. 

 

Meat or potatoes in in the oven will massively reduce the temperature of the oven. 

 

It’s so so much easier to make them in advance andheat to go with the roast. 

 

Never open the the oven door! 

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1 minute ago, lifetime fan said:

Best tip I can give is to do them before you’re cooking anything else. 

 

Meat or potatoes in in the oven will massively reduce the temperature of the oven. 

 

It’s so so much easier to make them in advance andheat to go with the roast. 

 

Never open the the oven door! 

That’s exactly what I did (albeit on his recommendation). Did them in the morning and then stuck them back in whilst the chicken* was resting.  

 

 

*ive said chicken so all the poor people can relate, it was obviously peacock. 

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3 minutes ago, Remmie said:

Roasters? That sounds like a job role in a dogging community

 

They all wear daps just in case they have to leg it.

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