Some cosmetic changes in preparation for larger site changes in the works.
|sandra in new york||
Dawn, you have a Yorkshire Pudding pan...congrats on the new addition!
Joined: Dec 10, 2005
Posted to Thread #16424 at 12:34 am on Oct 11, 2009
I have made hundreds and hundreds of yp's, on one occasion I made 300 at one time!
When they are made at home they are made in one big shallow pan so that it can be divided for the family, but eaten in a restuarant the are usually serving size, so the pan you have - they tend to blow up a lot, so only fill them 2/3 of the way. the rest will overflow as it cooks
Make sure your oil is really, really hot before you put in your batter
If you want to make toad in the hole, you will have to use a bigger, deeper opening, heta the oil, put in your cooked sausage and then pour in the batter to go in the oven.
Other messages in this thread:
- 16424. Has anyone ever made Yorkshire pudding? I bought a pan that was labeled a "bun" - DawnNYS - 7:52pm on 10/10/09 (9)
- Doesn't sound like a Yorkshire Pudding Pan - Music City Missy - 10:49pm on 10/10/09
- I'm adding a couple of pictures (if I can remember how to do this). The first is mine [LINK] - DawnNYS - 11:29pm on 10/10/09
- Those look more like little tart pans....we usually make the YP's in - joanietoo - 1:06pm on 10/12/09
- Dawn, you have a Yorkshire Pudding pan...congrats on the new addition! - Sandra in New York - 12:34am on 10/11/09
- I make Yorkshire Pudding a couple times a year. Sometimes in a rectangular pan and sometimes in a - Michael in Sarasota - 1:50am on 10/11/09
- Rec: Herbed Yorkshire Puddings...perfect for your new pan! - Michael in Sarasota - 1:51am on 10/11/09
- I hat to throw a monkey wrench in here, but I just got an email from my cousin in the UK - DawnNYS - 2:35pm on 10/11/09
- This is what I do as my family is from England we have changed it abit - carol whidbey Is - 6:43pm on 10/11/09