Holy Breadcrumbs! I watched your video an hour ago and decided to try. They are GINORMOUS! And evenly browned (but my oven can be used w/out a fan.). Thanks for the informative video.
While I appreciate the vid. as well as the effort gone into the production, I’m with the many commentators who've already opined that a Yorkshire pudding should have its origins in a dripping roast as well as having a base with some bulk. Crispness is nice but not what a traditional YP is about. Folks as have climbed rocks may recall the Plough, near Hathersage. Back in the late '90s it was a climbers' favourite and offered food sympathetic to that pastime, eg a bigger-than-plate-sized YP, flooded with gravy. 😊
For those who are complaining this recipe is crispy but should have a moist Center…. It’s obvious you are prejudging. Mine were wonderfully delicate crispy on the outside, but traditionally moist and chewy inside. No, no beef drippings we’re involved in this video, but I don’t need help with that part.
As a Yorkshireman I think you'll find that a two tone pudding is much more satisfying to eat, a bit of crunch and some nice soft stodge to coat yer ribs. Mam never refrigerated but always left them to stand and used lard or fat from the beef roast when available and always smoking hot but she never used two trays.
In my opinion the perfect yorkshire pudding is crispy on top but has a bit of stodge in the base, crispy all the way through is overcooked you might as well serve croutons with your sunday dinner
Cooking three Yorkshires at a time for Sunday lunch you would have to start the day before. Besides who ever cares about shape it’s the taste that counts , and they need to be stodgy at the base to be proper yorkshires😊
3:19 😉“Nay, lad, tha can’t cook a reet proper Yorkshire pud’n in owt ‘cept beef drippin’, straight off t’ roast.” My Leeds born, lived and died grandmother (1881 - 1976) taught my mother (1912 - 2010) taught me (1944 -). YPs were always cooked in beef dripping. They were always served as a separate, starter course, with beef gravy. They always came out best when we lived in a house with an Aga (the king of solid fuel ranges). Mum said it was because the oven kept a very even temperature. Nothing was measured, but it was 3 eggs then adding flour and milk gradually while whisking. The colour and consistency was judged by experience. First the roast beef (sacrilege, to make them with anything else, in our family) and vegetables would be transferred out of the roasting pan and put into the warming oven. Then, about a teaspoon of the dripping in the roast would be poured into each pot of the extra deep muffin tray that was only ever used for YPs. The Aga would be cranked up to max and the pan put in to get up to temperature. The remainder of the dripping would be poured off the roasting pan, apart from a tablespoon or two. This would get sprinkled with flour, put on the heat and stirred to make a roux. Then with a teaspoon of magic ingredient (Marmite) and water off the boiled vegetables, a slightly thickened gravy would be made. Once the oven temperature was above 450°F it would be time to put the batter into the muffin tins. Speed was the essence here. The trick was to get the tray out of the oven and get half an inch of batter in each tin, and the whole thing back in the oven before the dripping realised and stopped smoking. How long they cooked depended on the stove, and every time we got a new stove it would be a while before the timing was right. Opening the door before they were done was disastrous. They’d likely just collapse. Our plates would be on the table, the gravy-boat full and steaming and us, sitting up in anticipation. Then Mum would come hot foot from the kitchen with the YPs still in the tray and the carving fork in her other hand. Flick, flick ,flick, flick with the fork and four of the lightest, golden, fluffiest and tastiest (that dripping, straight off the roast) Yorkshire puddings that any Chef would be proud to serve. A minute later, they’d all be gone, and Dad would be carving the beef and we’d be piling veggies on our plates, while Mum was topping up the gravy-boat in the kitchen.
Sounds like my grandmas version too! I’ve made many Yorkies but never managed to make them as tasty as hers! I also use beef fat, drippings. Sacrilege to use anything else.😊
Absolutely 💯 Great if you could afford Beef ..We settled for chicken or pork treat was Beef ..But absolutely agree, YP served first with homemade gravy with all the water from the veggies, made in the same roasting pan the meat was cooked in and of course par boiled potatoes then into the hot fat roasted and all that cooked goodness accumulating on the potatoes, then turn them over and the goodness from the meat sticking to the roasties. If no-one knows why YP should be served first {they were big Yorkshire cooked in fluted YP individual served first so you filled up and was not likely to eat as much meat and veggies especially being poor. 😮 We would sit there salivating 😮😅😅 All on different heights of stools and chairs May brother had the blue one I had the yellow stool...we were higher up around the dining table {sometimes at the Formica kitchen table!!} But the slurping of the gravy reaching up to your mouth from the YP and gravy, sitting on a stool meant you had to catch it quick before gravy ran off}>>> Slow roasted dripping, on bread with salt and pepper... I still make my Roast dinners this way, separate YP with homemade gravy....none of this instant nonsense,..Bisto powder, and cornflour water...all the pieces of potatoes in the gravy that had broken off bits of carrot and cauliflower from using the veggie water ... Why change what worked... Always let your Batter rest .. I have to make them GF now, but by do they come up so big and fill with Real Gravy... Don't forget then the Bubble and squeak on the Monday ...And Toad in 'Ole..😮😮with left over gravy from Sunday Roast dinner. When you go to a restaurant ask how they cook there Roast Potatoes...{in an air fryer} or chip fryer...😮😮😢😢 Walk away...if you here Ping Ping Ping... Microwave Gravy...Walk away...😂😂 Have a great day... Making toad in 'ole without the flour...Haha...GF...😊😊
My Nana, who was from Yorkshire, made the puddings without a massive rise. They were soft on the bottom, and she would make 2 or 3 trays at a time when all the family were together for dinner. What ever was left would be eaten cold with jam on them. My dads (her sons) favorite bit.
I was born in southern Germany and we have a very similar dish, served with canned fruit or apple sauce, bought or homemade. Even had whipped cream once. They were my favourite as a child. It is always exciting to watch them rise and hoping they don't sink. We even have earthen ware equal size to Texas muffin tins . I took one with me when we moved to live in Australia. That's where I found out that there is a similar dish in GB. Must make them soon again.😊
Should a Yorkshire be crispy? Serious question. This is originally a batter pudding, like a clafoutis. Cooked in a pan in front of the fire, only the edges got crisp. Think Toad In The Hole without the sausages. Personally I find the Yorkshires you get today, tall, crisp, DRY, disappointing. They're definitely "a thing", but a distant relative of the original.
Exactly, a little crispy around the edges and a bit stodgy in the middle. The ones you get nowadays are Franken-puds. Not nice at all. Make them in a pie dish and have slices with your roast. That’s how my mum used to make them. I don’t think these modern things soak up anything and are just flavorless bags of air.
My Mum’s were like Ben’s, but my gran, who cooked professionally, made a large pudding in a big oblong tin, which barely rose, and cut it into sections. Each serving was solid, squidgy and rich. Never seen anyone do that since.
When I was a kid, my mother would do her Yorkshire the first method. She would make her batter, she never let it rest, she would turn her oven to 500°F, heat her oil in the muffin tin, pour the batter in, and she always got super tall, beautifully golden Hollow Yorkshire.. We would pour our gravy into the centre of it. She told me the high heat was what made them rise… she never burned them, I’ve never had anybody’s Yorkshire as good as my mom’s
As a chef, in Yorkshire for 15 years.... THE OVEN IS EVERYTHING!!!!!! even those bad puds are passable. If you have a bad oven, uneven heat or not high enough temperature you will struggle. The equil parts by volume is the only rescipie to use but with a good oven, even with frozen batter (I've sold pre made, frozen porkies in a tin before) the puds will still be stellar.
@@PercyChips Not round here it isn't...In fact lard is only available at large supermarkets and dripping from the one local butcher IF he has any at all.
It’s nonsense to say it’s all about cooking technique and nothing else. If your batter recipe is wrong, no amount of good technique will rescue your Yorkshires.
@@DavidAndTheDog Georgina Horley says use half milk half water for a lighter batter and I think she’s right. Lighter to the palate more than about how much it rises.
My Yorkshires rise really well but do rise slightly unevenly. I have the option to cook without the fan so will definitely try this. I don’t take my tray out of the oven, I pull it out and pour the batter in so that I don’t drip it and it’s quicker.
Thank you for the video. Oh, my goodness, I did not realize the strength of emotions people have for "their" Y-puds! Wow! My favorite go-to meal was a good roast and Y-puds, because it was sooooo easy. It became my best friend's go-to meal for company, too, for the same reason. I remember sitting down to a holiday meal with extended family, and watching my 11-year-old nephew's eyes literally light up when he bit into his first Y-pud! He sat there and ate about six, dipped in meat juice. What a joy! Mine always looked like the method 2 puds, but were delicious--which in the end is really all that matters. I''m now 75 and cook far less, but still love my Y-puds! Thanks again.
At the age of 71 I’ve used the same method shown here, equal measures way whisk, cover, put in fridge over night, whisk again, add a pinch of salt and some ground black pepper, heat oven and teaspoon of oil from the beef tray to 22c, watch them rise for 18 - 20 mins the turn heat down to 190c and turn them upside down to cook the bottoms as well. Recipe from my gran. For something that has only 3 ingredients it’s amazing how so many variations are family traditions, my 2 daughters use how I do it. The only difference seems to be my nan and mother had gas ovens not electric fan assisted so I’m guessing the heat distribution would have been different, either way they are yummy (you can also make them in a flat tray, sides rise but bottom is bread like? Cooled with jam spread on it for Sunday 😂) loved the vid btw big thumbs up 👍
My gran always made extra yorkies for desert. They’re great with sugar and milk or just spread jam on them. A lot of people think I’m weird when I do this, but I just point out that its the same batter as pancakes 😅
They are batter puddings, Misnamed over the years. A true Yorkshire pudding, as many of us oldies still remember, is like a sponge cake, made in a square tin. Poor families ate the sponge first with gravy, that got sucked up, then they didn't want many vegetables or meat afterwards. Considering my grandparents had 11 and 14 siblings ,you can now see why they made it stretch. Batter puddings where just that. Made as far back as any one can remember, made on batter plates hanging next to the fire, which could be swung in and out. Enjoy your batter puddings,
My grandad said the same as you . The beef fat dripped in to the pudding while they were both cooking in the oven. The pudding was served first with the saying " those that ate the most pudding would get the most meat. In reality it was to share out a small roast as best they could and try and fill children's stomachs, when times were hard, which was most times.
Interesting!! my mum made a spongey version! We're from Bristol and she was evacuated to Devon during the war, I thought it might have been a SW regional variety of a Yorky Pud.
Texan here. I see a similarity in the way I was taught to cook cornbread and the way the Yorkshire Puddings are cooked. Now, when I make cornbread, I could make them in muffin tins for separate servings, but never have. I use a 10" cast iron skillet. While I'm mixing my cornbread ingredients, I have put my skillet in the oven to get hot with just about the same proportion of oil as was shown for the cups of the tin. By the time my batter is ready, my skillet and oil are screaming hot. I pour that batter into that hot oil and get the same sizzle and rising crust around the perimeter of the skillet as was shown for the YPs. Then you quickly shove it back in the oven to finish baking. That sizzle means it won't stick when you go to turn the cornbread out of the skillet. So good with, as Brits would say, "lashings of creamy butter" melting in the middle. 😋
Fellow Texan here. Howdy neighbor. I am mucho curious about "Yorkies" but haven't had one. I also feel they would be great with honey butter and a fruit jelly like a fancy sopapilla. They're supposed to be a savory side dish with roast but my mind wants to sweeten them up. I could also see them as a fancy schmancy Kolache with spicy jalepano sausage and melted cheese. I hope this isn't grossing our British friends out. LOL
I have a Yorkshire pan that is made of much heavier stuff than the flimsy tin he used in this vid and I sit it on an 8mm thick (1/3rd of an inch) steel baking plate that lives in my oven. I suspect that your cast iron skillet holds the heat just as well if not better and would make fantastic Yorkshires - give them a try, I think they are more commonly known as "popovers" in the US
@Tsnafu - Thanks. I was thinking of making a single plate-sized Yorkshire because of the skillet. I'm told that that's not uncommon, and frequently a roast dinner is plated directly into one, with gravy flowing freely. 😋 🤤
@@Tsnafu except that compared to a good Yorkshire pudding cooked under the roast or with lots of good dripping in smaller tins, popovers are dry and flavorless.
@@cmtippens9209I never knew there was any other way to cook Yorkshire pudding than in the roast drippings until I read James Herriot’s All Creatures Great And Small where he comments on the local custom of individual size puddings. “Individual “ didn’t mean a measly little muffin tin if I remember correctly ;)
Had to laugh about the 3 days of Summer in the UK with the 30 mile/hour sandstorm. I’m not sure if this still happens but it sure happened a lot in the 60’s when I was young before we moved to Canada. Also, my husband and I spent a year trying to get great Yorkshire puddings with no luck. So I’m looking forward to showing this vid. He’s a Chemical Engineer so be thrilled that someone has done this..
I'm 61 and the daughter of a Yorkshire man. I'm a good and diverse cook, but to my shame, I've never been able to master the humble Yorkshire pud. I've tried every tip I've ever read, from putting the tins on a hot hob while pouring in the batter to leaving the batter to rest for a few hours, using a little oil, using a lot of oil and the results have always been consistently bloody awful. About 5 years ago, i admitted defeat and resorted to using frozen, but anyone who's tasted the real thing knows that these are just poor imitations. I'm going to follow your exact instructions and if it works for me, it'll work for anyone. And I'll serve them as we were given them as kids- as a starter smothered in gravy. My mouth is watering at the thought.
I use James Martins recipe and a deep silicon muffin tray. They com out like mushroom clouds with crisp top and soft centre. However the fundamentals of this video are great. Good to see if nothing else how important that resting is. If you do nothing else, rest the batter!! All mine came out big and relatively even, however, I will try turning the fan off next time.
As a child, in the 1950s, I would beat the Yorkshire batter, "helping" my Mam with Sunday dinner. We had no fridge. The batter was just left to rest in the kitchen until it was time to stick the pan in the oven. That was a terrible electric monster with a broken thermostat. Fat from the roast was the norm, heated until smoking, and then the Yorkshires went into the oven at whatever temperature it had reached, not being controllable, and we had absolutely perfect results. Furthermore, prior to that monster oven, we had a big black fireplace with an oven door and hob etc., which had no thermostat either, just coal embers, and those Yorkshires were also pretty darn good. I think everyone worries too much. We're spoilt rotten compared to our forebears who managed to produce delicious meals with just practical skills, knowing their equipment and its foibles. As long as it's cooked enough and tastes good who cares if it's lopsided? It's like "imperfect" fruits and vegetables that are sold more cheaply because they aren't pretty and might be a funny shape. They're still what they are, still edible, and taste fine while saving money. Ditto Yorkshire puddings, and, lard works best, plus it's free from the roast. Nitpicking is not a becoming behaviour from adult humans. 🤔👩🦳
The science of it is that the first sizzle layer forms the crust, which floats on the walls cooking against the sides of the pan, when the batter runs out, the last of it forms the base. we use beef dripping or lard, at least a third full. The origin was the mediaeval trencher, before plates.
I have used the exact same recipe as you do…I let my batter sit for about an hour. I heat my tin with oil in hot oven (500F) until you see smoke coming up from the oil. I fill the muffin pan 1/2 way. Turn oven down to 450F You have to be very quick to filling the tins. I get #3 Yorkshires every time. Perfect everytime!!
Any of these would be acceptable Yorkshire puddings. Good effort. You changed more than one variable for each run though... Resting/not resting plus a change in temp. Then a shield and fewer puddings at the same time. Then a change in temperature mid way through cooking. It's really interesting but which change makes the difference ?
I’m now 72 and still an active cook. As a young boy I loved those so much my mother would make an extra dozen just for me 😋. She always make them with the drippings from a standing rib roast which takes the flavor to the next level. I’ve made them the same way with drippings, whenever I cook a standing rib roast with the same recipe you use but by equal weight not volume and will need to try your method to compare. The muffiin tins I use are specifically made for Yorkshires made by William Sonoma which have very deep individual cups connected together with a thick wire mesh which makes for more even heating and eliminates the need for the water bath. Just checked W-S and they no longer carry the popover pan I use but sell a similar one by Nordicware. BTW the proper name is for this style is Popover not Pudding. Yorkshire Pudding refers to the batter being poured around the base of a roast (in the pan drippings) as the last stage of cooking the roast which adds a bit or panache to the table side presentation of the roast on a platter.
To be fair, I don’t like them to light and fluffy as it’s like eating paper. I like a little bit of pancake texture inside towards the bottom light and airy at the top I would say your first ones one nice
Never heard of Yorkshire puddings until I saw them on cooking RUclips. I'm shocked they aren't more of a thing here in Australia considering how much else we've kept from England. I definitely want to give them a shot this Christmas though.
And if you want to take Yorkshires to the next level, half cook your favourite sausages then put them in a pan and add the pudding mixture to the pan and cook on the oven and you have the glorious toad-in-the-hole. Perfection on a plate
A ‘proper’ Yorkshire Pudding is cooked in a 9 inch cake sandwich tin, one per person, served as a first course with just gravy and condiments. Meat, potatoes and veggies are served as the next course. Traditionally the whole point of the YP is to take the edge off your appetite so you will eat less of the expensive part of the dinner.
I was brought up in Suffolk in the 50s/60s and my BFF was a farmer's daughter. They always served the Yorkshire pudding exactly like that to their 3 strapping, working sons - as a starter with the gravy. Next came the meat and veg. Usually rounded off with a steamed suet pudding with custard!
As much as I applaud your commitment, you got it right the second time around. The shape really doesn't matter, as long as they rise and have that hollow in them. I'm unsure why you seem to be unable to turn your fan off.... most modern ovens have this option. Always better to have the fan off with baking as well.
I've never eaten Yorkshire pudding; first read about them in books written by James Herriot. This is the first video I've seen about YP's. Makes me want to try it at some point. Thanks!
I grew up enjoying a Yorkshire pudding once a month or so, cooked in the hot drippings from a beef roast. It was always crispy and dark around the edges but more flat in the middle. And it was delicious from the seasoning and drippings from the beef. I refuse to make it in cupcake tins with vegetable oil!
They have to have a soggy bottom. Too dry and crispy is just wrong but i can see how they work in a commercial kitchen as they can be reheated. We had to be sitting at the table waiting fr thr Yorkshires, reheated crisp, yuck.
As a retired domestic cooker designer I was loving the video right up to the random foil barrier. We spent weeks getting the heat profile perfect throughout an oven using british standard cakes. The air doesn't blow straight from the back. Make sure the oven meets british standards and I suggest trying different shelf positions and orientation of the tins. Spacing the puds makes sense given the shapes you were getting but shouldn't be necessary in a well designed oven. Turning a fan off in a domestic oven risks turning the back of the oven into a grill and premature failure of the element and fan motor but I have no experience with commercial ovens. Hope this is useful.
May I ask a couple questions? I'm American and I find your comment about the back of the oven curious. Are the heating elements of British consumer-grade ovens located behind the back wall? Ours have elements above and below and fans, when present, are switchable. Wait... so if you're heating from the side, I guess do you then have stand-alone broilers like a salamander? Or a grill/griddle? How do y'all cook steaks and chops and stuff?
@@bob_._.It's been a while but the element was circular with the fan inside it fastened on the back wall behind a plate with holes in acting like a diffuser. Conventional ovens with top and bottom elements are still available. Higher cost cookers had fan bottom oven and conventional top oven that doubled up as a grill.
@@bob_._. Convection ovens are pretty standard in the UK and Europe. As you say, back-mounted with a fan to circulate the hot air around so there are no (realistically fewer) hot spots. That Americans still use non-convection ovens is (a) baffling to me, and (b) why air fryers are so popular in the US, since they are small convection ovens.
Mine has all options available. Heat from bottom or top. Fan or no fan. And grill with fan on or off. Double oven both with same options. Hated it at first but getting used to it now.
I feel I've pretty well perfected my current recipe for Yorkies (called Popovers from my English Grandma), but there is definitely a lot in this video that illustrates ways I can tweak it and maybe improve upon it. I really like the way you set about making the batter for instance. I have been adding the milk to the flour and then the eggs after, but it makes it more difficult to get rid of lumps, I really like, and am impressed by the change achieved by adding the flour to the eggs. Woe is me, now I'll have to make more Yorkies to experiment further...I can't wait! Thank you.
We Yorkshire folk are very protective of our puddings, the method is either the fat from the roast joint when having a Roast Dinner or good old Beef Dripping if you were having it with something else! I must add when my Mum and Gran made them they weren't made in fairy cake baking trays. They were made in six inch round one inch tall baking trays.
NY Yank here. I’m hooked on these! You can keep your dinner rolls! I’ve made these several times from an online recipe for Sunday Roast. It uses beef fat that’s heated to about 220C (425F). Tray is placed in the top rack. This works great using a convection roast. setting. Placement in the top rack seems key plus the recipe has you just pull the rack out enough to pour the batter in. This can be tricky but it ensures the pan is hot. Also the beef fat brings the taste up a notch for me. A little melted fat in the batter works too. Hey if you’re going off the cliff then full speed ahead!
Even if my personal preference is to keep some of the softness, I really appreciate these explanations. I rarely make them because I've kept myself dependent on roast drippings but have recently caved in by using lard or duck fat. I'm also accustomed to starting with hotter leftover fat from pans raced into a cooling oven. The timing has always been what prevents me from making them. Roast out, hot fat quickly moved to preheated tins, batter in, oven temp down, all while trying to deal with the roast and gravy. I think I can skip the roast juggling and just make them. I think this lesson has also informed my Dutch Baby technique. Thanks,
This is basically my grandmothers recipe. 1 large egg, 1 rounded tblsp plain flour, 1 1/2 tblsp milk ,salt. It is also by volume, but she didn't call it that. . She used beef dripping and you know its the right temp as the batter sizzles and starts to curl at the sides. We had a coal fired Rayburn so oven temps were hit and miss!! Perfect every time. I am 67 now. And of course the batter had to rest!
My ex mother-in-law taught me how to make this, called it Dutch Boy, and mine always comes out high and fluffy. I think there are two main things, that she taught me, that does the trick. I mix it all in a blender for at least a whole minute, then poor it into a preheated (super hot) cast iron skillet, then bake for an hour (can't remember the exact temp).
Like you, I have literally made thousands of Yorkshire puddings. I worked out the fan problem early on and fortunately I can turn it off in my home oven. The one thing I do differently is the oil. I always use beef dripping as I rarely feed vegetarians. Good video but I have found that my idea of a perfect pud isn't everyone else's. Some people like them well done, some people like them more eggy. I look forward to them inviting me to Sunday dinner at their house. In the meantime............. 😆
The clue is in the name...pudding...they are supposed to be soft and stodgy in the middle as they were originally to fill you up because meat was (still is) expensive. Crispy puffy ones are an abomination (imho). 😏
Just found your channel and it does resonate with me as a retired Process Engineer. Keep up the good work. I have been experimenting with air fryer chips, poached eggs etc It's good to experiment.
Thank you. I didn't grow up with Yorkshire pudding...met them in my late teens when I arrived in England. So I don't have the nostalgic attachment that many people do. I questioned early on about having them as part of a Sunday roast meal but completely understood the principle of making meat go further and using every tasty scrap. So my children and grandchildren have grown up with them..... but not on the roast day. Monday was yorkie day in our house.... with whatever meat was remaining from the day before..... Gravy made from slow frying an onion for about a half hour, adding in whatever vegetables were left over as well as any meat juices or gravy from the previous day and a pint of stock. Served with mashed potatoes and frozen vegetables.... dinner on the table in 30 minutes and everyone tucked in and enjoyed. 😊 During their teenage years one of the kids started wrapping slices of cheese in ham, warming it in the microwave and eating it in a leftover yorkie .... using it sort of like a croissant ..... we all ended up liking the idea.... and sometimes make yorkies just for the purpose of having with Nutella, bacon or whatever 😊
When training as chef in catering college in Coventry, I was taught the best method was 1/3, 1/3 & 1/3 (liquid to be 60% milk to 40% water). A dash of malt vinegar and a pinch of salt, let it rest as long as possible. Metal Yorkie dish, lard as fat, not oil to get a higher fat smoke point. Never fill more than halfway, only take out once they are brown at the bottom, not top. Bang the Yorkie tin seconds after removing them from the tin to free them.
Roast the meat, prep all the vegetables and try to not boil them to mush, then spend ages on the yorkshires. My mum used to cook them on the shelf under the meat. You know, originally they were served first, with gravy, to fill you up so you didnt need so much meat. This is all too precious for me
I'm from Yorkshire and have never heard Yorkshire puddings called " Yorkies" To me a Yorkie is a breed of dog, or a bar of chocolate but never a pudding !
I made some excellent puds on Sunday, my technique is the same as yours however I do mine under the grill in the oven. No problem with heat circulating from the fan as it’s directly above. They rise evenly and they cook evenly too, so a uniform colour throughout.
Two differences , we used dripping or lard . And never put our batter mixture into the fridge .. used to cover the mixture over with a clean tea towel And leave at room temperature for a few hours. I guess everyone has their methods... The real test isnt what they look like . Its what they taste like 😊 Thanks for your tips.
Hi mate, just discovered your channel today....I'm hooked already, and my knives are now sharp!!!! I'll be trying some of your recipes and looking at your tips......good luck with your channel ❤
I have made seasoned puddings - Yorkshire puddings plus finely diced onions and mixed herbs - to go with chicken, turkey and pork. I used to do decent ones but the last few years they have been dreadful despite using the same recipe and method. It would be great to get some tips to improve them.
I just made these for the first time a few weeks ago. I left mine in the fridge for a few hours, and they were fine. Not great, but a solid first effort. I have a gas stove/oven that heats higher on the right side, but I think as close to the middle as these would be, the initial hotter temp then and lowered after would work great … I occasionally do that to avoid larger cakes from sinking in the middle. Thank you for your recipe and tips. Ratio baking is a great thing.
With Yorkshire Puddings , bigger is better. The small muffin size puddings can be too hard and overdone - try a larger tin with more batter in it - the ideal is a crisp, but not hard top with a spongy , gravy absorbing bottom - with the smaller puddings the hard finish compromises the flavour. This is over 60 years of Yorkshire wisdom - Yorkshire Grandma and Mother.
I love cooking mini toad in the holes. I have perfected it so they all rise evenly, never stick in the tin and taste delicious. I use two eggs, 4oz plain flour sifted twice, pinch of salt and half a pint of milk. The batter is made in a large bowl with a whisk. Poured in a jug and kept in fridge for several hours. Removed 15 minutes before pouring over sausages. Cook for 25 minutes.
I make rib roasts and do Yorkshire also, but I buy 3 lbs beef steak fat and season the same as roast, that way I get good rendering for the fat and the taste is awesome! Good job on the 3 methods, mine is from the Ivy in London.
Pre-heat over on 240c. Put tin with a little oil in each muffin pan. Makes 12… 120g plain flour (all purpose) 300ml semi skimmed pinch of salt & pepper 3 large eggs or 3 medium + an extra yolk. Sift the flour. Combine however you want, whisk, stick blender, liquidiser or smoothie blender on low. Remove froth if any. Don’t take your tray out like in this video. Take the mix to the oven, open door, pour across the muffin tray quickly, no need to be exact, just fill to 2/3, close door. 10 mins at 240c (fan) then lower to 200c for next 10 mins, on the bottom shelf of a fan oven. Never open the door part way through. When you take them out, gently (no harsh knocks) place the tray on a wooden chopping board and leave to cool without disturbing. Good with sweet toppings for breakfast instead of pancakes. Love a Biscoff Yorkie or two for breakfast.
I've been making "Pop Overs" for Sunday Brunch for years... I use the Julia Childs' recipe which is exactly the same as yours but with a Tsp of melted butter and preheating the tin from cold with bacon fat in the bottom to 225ºC then fill and bake for 25 mins. they come out high and mighty and I don't use the fan. Like our Yorkshire friend above I prefer the two tone colour and this gives the crisp and the custardy without being uncooked. We have them with more butter and raspberry jam, or maple syrup
Thank you!!!!!!!!!! I must try!!! Over 20 years since I was exposed to such a delicatible treat. QUESTION: would opening oven to turn around the tray affect? Recommended or no?
I eat mine on their own, so I like the spread. It makes it easier to apply some ketchup and extra salt. Some would call it a sin to not use gravy, but I'm a fussy eater. I don't care how others feel about my food, so long as it makes me happy to eat it, which is really what food's about.
Well, I thought I made great yorkshire puds, and I am from Yorkshire, but I now realise that mine are more like your number ones. I will persevere - I do not want stodge at the bottom. I want them brown and crisp throughout. I don't mind if they spread - I call them butterflies when they do that - it's all extra crunch.
Genuinely, for me, your goals here are the opposite of what I want from a Yorkshire pudding. If I want that kind I will buy frozen from a supermarket. A home pudding should be crispy on top and have some dumpling-like flesh. The first batch you did looked, to me, to be superior to all the others.
Never use oil ,dripping or lard is far better , they should not rise like those stupid hollow things , they should not be made individually but one large one.
Heat the oil, then take the jug of batter to the oven and slide the tray out and pour in there. Saves carrying blazing hot oil around- less likelihood of spillage and less heat loss.
I now know *why* my yorkies are always good - I've always rested the batter, and have never used the fan! I do use pork or beef fat though, and they never stick.
Very good video and interestingly enough it's basically the way I was taught to make them with one exception - warming the batter. I always left it overnight in the fridge then straight into a smoking hot tray (I only have dozen muffin trays so I was alternating anyway) and then in the oven. I never had any issues from not warming the batter first so I'm curious to know if you ever did a test straight from fridge to pan without warming the batter.
Forget small ones. You need a small paella pan or Victoria sponge tin. Agree about leaving the batter, I make it in the morning and it stands for hours. Heat the oil on the top of the stove in the larger pan, add the batter. Leave it until it looks done, turn down the oven and cook it until it is definately done, could be 15-20 minutes more. It does take a long time to burn the puddings so don't panic if they seem to take ages.
I've been trying to perfect mine on-and-off for a while. This is a helpful video! I've not seen your channel before, so I have subscribed for more useful information.
in my experience, also professional kitchens for 26 years. 250° oven , rest the batter overnight, use shallow single muffin tins oil full to brim, well spaced apart do not heat the oil up before adding the batter. 25 minutes. The reason for the cold oil is that you don’t get the blistering as you pour the batter into hot oil that creates an uneven top on the Yorkshire pudding, with the oven being so hot it creates a very fast rise hence you don’t need hot oil.
Great experiment. In my opinion, a lot of the rise is down to the freshness of the eggs. Old eggs don't give the same rise. It's the same with sponges.
I make a huge one in the air fryer and then cut it up and freeze what we're not going to eat...the only issue with the air fryer is the tops are well done but the bottom is still a bit raw so needs to be flipped.
Try a Popover pan, instead of muffin pan. Similar to a muffin pan in that it uses metal cups, the cups are narrower and taller and the cups are held together with metal rods. The air can move freely around the cups getting more heat to the pudding faster. You'll get the same tall rise, even cooking and can retain the same output by using all the cups available, instead of only half.
This must be the contemporary fashion. Ours have always been a whole pud in the dripping at the bottom of the roasting pan. Well, we don't roast beef much anymore, so I don't suppose we need to keep up.
I use Mary Berry's recipe... I do chill the batter mix in the fridge for 4 hours and leave it out for a while... Perfect every time with good height and colour... My oven is gas though not electric fan assisted...
If peoples puddings don't rise, it's usually because they just need to add an extra egg and make sure the fat is smoking. I don't measure anything (I'm a Yorkshire lass) and just make sure my consistency is the same or just a tiny bit thicker than double cream. Never fails.
My Mum always took the roast out and the veges out, made the gravy and then put it all in the warmer and then using the fat from the roast it went into the cleaned roasting pan and when really hot poured the batter in when cooked it was sliced up.
Holy Breadcrumbs! I watched your video an hour ago and decided to try. They are GINORMOUS! And evenly browned (but my oven can be used w/out a fan.). Thanks for the informative video.
While I appreciate the vid. as well as the effort gone into the production, I’m with the many commentators who've already opined that a Yorkshire pudding should have its origins in a dripping roast as well as having a base with some bulk. Crispness is nice but not what a traditional YP is about.
Folks as have climbed rocks may recall the Plough, near Hathersage. Back in the late '90s it was a climbers' favourite and offered food sympathetic to that pastime, eg a bigger-than-plate-sized YP, flooded with gravy. 😊
For those who are complaining this recipe is crispy but should have a moist Center…. It’s obvious you are prejudging. Mine were wonderfully delicate crispy on the outside, but traditionally moist and chewy inside. No, no beef drippings we’re involved in this video, but I don’t need help with that part.
As a Yorkshireman I think you'll find that a two tone pudding is much more satisfying to eat, a bit of crunch and some nice soft stodge to coat yer ribs. Mam never refrigerated but always left them to stand and used lard or fat from the beef roast when available and always smoking hot but she never used two trays.
I agree. I am from Yorkshire and was taught by my aunty that Yorkshire puddings should have a soft centre.
Two pans can prevent the oil spilling out onto the bottom of the oven and filling the house with smoke the next time you use it.
Likewise, my mum's Yorkshires had some heft to them. They were delicious too.
non-Yorkshire people simply don't get that. (but then they insist on calling those popovers "Yorkshire puddings"
@@mustwereallydothis cooking with a safety net...
In my opinion the perfect yorkshire pudding is crispy on top but has a bit of stodge in the base, crispy all the way through is overcooked you might as well serve croutons with your sunday dinner
Yep, just like a pie, a crumble and a good Yorkshire lass!! (They tell me!)
100% correct. Too many people overcook yorkies.
Cooking three Yorkshires at a time for Sunday lunch you would have to start the day before. Besides who ever cares about shape it’s the taste that counts , and they need to be stodgy at the base to be proper yorkshires😊
I agree
Yes. Yum yum.
3:19
😉“Nay, lad, tha can’t cook a reet proper Yorkshire pud’n in owt ‘cept beef drippin’, straight off t’ roast.”
My Leeds born, lived and died grandmother (1881 - 1976) taught my mother (1912 - 2010) taught me (1944 -).
YPs were always cooked in beef dripping. They were always served as a separate, starter course, with beef gravy. They always came out best when we lived in a house with an Aga (the king of solid fuel ranges). Mum said it was because the oven kept a very even temperature.
Nothing was measured, but it was 3 eggs then adding flour and milk gradually while whisking. The colour and consistency was judged by experience. First the roast beef (sacrilege, to make them with anything else, in our family) and vegetables would be transferred out of the roasting pan and put into the warming oven. Then, about a teaspoon of the dripping in the roast would be poured into each pot of the extra deep muffin tray that was only ever used for YPs. The Aga would be cranked up to max and the pan put in to get up to temperature. The remainder of the dripping would be poured off the roasting pan, apart from a tablespoon or two. This would get sprinkled with flour, put on the heat and stirred to make a roux. Then with a teaspoon of magic ingredient (Marmite) and water off the boiled vegetables, a slightly thickened gravy would be made.
Once the oven temperature was above 450°F it would be time to put the batter into the muffin tins. Speed was the essence here. The trick was to get the tray out of the oven and get half an inch of batter in each tin, and the whole thing back in the oven before the dripping realised and stopped smoking. How long they cooked depended on the stove, and every time we got a new stove it would be a while before the timing was right. Opening the door before they were done was disastrous. They’d likely just collapse.
Our plates would be on the table, the gravy-boat full and steaming and us, sitting up in anticipation. Then Mum would come hot foot from the kitchen with the YPs still in the tray and the carving fork in her other hand. Flick, flick ,flick, flick with the fork and four of the lightest, golden, fluffiest and tastiest (that dripping, straight off the roast) Yorkshire puddings that any Chef would be proud to serve. A minute later, they’d all be gone, and Dad would be carving the beef and we’d be piling veggies on our plates, while Mum was topping up the gravy-boat in the kitchen.
What a great description. Thank you!
Sounds like my grandmas version too! I’ve made many Yorkies but never managed to make them as tasty as hers! I also use beef fat, drippings. Sacrilege to use anything else.😊
Yes, what a lovely description indeed very visual and and warm😊.
Thank you for the family dinner visual!! Awesome! And now my mouth is watering wishing I was there. 😊
Absolutely 💯
Great if you could afford Beef ..We settled for chicken or pork treat was Beef ..But absolutely agree, YP served first with homemade gravy with all the water from the veggies, made in the same roasting pan the meat was cooked in and of course par boiled potatoes then into the hot fat roasted and all that cooked goodness accumulating on the potatoes, then turn them over and the goodness from the meat sticking to the roasties.
If no-one knows why YP should be served first {they were big Yorkshire cooked in fluted YP individual served first so you filled up and was not likely to eat as much meat and veggies especially being poor. 😮
We would sit there salivating 😮😅😅
All on different heights of stools and chairs May brother had the blue one I had the yellow stool...we were higher up around the dining table {sometimes at the Formica kitchen table!!}
But the slurping of the gravy reaching up to your mouth from the YP and gravy, sitting on a stool meant you had to catch it quick before gravy ran off}>>>
Slow roasted dripping, on bread with salt and pepper...
I still make my Roast dinners this way, separate YP with homemade gravy....none of this instant nonsense,..Bisto powder, and cornflour water...all the pieces of potatoes in the gravy that had broken off bits of carrot and cauliflower from using the veggie water ...
Why change what worked...
Always let your Batter rest ..
I have to make them GF now, but by do they come up so big and fill with Real Gravy...
Don't forget then the Bubble and squeak on the Monday ...And Toad in 'Ole..😮😮with left over gravy from Sunday Roast dinner.
When you go to a restaurant ask how they cook there Roast Potatoes...{in an air fryer} or chip fryer...😮😮😢😢
Walk away...if you here Ping Ping Ping... Microwave Gravy...Walk away...😂😂
Have a great day...
Making toad in 'ole without the flour...Haha...GF...😊😊
My Nana, who was from Yorkshire, made the puddings without a massive rise. They were soft on the bottom, and she would make 2 or 3 trays at a time when all the family were together for dinner. What ever was left would be eaten cold with jam on them. My dads (her sons) favorite bit.
left over yorkshire pudding? I don't understand. lol
I was born in southern Germany and we have a very similar dish, served with canned fruit or apple sauce, bought or homemade. Even had whipped cream once. They were my favourite as a child. It is always exciting to watch them rise and hoping they don't sink. We even have earthen ware equal size to Texas muffin tins . I took one with me when we moved to live in Australia. That's where I found out that there is a similar dish in GB. Must make them soon again.😊
Should a Yorkshire be crispy?
Serious question.
This is originally a batter pudding, like a clafoutis.
Cooked in a pan in front of the fire, only the edges got crisp.
Think Toad In The Hole without the sausages.
Personally I find the Yorkshires you get today, tall, crisp, DRY, disappointing.
They're definitely "a thing", but a distant relative of the original.
Yes but they soak up the gravy, what's not to like. The perfect Yorkshire are the ones your mum made.
@@56annieb Yes, but they don't do they?
They're too hard fired.
Exactly, a little crispy around the edges and a bit stodgy in the middle. The ones you get nowadays are Franken-puds. Not nice at all. Make them in a pie dish and have slices with your roast. That’s how my mum used to make them. I don’t think these modern things soak up anything and are just flavorless bags of air.
Cooked in a large pan, crispy edge with some stodge in the middle and sliced is the more traditional way. Saving a slice to have with jam.
My Mum’s were like Ben’s, but my gran, who cooked professionally, made a large pudding in a big oblong tin, which barely rose, and cut it into sections. Each serving was solid, squidgy and rich. Never seen anyone do that since.
I LIKED the wonky-looking ones. They'd have been the ones I grabbed first. 😄
When I was a kid, my mother would do her Yorkshire the first method. She would make her batter, she never let it rest, she would turn her oven to 500°F, heat her oil in the muffin tin, pour the batter in, and she always got super tall, beautifully golden Hollow Yorkshire.. We would pour our gravy into the centre of it. She told me the high heat was what made them rise… she never burned them, I’ve never had anybody’s Yorkshire as good as my mom’s
Agreed, I've gotten great results setting the oven to max (500' F) using proper, tall popover pans.
As a chef, in Yorkshire for 15 years.... THE OVEN IS EVERYTHING!!!!!! even those bad puds are passable. If you have a bad oven, uneven heat or not high enough temperature you will struggle. The equil parts by volume is the only rescipie to use but with a good oven, even with frozen batter (I've sold pre made, frozen porkies in a tin before) the puds will still be stellar.
Can air fryer help make yorkshire pudding
@helenagrasso8953 I've never tried it but it would probably be better than a non fan oven.
From a Yorkshire man: Use LARD, not oil and make sure the oven is HOT, like 200 degrees centigrade.
I can’t stand when the puddings drip oil. Lard, not too much and get it really hot.
dripping not lard
@@PercyChips Have you tried to buy dripping lately??
@@Cornz38 yeah it's in every supermarket
@@PercyChips Not round here it isn't...In fact lard is only available at large supermarkets and dripping from the one local butcher IF he has any at all.
Method 2 looked best for me, has to have a bit of stodge to them - also I'm a chef from Yorkshire before anyone says I'm wrong 😂
Hello chef, what is your opinion on using beef in the batter mix?
@ajohnson2381 never heard of that, do you mean using beef fat instead of oil?
The best Yorkshire pudding is made with the hot grease from a nicely seasoned cooked roast beef, I win the internet today, you’re welcome everyone!.
I save beef dripping when I brown mince. Use it for Yorkies and anything else that's savoury.
It’s nonsense to say it’s all about cooking technique and nothing else. If your batter recipe is wrong, no amount of good technique will rescue your Yorkshires.
@@DavidAndTheDog Georgina Horley says use half milk half water for a lighter batter and I think she’s right. Lighter to the palate more than about how much it rises.
beef drippings!
Yes, "drippings" make my favourites, but I also like using duck fat.
My mum didn't use muffin tins but put all the batter in the roasting tin so we had one big Yorkshire pud.
Thats the right way to do it, eaten before the roast not as a side dish.
So did my Gran and also cooked it in the delicious beef drippings.
My Mum made the best Yorkshire pudding ever! She used to make one huge one in a roasting tin and we just chopped it up. Perfect!👌 😊
We used to eat Yorkshire puddings with jam on them after Sunday dinner! Yum yum yum !
@@jayswonkeydonkey philistine
Oh yes my husband has any left overs with jam😂 not for me though.
Syrup!
Definitely golden syrup!! 😋
My Yorkshires rise really well but do rise slightly unevenly. I have the option to cook without the fan so will definitely try this. I don’t take my tray out of the oven, I pull it out and pour the batter in so that I don’t drip it and it’s quicker.
Yes but the only trouble with that is that the temperature of the oven goes down while the door is open.
Thank you for the video. Oh, my goodness, I did not realize the strength of emotions people have for "their" Y-puds! Wow! My favorite go-to meal was a good roast and Y-puds, because it was sooooo easy. It became my best friend's go-to meal for company, too, for the same reason. I remember sitting down to a holiday meal with extended family, and watching my 11-year-old nephew's eyes literally light up when he bit into his first Y-pud! He sat there and ate about six, dipped in meat juice. What a joy! Mine always looked like the method 2 puds, but were delicious--which in the end is really all that matters. I''m now 75 and cook far less, but still love my Y-puds! Thanks again.
At the age of 71 I’ve used the same method shown here, equal measures way whisk, cover, put in fridge over night, whisk again, add a pinch of salt and some ground black pepper, heat oven and teaspoon of oil from the beef tray to 22c, watch them rise for 18 - 20 mins the turn heat down to 190c and turn them upside down to cook the bottoms as well. Recipe from my gran. For something that has only 3 ingredients it’s amazing how so many variations are family traditions, my 2 daughters use how I do it.
The only difference seems to be my nan and mother had gas ovens not electric fan assisted so I’m guessing the heat distribution would have been different, either way they are yummy (you can also make them in a flat tray, sides rise but bottom is bread like? Cooled with jam spread on it for Sunday 😂) loved the vid btw big thumbs up 👍
I have had trouble since changing from gas to electric oven. I am giving your method a try tomorrow. Keeping all fingers crossed, and thanks.
What do you mean by turning them upside down? Do you mean while still in the pan? Wouldn’t the weight of the pan flatten the puddings?
My gran always made extra yorkies for desert. They’re great with sugar and milk or just spread jam on them. A lot of people think I’m weird when I do this, but I just point out that its the same batter as pancakes 😅
@@sbaumgartner9848 give it a try, let us know the result, when you've finished crying.
My favourite way too
They are batter puddings, Misnamed over the years. A true Yorkshire pudding, as many of us oldies still remember, is like a sponge cake, made in a square tin. Poor families ate the sponge first with gravy, that got sucked up, then they didn't want many vegetables or meat afterwards. Considering my grandparents had 11 and 14 siblings ,you can now see why they made it stretch. Batter puddings where just that. Made as far back as any one can remember, made on batter plates hanging next to the fire, which could be swung in and out. Enjoy your batter puddings,
💯! The way my Bradford grandma made them. We also had them before main dinner and my grandad was always served first😁
My grandad said the same as you . The beef fat dripped in to the pudding while they were both cooking in the oven. The pudding was served first with the saying " those that ate the most pudding would get the most meat. In reality it was to share out a small roast as best they could and try and fill children's stomachs, when times were hard, which was most times.
Interesting!! my mum made a spongey version! We're from Bristol and she was evacuated to Devon during the war, I thought it might have been a SW regional variety of a Yorky Pud.
I grew up in a family that put droppings from the roast in the bottom of the ins
Me too! My mom did them in individual Pyrex glass cup like thingies.
Dripping not droppings.
@@VivaVictory😂
Texan here. I see a similarity in the way I was taught to cook cornbread and the way the Yorkshire Puddings are cooked. Now, when I make cornbread, I could make them in muffin tins for separate servings, but never have. I use a 10" cast iron skillet. While I'm mixing my cornbread ingredients, I have put my skillet in the oven to get hot with just about the same proportion of oil as was shown for the cups of the tin. By the time my batter is ready, my skillet and oil are screaming hot. I pour that batter into that hot oil and get the same sizzle and rising crust around the perimeter of the skillet as was shown for the YPs. Then you quickly shove it back in the oven to finish baking. That sizzle means it won't stick when you go to turn the cornbread out of the skillet. So good with, as Brits would say, "lashings of creamy butter" melting in the middle. 😋
Fellow Texan here. Howdy neighbor. I am mucho curious about "Yorkies" but haven't had one. I also feel they would be great with honey butter and a fruit jelly like a fancy sopapilla. They're supposed to be a savory side dish with roast but my mind wants to sweeten them up. I could also see them as a fancy schmancy Kolache with spicy jalepano sausage and melted cheese. I hope this isn't grossing our British friends out. LOL
I have a Yorkshire pan that is made of much heavier stuff than the flimsy tin he used in this vid and I sit it on an 8mm thick (1/3rd of an inch) steel baking plate that lives in my oven. I suspect that your cast iron skillet holds the heat just as well if not better and would make fantastic Yorkshires - give them a try, I think they are more commonly known as "popovers" in the US
@Tsnafu - Thanks. I was thinking of making a single plate-sized Yorkshire because of the skillet. I'm told that that's not uncommon, and frequently a roast dinner is plated directly into one, with gravy flowing freely. 😋 🤤
@@Tsnafu except that compared to a good Yorkshire pudding cooked under the roast or with lots of good dripping in smaller tins, popovers are dry and flavorless.
@@cmtippens9209I never knew there was any other way to cook Yorkshire pudding than in the roast drippings until I read James Herriot’s All Creatures Great And Small where he comments on the local custom of individual size puddings. “Individual “ didn’t mean a measly little muffin tin if I remember correctly ;)
Had to laugh about the 3 days of Summer in the UK with the 30 mile/hour sandstorm. I’m not sure if this still happens but it sure happened a lot in the 60’s when I was young before we moved to Canada. Also, my husband and I spent a year trying to get great Yorkshire puddings with no luck. So I’m looking forward to showing this vid. He’s a Chemical Engineer so be thrilled that someone has done this..
I'm 61 and the daughter of a Yorkshire man. I'm a good and diverse cook, but to my shame, I've never been able to master the humble Yorkshire pud. I've tried every tip I've ever read, from putting the tins on a hot hob while pouring in the batter to leaving the batter to rest for a few hours, using a little oil, using a lot of oil and the results have always been consistently bloody awful. About 5 years ago, i admitted defeat and resorted to using frozen, but anyone who's tasted the real thing knows that these are just poor imitations. I'm going to follow your exact instructions and if it works for me, it'll work for anyone. And I'll serve them as we were given them as kids- as a starter smothered in gravy. My mouth is watering at the thought.
I use James Martins recipe and a deep silicon muffin tray. They com out like mushroom clouds with crisp top and soft centre.
However the fundamentals of this video are great. Good to see if nothing else how important that resting is. If you do nothing else, rest the batter!!
All mine came out big and relatively even, however, I will try turning the fan off next time.
As a child, in the 1950s, I would beat the Yorkshire batter, "helping" my Mam with Sunday dinner. We had no fridge. The batter was just left to rest in the kitchen until it was time to stick the pan in the oven. That was a terrible electric monster with a broken thermostat. Fat from the roast was the norm, heated until smoking, and then the Yorkshires went into the oven at whatever temperature it had reached, not being controllable, and we had absolutely perfect results.
Furthermore, prior to that monster oven, we had a big black fireplace with an oven door and hob etc., which had no thermostat either, just coal embers, and those Yorkshires were also pretty darn good.
I think everyone worries too much.
We're spoilt rotten compared to our forebears who managed to produce delicious meals with just practical skills, knowing their equipment and its foibles.
As long as it's cooked enough and tastes good who cares if it's lopsided?
It's like "imperfect" fruits and vegetables that are sold more cheaply because they aren't pretty and might be a funny shape.
They're still what they are, still edible, and taste fine while saving money.
Ditto Yorkshire puddings, and, lard works best, plus it's free from the roast.
Nitpicking is not a becoming behaviour from adult humans. 🤔👩🦳
My mum used beef drippings too which made them multi-colored as she never strained the drippings.
The science of it is that the first sizzle layer forms the crust, which floats on the walls cooking against the sides of the pan, when the batter runs out, the last of it forms the base. we use beef dripping or lard, at least a third full. The origin was the mediaeval trencher, before plates.
I doubt if trenchers were made with light eggy batter, though. Something to research!
@@mollyLouM Max Miller reckons it as a bread,, but the use of toad-in-the-hole and local practice in Yorkshire says otherwise
I have used the exact same recipe as you do…I let my batter sit for about an hour. I heat my tin with oil in hot oven (500F) until you see smoke coming up from the oil. I fill the muffin pan 1/2 way. Turn oven down to 450F You have to be very quick to filling the tins. I get #3 Yorkshires every time. Perfect everytime!!
Any of these would be acceptable Yorkshire puddings. Good effort.
You changed more than one variable for each run though... Resting/not resting plus a change in temp. Then a shield and fewer puddings at the same time. Then a change in temperature mid way through cooking. It's really interesting but which change makes the difference ?
I’m now 72 and still an active cook. As a young boy I loved those so much my mother would make an extra dozen just for me 😋. She always make them with the drippings from a standing rib roast which takes the flavor to the next level. I’ve made them the same way with drippings, whenever I cook a standing rib roast with the same recipe you use but by equal weight not volume and will need to try your method to compare. The muffiin tins I use are specifically made for Yorkshires made by William Sonoma which have very deep individual cups connected together with a thick wire mesh which makes for more even heating and eliminates the need for the water bath.
Just checked W-S and they no longer carry the popover pan I use but sell a similar one by Nordicware.
BTW the proper name is for this style is Popover not Pudding. Yorkshire Pudding refers to the batter being poured around the base of a roast (in the pan drippings) as the last stage of cooking the roast which adds a bit or panache to the table side presentation of the roast on a platter.
Never use oil fir yorkies. It us either lard or dripping.
To be fair, I don’t like them to light and fluffy as it’s like eating paper. I like a little bit of pancake texture inside towards the bottom light and airy at the top I would say your first ones one nice
Never heard of Yorkshire puddings until I saw them on cooking RUclips. I'm shocked they aren't more of a thing here in Australia considering how much else we've kept from England. I definitely want to give them a shot this Christmas though.
And if you want to take Yorkshires to the next level, half cook your favourite sausages then put them in a pan and add the pudding mixture to the pan and cook on the oven and you have the glorious toad-in-the-hole. Perfection on a plate
I thought you Aussies ate only chips !
But then, what do I know....
I'm Norwegian.
😅😅😅😅😅❤
@@Proudtyke
"Toad in the hole" never sounded very nice, in my opinion.
Even less so "Cane toad in the hole"....
😮😮😮😮😮❤
Australian and not heard of Yorkshire pudding? That astounds me. They're not something new that hasnt travelled across the world.
And at this time of year remember that you must have Yorkshires with Christmas dinner.
A ‘proper’ Yorkshire Pudding is cooked in a 9 inch cake sandwich tin, one per person, served as a first course with just gravy and condiments. Meat, potatoes and veggies are served as the next course. Traditionally the whole point of the YP is to take the edge off your appetite so you will eat less of the expensive part of the dinner.
I was brought up in Suffolk in the 50s/60s and my BFF was a farmer's daughter. They always served the Yorkshire pudding exactly like that to their 3 strapping, working sons - as a starter with the gravy. Next came the meat and veg. Usually rounded off with a steamed suet pudding with custard!
As much as I applaud your commitment, you got it right the second time around. The shape really doesn't matter, as long as they rise and have that hollow in them. I'm unsure why you seem to be unable to turn your fan off.... most modern ovens have this option. Always better to have the fan off with baking as well.
my grandma used to just pour the batter into the meat juices and fat in the roasting pan
I've never eaten Yorkshire pudding; first read about them in books written by James Herriot. This is the first video I've seen about YP's. Makes me want to try it at some point. Thanks!
I grew up enjoying a Yorkshire pudding once a month or so, cooked in the hot drippings from a beef roast. It was always crispy and dark around the edges but more flat in the middle. And it was delicious from the seasoning and drippings from the beef. I refuse to make it in cupcake tins with vegetable oil!
They have to have a soggy bottom. Too dry and crispy is just wrong but i can see how they work in a commercial kitchen as they can be reheated. We had to be sitting at the table waiting fr thr Yorkshires, reheated crisp, yuck.
As a retired domestic cooker designer I was loving the video right up to the random foil barrier. We spent weeks getting the heat profile perfect throughout an oven using british standard cakes. The air doesn't blow straight from the back. Make sure the oven meets british standards and I suggest trying different shelf positions and orientation of the tins. Spacing the puds makes sense given the shapes you were getting but shouldn't be necessary in a well designed oven. Turning a fan off in a domestic oven risks turning the back of the oven into a grill and premature failure of the element and fan motor but I have no experience with commercial ovens. Hope this is useful.
May I ask a couple questions? I'm American and I find your comment about the back of the oven curious. Are the heating elements of British consumer-grade ovens located behind the back wall? Ours have elements above and below and fans, when present, are switchable. Wait... so if you're heating from the side, I guess do you then have stand-alone broilers like a salamander? Or a grill/griddle? How do y'all cook steaks and chops and stuff?
@@bob_._.It's been a while but the element was circular with the fan inside it fastened on the back wall behind a plate with holes in acting like a diffuser. Conventional ovens with top and bottom elements are still available. Higher cost cookers had fan bottom oven and conventional top oven that doubled up as a grill.
@@bob_._. Convection ovens are pretty standard in the UK and Europe. As you say, back-mounted with a fan to circulate the hot air around so there are no (realistically fewer) hot spots. That Americans still use non-convection ovens is (a) baffling to me, and (b) why air fryers are so popular in the US, since they are small convection ovens.
Mine has all options available. Heat from bottom or top. Fan or no fan. And grill with fan on or off. Double oven both with same options. Hated it at first but getting used to it now.
I feel I've pretty well perfected my current recipe for Yorkies (called Popovers from my English Grandma), but there is definitely a lot in this video that illustrates ways I can tweak it and maybe improve upon it. I really like the way you set about making the batter for instance. I have been adding the milk to the flour and then the eggs after, but it makes it more difficult to get rid of lumps, I really like, and am impressed by the change achieved by adding the flour to the eggs.
Woe is me, now I'll have to make more Yorkies to experiment further...I can't wait!
Thank you.
We Yorkshire folk are very protective of our puddings, the method is either the fat from the roast joint when having a Roast Dinner or good old Beef Dripping if you were having it with something else!
I must add when my Mum and Gran made them they weren't made in fairy cake baking trays. They were made in six inch round one inch tall baking trays.
NY Yank here. I’m hooked on these! You can keep your dinner rolls!
I’ve made these several times from an online recipe for Sunday Roast. It uses beef fat that’s heated to about 220C (425F). Tray is placed in the top rack. This works great using a convection roast. setting. Placement in the top rack seems key plus the recipe has you just pull the rack out enough to pour the batter in. This can be tricky but it ensures the pan is hot.
Also the beef fat brings the taste up a notch for me. A little melted fat in the batter works too. Hey if you’re going off the cliff then full speed ahead!
Even if my personal preference is to keep some of the softness, I really appreciate these explanations. I rarely make them because I've kept myself dependent on roast drippings but have recently caved in by using lard or duck fat. I'm also accustomed to starting with hotter leftover fat from pans raced into a cooling oven. The timing has always been what prevents me from making them. Roast out, hot fat quickly moved to preheated tins, batter in, oven temp down, all while trying to deal with the roast and gravy. I think I can skip the roast juggling and just make them. I think this lesson has also informed my Dutch Baby technique. Thanks,
This is basically my grandmothers recipe. 1 large egg, 1 rounded tblsp plain flour, 1 1/2 tblsp milk ,salt. It is also by volume, but she didn't call it that. . She used beef dripping and you know its the right temp as the batter sizzles and starts to curl at the sides. We had a coal fired Rayburn so oven temps were hit and miss!! Perfect every time. I am 67 now. And of course the batter had to rest!
My ex mother-in-law taught me how to make this, called it Dutch Boy, and mine always comes out high and fluffy.
I think there are two main things, that she taught me, that does the trick. I mix it all in a blender for at least a whole minute, then poor it into a preheated (super hot) cast iron skillet, then bake for an hour (can't remember the exact temp).
Like you, I have literally made thousands of Yorkshire puddings.
I worked out the fan problem early on and fortunately I can turn it off in my home oven.
The one thing I do differently is the oil. I always use beef dripping as I rarely feed vegetarians.
Good video but I have found that my idea of a perfect pud isn't everyone else's.
Some people like them well done, some people like them more eggy.
I look forward to them inviting me to Sunday dinner at their house.
In the meantime.............
😆
The clue is in the name...pudding...they are supposed to be soft and stodgy in the middle as they were originally to fill you up because meat was (still is) expensive. Crispy puffy ones are an abomination (imho). 😏
these look awesome, I now understand why mine are are so hit and miss over the years. Gonna try this technique for the christmas dinner this year.
Just found your channel and it does resonate with me as a retired Process Engineer. Keep up the good work. I have been experimenting with air fryer chips, poached eggs etc It's good to experiment.
Thank you. I didn't grow up with Yorkshire pudding...met them in my late teens when I arrived in England. So I don't have the nostalgic attachment that many people do. I questioned early on about having them as part of a Sunday roast meal but completely understood the principle of making meat go further and using every tasty scrap. So my children and grandchildren have grown up with them..... but not on the roast day. Monday was yorkie day in our house.... with whatever meat was remaining from the day before..... Gravy made from slow frying an onion for about a half hour, adding in whatever vegetables were left over as well as any meat juices or gravy from the previous day and a pint of stock. Served with mashed potatoes and frozen vegetables.... dinner on the table in 30 minutes and everyone tucked in and enjoyed. 😊 During their teenage years one of the kids started wrapping slices of cheese in ham, warming it in the microwave and eating it in a leftover yorkie .... using it sort of like a croissant ..... we all ended up liking the idea.... and sometimes make yorkies just for the purpose of having with Nutella, bacon or whatever 😊
Method 1 for me. I like a variation in texture. I'm happy to put up with a bit of sticking for it
When training as chef in catering college in Coventry, I was taught the best method was 1/3, 1/3 & 1/3 (liquid to be 60% milk to 40% water). A dash of malt vinegar and a pinch of salt, let it rest as long as possible. Metal Yorkie dish, lard as fat, not oil to get a higher fat smoke point. Never fill more than halfway, only take out once they are brown at the bottom, not top. Bang the Yorkie tin seconds after removing them from the tin to free them.
Magic Ben, my yorkies are at your level 2, this Christmas I will be using you advice and moving to level 3. Thanks
Roast the meat, prep all the vegetables and try to not boil them to mush, then spend ages on the yorkshires. My mum used to cook them on the shelf under the meat. You know, originally they were served first, with gravy, to fill you up so you didnt need so much meat. This is all too precious for me
❤
I'm from Yorkshire and have never heard Yorkshire puddings called " Yorkies" To me a Yorkie is a breed of dog, or a bar of chocolate but never a pudding !
As an American, I agree.
This makes much more sense.
I love YPs but tend to only make them at Christmas because of the timing. I'm going to try them with this method & I use two Yorkie pans.
I made some excellent puds on Sunday, my technique is the same as yours however I do mine under the grill in the oven. No problem with heat circulating from the fan as it’s directly above. They rise evenly and they cook evenly too, so a uniform colour throughout.
Your videos hit the perfect level of signal-rich experimentation, Ben.
In my top 5 best cooking/baking channels.
Thank you!
THANK YOU 🙏
My last attempt was a hockey puck disaster. Finally have the courage to try again!!
Two differences , we used dripping or lard .
And never put our batter mixture into the fridge .. used to cover the mixture over with a clean tea towel
And leave at room temperature for a few hours.
I guess everyone has their methods...
The real test isnt what they look like .
Its what they taste like 😊
Thanks for your tips.
Hi mate, just discovered your channel today....I'm hooked already, and my knives are now sharp!!!! I'll be trying some of your recipes and looking at your tips......good luck with your channel ❤
As a Yorkshire man born and raised I'll enjoy doing these for my mum the next time I go home to Wigan
I have made seasoned puddings - Yorkshire puddings plus finely diced onions and mixed herbs - to go with chicken, turkey and pork. I used to do decent ones but the last few years they have been dreadful despite using the same recipe and method. It would be great to get some tips to improve them.
My old Yorkshire Dad made season pudding with pork. Lovely!
I liked that you put in the detail about the flour protein level
I just made these for the first time a few weeks ago. I left mine in the fridge for a few hours, and they were fine. Not great, but a solid first effort. I have a gas stove/oven that heats higher on the right side, but I think as close to the middle as these would be, the initial hotter temp then and lowered after would work great … I occasionally do that to avoid larger cakes from sinking in the middle. Thank you for your recipe and tips. Ratio baking is a great thing.
With Yorkshire Puddings , bigger is better. The small muffin size puddings can be too hard and overdone - try a larger tin with more batter in it - the ideal is a crisp, but not hard top with a spongy , gravy absorbing bottom - with the smaller puddings the hard finish compromises the flavour.
This is over 60 years of Yorkshire wisdom - Yorkshire Grandma and Mother.
I love cooking mini toad in the holes. I have perfected it so they all rise evenly, never stick in the tin and taste delicious. I use two eggs, 4oz plain flour sifted twice, pinch of salt and half a pint of milk. The batter is made in a large bowl with a whisk. Poured in a jug and kept in fridge for several hours. Removed 15 minutes before pouring over sausages. Cook for 25 minutes.
I make rib roasts and do Yorkshire also, but I buy 3 lbs beef steak fat and season the same as roast, that way I get good rendering for the fat and the taste is awesome! Good job on the 3 methods, mine is from the Ivy in London.
Pre-heat over on 240c. Put tin with a little oil in each muffin pan.
Makes 12…
120g plain flour (all purpose)
300ml semi skimmed
pinch of salt & pepper
3 large eggs or 3 medium + an extra yolk.
Sift the flour. Combine however you want, whisk, stick blender, liquidiser or smoothie blender on low. Remove froth if any.
Don’t take your tray out like in this video. Take the mix to the oven, open door, pour across the muffin tray quickly, no need to be exact, just fill to 2/3, close door.
10 mins at 240c (fan) then lower to 200c for next 10 mins, on the bottom shelf of a fan oven.
Never open the door part way through.
When you take them out, gently (no harsh knocks) place the tray on a wooden chopping board and leave to cool without disturbing.
Good with sweet toppings for breakfast instead of pancakes. Love a Biscoff Yorkie or two for breakfast.
I've been making "Pop Overs" for Sunday Brunch for years... I use the Julia Childs' recipe which is exactly the same as yours but with a Tsp of melted butter and preheating the tin from cold with bacon fat in the bottom to 225ºC then fill and bake for 25 mins. they come out high and mighty and I don't use the fan. Like our Yorkshire friend above I prefer the two tone colour and this gives the crisp and the custardy without being uncooked. We have them with more butter and raspberry jam, or maple syrup
Thank you!!!!!!!!!! I must try!!! Over 20 years since I was exposed to such a delicatible treat. QUESTION: would opening oven to turn around the tray affect? Recommended or no?
A friend of mine who is a chef told me he never heats the oil first he pours the batter into cold oil. I tried it and I found they worked perfectly
I eat mine on their own, so I like the spread. It makes it easier to apply some ketchup and extra salt. Some would call it a sin to not use gravy, but I'm a fussy eater. I don't care how others feel about my food, so long as it makes me happy to eat it, which is really what food's about.
Great video Well explained and with proven results. People can now cook to their own requirements and taste. Thank you
Well, I thought I made great yorkshire puds, and I am from Yorkshire, but I now realise that mine are more like your number ones. I will persevere - I do not want stodge at the bottom. I want them brown and crisp throughout. I don't mind if they spread - I call them butterflies when they do that - it's all extra crunch.
Genuinely, for me, your goals here are the opposite of what I want from a Yorkshire pudding. If I want that kind I will buy frozen from a supermarket. A home pudding should be crispy on top and have some dumpling-like flesh. The first batch you did looked, to me, to be superior to all the others.
Never use oil ,dripping or lard is far better , they should not rise like those stupid hollow things , they should not be made individually but one large one.
Making 3 yorkies at a time - who would do that - make the batter day before works wonders
Heat the oil, then take the jug of batter to the oven and slide the tray out and pour in there. Saves carrying blazing hot oil around- less likelihood of spillage and less heat loss.
I now know *why* my yorkies are always good - I've always rested the batter, and have never used the fan! I do use pork or beef fat though, and they never stick.
EXCELLENT VIDEO
Thank YOU for sharing this
Very good video and interestingly enough it's basically the way I was taught to make them with one exception - warming the batter. I always left it overnight in the fridge then straight into a smoking hot tray (I only have dozen muffin trays so I was alternating anyway) and then in the oven. I never had any issues from not warming the batter first so I'm curious to know if you ever did a test straight from fridge to pan without warming the batter.
Forget small ones. You need a small paella pan or Victoria sponge tin. Agree about leaving the batter, I make it in the morning and it stands for hours. Heat the oil on the top of the stove in the larger pan, add the batter. Leave it until it looks done, turn down the oven and cook it until it is definately done, could be 15-20 minutes more. It does take a long time to burn the puddings so don't panic if they seem to take ages.
Definitely use lard and heat until it smokes 😊
We always use a yorkshire pudding tin, not a cupcake tin.
I've been trying to perfect mine on-and-off for a while. This is a helpful video! I've not seen your channel before, so I have subscribed for more useful information.
Took me 10 seconds into this video to subscribe, this channel looks way promising
in my experience, also professional kitchens for 26 years. 250° oven , rest the batter overnight, use shallow single muffin tins oil full to brim, well spaced apart do not heat the oil up before adding the batter. 25 minutes. The reason for the cold oil is that you don’t get the blistering as you pour the batter into hot oil that creates an uneven top on the Yorkshire pudding, with the oven being so hot it creates a very fast rise hence you don’t need hot oil.
Unfortunately, few domestic ovens get that hot.
Great experiment. In my opinion, a lot of the rise is down to the freshness of the eggs. Old eggs don't give the same rise. It's the same with sponges.
I make a huge one in the air fryer and then cut it up and freeze what we're not going to eat...the only issue with the air fryer is the tops are well done but the bottom is still a bit raw so needs to be flipped.
Spectacular yorkies, great video Chef, thank you once again for sharing these recipes with us, it makes a great help for us home cooks,
Resting the batter helps the flour dissolve in the liquid. Needs to be refrigerated because of the egg.
Always Beef Dripping and never take the tray of fat out of the oven you pull the shelf out a bit and fill the the baking tray with the hot fat singing
Try a Popover pan, instead of muffin pan. Similar to a muffin pan in that it uses metal cups, the cups are narrower and taller and the cups are held together with metal rods. The air can move freely around the cups getting more heat to the pudding faster. You'll get the same tall rise, even cooking and can retain the same output by using all the cups available, instead of only half.
This must be the contemporary fashion. Ours have always been a whole pud in the dripping at the bottom of the roasting pan. Well, we don't roast beef much anymore, so I don't suppose we need to keep up.
I use Mary Berry's recipe... I do chill the batter mix in the fridge for 4 hours and leave it out for a while... Perfect every time with good height and colour... My oven is gas though not electric fan assisted...
If peoples puddings don't rise, it's usually because they just need to add an extra egg and make sure the fat is smoking. I don't measure anything (I'm a Yorkshire lass) and just make sure my consistency is the same or just a tiny bit thicker than double cream. Never fails.
My Mum always took the roast out and the veges out, made the gravy and then put it all in the warmer and then using the fat from the roast it went into the cleaned roasting pan and when really hot poured the batter in when cooked it was sliced up.
Use lard and dont put mixture in fridge, better left couple hours room temp. Use same batter method.
So inconvenient surely to do 3 at a time!?