charlienow Loc: Hershey, PA

That meal looks delicious. I have to go make something to eat now.

Chuck

RKL349 Loc: Connecticut

Looks absolutely delicious - every bit of it. Lucky you!

Earnest Botello Loc: Hockley, Texas

It looks very tasty, Graham.

DirtFarmer Loc: Escaped from the NYC area, back to MA

with Yorkshire Pudding Beer too?

wireloose

The puds look perfect, how about a recipe? My mother was from Yorkshire but somehow her secret never got passed on. I did play a recording of my grandfather speaking with a broad Yorkshire accent to my grandsons, after about 3 minutes they asked me what language that was. Glad to have you back!

Graham Thirkill Loc: Idylic North Yorkshire, England UK.

---------------

James Martin's Yorkshire puds

Preparation and cooking time
Prep:10 mins
Cook:30 mins
plus standing

Makes 12

Roast beef just wouldn't be the same without crisp Yorkshire puddings.
Also with chicken, pork or lamb. Or as a desert with jam or your choice
of toppings……ALL DELICIOUS...use any left-overs for desert.

Ingredients

200g plain flour
3 eggs
300ml milk
4 tbsp vegetable oil

Method

STEP 1
Put 200g plain flour and some seasoning into a large bowl, stir in 3 eggs, one at a time, then slowly whisk in 300ml milk until you have a smooth batter.

STEP 2
Chill in the fridge for at least 30 mins or up to a day.


STEP 3
Heat oven to 220C/180C fan/gas 7. Pour 4 tbsp vegetable oil into the holes of a 12-hole muffin tin, then heat the tin in the oven for 5 mins.

STEP 4
Carefully ladle the batter mix into the tin, then bake for 30 mins until well browned and risen.
You can use any sized baking tins small or large

Cheers, Beers and Good Luck with your Yorkshire Puddings. if I can make them anyone can..

Attached file:
(Download)

Attached file:
(Download)

wireloose

Brilliant, thanks so much!

Graham Thirkill Loc: Idylic North Yorkshire, England UK.

You are more than welcome. Please let me know how you get on with the Yorkshire puddings. To enjoy them fully you must have, hot, thick, onion gravy on them, that's very important........Many years ago we used to have the our first course of Yorkshire puddings, hence the old Yorkshire saying. He who eats most pudding gets most meat. Which really means get filled with Yorkshire puddings and you haven't got room for the second course.....See below:-



This is because, when meat was expensive the Yorkshire
pudding could act to fill the consumer, meeting the appetites
of working men and allowing the meat to stretch further:
“Them 'at eats t'most pudding gets t'most meat”, as the
saying goes.

The motto of Yorkshire men is: Eat all, sup all, pay nowt', hear all, see all and pay nowt'.
And if ivver tha does owt fer nowt - Allus do it for thissen...

Cheers and Beers Graham 098

khalidikram

Thank you. That looks like a pretty good appetizer before the main meal. Cheers.

charlienow Loc: Hershey, PA

Looks amazing and looks simple to make

What is the recipe for the gravy? I think I want to make this wonderful meal

Thanks

Chuck

Graham Thirkill Loc: Idylic North Yorkshire, England UK.

In a frying pan with vegetable oil, add your sliced onions. When they are opaque use the
stock from the meat and some water. Add oxo gravy cubes, a gravy thickener like Bisto.
when the onions have gone soft and the gravy is a nice thickness that will be just perfect
The gravy itself is delicious and never gets wasted in our house. Good Luck....

Cheer and Beers Graham

charlienow Loc: Hershey, PA

Thanks Graham

Graham Thirkill Loc: Idylic North Yorkshire, England UK.

Your welcome Charlie

Cheers and Beers Graham 098