Award Winning, Home Made "Yorkshire Puddings" 

My Gran was from RIchmond Yorkshire and she made the BEST Roast Beef and Yorkshire puddings on Sunday nights. Also the cauliflower with the white sauce. MISS YOU GRAN !!!!!!!!!!!!!

I come back to this video every xmas

Recipe from their website: 225g plain flour 4 eggs 300ml milk 1 tsp salt Sift flour and salt in to a large bowl and add the beaten eggs* and half the milk. Whisk until it resembles wallpaper paste (it needs to be very smooth) add the rest of the milk. Again, whisk to form the batter and let it rest for 30 mins. This can be sped up by placing it in the fridge for 10 mins. Put a muffin tray with ½ tsp of beef dripping in each hole in the oven at the highest possible temperature (normally 270 degrees), until your hear the oven click and reach temperature. Remove the muffin tray and pour in your batter (about ½ to ¾ way up each hole). Place back in the oven and reduce the temperature immediately to 230 degrees. Bake for 20 mins. *Tip, when you whisk the eggs do it softly and just until it resembles snot. Should only take a few seconds. The eggs forms the glue that make them rise and stay together!

I always put a heaped teaspoon of onion granules in my batter. Bloody beautiful.

Tried so many recipes for Yorkshire pudding with varying degrees of success. This is my go to now Perfect every single time! Thank you

I have been making Yorkshire puddings in Spain for many years, using the Spanish flour and whilst they were ok they were not award winners by any stretch of the imagination. I made these yesterday, using my usual Spanish flour and they were FANTASTIC. Thank you so much for this recipe.

I don't believe how many people have watched your video and haven't subscribed . I've used your recipe for years now , and will be again this Sunday , I've saved the fat from last week's pork joint to use in the tins .

May the "Pudding" be with You.

I have just made these little beauties and I must say I have never eaten a better Yorkshire Pud! Thank you so much...

My mother always used Beef Dripping.She would make about 50. Then on a Sunday night after a couple of beers go back home with my friends and dip them in the Rich Beef or Lamb gravy. They loved them.To hell with cholesterol.

Oh wow, Mr. Blackburn, WELL DONE! Quick, to-the-point, and beautiful. Plus the sound track is zippy and appropriate. Thanks!

Jean Brothers recipe is to die for...

by far the best ive made and am great at making yorkies. many thanks

Honestly the best recipe ive tried and its. In my family recipe book

Hello Christopher,thank you for your prompt reply. Very kind of you.

When I wer a lass me Mam used t’ make em in a rite big tray and serve slices with onion gravy before the meal ! And they wer proper nice!

got these in the oven right now thank you for shareing christopher!

They look absolutely delicious wish I could taste one thanks for sharing 🦋

Nice, great to see that these don't have any sugar!

I believe the secret of good Yorkshire Puddings is to use more eggs than you think you'll need. Skimp on them and they don't rise so much. And the fat should be so hot that it sizzles when the batter hits it. The straight-sided deep muffin tins are ideal as well. But my Yorkshires don't rise as much as this! Well done, sir! :-)

My favorite part. . . . ADMIRE! =D

Thank you for putting this up. I'm going to give them a go.

I will try this .

mustard powder, and onion powder lovely

I would love to get my hands on one of them old Yorkshire pudding trays

Now that is a Yorkshire Pud. And no messing to get them. Great needs some yummy.

All is good

These were sensational over Christmas lunch, thank you!

I Lived with my English professor's family for a while, (he WAS English! LOL) and his wife made the first Yorkshire puddings I'd ever tasted... have never had them since, and I still remember how amazing they were! I may just have to try this, when it isn't so late! :-d

just took these out of the oven taste test nom nom nom! thumbs up here:-)))

Add 10-15ml of water and they will rise even better and if you leave mixture overnight they're rise even better.

I'm going to try these tonight for the first time - just a half batch with 2 eggs, half the flour,etc... Couple of Qs - how long do you bake them? How long to whisk, and do you rest the batter ahead of baking or can it be prepared and cooked directly after? Thanks

Loads tastier on mute

Will try these thanks. RU-vid will not let me like your video for some reason

looks like a great recipe, thanks! :)

one of the best recipes i have seen yet !!! i have watched many . ty 4 sharing n have a great week ahead .

goes with roast beef mmm

Are they left to cool in the oven for a while to keep shape / avoid collapsing?

Is it 230 degrees fan or 230 degrees conventional please?

If I may, a half tea spoon of both sea salt, ground black pepper, and a quarter tea spoon of nutmeg, to set this awesome recipe to a new level of wow.

Did you get the camera from Lancashire?

GREAT , THE CHEF MUST BE A YORKSHIREMAN

Well done man this how is done mute 🤐 and faster 👍👍 Yummy I made them very delicious I have them with a slice of prosciutto or cheese Does the queen like them ?

Agreed?

excellent soundtrack

Awesome video. But the music sounds like x files...

How long do you leave in oven

just made some of these turned out great , cheers

How long time should it be in the oven at 230 degrees ?

Just made them very nice how long do you leve yours in for ? Kepp making videos We need more like yours

That looks scrumy bet it tasted good roo. thanks for subscribing to my channel

nice . can we make that in silicone mold or not

Is it lard that is used for the fat?

Amazing I must try this I was looking at your egg stand with the rooster I’ve been looking for one for ages Were can I by one thanks . So goooooooood👍🏽

I've used the 3 glasses method, I wonder how these measures compare (equal amouts of flour & milk after breaking the eggs into the 1st glass) What size eggs? I think beef dripping is harder to come by in germany but i want to try this. Thanks again!

Is that beef tallow you are using for fat?

What fat or oil is the best to use.

Perfect from Persia

What's the recipe please?

In the oven now ! Crossing my fingers.

It also doesn't state how long to cook them.

The music would drive me crazy. I couldn’t finish watching the video because of it.

hi can I just ask what fat is best,and what size tin?

What’s with grams & that stuff. I measure by Ounces . Thanks for this, though.

Why are you saying excellent video, it doesn’t specify cup measuring conversions, it doesn’t specify amount of time to cook. It’s sub par, not excellent

Hi what oven setting did you cook them? Thank you in advance & thank you for sharing.

Easy

Not happy! All my life I have repeatedly tried and failed to make Yorkshires, this time again failed, they are like biscuits! Had to adjust quanties to suit us i.e quarter them. Not sure if failure was down to fat type, either. Does the tray need to deep? Is it my oven? I used the small top electric one should it have been the fan over?

Which is the best fat to use? I've heard duck fat is the best. (?)

Are there no ingredient measures?

Would it make much difference if you used full fat milk or semi skimmed? Also, would goose fat or groundnut oil work as a substitute? Thanks in advance.

Can you use pork fat or must it be beef fat?

how without using yeast, these pudding are rised?

Are you using large or medium eggs?

How long do you bake them for

Полвидео смотрю одни розетки и край стеклянной чаши.

Look dude, we need to see when you put in and the oven,Ok?

How can it raise without baking soda or yeast?

excellent video. thanks. +sub.

show the recipe

Looks like me praying thàt popovers will raise!!!!!

Why the loud music.......

I didn’t c the baking time???

How come you haven't mentioned quantities? I haven't learned anything new here 🤔

Fat, Lard, Oil .. What do you use..

So glad he didn't tell us what kind of fat he used. Having a complete recipe would totally piss me off.

I often use 3 eggs, I find 4 eggs can be too eggy.

How is it award winning?

I want to make this beautiful Yorkshire pudding, but I'm afraid to put a pan in the oven with grease... Maybe catch on fire or smoke the house out ...

What award did they win?

OBNOXIOUS soundtrack! Beware. Why did the author of this Yorkshire pudding recipe blow-it out of the water with this soundtrack???????

0:27 what the hell is that thing on your wall, and is it about to enslave us all?

no sugar?????? : (

read it in Ramsay voice

This video is torture to watch. it's about twice as long as it should be. The music is mind-numbing, the sped-up stuff is still too long, and the "graphics" in between are ridiculous.

Of to music School Jesus christ

Oh that bloody "Music"

Yay! Real fat! Yum!

what a mess.

Awful music to cook with. Great video, though.