What are you eating and drinking tonight?

[Bruce Rioja]

Bruce, remind me to tell you the perfect recipe for Yorkshire pud. I mean foolproof perfect.

Remind you? I shall badger you for it, my good man. Last time I had a go at doing my own Yorkshires I ended up with a tray of ice hockey pucks

(aunt Bessie is your friend!)

Indeed. I've found myself working on the theory that the best that I can hope for is that they turn out like Aunt Bessie's, and as such I'll just eliminate the risk by buying Aunt Bessie's.

[BWFC_Insane]

I hope all your brulees turn out like Bruce's!

They need more colour on the topping.

If I was being picky.

Which wouldn't have been an issue with a blow torch!

[thebish]

Bruce, remind me to tell you the perfect recipe for Yorkshire pud. I mean foolproof perfect.

Remind you? I shall badger you for it, my good man. Last time I had a go at doing my own Yorkshires I ended up with a tray of ice hockey pucks

(aunt Bessie is your friend!)

Indeed. I've found myself working on the theory that the best that I can hope for is that they turn out like Aunt Bessie's, and as such I'll just eliminate the risk by buying Aunt Bessie's.

aren't yorkshires pretty much the same as the frog in the bog you already did - but without the sausages?

[thebish]

I hope all your brulees turn out like Bruce's!

They need more colour on the topping.

If I was being picky.

Which wouldn't have been an issue with a blow torch!

or a brown crayon...

[Bruce Rioja]

Bruce, remind me to tell you the perfect recipe for Yorkshire pud. I mean foolproof perfect.

Remind you? I shall badger you for it, my good man. Last time I had a go at doing my own Yorkshires I ended up with a tray of ice hockey pucks

(aunt Bessie is your friend!)

Indeed. I've found myself working on the theory that the best that I can hope for is that they turn out like Aunt Bessie's, and as such I'll just eliminate the risk by buying Aunt Bessie's.

aren't yorkshires pretty much the same as the frog in the bog you already did - but without the sausages?

I guess so. Maybe I should have another do.

[Gary the Enfield]

Okay.

Perfect yorkshire batter mix.

1. Weigh your eggs (in their shells)
2. Use the same amount of flour and milk (each) as the gross weight of the eggs. e.g. 250g Egg, 250g milk, 250g flour.
3. Break the eggs into a bowl
4. Add milk and flour
5. Whisk
6. Bake

By the way, this works perfectly well for Yorkshires AND Toad in the hole.

[thebish]

thebish's foolproof yorkshire puddings...

4oz plain free-range flour
pinch of free-range salt
1 free-range egg
1/2 pt free-range milk
2oz free-range lard

wang it all in the food processor and give it a good wanging... for good measure - give it a good whisking/beating with a whisk and a baseball bat...

put a blob of lard in the one big shallow baking tin - or in each of the individual tins (I prefer the latter) and put in oven until very hot.

then (and only then!) pour the batter mix in (the stuff what you have just made) (if individual tins - only half-fill them cos they will rise!) - bake gas mark 8 for half an hour (if in one big tin) or about 20mins if you are making them individually.

then aunt Bessie can go sob in the corner...

[CrazyHorse]

Life's too short to make your own yorkies, particularly when you're running the risk of ruining a shit-hot Sunday roast when they go horribly wrong. Bessie's are more than good enough.

And I'll be offering more of my cookery pearls of wisdom same time next week, be sure to tune in then and thanks for watching.

[Lord Kangana]

LK's even more fool proof recipe.

Get some eggs and flour, make into a paste. Doesn't matter how many of either, as long as its a paste.

Add milk until it thins out, to what is referred to as ribbon stage. Look it up. Add a splash of olive oil, s+p, then if you're fortunate enough to possess a hand blender, use it on it for a minute. Put cake tray in hot oven with plenty of oil in. Leave for a few minutes. Put something underneath it if you're worried about spilling oil. Take it out, fill the holes with mix, put back in until done. The world will not flip its axis if this is slightly over or under done.

[thebish]

LK's even more fool proof recipe.

Get some eggs and flour, make into a paste. Doesn't matter how many of either, as long as its a paste.

Add milk until it thins out, to what is referred to as ribbon stage. Look it up. Add a splash of olive oil, s+p, then if you're fortunate enough to possess a hand blender, use it on it for a minute. Put cake tray in hot oven with plenty of oil in. Leave for a few minutes. Put something underneath it if you're worried about spilling oil. Take it out, fill the holes with mix, put back in until done. The world will not flip its axis if this is slightly over or under done.

nahhh - stick with the bish!

[Gary the Enfield]

LK's even more fool proof recipe.

Get some eggs and flour, make into a paste. Doesn't matter how many of either, as long as its a paste.

Add milk until it thins out, to what is referred to as ribbon stage. Look it up. Add a splash of olive oil, s+p, then if you're fortunate enough to possess a hand blender, use it on it for a minute. Put cake tray in hot oven with plenty of oil in. Leave for a few minutes. Put something underneath it if you're worried about spilling oil. Take it out, fill the holes with mix, put back in until done. The world will not flip its axis if this is slightly over or under done.

Ringer!

[Wandering Willy]

LK's even more fool proof recipe.

Get some eggs and flour, make into a paste. Doesn't matter how many of either, as long as its a paste.

Add milk until it thins out, to what is referred to as ribbon stage. Look it up. Add a splash of olive oil, s+p, then if you're fortunate enough to possess a hand blender, use it on it for a minute. Put cake tray in hot oven with plenty of oil in. Leave for a few minutes. Put something underneath it if you're worried about spilling oil. Take it out, fill the holes with mix, put back in until done. The world will not flip its axis if this is slightly over or under done.

Ramsey!

[William the White]

Sea Bream tagine... a dry french white... looking forward...

[boltonboris]

Last nights leftover Pizza.

So stick that up your middle class jacksies!!

[Bruce Rioja]

A jacket spud and beans

[thebish]

A jacket spud and beans

no finer scran (as long as you didn't do it in the microwave - and you added some cheese to melt into the beans!)

[Bruce Rioja]

A jacket spud and beans

no finer scran (as long as you didn't do it in the microwave - and you added some cheese to melt into the beans!)

Weeeeeell, in my defence, your honour, my microwave is one of those combo jobbies so it cooks the spud and crisps the skin - they come out lovely. And I'm afraid that cheese is on this particular fat lad's banned list for now.

[Lord Kangana]

If you're having creme brulee and toad in the hole I'd say you're pissing in the wind picking on cheese. IMHO, naturally.

[William the White]

A jacket spud and beans

no finer scran (as long as you didn't do it in the microwave - and you added some cheese to melt into the beans!)

Weeeeeell, in my defence, your honour, my microwave is one of those combo jobbies so it cooks the spud and crisps the skin - they come out lovely. And I'm afraid that cheese is on this particular fat lad's banned list for now.

Sea bream tagine recommended....

[Bruce Rioja]

If you're having creme brulee and toad in the hole I'd say you're pissing in the wind picking on cheese. IMHO, naturally.

That was a one off coz I had Our Kid and his lads round