Yorkshire Puddings really take me back to my early childhood years and when I dip one of these into some gravy on a Sunday there is a feeling that everything will be ok....Currently renewing my British Passport.
As an Englishman who used to have Yorkshires every weekend I can say that these are some of the best I've seen but it's also about the flavour and the gravy, proper gravy, none of this sausage nonsense... Doing them in dripping makes them taste sooo much better than vegetable oil. Excellent work Sonny, Yorkshire approves
As an English man myself I second the dripping and good gravy Also flour does matter better quality flour better puddings And get as much air in the mix as possible
Fill them with some eggs scrambled with peppers or mushroom, add some chives and shaved truffles. But I am concerned about how much splatter they create while baking.
I'm a chef, also from England, and one of my earliest and fondest memories of food when I was a child and my grandma would make Sunday roast, watching the Yorkshire puddings rise in the oven, then filling them with gravy and grinding salt and pepper on top. My god, I can almost smell and taste my memories. How I miss those days.
Makes me miss my mom so much - she passed almost a year ago. She was conceived in England and born in California when her family emigrated around 1928-9. She would make Yorkshire in a lasagne pan with beef or lamb drippings - so good. We would eat them w fruit preserves and powdered sugar as well as some pieces w gravy.
I'm from England, and yes, beef dripping or goose fat is always the best to get an extra tang on the outside of the Yorkshires. We have them most Sundays (mum in law demands a traditional Sunday dinner) Stick some chipolata sausages into the batter to make toad in the hole :D We cook them for 20-25 mins before the meal, then pop them in the oven again for 5 mins to re-heat just before the meal,. My hubby is from Yorkshire, so we have them as a starter with gravy. I'm from the midlands, where we have them hot and sprinkle sugar on them... tastes a bit like donuts :D :D
Please make a video for English roast beef to go with your wonderful Yorkshire pudding. I’m an old Gma with lots of English heritage and before I die I would love to cook some of the traditional meals of my ancestors. Love your puppy! You’re going to make an amazing father. Get busy! Love everything about you! Energy, humor and handsome to boot!
Well I did it…I made my first huge Yorkie (dinner-plate sized) and it came out PERFECTLY, absolutely massive, crispy outer, perfectly doughy middle, cooked to perfection, no sinking and all I did was folllow this recipe to the letter (except a sneaky pinch of mustard powder). Thank you so much for helping to give me the confidence to tackle my first dinner plate sized Yorkie! I wasn’t sure how much batter to use so I winged it - just made sure the bottom of the pan was covered generously with batter. However, I did burn my hand afterwards because I’m a moron and forgot the pan handle had just come out of a 205C oven. 🤦♀️ You made my husband a very happy Yorkshireman - he ate the whole thing! 😳
All this time I thought sequels only existed in movies, not in cooking shows. This Yorkshire pudding has been mentioned in episodes of the rib eye steak and chicken thigh recipe. You are a good writer sir
A few things I fell in love with when I lived in the UK a few years ago...: Scotch whisky (Penderyn is also good) Sticky Toffee Pudding (please make a video about this!) and Yorkshire Pudding! (and stacks of other things :)... Thank you for this video, it's absolutely fantastic and I will definitely be trying this from India. :)
I’ve been married to a Yorkshireman for 25 years (I’m Australian) so I make insane puds now. I use duck fat sometimes, so yummy. I also add a teaspoon of powdered mustard to the batter and I rest the batter in the fridge overnight. You definitely need to get them out of the trays reasonably quickly and don’t stack them (learned the hard way). You can also freeze them and warm them briefly in the oven whenever you want. I love Yorkshire puds as much as any English person now and while you’re supposed to have them with beef roast dinner we have them with every roast dinner because life is too short! 🏴🇦🇺
Thank you for making proper yorkshire puddings. Im canadian, but my extended family is scottish and welsh, so ive been making those since i was 5 or 6 years old, i would suggest leaving the batter for 1-1.5 hours however. Its my preferred consistency. You got every step right though. Hope everyone is staying safe and taking care
I desperately need to make these - this is probably the best video I've seen as far as ease of following how to make them. I need to get brave this weekend and make a roast and try these. Thank you, sir! Stay awesome
What other way do you know? I always thought it was a casserole with dough dolloped on top. Haha! Inquiring minds want to know...what are the other ways to serve these delectables?
My mothers family is English (her mother and grandmother were both first generation immigrants). My mom honestly makes the best Yorkshire pudding and roast I’ve ever had… also, love the Stale Kraker reference! 😂😂😂
Wow! I had these once in a restaurant, served as the bread before the meal, just slathered in softened butter. They were amazing. I can't wait to eat them again.
I’ve never had a craving for gravy & roasted potatoes more in all my life!! Please use the rest of the Kerrygold for the roasties … it’s the only decent thing to do with that leftover liquid gold 😜
Hey - yes this is an old video and you might have addressed it since, BUT, you’ve been clear on metric vs. imperial measurement. I love metric, growing up in Canada. You start this video off by putting in 6 eggs, not measuring, but then you accurately measure the flour. Wouldn’t you want to measure the eggs as well, as they can really vary in size and volume of liquid, especially when you’re so precise in the flour? Regardless, thanks for all your videos and expertise!!!!!
I'm American & I always weigh ingredients in metric even if I have to look up the exchange. It makes it so much easier. I use lard or bacon fat. Yum & they come right out of the Yorkie pan. Great recipe.
I love that you pronounce Yorkshire properly. You say 'York-shur." A lot of American videos tend to pronounce the counties incorrectly and would probably say "York-shire"
Webstaurant store is indeed a good hack. I wanted a workable butcher block kitchen island top with storage racks and everything I found on Wayfair was insanely expensive and not actual butcher block wood. Ended up just buying exact length wire rack and a big slab of unfinished butcher block from the Webstaurant store for a fraction of the price. Connected the block to the wire rack with steel pipe fittings and I absolutely love it!
I like how accurate you were in the measurements and weighed the flour. Yours looks better than other Yorkshire Pudding videos including Gordon Ramsay. On his, I’ve seen him say to refrigerate and another day to leave out at room temp.
really nice looking Yorkies mate. i'm a Yorkshireman and my grandma used to cook these as a starter to bulk the main course out as they did have much for main course.They're also good with some honey on
Growing up my English grandmother would make these and would tell us kids for them to rise up we needed to be super quiet, now i know that's not true. But that memory makes me smile each time I make them for myself now
I e been making Yorkshire puds for years. James Martins seemed the best. Yours somehow seem the same but yours were off the map! I didn’t bother to mover the shelf above not expecting them to rise so much. They rose up through the bars of the shelf! Insane. Making them on on Sunday for the kids breakfast. Great with honey drizzled over❤️
I am so excited to try this recipe! I am going to try this and the standing rib roast recipe that you shared. They are my plan for Christmas day! Just a quick question: Can you tell me the muffin tin that you used is it for a regular cupcake sized muffin or a jumbo muffin. Also if you didn't use part of your batter for the larger pudding how many muffin sized puddings would this recipe yield. Thank you again for the great recipe I will let you know how things turn out!
One of my all time favorites, brings me back to my childhood dining at Patricia Murthy’s in Manhasset and being served these ( they called them popovers because they weren’t cooked with beef drippings) by a waitress with a huge basket full of these beauties! Yum! So easy to make, don’t know why it has to be a special occasion for me to make them!
That doesn't sound bad for breakfast... What kind of gravy? Here in the States, at least in the South, we have something called Biscuits 'n Gravy. I think it's a UNESCO Intangible Cultural Heritage somethin' or another. It's amazing though, but hard to explain to Europeans because biscuits mean cookies over there and I'm not sure if you all have crumble sausage vs case. Easier to just watch a video: ruclips.net/video/_GN1lh9q5WE/видео.html
Outstanding explanation of the dark Yorkshire art. Oil like hellfire before you pour the batter. I like your cheeky addition of the compound butter but my best memory is a full English roast presented inside your very own big boy (very Leeds) not just as a side offering. Excellent work.
Dude. As an Englishman, I can tell you, those are THE BEST Yorkshires I have EVER seen. Not even jerkin yer gherkin. I'll definitely be following this recipe next Sunday.
Made a bunch of recipes you have posted and they all came out great, especially the spatchcock chicken one recently. I’ve successfully tricked my GF into thinking I am good at cooking. Success. One thing treat would help - can you please post the recipe, including temps and times to the info or a separate link, that way we can get the information quickly rather than having to fast forward through a discussion of the metric system while our sauce is burning. Many thanks and keep up the good work. Give the fridge a jab for me. -Ian
After making these I quit using the recipe I’ve used successfully for 25 years because these are even better. My husband is a Yorkshireman and always said my Yorkies were better than he’d ever eaten in England - now they’re even better. This recipe may keep me married for another 25 years (hmm maybe I should rethink this! 🤭). I’m making them again right now because we’re having a roast dinner tonight. 😋🏴
I have never been able to do the one-handed egg crack. I do, however, seem to impress everyone I know with how quickly and easily I can peel potatoes 🤷♀️ No idea why it seems so hard to them but I guess that's a common struggle? 😅
What a boy making Yorkshire puddings like a champ. Americans really need to understand the beauty of the crispy light and fluffy golden majesty of a well cooked Yorkshire. Make a giant one, load that full of slow cooked beef and roast potatoes and you’re in for a good meal.
@@doyledragonreborn Bro... I've got a video coming out soon where I go squirrel hunting... I've started calling squirrels "tree pimps"... after all, they're just after a nut.
Fun fact for you Traditionally yorkies were eaten as a starter with gravy before your Sunday dinner. Also if you somehow have any left over after your dinner open them up spread a bit of butter on them and sprinkle with sugar 👌🏻
Tasty! And fun to make; good content for the eyes. I’ve heard of Yorkshire Pudding, but just had no idea. I thought you would make pudding and put that inside… what I would call Yorkshire Pastries. It makes since now that it would be served with gravy too. I was wondering why you were putting the seasoned steak butter in the mix. Thanks dude! 🇬🇧
Forgot to put the Celsius up for this recipe in the video. It is 205 Celsius
Thanks sunny. I put rosemary salt, freah rosemary, roasted garlic and fresh thyme in with my batter for the restaurant service. Thanks for the recipe.
The "imperial" system has great historical significance. Check out Randall Carlson hidden sacred numbers. We stop using it we lose it
Can you please perfect some gluten free recipes?!
yup , but u also said 400 fahrenheit in the video so it's ok :3
Watching the joy it brings you cooking, making and enjoying them is definitely priceless!
Yorkshire Puddings really take me back to my early childhood years and when I dip one of these into some gravy on a Sunday there is a feeling that everything will be ok....Currently renewing my British Passport.
Now let's GO!
Looks amazing! I can't wait to try this.
I’m in Leicestershire so if you pass through on your way up to Yorkshire be sure to give me a shout if you need a place to crash etc!
Thank you for showing people proper british food 😇
Lemme know if you ever visit in London. I feel like I owe you a pint for all the things you've taught me 😂
As an Englishman who used to have Yorkshires every weekend I can say that these are some of the best I've seen but it's also about the flavour and the gravy, proper gravy, none of this sausage nonsense... Doing them in dripping makes them taste sooo much better than vegetable oil.
Excellent work Sonny, Yorkshire approves
As an English man myself I second the dripping and good gravy
Also flour does matter better quality flour better puddings
And get as much air in the mix as possible
Fill them with some eggs scrambled with peppers or mushroom, add some chives and shaved truffles. But I am concerned about how much splatter they create while baking.
@@lukecowell7516 Never interfere with what Sonny's perfected.
@@thetshirtblog Shush now.
@@cahillgreg they were not perfected
A yank cannot tell an Englishman how to make yorki puds
I'm a chef, also from England, and one of my earliest and fondest memories of food when I was a child and my grandma would make Sunday roast, watching the Yorkshire puddings rise in the oven, then filling them with gravy and grinding salt and pepper on top. My god, I can almost smell and taste my memories. How I miss those days.
Seriously loving the facial expressions when you take a bite. But the fridge attacks will never be beaten. They're always the best 😂👍
Makes me miss my mom so much - she passed almost a year ago. She was conceived in England and born in California when her family emigrated around 1928-9. She would make Yorkshire in a lasagne pan with beef or lamb drippings - so good. We would eat them w fruit preserves and powdered sugar as well as some pieces w gravy.
I'm from England, and yes, beef dripping or goose fat is always the best to get an extra tang on the outside of the Yorkshires. We have them most Sundays (mum in law demands a traditional Sunday dinner) Stick some chipolata sausages into the batter to make toad in the hole :D We cook them for 20-25 mins before the meal, then pop them in the oven again for 5 mins to re-heat just before the meal,. My hubby is from Yorkshire, so we have them as a starter with gravy. I'm from the midlands, where we have them hot and sprinkle sugar on them... tastes a bit like donuts :D :D
Please make a video for English roast beef to go with your wonderful Yorkshire pudding. I’m an old Gma with lots of English heritage and before I die I would love to cook some of the traditional meals of my ancestors. Love your puppy! You’re going to make an amazing father. Get busy! Love everything about you! Energy, humor and handsome to boot!
you made a roast dinner yet?
“That’s money, dude!” Haha awesome shoutout, you guys are both some of my favorites. I would love to see a collab
How is this comment so far down??? Love Stalecracker.
HAHAHA YES!!!!!
Good to see I’m not the only one that caught the reference!
Never heard of the guy, glad I saw this, I’ll check him out
@@HumpD624 second
Well I did it…I made my first huge Yorkie (dinner-plate sized) and it came out PERFECTLY, absolutely massive, crispy outer, perfectly doughy middle, cooked to perfection, no sinking and all I did was folllow this recipe to the letter (except a sneaky pinch of mustard powder). Thank you so much for helping to give me the confidence to tackle my first dinner plate sized Yorkie! I wasn’t sure how much batter to use so I winged it - just made sure the bottom of the pan was covered generously with batter. However, I did burn my hand afterwards because I’m a moron and forgot the pan handle had just come out of a 205C oven. 🤦♀️ You made my husband a very happy Yorkshireman - he ate the whole thing! 😳
Do a full sunday beef roast dinner ❤
Please
All this time I thought sequels only existed in movies, not in cooking shows.
This Yorkshire pudding has been mentioned in episodes of the rib eye steak and chicken thigh recipe.
You are a good writer sir
Then you can guess what video is coming next 🤔
@@thatdudecancook The Best Gravy Recipe, right?
@@Randy_Balan ✨️ my mouth, it waters 🤤 ✨️
@@thatdudecancook Roast potatoes
I lived in the UK for 4 years and the Yorkshire puddings in the pubs were the best!!! I miss them sooo much!
A few things I fell in love with when I lived in the UK a few years ago...:
Scotch whisky (Penderyn is also good)
Sticky Toffee Pudding (please make a video about this!)
and Yorkshire Pudding!
(and stacks of other things :)...
Thank you for this video, it's absolutely fantastic and I will definitely be trying this from India. :)
They're making Yorkshire wraps now, the full Sunday roast wrapped up in a giant Yorkshire pudding with gravy, best idea ever and seriously delicious 😋
I’m from Lancashire and we used to make individual large ones and put the beef, potato's, veg and gravy inside the pudding. Absolutely delicious.
Love Yorkshire puddings, it was the first thing I learned to cook while living in the UK. I am still a huge fan of the Sunday lunch roast. 😍🇬🇧
Toad in the Hole with Red Onion Gravy has been a staple on my dinner table for years.
I’ve been married to a Yorkshireman for 25 years (I’m Australian) so I make insane puds now. I use duck fat sometimes, so yummy. I also add a teaspoon of powdered mustard to the batter and I rest the batter in the fridge overnight. You definitely need to get them out of the trays reasonably quickly and don’t stack them (learned the hard way). You can also freeze them and warm them briefly in the oven whenever you want. I love Yorkshire puds as much as any English person now and while you’re supposed to have them with beef roast dinner we have them with every roast dinner because life is too short! 🏴🇦🇺
The “that’s money dude” 😂😂😂 must be a fan of stale cracker
Some of my family members originated from Yorkshire.
I've never made a Yorkshire pudding.
But, I'm going to for Mother's Day.
Along with a prime rib.
THE best recipe so far. OMG. Made my first ever Yorkies last week and they were very good. This - next level! Thanks a million!
Made these this afternoon for our Christmas dinner. They are excellent 😊
Thank you for making proper yorkshire puddings. Im canadian, but my extended family is scottish and welsh, so ive been making those since i was 5 or 6 years old, i would suggest leaving the batter for 1-1.5 hours however. Its my preferred consistency. You got every step right though.
Hope everyone is staying safe and taking care
My dad used to put plum jam on leftover Yorkshire pud. His favourite childhood dessert!
I desperately need to make these - this is probably the best video I've seen as far as ease of following how to make them. I need to get brave this weekend and make a roast and try these. Thank you, sir! Stay awesome
I'm literally drooling 🤤 I wonder if Grandma would be insulted if I insisted we make Yorkshires this way on Christmas 🤭
What other way do you know?
I always thought it was a casserole with dough dolloped on top. Haha! Inquiring minds want to know...what are the other ways to serve these delectables?
Wow this brings so many memories of my grandmother and Christmas dinner
My mothers family is English (her mother and grandmother were both first generation immigrants). My mom honestly makes the best Yorkshire pudding and roast I’ve ever had… also, love the Stale Kraker reference! 😂😂😂
Wow! I had these once in a restaurant, served as the bread before the meal, just slathered in softened butter. They were amazing. I can't wait to eat them again.
Job well done from a Yorkshire man, I like to add a bit of white pepper to mine and obviously lashings of a good beef onion gravy.
Its great having you back
I’ve never had a craving for gravy & roasted potatoes more in all my life!! Please use the rest of the Kerrygold for the roasties … it’s the only decent thing to do with that leftover liquid gold 😜
I'm juuuuuust noticing your "let's go" pic with the man hitting a counter top! Love it! 😂 😂 😂
Lately, I found myself yelling NOW LET'S GO while slapping the counter before doing something.
I blame you, Sonny.
Hey - yes this is an old video and you might have addressed it since, BUT, you’ve been clear on metric vs. imperial measurement. I love metric, growing up in Canada. You start this video off by putting in 6 eggs, not measuring, but then you accurately measure the flour. Wouldn’t you want to measure the eggs as well, as they can really vary in size and volume of liquid, especially when you’re so precise in the flour? Regardless, thanks for all your videos and expertise!!!!!
i love this insane dude with burning passion
There is nothing better. So delicious like heavenly.
I'm American & I always weigh ingredients in metric even if I have to look up the exchange. It makes it so much easier.
I use lard or bacon fat. Yum & they come right out of the Yorkie pan.
Great recipe.
LOVE the Webstaurant Store!
Great recipe, bud, keep 'em up!
You just out here learning us all about these Yorkshire pudding. You should put that on a cracker dude
Watching from the UK, look at those. 😍 Love a good yummy roast dinner.
I love that you pronounce Yorkshire properly. You say 'York-shur." A lot of American videos tend to pronounce the counties incorrectly and would probably say "York-shire"
Best Yorkshire pudding recipe, this side of the pond..!!👍🙏💪
Webstaurant store is indeed a good hack. I wanted a workable butcher block kitchen island top with storage racks and everything I found on Wayfair was insanely expensive and not actual butcher block wood. Ended up just buying exact length wire rack and a big slab of unfinished butcher block from the Webstaurant store for a fraction of the price. Connected the block to the wire rack with steel pipe fittings and I absolutely love it!
I might have to steal that idea! sounds awesome
The stuff about the metric system was cool and mixing the fats. Popovers are awesome
From 🇬🇧 here. This is Uk 🇬🇧 approved, looks amazing man 😁😁😁
I like how accurate you were in the measurements and weighed the flour. Yours looks better than other Yorkshire Pudding videos including Gordon Ramsay. On his, I’ve seen him say to refrigerate and another day to leave out at room temp.
I’m born and bred in Yorkshire, still live in York today and these look great, great job!!! 💪
really nice looking Yorkies mate. i'm a Yorkshireman and my grandma used to cook these as a starter to bulk the main course out as they did have much for main course.They're also good with some honey on
Love Yorkshire pud, one of my best memories as a kid a giant pud
The stalekracker reference was so funny!
Yorkshire Puddings the next day with some of your favorite fruit preserves is also amazing.
DUDE!! Those look so awesome, yes I am for sure gonna try my very best to recreate those wonderful puffy goodness!! Peace out ✌!!
Am from West Yorkshire me lad, them yorkies were niceee wud love some home made gravy to mop up wow
Growing up my English grandmother would make these and would tell us kids for them to rise up we needed to be super quiet, now i know that's not true. But that memory makes me smile each time I make them for myself now
This coming from a Yorkshire man, and having eaten countless Yorkshire puds....these look perfect! Good work man💪🏼
My Gran made a great Sunday roast with yorkshire pudding and gravy made the right way.
I e been making Yorkshire puds for years. James Martins seemed the best. Yours somehow seem the same but yours were off the map! I didn’t bother to mover the shelf above not expecting them to rise so much. They rose up through the bars of the shelf! Insane.
Making them on on Sunday for the kids breakfast. Great with honey drizzled over❤️
I love bread more than any other type of food, and this looks like something I would LOVE. 😋
Oh you'll love them! So good!
Love this guy even more coming from York. Good sesh is York.
I am so excited to try this recipe! I am going to try this and the standing rib roast recipe that you shared. They are my plan for Christmas day! Just a quick question: Can you tell me the muffin tin that you used is it for a regular cupcake sized muffin or a jumbo muffin. Also if you didn't use part of your batter for the larger pudding how many muffin sized puddings would this recipe yield. Thank you again for the great recipe I will let you know how things turn out!
You have a great kick. Love your videos man keep it up
Sonny! Iv been watching your videos for ages & never realised you were from my home county of Yorkshire!
A sprinkling of dried sage in the mix is super nice!!
So glad to be a part of the early Sonny crew before he hits that 1 million mark. YKILY!
One of my all time favorites, brings me back to my childhood dining at Patricia Murthy’s in Manhasset and being served these ( they called them popovers because they weren’t cooked with beef drippings) by a waitress with a huge basket full of these beauties! Yum! So easy to make, don’t know why it has to be a special occasion for me to make them!
9:45 - that was a Food Wars foodgasm in real life right there! 🤣
In Yorkshire we have then with jam on as a dessert. Or with gravy as a breakfast.
That doesn't sound bad for breakfast... What kind of gravy? Here in the States, at least in the South, we have something called Biscuits 'n Gravy. I think it's a UNESCO Intangible Cultural Heritage somethin' or another. It's amazing though, but hard to explain to Europeans because biscuits mean cookies over there and I'm not sure if you all have crumble sausage vs case.
Easier to just watch a video:
ruclips.net/video/_GN1lh9q5WE/видео.html
Watching this in ID22... wow and that kick to the fridge...looked about as good as those puddings!!
We used both units of measure in Palau. I was so surprised when I found out it was uncommon to know conversions by memory.
Outstanding explanation of the dark Yorkshire art. Oil like hellfire before you pour the batter. I like your cheeky addition of the compound butter but my best memory is a full English roast presented inside your very own big boy (very Leeds) not just as a side offering. Excellent work.
Perfect puddings..... Excellent
From a food teacher in Nottingham 😊👍
Dude. As an Englishman, I can tell you, those are THE BEST Yorkshires I have EVER seen. Not even jerkin yer gherkin. I'll definitely be following this recipe next Sunday.
Made a bunch of recipes you have posted and they all came out great, especially the spatchcock chicken one recently. I’ve successfully tricked my GF into thinking I am good at cooking. Success. One thing treat would help - can you please post the recipe, including temps and times to the info or a separate link, that way we can get the information quickly rather than having to fast forward through a discussion of the metric system while our sauce is burning. Many thanks and keep up the good work. Give the fridge a jab for me. -Ian
i still love that you have a kicking fridge and a normal keep stuff cold fridge
After making these I quit using the recipe I’ve used successfully for 25 years because these are even better. My husband is a Yorkshireman and always said my Yorkies were better than he’d ever eaten in England - now they’re even better. This recipe may keep me married for another 25 years (hmm maybe I should rethink this! 🤭). I’m making them again right now because we’re having a roast dinner tonight. 😋🏴
Nice Yorkshire's! Putting mustard, in your batter is also recommended. I second previous comments, do a full Sunday Roast! Keep up the great content.
I have never been able to do the one-handed egg crack. I do, however, seem to impress everyone I know with how quickly and easily I can peel potatoes 🤷♀️ No idea why it seems so hard to them but I guess that's a common struggle? 😅
Any kitchen task I dislike I always compliment others on their technique. They are much more likely to do the task from that point on.
@@robertm4050 Great strategy. Kimmie you might have small hands which makes it harder, try a two hand method with the same technique.
Those fridge kicks were almost as heavy as those Yorkshire’s! Amazing video my friend!
For anyone who's ever wanted to know what Sonny's 'O' face looks like, 9:45-9:50.
You're welcome.
Lol why isn’t anyone talking about the Stalecracker reference lol put that on a cracker duuuuuddeee
i love your channel dude you're hilarious
What a boy making Yorkshire puddings like a champ. Americans really need to understand the beauty of the crispy light and fluffy golden majesty of a well cooked Yorkshire. Make a giant one, load that full of slow cooked beef and roast potatoes and you’re in for a good meal.
Damn sonny, that spinning back kick is getting crisp
I always love to have my Yorkshire puds with golden syrup 🤤
Great dessert after a Sunday lunch👍🏼
Love Yorkshire pudding being from Uk , 👌👌👌
I love how my fellow Cajun, Stale Kracker, has influenced all portions of the culinary world at this point.
That money dude ... never again will I refer to yard pimps as chicken
@@doyledragonreborn Bro... I've got a video coming out soon where I go squirrel hunting... I've started calling squirrels "tree pimps"... after all, they're just after a nut.
Fun fact for you Traditionally yorkies were eaten as a starter with gravy before your Sunday dinner. Also if you somehow have any left over after your dinner open them up spread a bit of butter on them and sprinkle with sugar 👌🏻
Great recipe thankyou. Can you make these in the morning and reheat at dinner time
Love you stuff man!
Tasty! And fun to make; good content for the eyes. I’ve heard of Yorkshire Pudding, but just had no idea. I thought you would make pudding and put that inside… what I would call Yorkshire Pastries. It makes since now that it would be served with gravy too. I was wondering why you were putting the seasoned steak butter in the mix. Thanks dude! 🇬🇧
They looked stunning. Epic Yorkshires good Sir.
Yorkshire Puds with Gravy & Mash Potato. GOATED.
Right now I hate that I can't eat eggs anymore (allergic). Those look so incredibly good! Fantastic video!
That's devastating.
There are recipes for vegan Yorkshire pudding if you’re interested.
@@nutterbotter8308 nice. I will search for one.
We used to have these for Thanksgiving. Time to add it to the regular rotation.
Mate your a Yorki king 🤴 👏🏻
My wife is from that area. These are truly epic!!! Will try for sure.
Toad in the hole is a great way to make Yorkshire pudding!
Love your nod to Cajun Guy: "That's money Dude" hahaha ❤️🐾
“THATS MONEY DUDE!!” Love watching both ya’ll!!!!