Forget any other Yorkshire pudding recipe, I don’t care who the celebrity chef is. This one works every time. So much so its something I’m known for in the family now. I have credited you and shared your video around, thanks! This is the most simple and yet foolproof way to do them.
Well the verdict is in. I'm a single bloke who likes family friendly food...yes, we need to eat good food too! I've been doing the rounds on Yorkshire Puddings for the past few weeks. I've tried Delia's, Ramsey's, Oliver's (over the top as always), John Kirkwood's, and an old book I owned as a student in the '80s. I can truthfully say that your recipe produced the biggest, lightest, crispiest that I have made. Thoroughly enjoying your videos and so much better than the current crop of reality TV shows masquerading as cookery shows with pretentious ingredients. (Don't get me started on that one!) Keep doing what you're doing. It's one of the best things on RU-vid 🙂 PS - half portions of all ingredients still produced four large puddings, using the larger size pan.
This is a MUCH more informative video than the "celebrity" chefs' videos I've watched this evening. Thank you! I needed this for my New Year's Eve dinner.
@@scottking869 Shoot, Scott, I'm not sure. A year ago with a severe bout with COVID brain fog in between, I can't remember who it was. I do have a general aversion to today's "celebrity" chefs. Cooking's not about ego and/or fame nor fortune.
I’m confused; first you say “it’s very important not to open the oven door otherwise the puddings will sync “and then you say for the larger puddings, to brown them evenly, flip them. How do you flip them if you can open the door? Otherwise I’d like to video
Thank you for explaining about what flour to use. With so many of the videos, you just see the cook say "flour" without mentioning what type. Most people might think to use self-raising because you want them to rise.
I made them and they rose so high in the oven ! After it came out it shrunk but it was still tall ! The taste was amazing ! Would recommend 10/10 for a easy meal
I am in australia and sadly my mum passed away a few years ago, but this was my favourite metal she always made and you made it exactly the same way as she did! I can put my hands up and say yes this recipe is the best! my favourite meal ever
best yorkshires iv'e made in a long time , did a spontaneous monday night roast and my wife and sons were very impressed after many poor efforts ,many thanks for posting the video .
I have always been intimidated by Yorkshire puddings and kept well away, except from buying them already made in the supermarket. Because my husband was asking for them all the time, I decided to try... what a hit! They turned out perfect and delicious. They are actually very easy to make. Thank you so much for sharing that recipe with us!
I’ve made yorkies soo times and they were always just ok. THIS RECIPE IS THE BEST. They were so friggin high, crispy & chewy at the same time. Use a scale for metric amounts. Don’t skip the fridge part. I heated my veggie oil for 12 minutes in preheated 450° oven. Note: I have a LG electric stove that runs on Fahrenheit. @450° they were done in 20 minutes. I used a medium size (doz) muffin tray. You get NINE (9) from it. Your recipes are always straight to the point. I love that.
Just tried this tonight! Easy directions, easy all around. What a hit these were at dinner. My wife said at her first bite “Mmm these taste just like my grandmother’s!”. High praise. Thank you.
@@Jennywren613 us English are good at something it may not be cricket it you can't beat our yorkshires girl 😉 I found another way to make yorksires is equal amounts of eggs milk and flour pinch of salt and pepper example if 4 eggs makes 200ml in a bowl then use same amount of flour 200ml milk 200ml
After trying to follow celebrity chefs methods for years this method hands down is the best I've ever used. Turned out just perfect like a smaller version of Toby carverys puds. Thank you so much. I made a large batch this afternoon Nd my cousin had three one after the other with no gravy she said they were that yummy 😋
I made these today for the first time for my British buddy and they came out perfect. He even said they were wonderful. They rose amazing, were light and crispy and chewy in the middle. Thank you for the video!!
Awesome! Thanks so much for that, you've made my best mate's day! He's a big fan of Yorkshire Pudding and we're cooking some now. Greetings from Down Under.
Hello....Im from germany and today, i have tried this reciepe for the first time in my life. I put a bit too much batter in the first 3 forms and i thought, well...first time, probably wont work. but lordy!!! they did rise....and they came out absolutley fantastic!! fool proof reciepe!!! i have lived in england for 5 and a half years and was always very fond of yorshire puddings! im well chuffed and im addicted to them now, its so much fun making them too! thank you so very much, ill be having a great time going thru your videos!
Thank you Nicky, I found your Yorkshire pudding video perfectly explained. My mother always said to use plain flour and I never quite understood why. Now I do. Best wishes Ann in South Australia.
They look so good.. I've tried making other recipes3 times in the part week and they were quite dense.. Wasn't sure if my oven was hit enough but I do notice that your batter is runnier than the ones I made, so I ll give this one a go and hopefully have a great result😀
Your recipes are always great and this is no exception. No offence but what you are showing here is EXACTLY how my mum used to make them. You are so right about the oven temperature. Now I have all the tips I'm looking forward to having a go myself. Thank you very much. Nice eating demonstration from Chris too!!
What a great recipe and technique! Tasted great. Turned out beautifully and lofty. Poured about a quarter of the way high in a large 6 hole muffin tin. First time ever making this and having them look like a professional chef made them. Thank you!!
Made the twice today, first batch were perfect thank you. Second batch, the tin was not hot enough, so ok, but next time I will make sure I have the tin piping hot, thank you for taking the time to make this video, greetings from Ireland.
OMG. What a result :) I never make good puds but decided to give it one one go and came across you on You Tube. I had some goose fat left over from Christmas so used that for my fat. Not sure if it was the goose fat or leaving the mix in the fridge? but what a result. They were massive and really light and fluffy. What a hit with the family. A real lift in lock down. Thanks :)
THANK YOU so much for your specifics re: how much fat to put in the tins. "A bit," "A small amount," etc. tell me nothing. "A half teaspoon," helps me feel that I'm not going to ruin it.
I have made Yorkshire puddings for years. My mom taught me. She always used a mix, I started making them from scratch with varying results. I was getting frustrated because I couldn't figure out what I was doing wrong and why they weren't getting big any more. Thank you for taking the time to explain this, now I know what I did wrong. Also some recipes call for baking powder as well. I different explanations for this.
I WISH I could post a picture on this feed!! I filled your video to a tee, and for the first time in my life (I’m 42) I was able to make Yorkshire puddings and not hockey pucks! Thanks you SOOOOOOOOOOOO much!!!
Bypassed, on purpose, any celebrity so called chefs and found you. Perfect, clear, instructions with a friendly smile, and my puds came out perfect, thank you.
My grandparents and their son emigrated to the US from Yorkshire in 1918 and brought with them many family recipes. The Yorkshire pudding I grew up with was quite different from the one you presented. They were not Yorkshire muffins but rather a pudding cooked in the dripping pan under the larded Roast Beef cooked on the rack above. When the roast came out the drip pan went on the stove top and the batter was added and cooked there. When it was done it was soft and buttery; browned but NOT crusty. Traditionally it was served cold as a post early-morning chore breakfast for the farm hands.
Like the recipe and procedure. Very important (having spent time and practice to ensure oven is LEVEL on all sides!!) I spent nights and lots of time - different recipes last year 2023 cooking up various puddings for perfection to avoid the side opening ruining the yorkshire puddings which is due to oven not being Level. One tip I will try this year and makes sense is too quickly open and close the oven door 10 minutes before finish to allow release of steam then close oven door. When cooked I can turn mine upside down to pour off residual fat and once cold, pack in plastic bag and freeze until required. When I place on hot oven while everyone plates up.
