If you want a good recipe that ive used for years have half of pint of milk with 3 eggs mix until together then add 5 table spoons of plain flour and pinch of salt and pepper then put bitof lard in each muffin tray hole then put in oven until lard is melted then add mixture the higher and bigger they go if tin is hot
I am of British descent and I always thought the "oil or rendered beef fat must be "smoking hot" before they will ever rise to their proper hight and I followed this recipe of yours and had the tin "smoking" hot and still some didn't rise (from the same batch of batter) ???
I would suggest using an oil that can be heated to a very high temperature in the oven, prior to adding the yorkshire pudding batter. It us better to add the batter to a very hot oil as they rise better in the oven. They should puff up slightly as soon as you add the batter to the oil.
Sorry for the super-late reply, but it's called a pudding because back in the day, it was what lower-class Brits called dessert, usually because they couldn't afford sugar while the upper class could have real desserts. Also, Yorkshire puds weren't that size, but as large as a pan. After cooking Sunday roast, the pudding mixture was tossed in after the roast was removed. The mix soaked up the grease, puffed up and made it onto a large piece of bread. Pour a generous slather of gravy and you've got a great compliment to the roast.
Just when I think I've gotten my head around what "pudding" means in Britain, I come across a pudding recipe that results in what appear to be fallen dinner rolls.
I’m not sure that this will work. I’m British and that fat should have been sizzling as the batter went in and butter won’t do...beef dripping is Best. The temperature seems much too low. They should be more risen than that! Perhaps there is a different name for these?
Jane Mulvenna hello. I really want to do these. I tried it but they just didn’t rise like I think it should have. The taste was good but kinda gooey. What else can I do besides beef drippings? Thank you
hawaiidispenser I imagine if you're using the rendered fat from cooking beef, it will be plenty salty. And some folks take the risk of cooking with salted butter (not knowing how much salt is in it). I just want everything to taste as good as it can :)
Yes, but I think popovers have a more "crusty" outside, whereas Yorkshire Puddings are "chewy/crispy" on the outside.." We cook popovers longer to make them crusty like that, and think "cream puff" as to why: We want to fill them with mashed potatoes and gravy! LOL :) It's so they won't fall apart. But I think the British still have us beat, anyway, because the outer texture of Yorkshire Pudding is a bit of crunchy/chewy-dripping-with-gravy, perfection.
Hands down, no contest, this is the TRUTH!! Born and raised in USA and have had many popovers, but none of them compared to the Yorkshire Pudding I had while visiting the UK. :)
I know it does, but they are very delicious fresh out of the oven with a little bit of jelly. You can add a pinch of salt if you like, it only adds flavor. :)
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
JUST TRIED THIS LAST NIGHT WITH A BEEF ROAST. NOTHING BUT RAVES FROM THE FAMILY. QUICK, SIMPLE AND SOMETHING DIFFERENT. GREAT STUFF !!! CB
Omg.... they were amazing.....
I just made a batch following this recipe and did they ever rise. Thanks for this video :)
If you want a good recipe that ive used for years have half of pint of milk with 3 eggs mix until together then add 5 table spoons of plain flour and pinch of salt and pepper then put bitof lard in each muffin tray hole then put in oven until lard is melted then add mixture the higher and bigger they go if tin is hot
This is new to me. Do you serve it alone or with something?
Wow that looks so lovely and easy I'm going to make this today
I am of British descent and I always thought the "oil or rendered beef fat must be "smoking hot" before they will ever rise to their proper hight and I followed this recipe of yours and had the tin "smoking" hot and still some didn't rise (from the same batch of batter) ???
Its really similare to dutch babies pancakes😊thanks for the recipe
I agree. You should heat the oil till it is smoking.
this worked great, my first time making and they were very good
I added a pinch of salt but very good and so easy
I am in the middle of a snow storm and I just ran out of milk, can I use half and half instead?
Thank you!
If you are going to do it , use beef dripping's
I would suggest using an oil that can be heated to a very high temperature in the oven, prior to adding the yorkshire pudding batter. It us better to add the batter to a very hot oil as they rise better in the oven. They should puff up slightly as soon as you add the batter to the oil.
Great suggestion. Thanks :)
PAGE NOT FOUND ! RECIPE HERE PLEASE
pardon me with my stupid question, but why it called pudding? it's more like omelette shaped like a muffin. how does it get it's name?
Sorry for the super-late reply, but it's called a pudding because back in the day, it was what lower-class Brits called dessert, usually because they couldn't afford sugar while the upper class could have real desserts. Also, Yorkshire puds weren't that size, but as large as a pan. After cooking Sunday roast, the pudding mixture was tossed in after the roast was removed. The mix soaked up the grease, puffed up and made it onto a large piece of bread. Pour a generous slather of gravy and you've got a great compliment to the roast.
Just when I think I've gotten my head around what "pudding" means in Britain, I come across a pudding recipe that results in what appear to be fallen dinner rolls.
But don't one have meat in York shire pudding or are they being made with out meat these days?
Pinch of salt and don't use butter for peet's sake. I suggest suet,drippings,lard or anything that can be heated to high temperatures.
I’m not sure that this will work. I’m British and that fat should have been sizzling as the batter went in and butter won’t do...beef dripping is Best. The temperature seems much too low. They should be more risen than that! Perhaps there is a different name for these?
Jane Mulvenna hello. I really want to do these. I tried it but they just didn’t rise like I think it should have. The taste was good but kinda gooey. What else can I do besides beef drippings? Thank you
How can this actually be any good when there is no seasoning???
its just like buiscuts and bread are good by them selves as a side...
no.... both biscuits and bread contain salt in their recipes.
+Terry Johns I checked a bunch of other Yorkshire pudding recipes and half call for salt and half don't. Guess it doesn't matter much either way.
+Terry Johns you can add salt
hawaiidispenser I imagine if you're using the rendered fat from cooking beef, it will be plenty salty. And some folks take the risk of cooking with salted butter (not knowing how much salt is in it). I just want everything to taste as good as it can :)
Is this the same as popovers?
Yorkshire puddings have been made in the UK for centuries, Americans call them popovers
Yes, but I think popovers have a more "crusty" outside, whereas Yorkshire Puddings are "chewy/crispy" on the outside.." We cook popovers longer to make them crusty like that, and think "cream puff" as to why: We want to fill them with mashed potatoes and gravy! LOL :) It's so they won't fall apart. But I think the British still have us beat, anyway, because the outer texture of Yorkshire Pudding is a bit of crunchy/chewy-dripping-with-gravy, perfection.
joanna kennedy us yorkshire people know what we are on about we are the best at our yorkies:-)))
Hands down, no contest, this is the TRUTH!! Born and raised in USA and have had many popovers, but none of them compared to the Yorkshire Pudding I had while visiting the UK. :)
375'C or 375'F?
375 degrees Fahrenheit (195 degrees Celsius)
It's nice but kind of bland. . there's neither salt nor sugar
I know it does, but they are very delicious fresh out of the oven with a little bit of jelly. You can add a pinch of salt if you like, it only adds flavor. :)
This broad made popovers!
I dunno why this video exists, just put pancake mix in the oven
I wouldnt think they would rise at that temp-much to low,need 425minimum
They seem to lack color. Looks more like a biscuit than a Yorkshire pudding.