Perfectly fluffy Giant Yorkshire Pudding Recipe - How to make them | Joe Mills
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- Опубликовано: 11 ноя 2022
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Joe thank you so much for making my life easier I've tried all them chefs who think they know it all. Gordon Jamie Mary etc .yours are the best with brilliant instructions and so down to earth. Thank you so much for making g my roast beef dinner delicious with those fab Yorkshire ❤
My Mum made Yorkshire Puddings when she cooked a roast beef, and I liked having them with the gravy from the roast.
I’m an Australian, married to a Yorkshireman so I had to get good at making Yorkshire Puddings. I had to order my Yorkshire Pudding tins from the UK and I’m so glad I did, the are the perfect shape for stuffing your roast dinner into like a little pie. Naturally I have a big jug of homemade gravy on the table so we can pour it over our puddings filled with meat and potato. My husband claims that I made the best puddings he’s ever eaten, after 25 years of marriage I’ve perfected them. I also use duck fat mostly. My next challenge is dinner plate sized puddings to serve the whole dinner in. 😊🏴
What a cute story
Yorkshire puddings are literally my favourite thing in the whole world. Excited to give your recipe a try!
I'd fill them with fluffy scrambled eggs a bit of hollandaise sauce and a bit of minced cooked bacon
That sounds...soooo good
O.M.G. I lived in Englad in the 60s, both my Mother and stepmum are from England, My Step mum always said Waste not want not!!! One of her most remembered quotes! She is still living in England at age 93 ❤️ God Bless her. Her other famous quote was, when she was eating Quality Streets for example & generally was when we asked for some...IF I WAS EATING A PIECE OF SHIT YOU LOT WOULD WANT A BITE!" HAHAHAHAHAHAHAHHA
Seems that you can teach an old dog new tricks best yorkshires ever thank man
Oh Joe!! What an excellent video!!! Not only wonderful Yorkshire puddings but you always do the most thoughtful recipe narrations to make it clear and simple while adding little extra snippets of info to help people new to cooking. You are a total gem.
LOVE IT
Poppy
Oh my goodness! The absolute easiest recipe for perfect Yorkshire pudding!:3 cheers to you! Don't even need to write it down!!! 🎉😂🎉
I invented your oil-pouring trick filling ice trays with water in the 1960s in Alabama! Well perhaps,we independently discovered it. BTW, love your content - the most streamlined approach to preparing YP I have seen; you make it seem much less of a hassle than others.
Thanks for the video. Just used your instructions and used the yorkshire pudding tray for the 1st time. They rise really well.. only thing i add is a little finely sliced onion to the batter
I come back to this video whenever I’m craving these. Cheers Joe
Respect
I subscribed. They look amazing!
At long last! Someone down to earth who gives step by step instructions and an uncomplicated way of making Yorkshires. Cheers mate.
Thank you mate, I appreciate that a lot 👍
. No worries, mate. I followed your instructions, and the results were top-notch. Ramsey and Co can jog on 😂
I was going to say, do you bake for your family and friends, or do you have a shop?
@@robin9997 I bake for myself now I’m divorced and living in the woods in Scotland 🏴 thanks for your positive comments robin 👍
@diggingfordinner ahh that's a shame to hear you got divorced. Living in the woods in Scotland, wow sounds really nice.
No worries about my comments. Wish you all the best mate.
@@robin9997 it’s a new start on my channel mate, I’m happy lol
They look fantastic. I hope mine turn out that good.
Nice one trying this today
I tried making Yorkshire puddings once , following a different receipt, let's just say that the birds enjoyed eating them , after watching this I will give it another go , thanks for the great video, I'll post later after I make them and let you know how they turned out
Oh no here we go I’m looking for a recipe I like this guy here we go
They look yummy, its been too long (40 years) since I made them when I was teenager and after watching your video It has inspired me to make them again. I do remember everybody loving them. You will have to do a gravey video to accompany the yourshire puddings Joe 🙂👍❤
Richard - you MUST do it again. The memories that you will rekindle will be even better than the Yorkshire Puds.
Thank you sooo much!
Brilliant, looked at a gazillion dif YP recipes before landing here. U couldn't have made it easier and they turned out fantastic. Hats off!
Thanks Joe, great name by the way 👍
Joe mills you are the best and i love your vids
OMG! Your recipe was the easiest and produced the VERY BEST popovers, just as advertised! And, I used a regular muffin pan. 😁 I've been studying this for a couple of weeks, even bought a special popover pan, and they weren't nearly as perfect as yours. Yay!! Thanks so much!
Thank you 🙏
Great video. In the US that special tray is called a Muffin Top tray.
OMG Thank you so much for letting us know 'muffin top tray' i can't thank you enough... I've been looking for a shallow pan for my yorkshire puds' so long that i gave up... lol many thanks...
Looks Devine ❤want your rolls recipe
Thank you very much ❤️❤️
I just made these working along with you. My eggs must be smaller than those you used because there was enough batter for four, but that is fine. I've made "popovers" for a long time mostly those that didn't turn out too well. Too heavy. That was likely the gluten action you mentioned. Your explanation of not over-mixing, of setting it aside for at least 30 minutes, and how to "oil", not spray the pan, made all the difference. They were delicious and I ate all four for breakfast! I'm tempted to buy a YP pan and try to fill them instead of just buttering them and eating them like rolls. Thank you for a most helpful video!
That’s brilliant news! I’m now selling the YP tray used as the company got in contact with me after they saw my video 👍
So easy.. thanks a lot..
Really lovely video and good fun! I’m a new subscriber 😊
Saw this method of glass measurements on another site and it works. This looks a great vlog which I'll be watching a lot and subscrbing.
Comb over can get lost. 😮
Mate they look Amazing and i`ve even just bought a Yorkshire Pudding Tray thanks to you Bud. Deffo trying this 👍
Brilliant Denis 👍 Splash of carbonated water for crispyness mate.
@@diggingfordinner prefer your recipe mate . Straight on eBay and bought 1 as you do lol 😂
@@denisdunphy9046 I hope you are in the kitchen right now!!
@@diggingfordinner gotta wait for my tray to be delivered mate haha 😂
@@denisdunphy9046 What tray did you buy? I’m in talks with manufacturer of the carbon steel one I used in the hope I can sell them on my website as they are brilliant and wicked quality
HeY Joe I will make these to go with our Christmas roast this weekend!
Thanks for the comment, add a splash of water for extra ride and more crispyness 😃😀
You sir have earned a new subscriber, this really worked for me, better than amy jamie oliver or gordon recipe ive come across
Haha I really appreciate that 👍 glad it worked thanks so much
I read somewhere recently that pigs in blankets toad in the hole are to die for.
Better watch you don’t set the smoke alarm off 😂 all jokes aside great recipe thanks a million 👍🏻👍🏻👍🏻
Thanks mate the best recipe so far , and where can I get those trays ?
Thanks 🙏 I did have a link to the trays I’ll see if I can find it for you
❤❤Perfect for jelly
Well played, Joe. Ya'r always gonna get some xxxx who says ya should have done this or that. Can i have two, please, smothered in onion gravy ? Thank you.
Just came across the video and im definitely looking forward to trying your method. Couple questions, you mentioned duck, can i use just regular roast drippings to add to batter for flavor and use veg oil to cook?
Absolutely you can, veg oil seems to do well if cooked at a lower temperature
Would I just cut down a little bit on the milk and add drippings to the batter? Or add those drippings directly to the veg Oil
Is that why your temps were at 250 and 180? When converted to US temps it falls to 480 and 350...sound right? Too high a temp and too much oil would explain why mine didn't turn out quite right. Thanks for the tip too about the extra 2 mins at higher temp to recoup that temp loss
@@jyoung5502 Both would aid you I’m sure, a splash of water into the mix will help loads as when it evaporates it causes them to rise more
𝐆𝐫𝐞𝐚𝐭 𝐍𝐞𝐰𝐬! 𝐒𝐩𝐞𝐚𝐤𝐢𝐧𝐠 𝐰𝐢𝐭𝐡 𝐭𝐡𝐞 𝐦𝐚𝐧𝐮𝐟𝐚𝐜𝐭𝐮𝐫𝐞𝐫 𝐭𝐡𝐞𝐬𝐞 𝐂𝐚𝐫𝐛𝐨𝐧 𝐒𝐭𝐞𝐞𝐥 𝐘𝐨𝐫𝐤𝐬𝐡𝐢𝐫𝐞 𝐏𝐮𝐝𝐝𝐢𝐧𝐠 𝐭𝐫𝐚𝐲𝐬 𝐚𝐫𝐞 𝐧𝐨𝐰 𝐚𝐯𝐚𝐢𝐥𝐚𝐛𝐥𝐞 𝐝𝐢𝐫𝐞𝐜𝐭𝐥𝐲 𝐟𝐫𝐨𝐦 𝐦𝐲 𝐜𝐡𝐚𝐧𝐧𝐞𝐥. 𝐒𝐢𝐦𝐩𝐥𝐲 𝐞𝐦𝐚𝐢𝐥 𝐦𝐞 𝐚𝐭 𝐝𝐢𝐠𝐠𝐢𝐧𝐠𝐟𝐨𝐫𝐝𝐢𝐧𝐧𝐞𝐫@𝐡𝐨𝐭𝐦𝐚𝐢𝐥.𝐜𝐨𝐦
So brilliant I. Using this way now.
Question: why are these considered pudding?
What about this.
Cook Yorkshire pudding. Add caramelized banana to the bottom. Scoop of ice cream. Add chopped candy bacon (crispy and sticky) drizzle with maple syrup.
"The Calgary Cup"
I love your demo except put the flour in with the eggs, mix, add milk & salt mix = more aeration BUT, I’m so disappointed as I thought you were using an AirFryer! At 78 I’ve cooked more YP’s than you’ve had hot dinners.
Great presentation, enjoyed it.😂😂😂
Do you use your oven on the conventional setting
Yes 👍
Joe they came out good this year. Thanks for your tips
I fill them with sweet whipped cream and dip them in hot chocolate.
Where can I find that Flour with thw British Flag? I'm in Washington State.
I am going to share with you what I do to my Yorkshire Pudding.. In your Muffin tins place.
1/4 teaspoon. Of Marmite if you live in america Use beef stock Then pour in the oil You will Have a beefy flavor
Treacle
Can you freeze them as well
Absolutely 😁
@@diggingfordinner thankyou for your quick reply do they have to be cold before I freeze them also when I reheat will they be crispy again 🙂
@@carolewheatley1412 They are always more crispy for a second reheat when I freeze them for my family. Let them cool for a few minutes before freezing so that they don’t raise the temperature of your freezer. If you want extra crisp just add 20ml of water to the mix just before baking 😁
@@diggingfordinner thankyou so much I’m definitely going to follow you 💕
CAN I USE HAND MIXER
You can but it’s best not to over mix
I noticed that the large ones were as crispy as ones made with half milk and sparkling water which you said you didn't like...
Smoking hot is just nonsense. Hot enough to get the reaction and to let them set so they don't collapse when you take them out. Nice channel and I like youre presentation. You will do very well if you keep it simple and to the point. Shorter... I've been around the youtube block for a loong time. Keep being you and refine - I sub to see your 100k and 1 M... Blessings, ❤🐾
Great comment Step, thank you for sharing. I have to agree with you on the smoking point as I’ve made these in a rush since this video and had similar results with the oil being “just hot” and it worked a treat’! 😁
Put the mic under the band of your apron 😊
They look yummy. But you a a messy chef😂😂😂😂 thanks
I love his laid back method!
Please clip your mic to your apron! Whoops finally did it. 😂😂
Are you and Jaime Oliver friends? I sure hope so! ❤
Why not clip the mic on you ????
It’s not long enough for every shot as I move around
Cant see!
I always close the oven door whilst I fill the tins 🤷🏻♂️🤦🏻♂️🤦🏻♂️
Not necessary
I like the original tray better
Can you write the recipe so that I can translate it into Arabic, please?
sorry can't see anything you are doing 😢
Put the flour and then eggs in first and just use milk... [Water or aerated water??? No]
Self raising flour would be better
@@diggingfordinner clue is in the name, it contains raising agents. Also you should use milk, not water.
@@questionmark9819 I did use milk’?! maybe watch the video before being a judgement old goat. Results are tested before I upload. Read the following article Self-raising flour (or any raising agent such as baking powder) will cause the Yorkshire puddings to rise very quickly. So quickly in fact that they will rise before the gluten in the flour has had time to strengthen the mixture. As a result of this, the puddings will collapse on themselves, and become flat and stodgy.
@@diggingfordinner I would highly recommend organic too, better quality and flavour.
@@questionmark9819 I did use milk’?! maybe watch the video before being a judgement old goat. Results are tested before I upload. Read the following article Self-raising flour (or any raising agent such as baking powder) will cause the Yorkshire puddings to rise very quickly. So quickly in fact that they will rise before the gluten in the flour has had time to strengthen the mixture. As a result of this, the puddings will collapse on themselves, and become flat and stodgy.
@@questionmark9819 Not everyone who follows my recipes has money for the more expensive examples.
Wow need to put down mike when whisking very loud an annoying
Shhhssh
Hi I'm over 70 I'm from Yorkshire the best cooking for your puddings is best dripping you can get this from supermarkets I do my own. Sorry but this is too much messing about.
You have said this is too much messing about yet you have searched for a Yorkshire pudding recipe, gave negative feedback on this one and probably menu others because you have your own recipe that you haven’t even shared…? I’m sorry but your comment is just too much messing about.
The trouble with dripping is it’s high in cholesterol I think vegetable oil is healthier!
Presentation soo long..lost interest
You could always skip ⏭️
To much waffeling, & rabbit , nonsence ,the crap about spilling/pouring the oil/fat waste of time, crap , Use of Lard / Dripping /Goose fat / Duck fat , If you have it will allways produce a much better flavour , Baking tray size / style of your choice , coupled with a very hot oven , with the choosen cooking fat / oil that has been heated to a very hot level right around Smoke point will always be perfect if the batter is well rested & given a good wisking prior to adding the batter to the very hot molds then into the oven 170 to 180 temp ,depends on the oven , 20 to 25 minutes , Job done perfect results , Batter mix Plain flour , 2 or 3 eggs depends on how much you want to make , Whole milk with a egg cup full of water or sparkling soda water ,to mix the batter to little bit thicker consistincey than wipping cream little salt & pepper wisk by hand just enought to incorporate everything rest either at room temp or in the refrigerator for at least 2 hour or 12 to 18 hours , So easy and simple to do , making these just a first time try up to 2 or 3 time is all it takes to 100% addjust and refine your methods & recipe to your preferred taste , No need for long winded waffeling from utube , channels , that try to reinvent everything & teach your Grand Mothers how to make thousand year old tried and proven basic handed down recipe staples , like they have just invented something new
Your advice was better than vid.thxs..your right waffle