I'm just cooking a trial Christmas Dinner...

[Pferdestarke]

...and I'm ashamed to admit I've bought the batter mix for my Yorkshire Puds. I threw the packaging in the recycle and I have no idea if I add egg/water, only water, only milk or any other possible combination.

It was a Sainsbury's Batter Mix. If any of you lot have one in your pantry will you advise?

Appreciated!!

[Popepaul]

well to make proper puds for about 4 people u need 4 table spoons of plain flour in a bowl mix it up with 1 egg then in a jug u need 1 egg a pinch of salt and half a pint of milk then mix it togeter so dependeding on what in the mix u have it should be easy to work out. our u could twrow it in the bin and stop cheating lol

[grumbledoak]

Don't have it, but it is only three ingredients. Is it dried? If so, probably dehydrated, so add water.

A bit like custard powder, it is probably easier just to make it from scratch.

[juice]

NO WATER - Milk only...

The wife does the best Yorkies I've ever tred. She uses "some" flour, "some" eggs and "Some" milk - never been able to repeat her yorkies but the one thing she always does is get the fat (in a muffin tin) absolutely nuclear before the batter goes in...

[Pferdestarke]

Thanks guys, I plumped for milk. And yes, the fat will be blisteringly hot and smoking before they go in!

[Bob the Planner]

The fat being beef dripping if you have any handy as it boils at a very high temperature. Imparts a wonderful taste to the puds as well.

[Tanguero]

Foolproof Yorkshire Pud mix if you ever want to do real ones....

2 eggs
4 oz plain flour
5 floz milk

beat together and bake in a preheated (till it smokes) beef dripping.

Just remember 2-4-5 - it has never let me down yet.

ETA a pinch of salt too

Edited by Tanguero on Monday 1st December 08:40

[jimothy]

My recipe, 250g flour, half a teaspoon salt, 2 eggs plus one egg yolk, 150ml water, 150ml milk.
Mix it up, let it rest for a while. When meat is cooked, whip it out, drain some of the dripping if there's too much in there, turn the oven up to 220, let the fat smoke, chuck the mix in and wait till its cooked.
Got half of one left at home, along with the leftovers on a large rib.