Aunt Bessies Frozen Yorkshire Puds

[Gemma12nel 1]

Has anyone managed yet to get frozen yorkshire pudding by Aunt Bessie online?

I have tried a couple of places and they seem to have trouble getting them shipped in.

Bought them in Florida from a brit shop but they don't ship, also tried a place out in California but they have trouble getting them in stock wondered if anyone had managed to get hold of any?

[mustang-sally 8]

Have you tried making them yourself, they are easy to make.

There are a few things I will be trying to find when I get there but I'm thinking if I can make it myself then I will give it a go. My mum has always made her own Yorkshire puds, I will be entering the USA with her recipe.

[Lansbury 19]

Have you tried making them yourself, they are easy to make.

Yep my American wife had never seen a Yorkshire pudding before she came to live in England, she make her own over here now.

Now roast potatoes are a different thing, there seems to be something that prevents her from getting roast potatoes perfect.

[no name 1]

Now roast potatoes are a different thing, there seems to be something that prevents her from getting roast potatoes perfect.

I do believe crispy delicious roast potatoes are a Brit only technique!

[broma25 2]

personally I think it has something to do with the kind of potatoes you use!!

[no name 1]

personally I think it has something to do with the kind of potatoes you use!!

Maybe. Dr_lha always said that! My friend parboils them, smashes them around in the pan, then adds oil & cooks them. SO DAMN GOOD.

[elmcitymaven 9,711]

personally I think it has something to do with the kind of potatoes you use!!

Maybe. Dr_lha always said that! My friend parboils them, smashes them around in the pan, then adds oil & cooks them. SO DAMN GOOD.

That's the way to do them! Works every time. We had them at Christmas and the boy was in heaven.

I am very lazy about the Yorkshire pudding, but whenever I'm in London I pick up packets of Tesco pudding mix. Try explaining to the x-ray guys why you have 20 sealed bags of white powder in your suitcase!

[Alex & Rachel 78]

personally I think it has something to do with the kind of potatoes you use!!

Maybe. Dr_lha always said that! My friend parboils them, smashes them around in the pan, then adds oil & cooks them. SO DAMN GOOD.

My mother and housemate do this, but my housemate also adds a special mix of herbs and spices which make them taste double-plus good! Mind you, I have to admit to preferring roast sweet potatoes or Jerusalem artichokes to ordinary potatoes.

I know that I should learn how to do my own Sunday roasts and Yorkshire puddings, but the problem is that my mother's are so good that I'm afraid of trying because I know that I'll never be as good as her! I haven't had Yorkshire puddings in a couple of years now...

[eau_xplain 2]

Sorry to step into your discussion..but at first glance I thought the subject was about frozen Yorkshire PUPS

[bakofoil 27]

personally I think it has something to do with the kind of potatoes you use!!

Maybe. Dr_lha always said that! My friend parboils them, smashes them around in the pan, then adds oil & cooks them. SO DAMN GOOD.

This plus a (un)healthy sprinkling of salt before you pour the oil over will make them perfect everytime.

[Lansbury 19]

personally I think it has something to do with the kind of potatoes you use!!

doubt it she couldn't do roast potatoes in England either

[Amby 490]

I think it has something to do with duck fat. I love roast taters made in duck fat! yum

Edited January 11, 2008 by Amber&Neil

[no name 1]

personally I think it has something to do with the kind of potatoes you use!!

Maybe. Dr_lha always said that! My friend parboils them, smashes them around in the pan, then adds oil & cooks them. SO DAMN GOOD.

This plus a (un)healthy sprinkling of salt before you pour the oil over will make them perfect everytime.

I'm drooling

[weedebz 0]

mmmmmmmm not been hungry all day but I am now!!!!

[Mags 112]

Parboil the potatoes, drain, put on lid and shake 'em up for a bit, add a light dusting of flour and a sprinkle of salt, put lid back on and shake 'em some more. The flour and salt coat the outside of the potatoes and get really nice and crispy once cooked in the oven.