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Christmas Lunch?

Duncan74 said:
More specifically, my sort of Brit as a true Yorkshireman.

Down in southern hemisphere it is pretty hard to make good yorkshire puddings. Substsitute the flour with 'strong flour' and avoid making on humid days. As mentioned, really really hot oil is essential.

Toad in the hole for me has always been sausage and yorkshire pudding. Two variants, either a sausage in each individual 'apple' sized yorkshire pudding, or alternatively a large rectangular yorkshire designed to share with several sauasages in that. But the first is the 'original'.
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I’m so pleased to meet a true Yorkshireman.

What is “strong” flour? High gluten?

So humid days are a problem? Any idea how humid? I’m in south Florida. Outside can be 90%, but with air conditioning can get it down to, say, 60%.

Today, in the midst of the cold weather, we even have the heat on which drives it down more.

How hot is hot oil? I thought it was cooked under the lamb while roasting.
 
Bbq prawn and zucchini / haloumi for the veggie .

Hiding inside as sun a bit to full on for comfort.


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WhitewaterWoman said:
I’m so pleased to meet a true Yorkshireman.

What is “strong” flour? High gluten?

So humid days are a problem? Any idea how humid? I’m in south Florida. Outside can be 90%, but with air conditioning can get it down to, say, 60%.

Today, in the midst of the cold weather, we even have the heat on which drives it down more.

How hot is hot oil? I thought it was cooked under the lamb while roasting.
Click to expand...
So yes, high gluten flour, also sometimes sold as bread flour.

For the oil put the tray in the oven with a teaspoon of oil in each pudding/muffin well and leave until it's just started to smoke. then quickly grab the tray out, pour the batter and back into the oven.

And yes, lower humidity is better but the high gluten flour should negate the humidity issue
 
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