Yorkshire Pudding Busting The Myth
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- čas přidán 10. 09. 2024
- Today, we will bust one of the cooking myths. We have been lectured for years on using screaming hot oil and pans to make Yorkshire Puddings! This leaves a kitchen question: Is that the only way? Today, I will show you how that may not be true!
If you think it's not true, leave a comment. Or do you believe the oil and pans must be screaming hot because that is how you have always made Yorkshire Puddings!
Yorkshire pudding originated in Yorkshire, England. The dish is a staple of British cuisine and has a rich history dating back to the 18th century. The earliest recorded recipe appears in a book titled "The Whole Duty of a Woman" published in 1737, where it was referred to as "A Dripping Pudding"-the drippings being the fat from roast meat.
The name "Yorkshire Pudding" was popularized later. It was associated with the region of Yorkshire because cooks there were reputed to be exceptionally skilled at making them high and well-risen. This reputation was possibly due to the high heat from the region's coal, which was essential for achieving the dish's characteristic puffiness-screaming hot pans in a screaming hot oven!
When Hannah Glasse's influential cookbook "The Art of Cookery Made Plain and Easy" was published in 1747, the recipe had evolved, and she was the first to refer to it specifically as "Yorkshire Pudding." Her version solidified its status as a critical component of the British Sunday roast, especially with roast beef.
Yorkshire Pudding has been cherished in Britain for centuries for its taste and practicality, as it was initially used to use the fat that dripped from the roast meat, cooking the batter beneath the meat as it roasted. This tradition of practicality and deliciousness continues to make Yorkshire Pudding a beloved part of British culinary heritage.
👇 RECIPE BELOW
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Ingredients
150g All Purpose flour/plain flour
4 eggs
175 ml milk
25 ml water
Shortening/beef dripping / veg oil
Pinch of salt
Pinch of black pepper - optional
This will make 12 muffin tin Yorkshire Puds.
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Now I set the time to 20 mins - after 19 mins, I took the puddings out
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HERE IS WHY EVERYONE THINKS IT HAS TO BE SECREAMING HOT!!!!! Yorkshire pudding originated in Yorkshire, England. The dish is a staple of British cuisine and has a rich history dating back to the 18th century. The earliest recorded recipe appears in a book titled "The Whole Duty of a Woman" published in 1737, where it was referred to as "A Dripping Pudding"-the drippings being the fat from roast meat.
The name "Yorkshire Pudding" was popularised later. It was associated with the region of Yorkshire because cooks there were reputed to be particularly skilled at making them high and well-risen. This reputation was possibly due to the high heat from the region's coal, which was essential for achieving the characteristic puffiness of the dish.
Screaming hot pans in a screaming hot oven!
By the time Hannah Glasse's influential cookbook "The Art of Cookery made Plain and Easy" was published in 1747, the recipe had evolved, and she was the first to refer to it specifically as "Yorkshire Pudding." Her version solidified its status as a key component of the British Sunday roast, especially paired with roast beef.
Yorkshire Pudding has been cherished in Britain for centuries, not only for its taste but also for its practicality, as it was originally used to make use of the fat that dripped from the roast meat, cooking the batter beneath the meat as it roasted. This tradition of practicality and deliciousness continues to make Yorkshire Pudding a beloved part of British culinary heritage.
Wow! Thanks Rik! Very interesting. Since I've become friends with my Cornish comrade, I've taken an intrest in English history. Wife and I are planning on making the trip in the future. Appreciate you my friend! Jay
I'm a 60 year old American. I do almost all the cooking in our home and I enjoy it immensely.
But I've never even seen, except on TV, much less tasted, Yorkshire Pudding. In fact, this is the first time I've typed or written that name.
And, as usually happens with your videos, I'm so hungry from watching you work that I WILL be making them soon.
I'm leaving for the grocery store now.
Thanks for sharing. Loved reading this. Thank you. Best, Rik
You’ve never lived until you’ve had Yorkshires and a good gravy !😂👍🏻
Make them......they're delicious....with tons of gravy😊
You can eat Yorkshires with anything that Americans eat “biscuits” with - much lighter and more delicious 😋 You can also make a sweet version - add little chunks of apple and some sugar and cinnamon. Best wishes from a Granny in Scotland 😊
It's not just for savoury meals, thet are lovey drenched in syrup too...
Been following the wrong tv chef instructions for year's and getting hit and miss results....thanks for this masterclass in simplicity.
Thank you. Everyone cooks different. Best, Rik
🙂
I couldn’t agree more and he’s not paid anywhere the amount of others
I married into a Welsh family. My in laws had lived in England a few years. They made the best Yorkshire pudding ever. My first experience was rather comical. I came home late from working the evening shift. Everyone had gone to bed, but they saved me leftovers. Beef stew and Yorkshire pudding.
I found the stew easy enough. It was delicious. I couldn’t find any pudding in the fridge, but saw the “pastry shells” on the counter. Thinking that they were a dessert, I spooned in some black raspberry preserves, topped it off with whipped cream, and ate it like a cream puff. Because the preserves had been left out, I assumed that was how they enjoyed it.
The next morning, we all had a laugh. I’ve never put preserves on them again, but I must admit that they were rather tasty.
Thanks for sharing. Thank you. Best, Rik
I have often been stuck with recipes saying 150 grammes of milk… didnt know about the weight thing for liquids! And then my recipe for Yorkshires was rubbish, not enough eggs… I am DELIGHTED to have this recipe and cant wait to make a roast dinner with yorkshires. And it is SAFE your way. Can’t thank you enough Rik! I am learning so much from you even though I am 76!
Wow! Thank you very much, appreciated. You are only young yet - I'm a baby at over 60. Thank you. Best, Rik
That was new to me too lol, and I think I’m older than you Rik…I’m 67 😬
@@barbd5607 Just a little bit. Thank you. Best, Rik
My partner from Maine, USA has taught me what Yorkshire Puddings are and I love them so much when we adopted a pregnant cat named Pudding, we named her kitten (which we kept) - you guessed it - Yorkshire. 😊
*Can't wait to show her your receipe. (Which I think is how she does it.) Miami, Fl, US
Sorry, but grammes and millilitres are the same value ONLY for water. All the rest of the liquids have their specific weight.
Watching those puds rise in the oven is proper ASMR. Thanks for this tutorial which deserves millions of views. I will save to my playlist.
Wow! Thank you very much; I do not think that will ever happen. I'm pleased you have viewed this. Thank you. Best, Rik
My baby brother made these with ribeye steaks. Delicious!
He is 62 now, became a VMD, still cooks. Can you tell that I am proud of him? Thanks Chef Rik for bringing back tasty memories ❤
Thank you for sharing. Best, Rik
I was born in Yorkshire. My mum was Welsh and we moved to Liverpool. She made the most delicious Yorkshire pudding in a big Tray. Puffed up beautifully every time and with the home made gravy from the roast beef it was an unforgettable treat.
Thanks for sharing! Thank you. Best, Rik
I often wondered about needing smoking hot oil as we used to buy frozen uncooked Yorkshire Puddings - just frozen batter and oil in a foil cup - they worked perfectly every time.
Exactly! Thank you. Best, Rik
Thank you for showing how to do these safely and without nasty smoke filling the kitchen. Recently I was recalling how my maternal grandmother made her Sunday dinner Yorkshire Puddings. Teenagers seldom pay enough attention to the process shown at that time! Now I will be able to replace these more easily than I ever anticipated doing.
Thank you. Best, Rik
Perfect Rik, just perfect, and the beauty of it is, 30 seconds in the microwave,just warmed through, then a good dollop of jam for any leftovers! 😋
I'm sad. I have some with peanut butter on. I've had jam, ice-cream, syrup. I've tried many versions and to be honest I like them all. Thank you. Best, Rik
Hahaha, think you must be related to me ! I’ve never tried peanut butter , but I will , I love it with jam on toast or anything. Just a gannet really 😀❤
@@Ann-nv5sm Are you from the North East ? We always said gannet! That was a flash back fro me. Thank you. Best, Rik
Hi Rik, no I’m from Cheshire, my Mum was Lancashire & her brother always said I was like a gannet with hollow legs , because I’d eat anything put in front of me probably 😀❤️
Hello Rik, next time I cook Yorkshire puddings, I will be cooking them like this. I did notice, yesterday, when you cooked the roast pork dinner, that you didn't heat up the oil, just the bun tin. And thought, I'll have to remember that. Thanks for sharing.
Jenny you are one of the few that noticed. You can put oil in the tin if you like. However it does not need to be in the oven for 10 minuets and smoking hot. Its only got to be warm. Thank you. Best, Rik
@BackyardChef I think it's safer your way and the Yorkshire puddings look amazing.
@@jennyt966 Thank you. Best, Rik
I love Yorkshire puddings but at my age I worry about the screaming hot oil, so I am going to try this. Thanks!
You got this! Thank you. Best, Rik
Fill them with a rich gravy or some stewed apple topped with custard, Yorkshires are so diverse and what a nice easy way to make them :).
Thank you. Best, Rik
Thank you for cracking the Yorkshire Pudding myth! I'm so happy, I've been terrified to make them because of the screaming hot oil 😬😬😬 but I've been dying to give them a try!
Hope it makes it easier. Thank you. Best, Rik
Awesome- just like that 12 Yorkshires. Who cares about misshapen yorkies- I don’t! You have shown a very fast foolproof method. Thank you.
Glad you enjoyed it. As I said to Amanda on here the mis-shape was the first one to eat - I can't resist. Thank you. Best, Rik
Always educational and entertaining! Here for the comments😂🤣🤣😎
Let's hope it helps someone! Thank you. Best, Rik
I'm here because I was hungry 😋 😂
@@chucky2316 I'm always hungry when I'm watching his videos, but I knew this one was addressing some questions from yesterday's video.
I make my Yorkshires with the tins on the the top of the cooker flame and pour in the batter when the oil is smoking. Your method looks better and less messy. I'll use it next time. I'll try it with toad in the hole as well. Thanks, Rik.
Nice one! Thank you. Best, Rik
Rik, I Istruggled to make Yorkshire pudding‘s until I found your site. My mother was a war bride from Yorkshire. I’m so happy I found your channel because I can find all the lovely things my mother could cook. Thanks for what you do. ❤
Thank you. Best, Rik
great video rik as a fellow Yorkshire man I'd like to add that the pudding was a cunning way of filling the belly before the expensive meat arrived. As a child I enjoyed them with cheese (Yorkshire cheese from Swaledale) and jam. Even today I will make them as a snack. I'm not sure if this is true, but I think the fresher the egg the better the rise - but that is only because the odd failure I have had used old eggs (2 weeks beyond the best before date but still safe). Don't play with egg dates in countries that wash the eggs and they need to be refrigerated
Thank you. Best, Rik
Thanks, Rik. The 'screaming hot' oil always put me off... I feel a heap more confident now❣🤗
You got this. Thank you. Best, Rik
I did it❣️ They were BRILLIANT. Thanks, Rik.
I was always taught if the tin was not searing hot with sizzling fat in it, the yokshires would not rise. Have always preheated the tin with goose fat till roasting hot before adding the batter, but its messy and dangerous when the fat spills or splashes. Thanks for the myth-busting Rik, I will definitely give your method a try 👏
Thank you. Best, Rik
Ohhh !!! they look good enough to eat .......... My Aunty was from Wakefield and she used to make the most Amazing Yorkshire Puddings yours look like there on parr . She used the weight recipe what ever the eggs weighed every thing else weighed the same and she used beef dripping to cook them in .
Fantastic old ways - always work! Thank you. Best, Rik
How clever! And easy to remember!
Weigh the eggs, everything else the same! Thank You 😊
I feel yorkies very close in my future 😁 to go with the liver and onions and baked potatoes I tried last night.
Oh wow! Thank you. Best, Rik
Maybe the myth stemmed from when everyone used lard for cooking. Heating up the stored lard might remove any bacteria that may have got in while it was sat in the larder (pre-fridge days). BTW, I made a Full English Breakfast at the weekend and used your boiled sausage method. It was really nice.
No it came form the days of coal fired ovens when everything was screaming hot. Thank you. Best, Rik
I'm in the south (US) and had never heard of a Yorkshire pudding til I saw your original video on them. I followed it and came out with beautiful Yorkshire puddings the first time I made them! I've used bacon fat but I don't anymore because they're just as delicious using vegetable oil and it's just simpler to use that instead. The trick is to be patient and let the batter sit for the 20-30 minutes if not a little longer and to have a really hot pan to pour it into. Thanks for another great video:)
Edit: I just realized you didn't put the oil in the pan before warming it! So this is even better. I'm going to make these right now using the air fryer. I can be making these all day and freezing them. Thank you!
Thanks for sharing. Patients! Thank you. Best, Rik
I believe there's almost always more than one way to accomplish something! When I'm leading a good work team, I'll describe the desired end result - and let them determine their process. The result always exceeds expectations! 🙂 Imay know only one or two or a few ways, but rarely all the possible ways to do something.
Experiment on!
Agreed! Thank you. Best, Rik
My aunt taught me to make Yorkshire pudding many years and I'm very fond of making it and having it with a bit of gravy. This looks like it would be easier than her method. Thank you for posting, Rik!
Thank you. Best, Rik
Those look amazing! I’ve never made Yorkshire puddings, wasn’t brought up on them. I’ve always wanted to try to make them but thought it was too difficult. Now here is a recipe I’m going to try! Thanks Rick!
You got this, its not difficult even if they do not rise all the way up! You can still eat them. Thank you. Best, Rik
Depuis le temps que je cherchais une chaîne consacrée à la cuisine anglaise 😊 merci beaucoup
Ravi de vous avoir ici. J'espère que vous trouverez quelque chose qui vous plaise. Cordialement, Rik
The missus has been struggling with her Yorkshire puds …. We’re not sure if it’s the elevation we now live at (5,000 ft) or what it is … but she’s definitely going to give the ‘warm oil’ technique a try … thanks Rik 👍👍
Fingers crossed! Thank you. Best, Rik
At 5000 ft I'd add 5 or 10 mins to the cooking time. Can't do much about how hot your oven goes. If they still don't rise then add a teaspoon of baking powder in the batter to give them a lift. I've cooked 'at altitude' at a friends place on Donner Summit in California - around 5000ft - and it definitely changes the way stuff behaves.
Blimey Rik. I just made your Yorkshire pudding recipe as part of our dinner. Smoking lard from the oven. We don't have an airfryer , but we have a great oven.
Nice one, Roger. Hey mate how's it going up there? Is it still smokey like here. Best, Rik
Terrible Rik. Normally it's cleared up by now. But it very bad this year. Keep safe where you are. 😷
@@rogerparkin843 Cheers, mate. Its a bad year for sure. Look after yourselves up there. Best, Rik
I totally agree young man.👍👍👍👍👍
Best ever Yorkshire puddings .👍👍👍
Have a great day my friend.😘👍
Thank you, Henrietta. After all the questions and comments, I'm just making it easy for folks - let's hope it helps! As always, thank you, and I hope your day is going well. Best, Rik
What, no screaming hot smoking fat? At last! A method anyone can follow without fear of burning the house down...even a southerner like me...thanks Rick.
Ha ha ha. I hope you managed to read why it was hot all those years ago and why they all think it has to be. Thank you. Best, Rik
@@BackyardChef I certainly did and I've subscribed too because there are so many old recipes that take me back to my childhood but also plenty of new ones to try too.👍
@@pompeyexileuk205 If you have any suggestions throw them out there - there are some fantastic folks on this channel. Thank you. Best, Rik
This looks easier than I thought. I've wanted to make these for years. I can try it now. Thank you.i don't have a scale though. I need cup measurements.
Thank you. Best, Rik
I googled how much 150g flour is in cups and found that 125g=1 cup. So 150g is about 1 and 1/5th cup flour.
@@AZ-Sharon thank you
If you put 3 eggs in a glass, then get another glass exactly the same and fill with plain flour up to the height of the eggs, then put the flour into a bowl the use that glass and add milk and water to the height of the eggs, then add the eggs, milk and water and some salt and pepper to the mixture you can't go wrong. If you want to make more or less, just use more or less eggs, just make sure everything matches up
@@SandraDent-lf4xy, bit like making a pavlova. I always use matching amts of eggs to sugar. Then throw in all the other stuff.
I remember you did the same experiment some time ago, when your oven ajust arrived, granted the results where hit and miss due to the fan, because the fan is at the top is causes a vorex circulation down, which spirals the liquid.
Yes, worked it out now. Thank you. Best, Rik
I’m a Yorkshire lass so grew up making these, and I never measure anything for puds just chuck it in and whisk it together works for me, also have put them in cool oil and they still rise.
Yes that our way - however thats not the way for a video and teaching folks to cook. Thank you. Best, Rik
2:05 Hallelujah 🙌🙌! Someone else does this too. I stopped faffing with measuring jugs years ago and use a scale - so much easier!
I want to visit you and your wife in Thailand - have you ever thought about The Backyard Chef Cooking School holidays ?
Wonderful creations as always Rik!
Best Opalfuitcake ! 😊
Thank you. We are always thinking. Best, Rik
My Yorkshire puds are so hit and miss. Iv tried making big ones and small ones with many variations. I'm trying your recipe this weekend 😊👋👍
You got this! Thank you. Best, Rik
I fill my Yorkshire puddings with gravy, it looks like it won't hold much gravy, but that's why I like it that way ; you can't beat it 😊
I fill mine too, the best way to eat. Thank you. Best, Rik
I liked it soon as i saw the first 2 seconds. They look bloody marvellous!
Thank you. Best, Rik
I'm so glad I saw this! I have been struggling with Yorkshire pudding (or, popovers, as we call them in the US). I can't wait to try your method!
Thanks for sharing. Hope you enjoy. Thank you. Best, Rik
I was helping at a yorkshire pudding competition and I had 2 teenage teams. Yorkshires mixed in tins and into the oven filled with the batter. It was about that time I notice one of the ovens was not on still cold. Pointed it out to the girls and they turned the oven on batter still in the oven. 30 minutes later out came the Yorkshires cooked to perfection and remarkably that team won. It’s the egg that makes them rise
Thank you. Best, Rik
That's what my gran called a "popover", and her method ... resting the batter, and having room temp eggs and milk is the key.
Thank you. Best, Rik
Grew up with Yorkshire puddings. Some were individual, sometimes a pan size. We loved them all, esp with the roast beef and rich gravy but also on their own with butter and jam. Fun watching yours rise in the time lapse.
Thank you. Best, Rik
Nothing wrong with miss shapen , tastes exactly the same, we’re not Michelin chefs, just want good home cooked food!
I’ve been saying for years, chefs love to make you-think Yorkies are hard to do! “ only the freshest of eggs, only whole milk, let it rest for at least 3 hours, don’t overbeat the batter! 🤷🏻♂️
In fact they’re harder to get wrong than right! Mine are great every time, doesn’t matter how hot the oil is!
Great video 👍
Exactly!! Thank you. Best, Rik
I have loved Yorkshire puddings for 50 years!! Thank you, Rik!!
Me too! Thank you. Best, Rik
Great Video! I look forward to making Yorkshire Puds one day for the first time. I was always afraid... but now I feel much more confident, especially using my HYSapientia! Thank you! Great explanation!
You can do it! Nothing to be afraid of. Thank you. Best, Rik
They look amazing! I could smell them in my mind 😂 ❤ love yorkies!
Thank you. Best, Rik
Yorkshire puddings are the best and endall of Sunday lunch, I'm happy to sit and watch the babies grow for 20 mins but if I get distracted by a few minutes and they burn, that's it dinner ruined. I never done it 4 eggs normally just 2 and no water might need to tweak my recipe every thing else is the same but the oil does need to be warm, it's not Sunday and now I'm hungry 🤭👍👍
Thank you. Best, Rik
Awesome! Once did Yorkshires every Sunday for years.
That's awesome! Thank you. Best, Rik
I bought myself an instant pot based on the previous videos as I had no idea that it was a nice safe pressure cooker, and also a slow cooker. The family will be eating delicious meals, and looking forward to making more recipes after watching the videos.
That's good to know about the slow cooker.
Yes extremely safe indeed! They are versatile now. I do not use it for all the functions - It's one of the best bits of kit in a kitchen if you need to get things done in a fraction of the time. Good luck and pass on your tips to me when you use it. Thank you. Best, Rik
LOOK AT THAT how good are they ive been making these for years with mixed results always with the trays smoking hot but ive never added water to the mix going to give it a go later great job rik🙂
Cheers, Mate. Worth a go. Thank you. Best, Rik
My granny used to put a bit of bacon on the bottom before the batter went in😊
Wow! awesome. Thank you. Best, Rik
Almost perfect. I'm old school: 8 oz flour, half pint of 80:20 milk/water. I use 2 large or three medium eggs. Pretty much like you but it might help the decimally challenged Yankees round here. The quantities aren't critical, within reason. So far I think you've got it right. BUT...
I find using dripping rather than oil really helps the flavour. It's also lower in toxic trans fat, if you care about that. And I find that having the oil hot rather than warm (not spitting, just hot) helps the rise. But I would be very happy with the result you got. That may be partly a function of the "air fryer" (basically a fan oven) which not all of us have. Done with warm oil in a conventional oven, these may disappoint. (I am not a Yorkshireman by birth but have been resident since 1989 ;-)
Thank you. Best, Rik
Yorkshire puds have been my Waterloo for my whole life - I tried to make them when I was 13 and just learning to cook and they were total failures, and my attempts over the years have been.... "uneven".... to say the least. I have some sort of block going on..... I'll give these a try and see how it works out. Thanks for the info!
You got this! Thank you. Best, Rik
🇬🇧I am going to buy a scale. You just convinced me! Thank you. Those puddings look so delicious!
Thank you. Best, Rik
They look delicious. In all my years of cooking and baking, I have never put water in the mix, so I will give that a go.
Thank you. Best, Rik
Loved the time lapse!
Thank you. Best, Rik
Made Yorkshire puddings for the first time ever last week - they were so light and delicious but I did worry about carrying the heated oil out of the oven to pour the batter in so I am definitely going to use this method next time. I wish I had known this recipe decades ago when I was raising my children on my own on a very tight budget. I used to make dumplings that I would drop batter into the soup or stew just to fill them up but man, these would have been so much better! 😀 P.S. - I'm Aussie so did not grow up with these, but wish I had. I had heard of them but thought they were from Yorkshire and only cooked there. LOL
Wonderful! Thank you for sharing. Thank you, Best, Rik
Cheers, Chef, bang on. I have learned something new.
Wow! Thank you. Best, Rik
I fill a mug with eggs and the same of milk and flour. hot oil but not smoking hot. They are amazing! Fast and easy too.
Fantastic. Thank you. Best, Rik
The simple things are the best rik my friend.loved the pork roast dinner i.tried this recipe just yorkshires and a serving of gravy 😂lovely jubbly
Thank you. Best, Rik
I love this . I going to try it your way next time I make yorkies
Thank you. Best, Rik
Not just how to make it, but the tips and tricks as well. Thank you Rik.
You are very welcome. Appreciated. Thank you. Best, Rik
I have never been a fan of the larger airfryer...but because of your fantastic cooking I'm going to trade my smaller one for a larger one, love watching your videos 😁
Thank you. Best, Rik
Hello BY CHEF. Just made Yorkshire puddings in the Air Fryer like your one. Honest to god first time they came out great. Sometimes mine come a little thicker than a pancake😂😂 thank you for giving me the confidence to again. Look forward to watching your next video ✋✋🤗
Well done, awesome. Thank you. Best, Rik
Nice video Rick, cheers mate 👍
Glad you enjoyed it. Thank you. Best, Rik
awesome i am in canada and i always wanted to make this , now i have an air fry plus oven i can put it to oven use the bottom section or to air fry and use the upper section for that . I take it i can use the oven option in the machine and set it to top (it can go 500) that looks wonderful
Sounds great! Thank you. Best, Rik
My father came from Stanley, Yorkshire, England. Every Sunday we always had roast beef and Yorkshire Pudding. It was one of the best Yorkshire puddings we tasted. He used the drippings from the roast. I’m going to try your recipe.🇨🇦
Thank you. Best, Rik
Misshapes or not they will be fab with gravy ❤️👍🏼
Agreed! They are always first to go with me - love em. Thank you. Best, Rik
Well done you showed us that it’s a myth that we need extremely hot oil. I’ll be trying your method out this weekend cheers 👍👍
Yorkshire puddings originated in Yorkshire when the ovens were coaled fired. Hence screaming hot pans. Thank you. Best, Rik
My grandmother (from Durham) used to serve Yorkshire pudding with gravy before we were allowed the main dish (to reverse the famous Pink Floyd line: how can you eat your meat unless you eat your pudding?) That was all about filling us up before we got near the expensive meat. My mother learned from her, and while she never served the pudding first, she always taught me the oil should be smoking before putting the batter in the pan. The ultimate test is in the edge of the puddings - sharp or lumpy? It should be sharp. Later I was exposed to an abomination of Yorkshire pudding made in a flat tray for school dinners: wet, soggy, chewy (and, no doubt, hard to light). Very nasty. Since I moved from the UK to Canada, and married a vegetarian, the only roasts I produce are the occasional pot roast for me and my carnivorous son. I'm thinking he deserves to know that Yorkshire puddings exist over here and are easy to make.
Thanks for sharing. Loved reading. Sounds like you have a plan. Thank you. Best, Rik
Yeah but since my wife and I went pescatarian at the start of the year I still do (e.g) Sunday nut roast with roasted veg and Yorkshires (and gravy) . Just substituting the protein.
I’m still gobsmacked over the looks of these and after not using the traditional hot fat. Also, you only half fill the tins with the mixture and they still rise up high and perfect….impressed….
Thank you. Did you read why they were originally made with screaming hot fat - those days are gone! Best, Rik
I don't know that we have anything in the US that compares to Yorkshire Pudding. Wish you'd do a short video on how you use them. They look like a little butter and honey would be tasty! Great video Rik.
They usually form part of a roast dinner, but they are delicious with golden syrup. In Yorkshire they would often be served before the roast with the gravy.
Thank you. Best, Rik
Had a couple of hours practice. Thank you. Best, Rik
@@janegreen9340 Thanks Jane! That helps! Are you in the UK? I have a friend in Callington, Cornwall. I'm in Texas.
I made them for Sunday lunch very nice easy to make and I like it that you don't have to get the oil smoking hot, atb john 😄😄😄
Cheers, John. Thank you. Best, Rik
I love them little yorkie”s. Your look much better than mine you must have the English touch I’m just saying mine are good yours just look better. Cheers
A Yorkie touch! At least you make them over there! That in itself is great - I here so many making popovers. Thank you. Best, Rik
Hi Rik thank you for such an amazing peaceful recipe for Yorkshire pudding I always thought oil , fat had to be super hot I am going give them a go tonight for tea xx can’t wait xx
Love your channel just no drama about getting cooking and enjoying the process and of course the results ❤❤ yummy ! Xx
Thank you. Best, Rik
If you don't eat your meat, you can't have any pudding! How can you have any pudding if you don't eat your meat?!?!
Ha ha ha. Gravy! Thank you. Best, Rik
I do bigger yorkies in my smaller than your air fryer - 4 larger ones. Largely driven by the size of tray that fits. First thing I learned to cook as a child (I was 6 or 7) 'cos I liked them so much. And as another poster said my mum used to do the big tray style - which is a great vehicle for toad in the hole. I think the super hot fat thing possibly arose from people not wanting the yorkshires to stick to the tin. Not so much of an issue with modern non stick pans. I usually drop a little knob of butter in my 4 pot tin and let them have 3 or 4 mins in the air fryer before I add the batter. Also important to note that if you make the batter in advance and stick it in the fridge then you need to pull it out at least 30 mins (preferably an hour) before you cook so it gets to close to room temp.
Thank you. Best, Rik
Yum
Thank you. Best, Rik
Cracking Yorkies Rik, thanks mate. Norm in Yorkshire 😉
Thanks, Norm. Best, Rik
Super interesting. I have a very similar recipe I barely follow but I do 195C fan for 30mins ish, in the normal oven. Yorkies are very forgiving if you dont mess about with the too much and use enough egg.
Thank you. Best, Rik
I could happily eat those now - at 00:38hrs!! Cheers Rik.
Thank you. Best, Rik
My late husband always made the perfect Yorkshire pudding. As a Firefighter and a Captain, he loved doing the cooking when he worked on a Sunday. Roast beef and Yorkshire pudding was a favorite. He used lard, not oil.
Thank you. Best, Rik
Brilliant the best way. 👍🏻
Thank you. Best, Rik
Thanks Rik for directing me to this. Another thing (and I also do it) why do we use milk and water and not just all milk? And would semi-skinned work too? Your Yorkshires look fabulous misshapen or not - get that gravy on. Sensational!!
From now on this is how I will be making my Yorkshire Puds. So no more jittery nerves getting smokin' hot beef dripping out of the oven.
Thanks again Rik your the best :)
Water evaporates off quickly causing steam - making for a crispier batter (so they say) Semi-skimmed works. Thank you. Best, Rik
as always fantastic food made easy thank you so much wish you had a book out
Maybe one day! Thank you. Best, Rik
Just got my 24ltr Hysapientia a last week but before that I did these in my Nina Foodi 300UK (7in1) and then let them cool and put them in the freezer. made my own AuntBessie at a fraction of the cost and had yorkies ready when I wanted them - I used to reheat them for about 5 minutes in my halogen oven
now I can finally use my old 6 well tin as this will fit the 24ltr (it did not fit the halogen or ninja, I had to use 4 old tuna tins LOL)
I only heated the fat until it melted as I like to use lard or duck fat (or a bit of both)
Sounds good! Thank you. Best, Rik
Since you used canola oil instead of beef fat, I might try making these vegan with the plant based egg substitute, JustEgg. Never had Yorkshire pudding before. Thanks Rik 😉
You have to let me know how that turns out. Very interested. Thank you. Best, Rik
I have always done the screaming hot oil method. From now on, not anymore. Thank you very much Rik. Side note: If you have a stick blender they really poof up.
Thanks for the tip! Thank you. Best, Rik
You may want to let your viewers the Asapienta is currently on offer on Amazon, was £159 and has a £25 off voucher as well.
It may also maybe a little smaller than yours.
But mines on its way.👍
I have no idea - thanks for the tip! Thank you. Best, Rik
Looking forward to trying mine tbh 👍
Nice one Rik😋 my 9 year old nephew puts roast potatoes in in his yorkies...and calls it a Yorkshire Spudding!
Ha ha ha, love it! Thank you, Dan. Best, Rik
I’ve never even thought about making these until now. Now I need to learn what to do with them!
Just eat! Thank you. Best, Rik
Well done Rik. Like your channel, and yorkshire puds
Awesome, thank you! Best, Rik
I always use my grandmother's recipe, but experimented with my Hysapientia oven, wow, fantastic result, very impressive actually...
Sounds great! Thank you. Best, Rik
This is going to improve my Sunday brunch so much
Thank you. Best, Rik
Ok my grandma was British and we always put the pans and oil in the oven to heat it up ! 😮 I’m going to give this a try Rick…. I can never make them big like my grams.
You got this. Thank you. Best, Rik
THANK you for sharing with us. Looks divine ❤️👌💯😋
Thank you. Best, Rik
Thanks I will try them without heating the oil. It could be that why back they heated the fat to melt it ?.
Thank you. Best, Rik