The Original and Best Yorkshire Pudding Recipe 

cultclassic999 Exactly!

Thank you Fred and Tracie

It’s not hard.

Glad you liked it!

Does he not teach you how?

@@isaz597 I never saw that man in the kitchen not once while we were married! LOL

@@TrudyConway 😂 not even when he was eating the food you prepared? I live in Oldham Greater Manchester. BTW I wonder if you were anywhere close by?

@@isaz597 I only lived there or a short time. Outside Manchester - Summit on Heywood? Beautiful place

Wonderful! I am so pleased!!!

Thanks so much! 😊

Did you use plain or self rasing flour

fcast good going! Let us know! Lucky lady!

That's great!

Thank you we are going to be doing lots more in the coming months, stay tuned

Thank you so much for saying that I really appreciate it!

Thank you

New here and also thank her much my favorite and when mom died,well it got put on back shelf

That is so great to hear. Maybe try the Toad in the Hole next? Best Wishes, Elaine

Thank you for subscribing we are in the midst of making new videos. If there are any recipes you’d like to see do let me know.

As requested Christian, we have done more. I hope you like them.

Good idea!

Thank you for your kind words. I can probably help with your question as well on the tins. But first, where are you based? UK?

@@ElaineLemm Just north of Yorkshire 🙂 I've seen one non stick tin that says up to 240 degrees but would like to find one that isn't non stick ideally. Just a metal one.

I can’t paste a Link here but you might want to look at Siverwood. I use these and several Chefs I know use them too, they are superb. I tested 12 for BBC Good Food (another job I do) There’s an individual tin and a four hole and non- stick AND British made. I live up between Hovingham and Helmsley by the north York moors, but born and bred in Leeds. Hope this helps? www.boroughkitchen.com/products/silverwood-yorkshire-pudding-mould-individual?variant=40887497982084

I can add a link apparently 😂

@@ElaineLemm Those individual Silverwood ones look really good! I think I'll get those too - for bigger yorkshire puddings 🙂

@Martin Burke That's how we make it in Europe. In a full size baking tin.

@@anaana37 originally Yorkshire pudding was called dripping pudding and it got roasted in the same tin as the roast beef when it had been left to rest in the beef drippings

Can you use a glass dish instead ?

​@@anaana37 can a glass dish be used instead

@@johnglennon6504 absolutely. 🙂

You very bad person :-)

They are so much better if you let them cool for about 10 minutes and then put a small piece of butter in the middle. You can serve them with roast beef, chicken, or any meat. If you want to fill them with a sweet fillings, make a popover.

@@sharonkaley1331 How are these different from popovers?

CUSTARD IS GOOD , WITH A PINCH OF CINNAMON . JAM . APPLE SAUCE . GREAT FOR SWEETS .

Michael Chamberlain Ooh! I'm going to do the opposite and use my cast iron skillet next time.

Egg.

Plain all purpose flour

You choose whichever you prefer. 270C is very high and most oven won't reach that so I'd go with 230. Happy Christmas

Helen Campbell I've on,y just seen this sorry, no, make them fresh! Always the best as no Yorkshire puds reheat well.

Thank you

Hi There, thank you for getting in touch. Ceramic is a bit of a no, no for a Yorkshire pudding I'm afraid. I have known people use ceramic, but their pudding isn't as crisp or robust as one made in metal; I think it is the excellent heat retention and high temperatures that metal can achieve. A blender if fine, as is a hand or stand mixer (though my dear Yorkshire mum frowned on anyone that used a machine). Resting is good, but in desperate times you can carry straight on, the puds are just not as flavourful or intense as those that rest, but still good nonetheless. I think, ditch the ceramic. I have been known to cook a pudding in a cake tin, roasting tray (great for a big Yorkshire) here's a link to an article I write about them, or you can find all you need to know in my book, The Great Book of Yorkshire Pudding. Cheers, Elaine www.thespruceeats.com/yorkshire-pudding-tin435514#:~:text=In%20Yorkshire%20the%20tin%20used,way%20to%20serve%20the%20puddings

You can of course or fan they don’t mind either. Cheers, Elaine

No

Hi Leonie, you do not need to add sugar, in fact it is better you don't. We eat these as dessert or a sweet by spreading with something sweet; jelly, chocolate spread, even filling with ice cream. The base is quite neutral so it takes both sweet and savoury toppings and fillings.

@@ElaineLemm Thanks a lot for your advice and for answering real fast! Ok, I will tak you advice and try the neutral dough. :-) I wish you a pleasant time, stay healthy!

Penny McConnell why did you not rest them? It's a centuries old method and there is good reason for the resting, the starch grains soften so when you pour the cold batter into the hot fat they rise, but are also light. Not resting that reaction does not happen and therefore, in simplest terms, making a cake.

Thanks, Elaine, I tried them again and this time I did let the batter rest, and it was better: some turning out lighter but others still retained a stodgy bottom. I will give it one more try but this time maybe a wider bowl to whip in a bit more air?? Here's hoping for all 12 to be crisp and as light as air. Maybe your recipe is better for toad in the hole recipes. I take encouragement from the fact that you have said it is a tried and tested recipe , so one more time again. I REALLY want to get it right!@@ElaineLemm

@@pennymcconnell3372 Have a look at seriouseats.com Resting is good, I just made lovely puds from batter I had in the fridge for 48 hours! Make sure the oven is hot (fat/oil on the point of sizzling/smoking when you add the batter (230°c/450°F/gas mark 8). Metal tins conduct temperature better than ceramic etc. Give at least 15 minutes before you check (should be ready in 20 to 30 minutes, depending how big you make them). I find a lot of modern recipes tend to be very egg rich, the seriouseats recipe is very similar to my Grandma's version.

is it self-raising or normal flour. Also, which grade of flour gives the best results?

Andrew Darby Normal, all-purpose flour is what I just used and they turned out perfectly.

Potatoes too!

More starch, the better!

BECAUSE THAT IS HOW IT IS DONE IN YORKSHIRE .

Because as you stir the mixture, it works the gluten in the flour. if you let it rest a bit, the gluten will relax, and the flour will fully absorb into a batter. It's the same method under which you don't over work a cake batter or muffin batter. You mix "just until blended" then stop. The more you work flour, the more the gluten molecules (which are like curly springs) tense up. You get chewy or dense cakes, when you want light and fluffy. Those molecules can stop cakes etc from rising if overworked.

220 - 230°C (425F - 450F) is good.

Plain / all purpose if in the US

Cheers!

220C is good

Plain, it does say in the recipe link. Enjoy!

Ohhhhh I've used self rasing will it be ok

The texture will be quite light , but they will still taste good

Yes, I think it is. MAke a whole tray and freeze them, they freeze so well if you put them in bags tightly sealed. They will keep really well for a month

Try to whisk as much air as you can into it the bigger the bowl the better. I think also it could be harder to whisk enough air into if you make less batter. Investing in an electric whisk is brill for Yorkshires!

Please don't open the oven to check if they are ready. If you're doing it x

1 egg, 2 tablespoons plain flour/all purpose flour, 3 tablespoons milk makes 2 servings. Try to rest the batter 30 minutes. Make sure oven is at 230°C/450°F/gas 8 before you start. Use metal tin, roast 20 minutes.

Well, I just halved the recipe and it turned out perfectly.

No

Yes, my grandmother used to buy it from the butcher's. Some of it would be used for roast potatoes, the rest in a deep fat fryer for delicious chips (fries).

220 - 230°C (425F - 450F) is good. There's a link to the recipe above if that helps

Eat it with beef best thing you can ever have. also great for sopping gravy.

Yes, you stuff them in your mouth, as one does lol

Pudding means a sugary cold creamy snack in America so weird seeing this word used for something hot, bready, and not sweet. However, I will try them because I love bread 😊

@@Pravin_Yeshua_BTC make a nice pot roast with potatos carrots onion. Then use the drippings to make a gravy. When you serve the yorkshires pour the gravy over them too... Hey from New York,NY

American's call them pop-overs, (which -as a Yorkshire lass - I'm not too happy about) so you might have come across them.

Remember the time you you posted on a Yorkshire pudding video to say they are your favourite, and you spelled it 'putting' and you're from Yorkshire.

Not really as there is no such thing.

Traditionally here in England, Yorkshire Puddings are an important component of a Sunday Roast Beef dinner - don’t forget the Horseradish sauce!

@@AlexM-sg8fn Thank you ! I don''t know this sauce,also i dont eat beef. Finally i eat them witout nothing,just with my coffee in the morning.

Ελεανα Ε try them with strawberry jam! : )

@@AlexM-sg8fn Thanks for idea! I will try with jam! Thank you!

rushbcykablyat Probably. I'm thinking the ceramic doesn't get as hot as the metal muffin tins. Mine just turned out perfectly. The best and easiest recipe I have ever followed. You have to heat the fat (I save bacon drippings and use a tad more than she does) in the pan in the oven until smoking, then pour the batter in quickly, and getting the pan back in the oven as soon as possible. And don't open the oven door until done!

​@@mjrussell414 Yup already tested it a month ago, and it does matters! I switched from ceramic ramekins to metal muffin tins, and right away I got fully risen and perfect puddings. Everything else I did was exactly the same. I realize even if I preheat the ramekins and the oil in it, and do everything else right, it still wouldn't give the exact same rise as if I were to use muffin tins.

Plain all purpose flour!

Yes it is plain, sorry. It does say in the recipe below the video and yes, your wife is correct (of course). Elaine

It is in the link below the video . Let me know if you can’t open it.

Not necessary.

Christine Darrock I also have heard many sources say the ingredients should be room temperature. Then it doesn't have to come to temperature from the cold too.

It’s actually very similar to pancake mix