My wife and I are divided as to how many eggs you should use when making batter pudding mix with milk and flour. I won't say who says what as all you gals will agree with her. So, settle an argument, one egg or two?


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Oh go for it with two I'd say.


To Old To Die Young

2, according to this

link [recipes.howstuffworks.com]


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Thank you guys, It was I who said it was two eggs and I feel vindicated!! This argument can finally be laid to rest. I feel very smug, I've shouted these votes to her and she's planning revenge as we speak!


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I've never made Yorkshire Pudding, so I wouldn't know who's right.


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i use i cup flour ,i cup of egg 1cup of milk,half teaspoon vinegar,they always turn out nice.so its usually two eggs

Yorkshire Pudding...
1 cup sifted flour, 1 teaspoon salt, 2 eggs, 1 cup skim milk, 1/4 cup beef drippings. Sift together flour and salt; beat eggs until thick, add flour and 1/3 cup milk, beat till flour is moistened; add remaining milk, beat till mixture is free from lumps. Pour drippings in 2 quart casserole, do not stir. Pour batter into casserole and bake in hot oven (450°F) 30 minutes or until puffed and well browned.


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The trick is DON'T OPEN THE OVEN! Otherwise they deflate. We don't have an oven with a gla** door so timing is everything!


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I got told its two eggs, but i was sure it was called lancashire pudding??

My Mum made the best Yorkshire Pudding! and she always used two eggs, she also added a small splash of cold water to the mixture, her puds always turned out delicious!


Paultrace

www.thebearclub.co.uk

Go to the shop and buy the ones you heat up in the oven!

2 Defo.....tastes alot richer!! Pift to cholesterol...lol

*rubs tummy*