Bird's custard in US anywhere?

[ajames79 0]

I think I will do those sausage rolls. I also wanted to add: if people are finding it hard getting used to the seasoning in the sausage here, try the turkey breakfast sausage...yummy and a little milder. You can get it in the "tube" just like the Jimmy Dean

Yorkshire puds~

. Not in front of my cook book but basically it is flour, egg, and milk...thin mixture...and I use a wisk to mix it together. if it isn't thin enough I add a little more milk. I hardly ever measure anything out. Basic THIN pancake batter.

The trick is this...I use muffin pans...you get lard, put a little in each muffin pan and put it in the oven until it is sizzeling and smoking a bit...I mean hot. The lard should cover the bottom of the pan...

when the grease is hot add the batter to about half full. It should puff up a bit when you add the batter. Put it back in the oven and watch till it is golden brown...they will puff up and be serving size pudds.

To vary: I use crisco or something like it and make it a dessert with apples and cream or ice cream. It is amazingly good. Especially hot with the cream. I am sure you could use a veg based "lard" all the time...

This is just from memory...but I can tell you that I really don't have a full recipe, most of it is by site. Took me 2 times to get it just right and now I can do it by just adding ingredients. Good luck!

[MichelleandCraig 1]

Thanks! I'll try it out next time we have roast dinner and letcha know! M.

[lizaanne 0]

Simon has made these twice since he's been here, though he insists on calling them Batter Puddings and not Yorkshire Pudding because they are in the little cup size servings.

He made them once with regular cooking oil and for Christmas he roasted a goose and used the goose fat - it was totally amazing!!!!!!!

As for Birds - I bought mine at Meyer in the international section, and our trifle was outstanding! We used raspberries and lady fingers, and soaked them in sherry over night - it was gobbled up by everyone!

And who ever said Brits don't have good food was crazy! How can you beat anything soaked in booze and cooked in fat!!!

~Liza

[ajames79 0]

Simon has made these twice since he's been here, though he insists on calling them Batter Puddings and not Yorkshire Pudding because they are in the little cup size servings.

He made them once with regular cooking oil and for Christmas he roasted a goose and used the goose fat - it was totally amazing!!!!!!!

As for Birds - I bought mine at Meyer in the international section, and our trifle was outstanding! We used raspberries and lady fingers, and soaked them in sherry over night - it was gobbled up by everyone!

And who ever said Brits don't have good food was crazy! How can you beat anything soaked in booze and cooked in fat!!!

~Liza

Sounds yummy! Where is Simon from?

[Fandango 1,440]

Simon has made these twice since he's been here, though he insists on calling them Batter Puddings and not Yorkshire Pudding because they are in the little cup size servings.

He made them once with regular cooking oil and for Christmas he roasted a goose and used the goose fat - it was totally amazing!!!!!!!

As for Birds - I bought mine at Meyer in the international section, and our trifle was outstanding! We used raspberries and lady fingers, and soaked them in sherry over night - it was gobbled up by everyone!

And who ever said Brits don't have good food was crazy! How can you beat anything soaked in booze and cooked in fat!!!

~Liza

hey Liza...haven't seen you around in a while...hope all is well!

I still remember that lovely poem you wrote...man that was beautiful

[lizaanne 0]

Thank you LisaD, I've forgotten all about that actually! That was in one of my fits of frustration and sadness over the whole immigration thing. I should post that on our blog at some point.

Simon is from Sheffield. But he's mine now!

~Liza

[Saddle Bronc 124]

So lizaanne, you'd be one of those interested in getting Tenderflake (for cooking)? :lol:

And who ever said Brits don't have good food was crazy! How can you beat anything soaked in booze and cooked in fat!!!

[MichelleandCraig 1]

I made a roast dinner last night with beef roast, roasted potatoes, brussels, and the mandatory bisto gravy...and I tried Yorkshire pudds finally! We all really enjoyed them, but they weren't as hollow in the middle as they should have been..other than that, good! What should I do...thinner batter maybe?? M.

[ajames79 0]

I made a roast dinner last night with beef roast, roasted potatoes, brussels, and the mandatory bisto gravy...and I tried Yorkshire pudds finally! We all really enjoyed them, but they weren't as hollow in the middle as they should have been..other than that, good! What should I do...thinner batter maybe?? M.

Must be thinner batter....

Thin batter and I watched my mother in law to be put the batter in the fridge..then right before she cooked them she made sure it was still thin.

I am new to this as well. But try really thin batter!

I am actually (this might be stupid of me to say) but proud of you for trying it!! That is so cool! I was nervous the first time I did mine!

[Mary Lou 681]

I have been making roast dinner ALOT since ive been off work, but i havent tried making puddings yet. I guess im worried they wont turn out lol I do have a recipe for them but i dunno lol Maybe ill get brave on sunday Michelle do you use the drippings from the roast for the puddings? Also what type of pan do you use, like muffin tin? Thanks Mary Lou

[MichelleandCraig 1]

Hi, ML! I'll get back to you soon on your PM (longer one)...craig saw the list and liked *everything* I think hehehe...but he mostly just wants the Ambrosia rice puddings so far, so I'll let you know on them soon... *thanks* so much for doing that!!!!

Anyway, yes I did do the drippings in the bottom of the muffin pan thing...was yummy!!! And (as I already mentioned, I guess! ) I did use muffin pans....Craig said they tasted right/good (and we liked them as well!) but they were too heavy in the middle yet. Another recipe I saw said the batter had to be cold, so I had putit in the fridge..and also that the tin/drippings should be really hot,so heated that in the oven first. My batter *was* a bit too thick though I think, so will try thinner next time and let you know...go on, try it....they're not very hard....like 3/4 ingredients!? I was surprised at that!

ajames...heheheeh thanks! I was proud of my kind-of-English roast dinner too. When Craig's friend Lee spent the week with us summer of 05 I found out he told Craig I make awesome roast dinners. made me proud too..and Craig's always raving to his mum about them, so must be doing something! right..hehe. (ok, before I break my arm patting myself on the back, I'm done now...)

Good luck with yours, Mary lou!!! M.

[ajames79 0]

And see I didn't use drippings from the meat. Not because that isn't how I was taught..but I use a really lean cut of mean and it never has much drippings. So I buy and it is just abit gross, *smile* that little plastic tub of lard in the oil section at the grocery!

It is easy when you get the hang of it! But it took me a few tries to per-fect it. And they are never perfect..just as close as I will ever be!

[ladybird216 2]

FWIW this is how I make my Yorkie Puds.....sorry that I don't have a recipe as such, I have been making 'em so long now that I just do it by guess work!

The flour has to be all-purpose and for 12 muffin size puds I use about 3/4 of a cup (this is only a guess, but isn't far off). Add a pinch of salt. Add 2 eggs preferably at room temperature and enough milk to make a fairly stiff batter (beat well at this stage to get any lumps out). Add some water to make the batter thinner (about the consistency of thick cream) there is no need to whisk it too much, just enough to mix. Let it stand for at least 30mins (I never put it in the fridge as I really think it needs to be room temp when it hits the hot fat). It will probably thicken slightly during standing but it should be ok to use, just give it another quick stir before pouring into muffin tin. For the fat I use vegetable oil (about 1 tspn in each) and get it really hot but not burning and cook them on a high heat (about 425).

I am sure that using 2 eggs and about 1/3 water to 2/3 milk makes them lighter. Hope this works for anyone willing to give it a try.

Jen

[lizaanne 0]

So lizaanne, you'd be one of those interested in getting Tenderflake (for cooking)? :lol:

And who ever said Brits don't have good food was crazy! How can you beat anything soaked in booze and cooked in fat!!!

Ooooo!!! Works for me! I used to love it when my mom would make pie crusts with real lard, there is nothing like it.

I had to totally crack up a couple of years ago I think it was, when Simon was writing me in a frantic fit that all of England was having a lard shortage!!!!

A LARD shortage???? I said. Yes, a lard shortage, and it's very serious!! I laughed so hard I almost hurt myself!

Anyway, whoever said they make their pudds with a little cooking oil in the muffin pans, that's how he makes his sometimes too.

Here is a yummy photo to get everyone hungry....

These were from Thanksgiving and they were sooooo good! He had to take a photo to show his Mum how well they turned out. hehehe

~Liza

[Uzume 0]

Hi michelle

I googled for British shops around Milwaukee and came up with this site and shop Made in Britain hopefully this will solve your problems ...there is a telephone number might make it quicker to order

Janice

WOW!!! Pickle, mint aero, marmite AND TWIGLETS!!!!!!!! Most excellent. ;-)