[tb]

: Sun Jul 12, 2009 3:19 pm  

Of course there are them as says the pudding should be eaten afore the meat, not with...

: Sun Jul 12, 2009 3:23 pm  

tb wrote:

Of course there are them as says the pudding should be eaten afore the meat, not with...

I don't mind TBH

Sometimes I have them before and then with.

Which is why I'm 27 stone....

: Sun Jul 12, 2009 5:53 pm  

tigerman1+1 wrote:

could be an idea to try one may take that bitter pill all you waky fans take every time you set foot in your dump....

Will you be coming to our dump.

: Sun Jul 12, 2009 6:18 pm  

tigerman11 wrote:

yeah but just like the burgers at the waky ground they taste like 5hit...

Well with what comes out of your mouth who are we to argue

: Sun Jul 12, 2009 6:39 pm  

chissitt wrote:

Well with what comes out of your mouth who are we to argue

pot and kettle spring to mind

: Sun Jul 12, 2009 6:48 pm  

BIGAL1 wrote:

I bet my puddings are bigger and better than yours

TBH, it's probably true. I know a lot of big puddings from Wakefield.....

: Sun Jul 12, 2009 6:51 pm  

tigerbaz wrote:

pot and kettle spring to mind

Dont put yourself down lad, I'm sure your better than that

: Mon Jul 13, 2009 12:25 pm  

Georgie Best on a Bloomer wrote:

Speedy, if we can deliberately get the thread topic to drift significantly we can get it locked so we don't have to read too much of the same old bickering.

So, here goes

My recipe for yorkshire puddings (the fried batter is also good for pancakes))

5oz plain flour
1/2 pint whole milk and water mixed (or use semi-skimmed without the water)
1 egg
pinch salt
1 tbsp oil

Add the milk/water, egg, salt and oil into a liquidiser. Close lid, turn on at full speed. While switched on, remove the addition hole stopper in the lid and add the flour, a dessertspoon at a time until the mixture is thick and even. Leave to stand for 20 minutes.

Meanwhile, oil a pudding tin and heat at the top of the oven on gas mark 7 (220 degrees C, 440 Fahrenheit) for around 15 minutes. Take out and place on a hot ring. Quickly add the batter to the tin, return to the oven and bake for 15 minutes. DO NOT OPEN THE DOOR DURING THIS TIME.

After the 15 minutes, remove and turn the pudding tin around to ensure even baking. Replace in the oven and bake until the outside is crisp and the inside is still soft, around another 15-20 minutes.

Delicious with roast beef and onion gravy.

Are you having a laugh? Only one egg?

: Mon Jul 13, 2009 12:28 pm  

Georgie Best on a Bloomer wrote:

Speedy, if we can deliberately get the thread topic to drift significantly we can get it locked so we don't have to read too much of the same old bickering.

So, here goes

My recipe for yorkshire puddings (the fried batter is also good for pancakes))

5oz plain flour
1/2 pint whole milk and water mixed (or use semi-skimmed without the water)
1 egg
pinch salt
1 tbsp oil

Add the milk/water, egg, salt and oil into a liquidiser. Close lid, turn on at full speed. While switched on, remove the addition hole stopper in the lid and add the flour, a dessertspoon at a time until the mixture is thick and even. Leave to stand for 20 minutes.

Meanwhile, oil a pudding tin and heat at the top of the oven on gas mark 7 (220 degrees C, 440 Fahrenheit) for around 15 minutes. Take out and place on a hot ring. Quickly add the batter to the tin, return to the oven and bake for 15 minutes. DO NOT OPEN THE DOOR DURING THIS TIME.

After the 15 minutes, remove and turn the pudding tin around to ensure even baking. Replace in the oven and bake until the outside is crisp and the inside is still soft, around another 15-20 minutes.

Delicious with roast beef and onion gravy.

OIL????? You need full on lard (or better still, dripping)!

: Mon Jul 13, 2009 9:20 pm  

who needs flankers? wrote:

Are you having a laugh? Only one egg?

Yep. Don't want to over-egg the puddings, you know.