A thread about your most secret and traditional recipies.

I will start off by sharing a very old Yorkshire delicacy of a traditional Yorkshire pudding as it should be.

Make up your batter mixture how ever you like it, it does'nt really matter.

Pour the mixture into a dish so its about 20.00mm deep then place this into a very low heat oven and cook slowly until the mix is cooked to a rubberyish texture, so you are able to cut the dough into 20.00mm cubes.

Now simply drop these squares into a hot deep fat frier and watch traditional puds grow before your eyes.

They float nicely on top of your first course which in Yorkshire was your rich gravy and meat starter, like little or depending how big you cut your cubes hot hollow spheres.

This is the propper Yorkshire pudding of old bar none.