Wildfood.info

by **hickybank** » May 14th, 2017, 3:07 pm

My wife loves em,and while I do not dislike them I can take them or leave them as i think they are pretty tasteless.
I have tried all milk milk & water 50 50 & all water. I season the flour, tried just salt & salt & pepper still not impressed.
The only satisfaction I get is trying to see how high I can get them to rise
I am toying with adding something to the mix perhaps Herbs or Parmesan or would Yorkshire lovers say it would be sacrilege
Your thoughts comments ideas o n the subject please
Terry

by **Suelle** » May 14th, 2017, 4:15 pm

What fat do you use to cook them in? - that's about the only part of the recipe which would add flavour. If I'm using fat from a joint, I try to include some of the meat juices too, although that can make them stick. Apart from that, I don't think they're supposed to taste of anything - they're a carrier for gravy and other tasty parts of the meal.

It's a bit like dumplings - I love them in stews but OH always complains that they are tasteless - I've tried adding extra seasoning, chillies, fresh herbs, horseradish but he still complains they are too bland.

by **suffolk** » May 14th, 2017, 5:34 pm

I agree ... cook them in beef dripping from the joint :chops:

Ma used to make a large Yorkshire in the roasting tin with the rib of beef resting on a triangular trivet about 3" tall, so the meat juices dripped down into the centre of the pudding (we would all want some of that piece) then when the joint was taken out of the oven to rest, wack the heat up to crisp the edges of the pud.

by **StokeySue** » May 14th, 2017, 6:19 pm

I think that's possibly why I've always been more keen on Toad in the Hole than YP itself, Toad has to have loads of flavour from the sausages or other inclusions

by **Pepper Pig** » May 14th, 2017, 6:41 pm

I prefer toad too but it has to be cooked in lard or dripping. Oil has no place with batter. (Pancakes always cooked in butter here).

by **hickybank** » May 14th, 2017, 7:32 pm

Agree with the Toad, always tasty, I also agree with meat juices,problem with using beef juices is as there is only two of us & Ann eats only a little meat our joint is tiny so I wrap it in foil to retain the juices.

by **Badger's mate** » May 14th, 2017, 7:46 pm

Just done roast beef for 10, Yorkshires cooked in beef dripping, saving enough of the latter for a bread and dripping breakfast tomorrow. :chops:

Mum used to do her toads with lamb chops, never sausages. I really must reinstate that family tradition :hungry:

by **Badger's mate** » May 14th, 2017, 7:51 pm

Furthermore, my Auntie Ivy used to make toads with pork strips. I didn't know this until a recent conversation with my cousin and have never heard of anyone else doing it.

by **Herbidacious** » May 14th, 2017, 8:12 pm

I am with you on this Terry. Obviously meat fat is out of the question for me, but that's how they'd have been made when I was growing up. Never been a big fan. I think my issues is that I don't really like batter based things anyway.
Husband loves them.
I wonder if one could put some savoury seasoning in them or even a splash of something liquid like Maggi? Lea and Perrins used to do a dried sprinkle thing (obviously I can't eat that either.)

I am a recent convert to dumplings though!

ooh just saw this:

But alas in America.

by **Badger's mate** » May 14th, 2017, 9:18 pm

I've long pondered veggie versions of toad, but never got a round tuit.

Along the lines of roasted vegetable, sage & onion, rosemary & garlic.

Henderson's relish would be a veggie alternative to L&P, iirc.

by **Herbidacious** » May 14th, 2017, 9:22 pm

yes. I always have a bottle of Hendos on the go. It lasts forever. I am assuming that adding a different sort of liquid wouldn't matter?

Guess it's worth a try. Ditto Maggi seasoning.

Knorr has a non-veggie suggestion:
which pretty much answers my question above.

by **StokeySue** » May 14th, 2017, 9:54 pm

I used to make a veggie toad the lazy way with Cauldron sausages, served with an onion and tomato gravy and a touch of Maggi or something

by **Badger's mate** » May 15th, 2017, 8:00 am

Never found a veggie sausage I really like. That's understatement, incidentally; apart from Glamorgan sausages they've all tasted 'orrible to me. Don't mind the odd bean burger and have made many a lentil croquette, both Cranks' and Delia's, but failed to find a sausage to my taste. At B&Bs I often have a veggie breakfast, either omitting the sausage option or confusing host by ordering black pudding with it.

by **Seatallan** » May 15th, 2017, 8:43 am

Blimey- don't know how anyone could not like Yorkshire Pudding (or dumplings come to that). I'll have yours for them what don't like either :chops:

Must make Toad again soon- haven't done so for yonks. One of those things I really get the urge for in autumn.

by **suffolk** » May 15th, 2017, 8:49 am

Ma used to make a Toad with pigs' kidneys in place of sausage meat.

And she did always use patties of sausage meat - never sausages in a traditional Toad.

by **earthmaiden** » May 15th, 2017, 1:18 pm

You sound like me on the Waffle thread I started a while back Herbie. I found them quite disappointing until I started adding things to them. A YP mixture and waffle mixture do bear some resemblance so i don't think I'm being mad! The best waffle additions were vanilla extract and various spices (depending on sweet or savoury) and grated cheddar. I wonder if cheese would work with YPs? I found that the extracts and spices needed quite a bit to taste nice - I wonder if smoked paprika would work well?

I actually like YPs as they are, even if I use oil, I think that it is the crispiness and the nice soggy bit.

My mum used to make toad in the hole with tinned corned beef instead of sausages sometimes - the tin being a cupboard staple. I think she liked it better than sausage toad actually .. but IMO nothing beats that!

by **scullion** » May 15th, 2017, 2:08 pm

a waste of calories, if you ask me.
i haven't made them since i lived with my parents and have never had one that i think was worth the room on the plate - even disguised by the absorbed gravy. give me an extra roast potato any day!
i have only ever thought that they were there to show off the prowess of the cook in their ability to produce a puffed up lump of nothing.
i would put them along with - rice cakes, rich tea biscuits, jelly, un-doctored baked beans, and any other bland food that adds nothing to my eating experience - i'm also including tasteless tomatoes that are sold as 'salad' tomatoes (where any flavour will only come out if they're cooked - with tomato purée).
i rather like herby dumplings in a stew, though.

by **Pepper Pig** » May 15th, 2017, 2:14 pm

Re veggie sausages, the Linda McCartney rosemary and red onion sausages aren't half bad. Free on SW too.

https://www.tesco.com/groceries/product ... lsrc=aw.ds

by **Herbidacious** » May 15th, 2017, 4:17 pm

yes. Waffles - batter - also, a no thanks too really. Although I used to like waffles with jam and cream when I was little. It was a Scarborough seafront treat. Not keen on pancakes or donuts either.

Given they are potentially calorific I am probably better off not having them than embellishing them to make them nice...?! We have a phrase at home oft used: 'not worth the calories'...

I have never been a sausage or burger fan either...

especially not when they are a bit crispy on the outside. However there are both Linda MaCartney and various Quorn ones in the freezer. The wild garlic and herb one are probably the favourites.

by **Badger's mate** » May 15th, 2017, 4:35 pm

by **Pepper Pig** » May 15th, 2017, 4:37 pm

Slimming World. There is an ongoing thread for the dieters.

by **Badger's mate** » May 15th, 2017, 4:40 pm

OK, ta. It wasn't Sausage Wednesday after all...

by **Luca** » May 15th, 2017, 4:41 pm

by **Pepper Pig** » May 15th, 2017, 4:56 pm

by **Suelle** » May 15th, 2017, 4:59 pm

by **scullion** » May 15th, 2017, 5:04 pm

i've never been to slimming world - but i could be tempted by sausage wednesday.

by **Seatallan** » May 15th, 2017, 5:50 pm

by **Badger's mate** » May 16th, 2017, 7:27 am

by **hickybank** » May 16th, 2017, 8:09 am

by **PatsyMFagan** » May 16th, 2017, 11:54 am

by **suffolk** » July 8th, 2019, 10:46 am

Returning to this thread to discuss Yorkshires a bit more ... in particular whether or not we leave the batter to stand ...

Yesterday I made Roast beef and Yorkshire puddings ... as it was just for the two of us the beef was a piece of Corner Rump cooked rare to 55C then rested ... then the potatoes were roasted in the roasting tin with the beef dripping ... they were wonderful.

I made just enough Yorkshire pudding batter for three small puds to be baked in this tin

I put the egg in the tin to show the size of the depressions ... I made the batter with plain flour, pinch of salt, 1FR egg, skimmed milk and water ... I couldn't give amounts as I always add the ingredients 'by eye'.

As you can see I made the batter before I put the beef in the oven, so it stood for over an hour while the beef cooked. The pudding tin went into the oven to heat up with some dripping while the potatoes were roasting, and when they were nearly done I poured the batter into the scalding hot dripping. After about 15 minutes ...

by **hickybank** » July 8th, 2019, 11:06 am

According to Dame Delia there is no need to let it stand & who dare aurgue against her.

A short section from her recipe

"Break the eggs into it and beat with an electric hand whisk (you can also use a balloon whisk), gradually incorporating the flour, and then gradually add and beat in the milk and water. When it’s all in slide a rubber spatula all around the sides and base of the bowl to get any escaped bits of flour.

Then give it one more whisk. never it’s convenient.There is no need to leave the batter to stand,"

by **suffolk** » July 8th, 2019, 11:13 am

I know that some folk swear by leaving it to stand and others use it immediately ... I’ve done both and it seems to make no difference for me ....

by **Seatallan** » July 8th, 2019, 11:17 am

by **suffolk** » July 8th, 2019, 11:26 am

After leaving the batter to stand I always whisk the batter again lightly before pouring it into the hot fat.

by **Suelle** » July 8th, 2019, 12:20 pm

by **earthmaiden** » July 8th, 2019, 12:50 pm

I was brought up to believe it was important to let it stand but agree it doesn't seem to make much difference. I do find that whole milk seems to make much nicer puddings than semi-skimmed or skimmed for some reason and if making to impress use it. Also, ones made by whisking or using a hand mixer are never as good as beating with a wooden spoon. Both these things seem a bit odd but they work for me!

by **earthmaiden** » July 8th, 2019, 1:20 pm

I was brought up to believe it was important to let it stand but agree it doesn't seem to make much difference. I do find that whole milk seems to make much nicer puddings than semi-skimmed or skimmed for some reason and if making to impress use it. Also, ones made by whisking or using a hand mixer are never as good as beating with a wooden spoon. Both these things seem a bit odd but they work for me!

by **Herbidacious** » July 8th, 2019, 5:26 pm

Just on the subject of YPs in general, I was in a gastro pub last weekend and there were a couple of young ladies -I think Korean but certainly from
Somewhere in Asia and not fluent English speakers) - who ordered Sunday roasts. They came with YPs. One woman, after asking what it was (and was given its name rather than a description) asked for and then ate her YP with butter. That could work well, I imagine...

by **suffolk** » July 8th, 2019, 7:15 pm

Don’t see why not Herbi ... after all they’re very good with clotted cream and golden syrup :oops:

by **hickybank** » July 9th, 2019, 6:22 am

Going back to my origional post on here over 2 years ago (when I was a young lad :lol:

) they do nothing for me, I find them tasteless & with gravy on just soggy.
If we go out for Sunday lunch I alwas give mine to Ann as she still loves them

by **MariaKK** » July 9th, 2019, 9:15 am

Suffs,

Thanks for reviving this thread and lovely photos. My rare attempts at YPs definitely get a "could do better - much better" - though every now and then I manage a passable Toad which OH really likes with lots of onion gravy. Too hot at the moment but must try again wen the weather's suitable.

You mentioned your Mother's trivet which reminded me of Ivan Day's Fired Puddings
https://foodhistorjottings.blogspot.com ... dings.html

Well worth a read and perhaps even an experiment. Although he does say :
[i]You really do need access to a spit, a dripping pan and an open fire. Sorry. There are a very large number of period recipes which just cannot be recreated in their full glory unless you use the right kit.

A second best might still be worth it - especially if you can get some free spuds off your brother !! - Grin

There's also a link to Adam Balic's The Evolution of Yorkshire Pudding
https://adambalic.typepad.com/the_art_a ... dding.html

by **Seatallan** » July 9th, 2019, 9:45 am

by **hickybank** » July 9th, 2019, 10:16 am

Even better on the bird table :lol:

by **suffolk** » July 9th, 2019, 10:26 am

That’s unkind Hicky ... the reason we’ve not been issued with the jet packs that Judith Hann promised us way back on Tomorrow’s World is because eating Yorkshire puds has made us too heavy to fly ... the blackbirds and sparrows would have to waddle everywhere if they ate YPs :lol: