Recipe from their website: 225g plain flour 4 eggs 300ml milk 1 tsp salt Sift flour and salt in to a large bowl and add the beaten eggs* and half the milk. Whisk until it resembles wallpaper paste (it needs to be very smooth) add the rest of the milk. Again, whisk to form the batter and let it rest for 30 mins. This can be sped up by placing it in the fridge for 10 mins. Put a muffin tray with ½ tsp of beef dripping in each hole in the oven at the highest possible temperature (normally 270 degrees), until your hear the oven click and reach temperature. Remove the muffin tray and pour in your batter (about ½ to ¾ way up each hole). Place back in the oven and reduce the temperature immediately to 230 degrees. Bake for 20 mins. *Tip, when you whisk the eggs do it softly and just until it resembles snot. Should only take a few seconds. The eggs forms the glue that make them rise and stay together!
My Gran was from RIchmond Yorkshire and she made the BEST Roast Beef and Yorkshire puddings on Sunday nights. Also the cauliflower with the white sauce. MISS YOU GRAN !!!!!!!!!!!!!
I have been making Yorkshire puddings in Spain for many years, using the Spanish flour and whilst they were ok they were not award winners by any stretch of the imagination. I made these yesterday, using my usual Spanish flour and they were FANTASTIC. Thank you so much for this recipe.
I don't believe how many people have watched your video and haven't subscribed . I've used your recipe for years now , and will be again this Sunday , I've saved the fat from last week's pork joint to use in the tins .
My mother always used Beef Dripping.She would make about 50. Then on a Sunday night after a couple of beers go back home with my friends and dip them in the Rich Beef or Lamb gravy. They loved them.To hell with cholesterol.
I'm going to try these tonight for the first time - just a half batch with 2 eggs, half the flour,etc... Couple of Qs - how long do you bake them? How long to whisk, and do you rest the batter ahead of baking or can it be prepared and cooked directly after? Thanks
I believe the secret of good Yorkshire Puddings is to use more eggs than you think you'll need. Skimp on them and they don't rise so much. And the fat should be so hot that it sizzles when the batter hits it. The straight-sided deep muffin tins are ideal as well. But my Yorkshires don't rise as much as this! Well done, sir! :-)
Well done man this how is done mute 🤐 and faster 👍👍 Yummy I made them very delicious I have them with a slice of prosciutto or cheese Does the queen like them ?
I Lived with my English professor's family for a while, (he WAS English! LOL) and his wife made the first Yorkshire puddings I'd ever tasted... have never had them since, and I still remember how amazing they were! I may just have to try this, when it isn't so late! :-d
Would it make much difference if you used full fat milk or semi skimmed? Also, would goose fat or groundnut oil work as a substitute? Thanks in advance.
You want some water content because that creates steam and it's the steam that aid the rise therefore I suggest semi-skimmed milk! Goose Fat, Lard & Beef Dripping all work well, I wouldn't use groundnut oil but you can use rapeseed oil! Good Luck!!!
I've used the 3 glasses method, I wonder how these measures compare (equal amouts of flour & milk after breaking the eggs into the 1st glass) What size eggs? I think beef dripping is harder to come by in germany but i want to try this. Thanks again!
Paul Fletcher I think the 3 glass method is superb and pretty much what I use. Highly recommend dripping if you can get it. If not another hard fat like lard or duck/goose fat.
Graham Number7 it’s very easy to make your own beef drippings tho so I’m not really sure why they would be hard to come by, just make your own, simple as that. I know they have beef available at the butcher shop, I have relatives get it and prepare it all the time. Good luck and enjoy!!!
Amazing I must try this I was looking at your egg stand with the rooster I’ve been looking for one for ages Were can I by one thanks . So goooooooood👍🏽
Cindy Hicks the sound was not good for me either but the information was great so I just turned the volume down and all is well. You don’t need to be a grump and unsubscribe, let’s grow up a bit already. I think most of us here at least for this topic are adults so let’s act like one please
Why are you saying excellent video, it doesn’t specify cup measuring conversions, it doesn’t specify amount of time to cook. It’s sub par, not excellent
Not happy! All my life I have repeatedly tried and failed to make Yorkshires, this time again failed, they are like biscuits! Had to adjust quanties to suit us i.e quarter them. Not sure if failure was down to fat type, either. Does the tray need to deep? Is it my oven? I used the small top electric one should it have been the fan over?
try looking on www.deliaonilne.com for the Yorkshire pudding recipe. it's a smaller quantity and works really well for me. the method will explain more too. hope it helps. :-)
It sounds like you cooked them too long and too low. I cook them for around 18-25 mins on the highest gas mark (9), at the top of the oven. Give that a go, and you should be ok.
Well as many videos show, you can just use canola oil or other types of oil that can take high heat. Personally I’m going to try one batch with canola oil and another one with bacon/pork fat (I live near the Mexico border, so it’s easy to find real pork fat, called manteca, in Mexican grocery stores; I probably wouldn’t use that Crisco-like block of shortening that Farmer John’s labels manteca). Since Yorkshire pudding often goes with roast beef, maybe beef fat is most authentic, but who wants to wait until the beef is done to get the fat to start the puddings? Lastly, I saw someone on YT use duck fat, but who has access to that? Duck fat sounds like a Niles Crane move.
candice german oh lord, then you don’t need to be around hot objects if your worried about that. Your only heating the oil, not baking it alone for 30 minutes. And all cooking produces either smoke, steam, or odors of some sort so give up and order a take away please
This video is torture to watch. it's about twice as long as it should be. The music is mind-numbing, the sped-up stuff is still too long, and the "graphics" in between are ridiculous.
Ernest Sewell please tell us how you really feel about things buddy. You should consider talking to your counselor about what really makes you angry so you can get all your bottled up anger out. It’s a proven fact that if you keep too many things bottled up inside and don’t vent your frustrations then it’s very possible you will turn gay in the next few years. But if that’s what you want then enjoy 😉 buddy
apoemandarose This Yorkshire pudding look like the bread that eat with the main course. It is not a dessert, so no sugar. This is very quick kind of bread compare to do the real bread.
Recipe from their website:
225g plain flour
4 eggs
300ml milk
1 tsp salt
Sift flour and salt in to a large bowl and add the beaten eggs* and half the milk. Whisk until it resembles wallpaper paste (it needs to be very smooth) add the rest of the milk. Again, whisk to form the batter and let it rest for 30 mins. This can be sped up by placing it in the fridge for 10 mins.
Put a muffin tray with ½ tsp of beef dripping in each hole in the oven at the highest possible temperature (normally 270 degrees), until your hear the oven click and reach temperature. Remove the muffin tray and pour in your batter (about ½ to ¾ way up each hole). Place back in the oven and reduce the temperature immediately to 230 degrees. Bake for 20 mins.
*Tip, when you whisk the eggs do it softly and just until it resembles snot. Should only take a few seconds. The eggs forms the glue that make them rise and stay together!
My Gran was from RIchmond Yorkshire and she made the BEST Roast Beef and Yorkshire puddings on Sunday nights. Also the cauliflower with the white sauce. MISS YOU GRAN !!!!!!!!!!!!!
I have been making Yorkshire puddings in Spain for many years, using the Spanish flour and whilst they were ok they were not award winners by any stretch of the imagination. I made these yesterday, using my usual Spanish flour and they were FANTASTIC. Thank you so much for this recipe.
I come back to this video every xmas
Tried so many recipes for Yorkshire pudding with varying degrees of success. This is my go to now Perfect every single time! Thank you
I always put a heaped teaspoon of onion granules in my batter. Bloody beautiful.
I don't believe how many people have watched your video and haven't subscribed . I've used your recipe for years now , and will be again this Sunday , I've saved the fat from last week's pork joint to use in the tins .
I have just made these little beauties and I must say I have never eaten a better Yorkshire Pud!
Thank you so much...
You're welcome
Wow. I must try too. Never made one before. We staying in borneo and hubby longed for Yorkshire pudding
May the "Pudding" be with You.
My mother always used Beef Dripping.She would make about 50. Then on a Sunday night after a couple of beers go back home with my friends and dip them in the Rich Beef or Lamb gravy. They loved them.To hell with cholesterol.
Beef Dripping Rocks!!!
@@Yorkshire_Pudd What Are The Measurement's ?
Thank You😁
Oh wow, Mr. Blackburn, WELL DONE! Quick, to-the-point, and beautiful. Plus the sound track is zippy and appropriate. Thanks!
Honestly the best recipe ive tried and its. In my family recipe book
by far the best ive made and am great at making yorkies. many thanks
Nice, great to see that these don't have any sugar!
Hello Christopher,thank you for your prompt reply.
Very kind of you.
When I wer a lass me Mam used t’ make em in a rite big tray and serve slices with onion gravy before the meal ! And they wer proper nice!
Thaz reyt theer abart havin em bifoor thi sundi dinner wi sum gravi wi yoos tu doo same an a can tell thi naar the wa luvly simply luvly 😂🤣👍👍
Jean Brothers recipe is to die for...
I'm going to try these tonight for the first time - just a half batch with 2 eggs, half the flour,etc... Couple of Qs - how long do you bake them? How long to whisk, and do you rest the batter ahead of baking or can it be prepared and cooked directly after? Thanks
Rest 15 minute cook in oven gas for 25 minute look at them from glass do not open oven door during cook
I would love to get my hands on one of them old Yorkshire pudding trays
It’s just a muffin tray hun you can get them anywhere x
Now that is a Yorkshire Pud. And no messing to get them. Great needs some yummy.
just took these out of the oven taste test nom nom nom! thumbs up here:-)))
I believe the secret of good Yorkshire Puddings is to use more eggs than you think you'll need. Skimp on them and they don't rise so much. And the fat should be so hot that it sizzles when the batter hits it. The straight-sided deep muffin tins are ideal as well. But my Yorkshires don't rise as much as this! Well done, sir! :-)
Great advice!!!
Well done man this how is done mute 🤐 and faster 👍👍
Yummy I made them very delicious I have them with a slice of prosciutto or cheese
Does the queen like them ?
Thank you for putting this up.
I'm going to give them a go.
They look absolutely delicious wish I could taste one thanks for sharing 🦋
My favorite part. . . . ADMIRE! =D
got these in the oven right now thank you for shareing christopher!
These were sensational over Christmas lunch, thank you!
Just made them very nice how long do you leve yours in for ? Kepp making videos We need more like yours
Oven depending about 25 to 30 mins. Rule is normally that if you think they are done leave another 5 mins.
Did you get the camera from Lancashire?
Are they left to cool in the oven for a while to keep shape / avoid collapsing?
one of the best recipes i have seen yet !!! i have watched many . ty 4 sharing n have a great week ahead .
Will try these thanks. RUclips will not let me like your video for some reason
GREAT , THE CHEF MUST BE A YORKSHIREMAN
I Lived with my English professor's family for a while, (he WAS English! LOL) and his wife made the first Yorkshire puddings I'd ever tasted... have never had them since, and I still remember how amazing they were! I may just have to try this, when it isn't so late! :-d
I will try this .
Loads tastier on mute
Agree! Had to turn sound off...good grief.
nice . can we make that in silicone mold or not
Hi what oven setting did you cook them?
Thank you in advance & thank you for sharing.
220 /25 minute
just made some of these turned out great , cheers
That's great news!!! Love feedback like that!!!
didnt needb that many just halfed the amount of ingrediants
How long time should it be in the oven at 230 degrees ?
Would it make much difference if you used full fat milk or semi skimmed? Also, would goose fat or groundnut oil work as a substitute? Thanks in advance.
You want some water content because that creates steam and it's the steam that aid the rise therefore I suggest semi-skimmed milk! Goose Fat, Lard & Beef Dripping all work well, I wouldn't use groundnut oil but you can use rapeseed oil! Good Luck!!!
No difference I use semi fat
Is it 230 degrees fan or 230 degrees conventional please?
I've used the 3 glasses method, I wonder how these measures compare (equal amouts of flour & milk after breaking the eggs into the 1st glass) What size eggs? I think beef dripping is harder to come by in germany but i want to try this. Thanks again!
Paul Fletcher I think the 3 glass method is superb and pretty much what I use. Highly recommend dripping if you can get it. If not another hard fat like lard or duck/goose fat.
Graham Number7 it’s very easy to make your own beef drippings tho so I’m not really sure why they would be hard to come by, just make your own, simple as that. I know they have beef available at the butcher shop, I have relatives get it and prepare it all the time.
Good luck and enjoy!!!
If I may, a half tea spoon of both sea salt, ground black pepper, and a quarter tea spoon of nutmeg, to set this awesome recipe to a new level of wow.
Or 1 tsp of Mustard powder gives a whole new flavour
Get your own video out there and stop trying to fix people No, you may not......if you may... F U
mustard powder, and onion powder lovely
Awesome video. But the music sounds like x files...
Amazing
I must try this I was looking at your egg stand with the rooster I’ve been looking for one for ages
Were can I by one thanks .
So goooooooood👍🏽
I'm so sorry i would have no idea where we bought it, it was several years ago
Add 10-15ml of water and they will rise even better and if you leave mixture overnight they're rise even better.
In the oven now ! Crossing my fingers.
excellent soundtrack
Boom Boom Shake the Room
looks like a great recipe, thanks! :)
That looks scrumy bet it tasted good roo. thanks for subscribing to my channel
How long do you leave in oven
The music would drive me crazy. I couldn’t finish watching the video because of it.
Turn the sound off!
Looks like I’m not the only one that the sound bothers so I’ll just unsubscribe like you suggested.
Cindy Hicks the sound was not good for me either but the information was great so I just turned the volume down and all is well. You don’t need to be a grump and unsubscribe, let’s grow up a bit already. I think most of us here at least for this topic are adults so let’s act like one please
Is it lard that is used for the fat?
Hope's Aunt we use Beef Dripping but you can use lard.
@@Yorkshire_Pudd thank you😄
goes with roast beef mmm
hi
can I just ask what fat is best,and what size tin?
Beef Dripping!! Standard Muffin Tin
Which is the best fat to use? I've heard duck fat is the best. (?)
I made it come perfect I used olive oil just brush the tin around
All is good
Why are you saying excellent video, it doesn’t specify cup measuring conversions, it doesn’t specify amount of time to cook. It’s sub par, not excellent
Is that beef tallow you are using for fat?
How long do you bake them for
20 /25 minute keep watch them from glass until nice and brown do not open door while cook
Not happy! All my life I have repeatedly tried and failed to make Yorkshires, this time again failed, they are like biscuits!
Had to adjust quanties to suit us i.e quarter them. Not sure if failure was down to fat type, either.
Does the tray need to deep? Is it my oven? I used the small top electric one should it have been the fan over?
try looking on www.deliaonilne.com for the Yorkshire pudding recipe. it's a smaller quantity and works really well for me. the method will explain more too. hope it helps. :-)
Will give it a try, thank you.
It sounds like you cooked them too long and too low. I cook them for around 18-25 mins on the highest gas mark (9), at the top of the oven. Give that a go, and you should be ok.
TPG Hydro - Canine Hydrotherapy quit opening the oven door while baking! The only time you red to open the door is to take them out
Are you using large or medium eggs?
Any size
What’s with grams & that stuff. I measure by Ounces . Thanks for this, though.
So glad he didn't tell us what kind of fat he used. Having a complete recipe would totally piss me off.
Well as many videos show, you can just use canola oil or other types of oil that can take high heat. Personally I’m going to try one batch with canola oil and another one with bacon/pork fat (I live near the Mexico border, so it’s easy to find real pork fat, called manteca, in Mexican grocery stores; I probably wouldn’t use that Crisco-like block of shortening that Farmer John’s labels manteca). Since Yorkshire pudding often goes with roast beef, maybe beef fat is most authentic, but who wants to wait until the beef is done to get the fat to start the puddings? Lastly, I saw someone on YT use duck fat, but who has access to that? Duck fat sounds like a Niles Crane move.
What fat or oil is the best to use.
What's the recipe please?
It also doesn't state how long to cook them.
Agreed?
How can it raise without baking soda or yeast?
It's actually one of the Secrets of the Universe!
The eggs make them raise some sponge cake beat egg well for about 10 minute
how without using yeast, these pudding are rised?
Self raising flour. I use to put a Coffee spoon of yeast.
Are there no ingredient measures?
Can you use pork fat or must it be beef fat?
Look dude, we need to see when you put in and the oven,Ok?
Pillip Wright Wright ok
excellent video. thanks. +sub.
Looks like me praying thàt popovers will raise!!!!!
Perfect from Persia
show the recipe
Here's the recipe www.yorkshirepudd.co.uk/our-award-winning-yorkshire-pudding-recipe/
How is it award winning?
SkyDancer check out our website www.YorkshirePudd.co.uk where you'll be able to find details of our Yorkshire Pudding awards.
bet you can't get even close
How come you haven't mentioned quantities?
I haven't learned anything new here 🤔
Mark Rigby you have to guess.
I want to make this beautiful Yorkshire pudding, but I'm afraid to put a pan in the oven with grease... Maybe catch on fire or smoke the house out ...
You are only putting a small amount in, Yes it will smoke but only a small amount.
candice german oh lord, then you don’t need to be around hot objects if your worried about that. Your only heating the oil, not baking it alone for 30 minutes.
And all cooking produces either smoke, steam, or odors of some sort so give up and order a take away please
Fat, Lard, Oil .. What do you use..
Olive oil just brush tin
I didn’t c the baking time???
There wasn't one. Just keep your eyes on them once they are in at 230°c and open the oven door slowly to allow the hot/cold air to transfer 👍
Полвидео смотрю одни розетки и край стеклянной чаши.
0:27 what the hell is that thing on your wall, and is it about to enslave us all?
Are you referring to a British Plug socket?
OBNOXIOUS soundtrack! Beware. Why did the author of this Yorkshire pudding recipe blow-it out of the water with this soundtrack???????
This video is torture to watch. it's about twice as long as it should be. The music is mind-numbing, the sped-up stuff is still too long, and the "graphics" in between are ridiculous.
Ernest Sewell please tell us how you really feel about things buddy. You should consider talking to your counselor about what really makes you angry so you can get all your bottled up anger out. It’s a proven fact that if you keep too many things bottled up inside and don’t vent your frustrations then it’s very possible you will turn gay in the next few years. But if that’s what you want then enjoy 😉 buddy
I often use 3 eggs, I find 4 eggs can be too eggy.
Why the loud music.......
Easy
read it in Ramsay voice
Done
What award did they win?
Gary Bayley the World Championship!!!
Best music
Yay! Real fat! Yum!
no sugar?????? : (
apoemandarose
This Yorkshire pudding look like the bread that eat with the main course. It is not a dessert, so no sugar. This is very quick kind of bread compare to do the real bread.
Nop
Of to music School Jesus christ
Good vid except for the totally inappropriate and god-awful music.
Awful music to cook with. Great video, though.
Music stinks