Yorkshire Pudding


Yorkshire Pudding (Roast Beef Fat Pastry) Food Wishes

Video taken from the channel: Food Wishes


Addicted To Yorkshire Puddings | Freaky Eaters | Only Human

Video taken from the channel: Only Human


Yorkshire Puddings Get them PERFECT every time!

Video taken from the channel: Kitchen Sanctuary


Perfect Yorkshire pudding easy and YUMMY!!!!!!!

Video taken from the channel: Easy to Cook at Home


The Original and Best Yorkshire Pudding Recipe

Video taken from the channel: Elaine Lemm


Gordon Ramsay’s Yorkshire Pudding Recipe

Video taken from the channel: Gordon Ramsay


How To Make Yorkshire Puddings | Jamie Oliver

Video taken from the channel: Jamie Oliver

Pour off drippings from roast beef and measure out desired amount (about 1/2 cup should do). Pour drippings into a 9x12 inch baking dish and place into the oven. 2 15 Chicken Thigh Recipes for the Instant Pot This collection of top-rated recipes highlights this versatilty, featuring chicken thighs with international accent. Traditional Yorkshire pudding to serve with roast beef, batter of flour, salt, eggs, butter, milk, cooked in pan with roast drippings. Photography Credit: Elise Bauer The texture of a Yorkshire pudding.

Get Yorkshire Pudding Recipe from Food Network. 5 large eggs. 1 cup half-and-half.

1 cup all-purpose flour. Kosher salt. Drippings from the Prime Rib, recipe follows.

Yorkshire pudding is a common English side dish, a baked pudding made from a batter of eggs, flour, and milk or water. It is a versatile food that can be served in numerous ways depending on the choice of ingredients, the size of the pudding, and the accompanying components of the dish. As a first course, it can be served with onion gravy. For a main course, it may be served with beef and gravy, and is part of the traditional Sunday roast, but can also be filled with foods, such as bangers and mash to make a meal.

Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins and place in the oven to heat through. STEP 3. To. In a blender, combine the eggs, milk, flour, and salt.

Blend until well combined and place in the refrigerator until ready to use (allow to rest for at least 30. Bake until the yorkshire puddings have just about quadrupled in volume, are deep brown all over, crisp to the touch, and sound hollow when tapped. Smaller.

The “pudding” emerged from a pan full of runny batter that would have been placed beneath the meat to soak up the juices. “The heat of the fire would make the Yorkshire pudding. In a medium bowl, whisk together eggs and salt until frothy. Whisk in milk, followed by flour, until well combined.

Cover and refrigerate batter at least 4 hours, and.

List of related literature:

Make the Yorkshire pudding mixture of: 4 oz. flour sifted with a good pinch of salt into a bowl.

“Charcuterie and French Pork Cookery” by Jane Grigson
from Charcuterie and French Pork Cookery
by Jane Grigson
Grub Street Publishing, 2008

Yorkshire Pudding Preheat oven to 450°F. In medium bowl, with wire whisk, combine 1/2 cups all-purpose flour and 3/4 teaspoon salt.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

Prepare the Yorkshire pudding batter after the beef has roasted for 1 hour, then, while the roast rests, add the beef fat to the batter and get the puddings into the oven.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

1384 YORKSHIRE PUDDING, TO SERVE WITH HOT ROAST BEEF Ingredients – 1% pint of milk, 6 large tablespoonfuls of flour, 3 eggs, I saltspoonful of salt.

“Mrs Beeton's Household Management” by Isabella Beeton, Mrs. Beeton (Isabella Mary)
from Mrs Beeton’s Household Management
by Isabella Beeton, Mrs. Beeton (Isabella Mary)
Wordsworth Editions, Limited, 2006

Prepare Yorkshire Pudding, if you like.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
by Susan Westmoreland
Hearst Books, 2008

Sift dry ingredients, add egg, melted shortening and just enough milk to make a moist, stiff batter that you can plop by tablespoonfuls into boiling liquid; reduce heat and cook gently, with the dumplings tightly covered, for 15 minutes.

“Food That Really Schmecks” by Edna Staebler, Bevvy Martin
from Food That Really Schmecks
by Edna Staebler, Bevvy Martin
Wilfrid Laurier University Press, 2006

A suaver pudding, still very, very British indeed, is my version of a recipe served at the famous Hind’s Head, which I have found versatile and apparendy pleasing to less limited palates than mine.

“The Art of Eating” by M. F. K. Fisher, Joan Reardon
from The Art of Eating
by M. F. K. Fisher, Joan Reardon
Wiley, 2004

Dip a cloth bag large enough to hold the pudding into boiling water, wring it out, and apply flour well to the inside.

“The Book of Camping and Woodcraft: A Guidebook For Those Who Travel In The Wilderness” by Horace Kephart
from The Book of Camping and Woodcraft: A Guidebook For Those Who Travel In The Wilderness
by Horace Kephart
Creative Media Partners, LLC, 2018

Here is a recipe for Yorkshire pudding.

“English in Mind Level 1A Combo Teacher's Book” by Claire Thacker, Cheryl Pelteret, Herbert Puchta, Jeff Stranks
from English in Mind Level 1A Combo Teacher’s Book
by Claire Thacker, Cheryl Pelteret, et. al.
Cambridge University Press, 2007

Just before the beef is finished cooking, combine all of the ingredients for the Yorkshire pudding in a bowl and stir just until combined.

“Mastering the Grill: The Owner's Manual for Outdoor Cooking” by Andrew Schloss, David Joachim, Alison Miksch
from Mastering the Grill: The Owner’s Manual for Outdoor Cooking
by Andrew Schloss, David Joachim, Alison Miksch
Chronicle Books LLC, 2010

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  • If you ever have a roast dinner in the UK and it doesn’t come with these! well you haven’t had a roast dinner in the UK, and you go home crying.

  • Preheat 375 deg F Big bowl, a whisk, four eggs, 200 grams of plain flour 200 milliliters of whole milk a pinch of salt whisk it to add air. It should coat back of spoon. Transfer batter to jug. Use oil that handles high heat and 12 mold tray.I centimeter.in each mold. Pour using spoon to control and not spill between molds. Pop in oven for 20-25 minutes.

  • Wow those are some big puddings! I feel like I won’t really like that combination at the end much though, since I’m not a big fan of lemon juice or that style of salmon to begin with, not that I dislike it, just seems like it could be better [for me] as something else.

  • Three eggs too many. Only need one egg for the best Yorkshire puddings. We’re all from Yorkshire and 4 eggs is a Southern derivation from the original (Sorry Jamie!). My wife’s grandma was in service and her fantastic recipe relied on only one egg. Remember that years ago eggs were a scarce and expensive commodity so she’d make the recipe go four times further. The key was to whisk well and leave to stand for at least half an hour before pouring into hot beef dripping. Still never fails.

  • Hey, home boy, big up on the puddings, how many takes before you got one that worked? Stay in Essex don’t bother opening anymore gastro hotspots, concentrate on your fckn cookin kida, less on your brand.

  • What you just made is a “pop over ” not a Yorkshire pudding, a Yorkshire pud is a big thing baking tray size, the small ones are pop overs,! No wonder Sainsbury don’t want you!

  • I just tried this……my first time to ever make this and taste it…….followed all your steps and it went perfectly…..thx for this!!!!!!!keep it up..

  • Can someone translate this into Amercan English?? ingrediants?? Please? Will take me so so long!!Oven is 370 degrees? Was that correct??

  • Best recipe I have seen very well explained and I’m having ago tomorrow Christmas lunch, my wifes working so I need all the hints I can get I am using goose fat for them first time ever!

  • Thats the least eccentric addiction ive seen and least dangerous at least his is editable ive watched a person who is addicted to eating ink/paint/ another who’s addicted to bathing in bleach and another who’s addicted to eating glass so his is nothing

  • Hi, I followed your instructions step by step but when I took the tray from the oven the pudding went down and become small ☹,,,, any advice
    Thank you

  • The strange thing is, I followed this recipe to the letter. Ended up with not 12 but 20 perfect Yorkshire puddings. Happy Days ������

  • Just remember the ratio of 2:1. Two eggs for every cup of milk and flour, maybe a TBSP of water to thin the batter a bit. Never used a whisk. Meat drippings, rather than oil are traditional. If using muffin tin, put 1 tsp of drippings into each mould. Place pan or muffin tin in a hot oven (450 degrees) until the drippings begin to smoke, then QUICKLY pour in batter. (Making Yorkshire puds for three generations and I’m from Yorkshire.)

  • I use the 1, 1, 1 method. One cup milk, one flour one eggs. Mix and put in the fridge to cool so when you put it into the hot grease, oil etc it puffs up beautifully.

  • I never saw a “recipe” on YouTube that didn’t include the actual recipe? I wish he would have included the measurements of the ingredients.

  • Thank you Jamie. I haven’t made Yorkshire Puddings in about 13 years. So, comedy of errors later, they turned out ok for 1 and good for all the rest. Lol. So, battery died on the scale, couldn’t find my 1 cup measuring cup, (after I figured out how much for everything. Then, turns out my muffin pans are in another city with my daughter and my old one rusted. So, onto the deeper 6…that only helps 5. So, they all turned out.,…. oh right, and no dairy so had to sub Almond milk! But they taste great. Just pulled about 3 min too soon so a bit too wet inside.
    Thanks ever so much, Jamie ��

  • Re Jamie’s ‘unbelievable’ reference to LV being ‘friends’!! WOW!! They are certainly not ‘friends’ at LV. They are ‘outright crooks’ who leave customers insured for years on end in a house that was left to flood constantly for 3 months inclusive after a mains supply burst pipe. LV didn’t bother sending out a plumber with a special tool to turn off the water at the main Toby (no stop cock inside the house…). They refused to do so, knowing fine that the house would be completely flooded. They then refused to repair any part of our house, leaving us sitting in a damp freezing cold house over Xmas just after my mother in law suddenly dying and my other in-law suffering terribly with cancer. They are anything but friends. Cold, heartless bunch of incompetents, driven by utter gargantuan greed. They shouldn’t be operating hence shouldn’t be in business, full-stop. The FOS did nothing. Another bunch of crooks. Jamie, don’t associate these crooks with yourself / your business, as they aren’t good for you.

  • Wow. In all my born days of living 60 years, I have never seen Yorkshire pudding but always heard of it… and just assumed it was some kind of weird beef in pudding form. lol I was shocked to see it for the very first time AND to see how it’s made, which actually looks and sounds delicious! Well you have done it again, Chef John… thoroughly delighted my cooking curiosities and making me want to go play in the kitchen. lol…i just HAVE to try this, it looks Marvelous

  • This is not bad but it’s a popover. Better yet as a crepe with some horseradish served along side a ribeye or NY strip. Real Yorkshire uses beef drippings.

  • No, no, no. Too much batter in each pudding. You want about half that. Also, once you smoke the fat (which makes the tin ‘non stick’), the oven needs to come down to 170 deg C. Only then, if you follow these instructions will you get the classic pudding shape that you don’t have to prick to release steam. Also, add ground pepper to the mix, to taste. That, my friends is the yorkshire way to make these. If you cook them at the high temp suggested, they will burn.

  • Maybe Jaimie could do a video on how to wreck a restaurant chain, or two, leave suppliers and staff unpaid, and still be a millionaire, that can sleep at night!!!

  • Man; I’ve watched many of your enjoyable videos, many Yorkshire pudding and popover videos, But man; when you broke out that smoked salmon and horseradish, bangers I subscribed. Yep, I’ll be here if you are. Ty! Be Strong and Wise.

  • I am American and they remind me of these Popovers I had at a french-american restaurant in Potomac called Normandy Farm. They were pretty good but I couldn’t finish one whole and they seem bigger than these Yorkshire puddings. I probably could of finished it if it was around that size.

  • Chef John you need to go on the Joe Rogan Podcast! Or I’d take a live stand up tour, been watching you for years you just get funnier and funnier!

  • I’ve heard of YORKSHIRE PUDDING all my life. In all the English movies, Charles Dickens and don’t know why I fancied meat in this pudding.
    YORKSHIRE PUDDING is hundreds of years old. I am so surprised this is it. All the years as a taste treat waiting for the YORKSHIRE PUDDING….
    Thank you for your recipe and great video presentation ��

  • It would be fun if he yelled and cursed at them like on his shows. Nothing like telling your teen daughter shes a ” stupid donut with their head up their ass

  • As an American with a fondness for British T.V., I always wondered what these were and when I would see them on tv and think they reminded me of dinner rolls. When I see them made, it reminds me of what my grandmother used to make. She called them “popovers” and they are made in a very similar way with the hot oil. I think she used eggs for those as well but maybe less of them, they tended come out more bread like and these look more custard like. We used to serve popovers with Sunday dinner.

  • Maybe they should quit catering to his childish tastes. He will eat the food there is when you stop playing this stupid game with him. This is the food there is, eat it or go hungry.

  • I have struggled with Yorkshire puds for 50 years! This is the simplest recipe and the puds turned out perfectly. Wonderful, wonderfully risen, delicious yorkshires. THANKYOU

  • A few hours ago my son said “can you make egg bread”…”you mean Yorkshire pudding?-sure”, I said.
    In mine I do much the same but in a cast iron skillet from a 500 F oven & beef drippings.
    He proceeded to tear it open and make a sandwich with it?
    In a quick search I found Jamie filling one with fish-I guess it is a thing.

  • Yes! Yes! YES!! This recipe works!! I followed it to the T and they turned out just right! Finally! My boyfriend LOVES Yorkshire pudding with a roast and this was a freaking winner. Thank you!

  • The absolute traditional Yorkshire way of baking puds is to pour the batter mixture straight into a full size roasting tin with hot smoking beef dripping in the bottom of it makes one big traditional yorkie

  • Melted shortening in microwave. Didn’t let batter rest (forgot). Didn’t sieve flour (used fine cake flour). Came out perfect anyway! Thanks for the recipe!

  • Thank you! I followed your recipe and instructions and I was successful. This is the first time I have ever successfully made Yorkshire’s. I’m sharing your video.

  • This American made hush puppies once with Southern fried catfish. My English friend who came for dinner went crazy for the pups. She kept calling them Yorkshire pudding. Is Yorkshire pudding s broad term to include corn meal?

  • Put the mixture into a jug and then pour it in the tray. It’s best to keep the tray as hot as possible. From a true Yorkshire man.

  • Doesn’t work. This is the 3rd or 4th recipe (including those from Jamie Oliver and Gordon Ramsey), and they just won’t rise. They cook in the pan, but they’re like flavorless little corn muffins without the cornmeal. My oven was hot, as was the pan and the vegetable fat in them (I tested 2, one with vegetable shortening and one with vegetable oil). Nothing. I gave up.

  • no matter what I seem to do right my puddings never seem to rise (I live in Canada and we put our eggs in our fridge) but even when I leave out the Batter for 30 minutes they never look like this??

  • I followed the recipe but somehow all my puddings were flat and not risen? I’m using cooking oil btw, and ramekins instead of muffin tins, does this matters?

  • By far the most simple, quick & easy and best recipe for Yorkshire Puddings that I have come across. I made them today and they were awesome thank you!!!

  • Mine rose really well, and looked cookery picture book perfect…BUT they were so very heavy and thick. I felt that the flour was a lot more than I have previously used. Also, I failed to let it rest. Could this be the reason it was so dense and heavy?

  • Thank you for the recipe this looks easy and they certainly look the part. I am having 11 for Rib Roast and Yorkshire Pudding on Boxing day. Can I make in advance and reheat or indeed freeze and reheat from frozen? Thank you

  • Mine don’t rise HELP. I do not want a whole tray of puddings so I only make enough mix for two people is thus my mistake. I need HELP.

  • I have tried a number of times over the years to make Yorkies, but have always failed miserably. I just tried making them again following your video, and they came out awesome. Thank you so much.

  • Me nan taught me 4 2 1 4 big spoon of flour 2 big egg and 1 cup of milk with water, and a pinch of salt. I now wait till it is 50 per cent done and then throw in last nights dinner. tried it with carbonara and shepherds pie, both tasted nice.

  • I’m a Yorkshire man, living in Florida, craving a proper sunday roast, watching a southerner show me how to make Yorkshire pudding.

  • Hello Chef, When I follow your technique and bake in a 9×13, the yorkshire comes out a little cakey. That’s not how my English grandmother’s came out. I have practiced and this is how to get the result I remember as a child. Wisk the eggs&salt, add the milk to the eggs, and slowly incorporate the liquid into the flour (do not wisk this part!). The resulting mixture will have some lumps that float to the top. Over the next hour or so, occasionally press those lumps out on the side of the bowl with a rubber spatula and incorporate. When all floating lumps are gone, cook per your recipe. You’ll get a crispy curly yorkshire pudding like my Grandmothers.

  • Looks like a delicious recipe. Does it matter what like of oil to use? Also, I thought Yorkshire pudding was made with roast beef dripping?

  • You know what 8 eggs fir 12 Yorkshire puddings is ridiculous I’ve got 5 kids and if I used that fir those alone would be a travesty there. 4 eggs 200 gms flour 200 mls of milk 12 beautiful light Yorkshires.m and bigger and fluffier than those. Sorry had to comment

  • Thank you so much for this recipe. I’ve been cooking like mad since I’ve gotten kicked out of work. LOL It’s usually my boyfriend’s job to cook. I’m loving it.

  • Oh I’m gunna make these for my family. We love gravy and fry bread in this house, no I’m gunna try this beautiful English version. Thank you so much for the video. I wish I could taste your Yorkshire puddings

  • My late Mum could make the best Yorkshires, she showed me many times and I still failed somehow…may try again, yours were beautiful….made me want to have another go..thankyou for sharing..xx

  • Hi i am from Australia I have just found your videos and this one is so great I have never tryed Yorkshire pudding and ireally wanted to try because it looks so yummy with gravy all other recipes that I have seen make it look complicated but yours is so easy and straightforward that I think I can Mack it so thank you so much for that Kind Regards Peter Rose ������������������������������������

  • Yorkshire pudding actually can be a pudding, my nan would have a yorkshire pudding and a scoop of ice cream for dessert criminally underrated

  • Gorgeous. Yorkshire is so delicious. As a teen and a newly-wed, we frequently had Yorkshire pudding. Used some hot roast (beef) drippings and/or melted hot butter. I learned to used room temp eggs and milk.

  • This method is massively labour intensive. I always use the recipe from Celebrity Chef (and Yorkshireman) Brian Turner. Which is equal quantities* of Plain Flour, Eggs & Milk with a generous pinch of salt. Simply put all the ingredients into a large measuring jug together and mix for 2 3 minutes using an electric whisk.

    * for 12 small patty tin puddings a large coffee mug is an ideal measuring device. So 1 mug of plain flour, 1 mug of cracked eggs and 1 mug of milk. If you want to make a large family size pudding then simply double those quantities (2 mugs of everything)….

    I also use beef dripping rather than oil. But oil is fine if you prefer that. The oven needs to be preheated to 475f/250c/gas mark 9, and the baking tin or patty tin needs to have the fat or oil smoking hot! Then simply pour the batter into the tin from the jug (far easier than using a ladle) and get that tin back into the oven as fast as possible so the oil/fat does not cool down too much.

    After 5 minutes turn the heat down to 425f/200c/gas mark 7 and bake for a further 8 10 minutes if you are making small (patty tin) puddings or 15 20 minutes if you are using a large meat roasting tin. DO NOT be tempted to open the oven door while the pudding(s) are cooking as the rush of cold air into the oven will deflate the puddings if they are not fully cooked!

    It really is no more difficult than that and no muscle power needed at all……

  • My wife and her family were from England my wife was born in belpar they always made theirs in a round glass pie dish Usually with a standing rib roast and mint sauce.

  • Place the flour in the fridge for twenty minutes, also the milk but separately from the flour, then proceed to make the puddings.

  • I always want to make them and now I know how to thank you I live in Wisconsin USA I cook a lot of german Italian and American foods but Yorkshire pudding I want to make thanks again I will let you know how they turn out

  • My wife lost her recipe and pans for what she called bake well tarts. Her aunt called them maids of honor I think they had like an almond flavor with a raspberry filling. Would u have a recipe and a source for the pans

  • Jamie Jamie hjamie oh Jamie you soooo cooli love love love you your tips amazing
    Here’s CA tip. She said the Yorkshire lass a Yorkshire pud is not a pud from Yorkshire IF you use a fork to whisk. You c they always use the spoon
    Widda Luhb mummy from 1980 ( jussa tell me to piss soff hamnpissed)

  • Hi chef John greetings from the UK just watched this Yorkshire pudding vid let me help you out here from one chef to another this will give u at least 4″high “yorkies” 3 eggs an an egg white 1/2 to 3/4 of a pint of milk an 8 oz as we say in the UK of plain flour…..sieve flour an a pinch of salt into a bowl add the eggs n egg white then half pint of milk keep the the quarter in case u need a bit more whisk till smooth……let it rest all day preferably get your muffin tin add a generous amount of beef dripping or pork lard….which is also nice for this too heat the fat till smoking pour in the mixture just over half way but don’t dilly dally be quick take out when risen an golden… in the UK I cook mine in 220 celceus takes about 20 mins give or take try it nice with beef an some hot horse radish or a nice spoon of Colman’s mustard…..must be Colman’s……an as always enjoy……thanks chef good Chanel

  • Here’s a couple of tips.

    DO NOT open the oven once they’re in. They’ll stop rising and will collapse
    The oil needs to be hot as possible as it’ll cool down rapidly when you add the batter
    When spooning or dripping the batter into the tray dents make sure nothing overlaps, it’ll drag down the puddings preventing them from rising
    Make sure they’re crispy and brown enough that they hold their shape better
    Full fat milk is best to use
    A little sprinkle of brown sugar on top just before you add them to the oven give’s them a nice slightly caramelised top
    Use a tray with individual dents that are shallower and wider than he’s using in the video. They’re rise with a larger cavity in the middle for your sauce/gravy/potato to go in
    You can freeze them and reheat them in an oven and they’ll be almost just as good

  • Flour then milk mix ( less lumps)… then beaten eggs…..my yorkie is one cup flour…one cup milk….4 eggs…..and lard in the pan…..25 minutes at 425 for oil….25min at 425 for yorkie….fill each cu just under half….will make a dozen…..keep the pan in oven while filling..( pull out shelf and fill).

  • People find it hard but there simple, my measurements are different to this though as you use equal amounts wheras i use 2 eggs 4 tbls plain flour & just add milk till it’s the consistency of single cream then pinch of salt, i use the large trays & they are massive when they come out & light as a feather, there that big my partner joked there a meal on there own ��

  • He stay up late, fired his boss, seeing a girl, later he met a spiky hair red leather jacket guy on the airplane forming a underground club

  • Hello, I want to ask how much oil did you put in, it looked like a lot to me so i coated the spaces and then added a little more for good measure. When they seemed done, I opened the oven and they fell a little and had a lot of oil on top of them, is that normal? Any advice much appreciated:D

  • All this time I thought it was a dessert. Pudding that isn’t sweet? I thought maybe they were chocolate-filled, or cream-filled, or caramelized.

  • One of my kid was like this but with cheese. It was a process since he would vomit a large quantity of food when it involved something he didn’t like but we worked it out. He’s still the less experimental one of them but now at 16 he eats a wider type every year without stress. His twin brother would eat anything placed in front of him so this may have helped him. I was a picky child myself and only changed once I got pregnant.

  • Please advise the degrees or Fahrenheit. Sorry to if no oven degrees are not stipulated there will be a flop. Please send info. Thanks

  • For some reason whilst I was watching to this I felt like watching a Harry potter film. Lol
    I’m doing those tonight. Thanks very much.

  • I’m new to your channel and I must say I love your Yorkshire puddings and toad in the hole, I’ve never been able to make them but thanks to you I can now x

  • 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.

  • As a proud Yorkshireman, I can say these are great. Not quite as good as my mum’s (she uses one less egg!) but great! Perfect with Roast Beef and gravy

  • 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.

  • wow we tried it the way you showed it came fantastic we did it with sausages combined thanks for the recipe so simple yet so so good Thanks

  • I think Brit has a different recipe, my family’s recipe is different from yours and we have never popped a hole in ours or had them deflate. Yours look very nice though!

  • Maintaining the heat is crucial. I bought a thick aluminium muffin tray as aluminium conducts and holds the heat better than a steel tray, it makes the Yorkshire puddings perfectly

  • He was on baby formula until he was 6 years old???? This is the parents fault. I wound never let my son get away with that. You’re gunna eat solid foods

  • This boy suffers from avoidant/restrictive food intake disorder (ARFID), which is an actual eating disorder. I just hope he can recover soon

  • Made these and froze for use later. Problem was, by the time they cooled they had deflated and become very dense. Is there any way of preventing this?

  • This guy eats hundreds of grams of carbs a day and is built like a twig.
    Meanwhile I eat one extra toaster waffle for breakfast and I gain 2kg on top of the extra 40kg I have

  • I’m Yorkshire born bread this ain’t a perfect Yorkshire DO NOT COPY what an ass the batter needs an hour rest at least I will give my grans recipe just let me know

  • nah if i only ate one type of food my parents would chuck me in the bin. they always make me eat anything they’d make so i wouldn’t develop stupid eating habits like this

  • Thanks Chef John for explaininG the “black hole popover theory”!!! I made some beatiful ones the other day and they had risen beautifully!!! But after I took them out of the oven…they collapsed within a few minutes!!!������So thiS week it’s off to the store I go to buy some more milk for my next batch of Yorkshire puddinGs!!! Happppppi summmmer sweet soul…you da best bro!!!✌����������������

  • Ok. Pudding in my part of the world is soft, mushy, more like custard. I’d never call this pudding. Will definitely give this a try though.

  • I love your Yorkshire puddings, yummy, only one question why my Yorkshire puddings always stuck on the bottom of the tin? Any suggestions? Thank you ��

  • Needs some melted butter in the batter — and cooked for longer if you want to avoid the collapsing issue: 20 min at 425-450 and another 15-20 min at 350. (All without opening oven.)

  • Aunt Bessie,ones are disgusting,all shop,ones are horrid, except Tescos finest Yorkshire, there passable,I come from a family of pro,cooks,but my grandfather,who used to be a cook in the Army,made the most,amazing Yorkshire,pudding ever,no one could touch his,he used to cook,for thousands,the key my grandmother,who was my fathers mother,she was a cook,in service,when younger,said was to rest that mixture,!!!and a piping hot,oil,to pour them into,!!yum!!!

  • Chef John you are a legend as everyone knows. Yorkshire pudding is divine, even if I’m not from Yorkshire (from Cumbria, so not far!) Toad in the hole is what you should be cooking. I will do my version soon on my channel:)

  • As I was looking for a video……….on yorkshire pudding………..I came across yours……………and I was very impressed………….I am now……….a follower.

  • My grandmother always made Yorkshire pudding with a roast beef. She skipped a bunch of your steps. Instead of muffin tins for individual puddings, she simply made one huge pudding in the pan that the roast had cooked in. This meant that it wasn’t only beef fat flavoring the puddings, but all the fond and juices as well. FAR superior to the fat-only approach. She never refrigerated the batter but swore that it needed to be as aerated as possible, which is why I now make the batter in a Cuisinart and pour it straight into the hot roasting pan after beating it on high. Her puddings looked almost like souffles when they came out of the oven, but fell as they cooled. No one cared because they were utterly delicious. Basically, they were savory Dutch Babies.

  • My Nan used to make these for Sunday roast. Half for the roast and the other half were put aside for dessert. She would fill the hole she poked with some strawberry jam and let it melt into the hot pudding, then we would have them after the meal with hot custard. Yummmm

  • What good is this video to anyone….? The recipe measurements aren’t provided so what’s the point in this, the entertainment aspect…? Ugh, I think not. Waste of time.

  • In Yorkshire as well as eating with a roast meat dinner (and veg etc.) if you let them cool you can spread some jam (jelly) on them and eat them has a dessert. We cook our Yorkshires in the meat roasting tray and just slice it up. That way you pick up all the meat flavours too.

  • Oh wow, I don’t think I’ve ever seen a video of Gordon Ramsay with his kids. It’s a whole other side of him I never knew existed but I like it. It made me smile �� Smartass, cursing and hollering Ramsay is pretty awesome in my book but I really like this version as well.

  • I tried to make these and they didn’t come out right. First of all the batter only made 7 puddings. Second, they didn’t rise properly so they looked more like individual pork pies. I think maybe my tin is too deep so there was too much batter in each cup and they didn’t have a chance to cook and rise properly. When I cut into them the insides looked like overcooked scrambled eggs and they tasted similar. The texture was very doughy and I could literally poor cooking oil out of them if I tipped them upside down. Does anyone else think I maybe was using a pan that was too deep so there was too much batter in each cup?

  • My mother and grandmother would seer a rump roast on top of the stove, then roast in a pyrex dish in the oven. While the roast was resting, the Yorkshire batter was made in the drippings. Somehow, they also made gravy. My father would cut up my meat, and put butter, and gravy on the pudding.

  • Thank you for adding yank measurements. I’ve tried to make Yorkshire puddings 3 times before and failed. They looked like dark pucks. Found your video and NOW have 2 successful batches of puddings under my belt. Light and fluffy. perfect perfect perfect
    Thank you so much

  • As a kid, I was pretty excited the first time I heard that we were having a roast beef and Yorkshire pudding dinner. Finally, adults were making dessert for dinner! My disappointment and betrayal were extreme as the plate was presented. My 7 year old self couldn’t comprehend why anyone would call this misshapen bun pudding. There were many a glare and muttered comments of “it’s not pudding, it a bun” for the rest of the meal. My mistrust of parents telling the truth about food was cemented. After the shock of the misrepresentation faded, roast beef and Yorkies became on of my favorite meals. But it was a rocky start lol.

  • Thanks so much! I married an Englishman and lived outside of Manchester for a brief time. Never got to try half the foods I wanted to. I’m saving this recipe. You made it very simple and without the long introduction & all the theatrics some channels include:-)

  • My aunt (a Yorkshire lass through and through) would use much higher heat. with a 2 pence (like a quarter size penny piece) laid in the middle after batter pouring to make sure the Yorkshire pudding would end up like a bowl to hold more gravy.

  • Love the recipe choices you makeall the scrumptious dishes I love (well maybe not the chopped liver in dirty dirty rice). Please keep em commin.
    I’m curious-The Tshirts slogan THE FORK DONT LIEis that based on the sound you make with a fork on crispy food OR what seems is a nervous tic you do with the fork when stirring or tasting your dish?

  • I have to describe these to people and I get so confused.. can someone describe a Yorkshire pudding to me please so I can describe to my friends.. I know what they are I just can’t tell people so they would understand.. hhaaa..

  • One interesting thing you can do is to make a huge Yorkshire pudding, the size of your plate, open it up and put your roast inside. No chance of your gravy running off the edge of your plate.

  • Not only are they great with a roast dinner but also really good with a spread of strawberry jam (or the jam of your liking) it turns them into a perfect sweet pudding. My brother-in-law also likes them dipped in humus but I’m not really with him on that!

  • Perfect recipe thanks so much ���� I’ve never been able to perfect them until now you have changed my Sunday dinners for the better thanks ��

  • Those look pretty good but we dont always use beef fat. You can use any type of fat or oil pretty much. We usually cook them a little longer too those look slightly undercooked and soggy inside. I use less mixture in mine as then the bottom is less likely to go thick and soggy and the Yorkshire puddings rise better and are airy inside but crunchy outside.:)

  • whispers umm, you made popovers, not Yorkshire pudding. Yorkshire pudding is made in the roasting pan you just took your cooked roast beef out so it can rest before serving. You leave all the juices and yummy bits from the roast in the pan, pour the mixture directly in and it goes right into the hot oven to bake. Puffs up beautifully ��

    The only reason I know this is cause when my brother got married, he flew our mother across the country to teach his wife how to cook popovers and Yorkshire pudding (popovers were a weekend kind of meal side, the yp a holiday kind of thing in our family).

    You can also use the popover/yp recipe to make an apple pudding (?) kind of thing. Instead of the mix going into roast beef drippings, butter a roasting pan, and fill it up with peeled, thinly sliced apples, then pour the mixture over the apples and bake til puffy and golden. Omg delish!

  • Absolutely no mention of the gladiator like family battle when there is a spare Yorkie to be had at Sunday lunch. The rule of thumb being always make at least three times as many as you’ll need.