Scott, that's almost ( but not quite !! ) as good as my Grandma's - who was born and bred in Sheffield, lived there all her life. Proper Yorkshire Pud, and more important, proper gravy - non of your fancy clarified & sieved "Jus" :-) And of course, the essential English addition of Coleman's - well done lad. A cracking recipe - I just hope you won't be offended if I say that no-one on Earth will ever beat my Grandma's Sunday lunch, God rest her soul :-) Of course I'm going to say that, who wouldn't - but you're a bloody good runner-up :-) Cracking video !!
I didn't heed the warning. Arrgghhh! Memories of my friend's English mother's Yorkshire puddings and gravy came flooding back and I could almost taste it through the screen! It's still 2 hours to lunchtime and all I have is a salad! Thank you for all your hard work and your amazing videos.
We always have roast beef for Christmas Dinner. When I was young, I read somewhere that roast beef was often served with Yorkshire pudding. I found an old recipe for it in a cookbook. I whipped up the batter, and heated up the roast beef dripping pan to blazing hot, and I poured the batter in. When I pulled the pan out of the oven, I thought my six little brothers had gone crazy. I could barely get it to the table before they were grabbing for chunks of it, burning their fingers, burning their tongues. There must be something in Yorkshire pudding that has a profound effect on the male brain.
Made these today in preparation for christmas dinner tomorrow and this is the first guide I have ever use that resulted in perfect yorkshires! Thanks Scott.
You'll likely never see this, but my son and I made a yorkshire this evening for the first time. It was great, and great fun to work together in the kitchen on dinner. He's the biggest anglophile in North America and was really excited to do this. Thank you for giving us something we could do together.
I make Yorkshire pudding regularly and eat them by themselves like muffins. If you are going to eat them life this you should use lard, because other oils are liquid at room temp and drip off when it has gone cold. Lard goes hard again as it cools and makes for better Yorkshire pudding muffins.
All the best buddy, great Job from a Yorkshire Oz Man man, Full fat Milk all the way, none of that skinny nonsense.. Thanks for dropping in the live show.. Steve 👍🏼
I've made pop overs/ yorkshire pudding many different recipes for many different purposes. I love this recipe. A wrap???? never thought. I will try. Wonderful! Chef Chacha Dave.
Hi Scott, just a quick report re Yorks Puds which you may find interesting. My paternal grandfather was a cook in the North Staffordshire Regiment in WW1, he served in the Somme as a cook and his speciality was Yorks Pud. He used to make it as a large cake which was not airy but was solid. Apparently the troops loved it because of 3 reasons...........if they were eating it they loved it, (he was renowned for it), it filled them up and they were alive! As a boy I remember eating it and it was terrific, had it with Sunday roast, treacle and jam and it was great with custard. Just some ideas mate which might sound strange but they work. It's a great dish with gravy, beef, chicken etc but the previous ideas do work. All thanks to my Grandfather 101 years ago. Goodness knows how many ingredients he needed or how or what he cooked it in I don't know. Try cooking for hundreds of hungry men. Just a bit of history for you with the best of intentions. ATB from Geoff in the Staffordshire Moorlands.
+Geoff Pickford wow Geoff, what a truly amazing story my friend..i will definitely give that a go mate, thanks for sharing that. WW1 plays a big part in the Rea family history, as my great grand father and his 3 brothers fought in the war, 3 of them were killed, so there sister wrote to the army and had the 4th brother brought home as 3 out of 4 was a massive loss, its a real saving private ryan story..My dad has spent years researching it, i wiil dig out some info for you..ATB my dear friend.
Scott Rea That's awesome. Also thanks for the vid. After living in the UK for a few years and returning to my own country, a proper Yorkshire is something I've missed. Will give this a shot!
My family made this and all I remember was hot fat drippings on this wonderful pudding. Now decades later I remembered how great it tasted! Hope I can pull this off with my roast beef for New Year's Eve! Thank you so much. No muffins. This is the real deal.
Awesome stuff! Love your work - my White Puddings (made to your recipe) have received great responses ...... more to the point - I love them! Thanks Scott
Great,out with the beef, dish and dripping on stove top to get smoking.Big sizzle as the batter goes in,and into the oven.Hot fat flying in all directions.
Just like the way my mom would serve gravy... in a Pyrex measuring cup! I never had Yorkshire pudding until my college boyrfriends mom cooked it for Xmas. Divine!
This is not the traditional Yorkshire pudding I was raised on as a kid in the northern moors, more like the American popover. However still very good and a good instructional video too. Real Yorkshire pudding is just that a pudding like cake that is cooked under a roast of beef so all the drippings fall into the pudding. Its a slice of heaven and you can eat it cold with jam too.
It seems there's two kinds of Yorkshires. My wife's family is from Yorkshire and her mum always made it like this, a bit flat, but it was lovely. Whereas my mum always made it so it's like 7 inches high, very light and crispy. Both of them tell me about how their family used to love it with jam and sweet things, I guess that's because it's basically a big thick pancake :) I like both :O)
Just a quicky. On one of Tom Kerridge's shows he did the yorkshires in the normal way, but then said 'Let the batter mix rest for 4 hours'. I thought it was such a ridiculous thing to say I couldn't help trying it to see what happened. He is right, it makes a change that's hard to explain, but the texture is better and somehow the flavour changes, not a huge amount, but enough that you can tell it is different. So when I have time I make it about 4 hours ahead now.
Scott, I love your channel. I was always taught not to mix the batter until smooth. Leave the lumps! I was born and bred in South Yorkshire and taught to cook by my Gran and my Nan. Both left it lumpy. Not a criticism. My point is, maybe give it a go and see how it compares. :). Great work Scott. Keep it up.
Awesome mate, love it and i use the same recipe. Heading back over in 6 days bro, heading to France and my cousins house in the Maritime Alps then Africa for work but ill be hitting the cuisine brother. 3 months op. Laters bro. Moose Out
It's 2.48 am, I'm balls deep in a CZcams wormhole and this pops up! My man! That looks fucking insane. Realising how hungry I am and no ingredients to make this absolute masterpiece 🤤🤤🤤
I have followed this recipe many times, my father used to make it all the time with a rump roast or on holidays he would cook a prime rib roast and brown gravy with mushrooms in it. I used to get so frustrated that he would only make 1 pan of Yorkshire pudding and it was no where near enough. So after he died and I had never had a chance to get the recipe from him because he died 1 month before my 19th birthday. I actually didn't think about it for years but then CZcams came around and of all the people who posted this recipe scotts' looked the most like my father's. My best friend and roommate had never even heard of Yorkshire pudding I promised her she would love it she just needed to trust me and now she's addicted. I actually started making it so often for her and I along with a beef roast that we ended up getting sick of it and so we didn't eat it for I don't know maybe 7 or 8 months and so today now I am cooking it for the both of us and she woke up from a nap and came out to the kitchen so what I was cooking and she is ecstatic 😆😆😆
Might as well deep fry the Yorkshire pudding the amount of fat there is in that tin. The batter only needs to kiss any fat with a high smoking point to get the texture required. I have been using small amounts of sunflower oil for my Sunday roasts and got spectacular results. I am sure the same approach with this would get a similar outcome.
Yorkshire pudding should be served 3 times at each meal, as a starter with gravy in it, as a side to the main meal and as a dessert spread with your favourite jam rolled like Scotts wrap!!
Scott, that's almost ( but not quite !! ) as good as my Grandma's - who was born and bred in Sheffield, lived there all her life. Proper Yorkshire Pud, and more important, proper gravy - non of your fancy clarified & sieved "Jus" :-) And of course, the essential English addition of Coleman's - well done lad. A cracking recipe - I just hope you won't be offended if I say that no-one on Earth will ever beat my Grandma's Sunday lunch, God rest her soul :-) Of course I'm going to say that, who wouldn't - but you're a bloody good runner-up :-) Cracking video !!
gravys best ingredient is smoked paprika !
Not sure what's better - the food or your joy!
I watched this while hungry. I won't ignore your advice next time.
I didn't heed the warning. Arrgghhh! Memories of my friend's English mother's Yorkshire puddings and gravy came flooding back and I could almost taste it through the screen! It's still 2 hours to lunchtime and all I have is a salad!
Thank you for all your hard work and your amazing videos.
Bad! I was hungry when I started watching. Now I'm starving!. Looks great. So easy. Thanks
"No human on this earth has ever eaten as well as Scott Rea"- my husband, fan and fellow subscriber...Chris Wood.
*putting in the good stuff* (Colman's)
"About a teaspoon"
*just keeps pouring in more*
Equal parts flour and Colman's
I was thinking, "that looks more like a nice tablespoon!"
Excellent video....I love Yorkshire Pudding!!!
Yorkshire pudding might be my new breakfast now.
The force is strong in this one
You are now officially a super hero.
We always have roast beef for Christmas Dinner. When I was young, I read somewhere that roast beef was often served with Yorkshire pudding. I found an old recipe for it in a cookbook. I whipped up the batter, and heated up the roast beef dripping pan to blazing hot, and I poured the batter in. When I pulled the pan out of the oven, I thought my six little brothers had gone crazy. I could barely get it to the table before they were grabbing for chunks of it, burning their fingers, burning their tongues. There must be something in Yorkshire pudding that has a profound effect on the male brain.
I love Yorkshire puttings ❤️
Made these today in preparation for christmas dinner tomorrow and this is the first guide I have ever use that resulted in perfect yorkshires! Thanks Scott.
Delicious! Outstanding and brilliant!!
"Slidier than a slidy thing on roller skates!" Still laughing!
You'll likely never see this, but my son and I made a yorkshire this evening for the first time. It was great, and great fun to work together in the kitchen on dinner. He's the biggest anglophile in North America and was really excited to do this. Thank you for giving us something we could do together.
Hey Wade.
Thank you my friend. You can't beat spending time with your kids in the kitchen. Glad you liked the recipe. All the best.
Awesome! Can't wait to try it!!!
If I was rich enough for a personal chef, you'd be my first choice. Keep up the great videos bud.
I make Yorkshire pudding regularly and eat them by themselves like muffins. If you are going to eat them life this you should use lard, because other oils are liquid at room temp and drip off when it has gone cold. Lard goes hard again as it cools and makes for better Yorkshire pudding muffins.
I love your enthusiasm. Love Yorkshire pudding too, beef dripping wins though, also a sprinkle of rosemary is an interesting addition.
Love watching you vanish what you cook...
Looks great!
All the best buddy, great Job from a Yorkshire Oz Man man, Full fat Milk all the way, none of that skinny nonsense.. Thanks for dropping in the live show.. Steve 👍🏼
I've made pop overs/ yorkshire pudding many different recipes for many different purposes. I love this recipe. A wrap???? never thought. I will try. Wonderful! Chef Chacha Dave.
Hi Scott, just a quick report re Yorks Puds which you may find interesting. My paternal grandfather was a cook in the North Staffordshire Regiment in WW1, he served in the Somme as a cook and his speciality was Yorks Pud. He used to make it as a large cake which was not airy but was solid. Apparently the troops loved it because of 3 reasons...........if they were eating it they loved it, (he was renowned for it), it filled them up and they were alive! As a boy I remember eating it and it was terrific, had it with Sunday roast, treacle and jam and it was great with custard. Just some ideas mate which might sound strange but they work. It's a great dish with gravy, beef, chicken etc but the previous ideas do work. All thanks to my Grandfather 101 years ago. Goodness knows how many ingredients he needed or how or what he cooked it in I don't know. Try cooking for hundreds of hungry men. Just a bit of history for you with the best of intentions. ATB from Geoff in the Staffordshire Moorlands.
+Geoff Pickford wow Geoff, what a truly amazing story my friend..i will definitely give that a go mate, thanks for sharing that. WW1 plays a big part in the Rea family history, as my great grand father and his 3 brothers fought in the war, 3 of them were killed, so there sister wrote to the army and had the 4th brother brought home as 3 out of 4 was a massive loss, its a real saving private ryan story..My dad has spent years researching it, i wiil dig out some info for you..ATB my dear friend.
www.dailymail.co.uk/news/article-4888308/Four-WWI-soldiers-real-life-Saving-Private-Ryan.html
The 76 year old grandson Michael Rea is my old man...
Scott Rea That's awesome. Also thanks for the vid. After living in the UK for a few years and returning to my own country, a proper Yorkshire is something I've missed. Will give this a shot!
My paternal grandfathers name was Ernest as well, his brother was Frank who was killed at Passcheondaale.
Just made this, exactly.
....it was awesome.😁
My family made this and all I remember was hot fat drippings on this wonderful pudding. Now decades later I remembered how great it tasted! Hope I can pull this off with my roast beef for New Year's Eve! Thank you so much. No muffins. This is the real deal.
Much thanks Scott, best food channel around , cheers.
Awesome stuff! Love your work - my White Puddings (made to your recipe) have received great responses ...... more to the point - I love them! Thanks Scott
a little horse radish in the batter works a treat
Thanx Scott, , you're the man,love you're videos , that's my favourite channel.
Mmmm that looks so good with the gravy
My Mom made this with the fat drippings from a beef roast. So yummy!
Great,out with the beef, dish and dripping on stove top to get smoking.Big sizzle as the batter goes in,and into the oven.Hot fat flying in all directions.
Perfectttt!!! Trying this tomorrow before I make it again for the big family roast on Sunday 😍😍👩🏾🍳
Good job Scott I think I'm gonna try this
love it
oh my gosh this is perfect
Bloody great...everytime I watch your videos it makes me hungry haha top job 👍
Thanks for showing us this Scott, now i am going to give it a go. Cant wait.Later man!!
I will make some of these for Sunday dinner!!! Looks really good, and I already have all of the ingredients.
that stuff looks amazing man. I'm going to try it this weekend
Thanks for the great videos
"Slidier than a slidey thing on roller skates".
Dude! You just said that!!!!
Very inventive looks good!
I wanna make some now lol looks so good and it seems really simple for my little culinary mind lol
gotta make this
Just like the way my mom would serve gravy... in a Pyrex measuring cup! I never had Yorkshire pudding until my college boyrfriends mom cooked it for Xmas. Divine!
great videos mate!
So simple but comes out so beautiful. Greetings from Pennsylvania. Love your videos.
Omg I'm so jealous watching you eat that!!! 🤦 I've now got to make It tomorrow lol!
Never quit making vids Scott
yum yum .
i wasn't hungry before but I am now !!! going to make some yorkshire puds!!
Cheers Scott!!
Just found your channel and love it!
Drewwwwwl!!! Amazing job sir!
Scott, I think you'd put Colemans mustard in chocolate pudding...
Good Idea you could be onto something mate
Good one mate.!!
Doug Rappoport
Loll
That actually sounds pretty good.
Like curry on strawberries : )
These look amazing... going to serve these for Thanksgiving here in the States.. Cheers
"cig and a cuddle" - it must be good
I laughed so hard
This is now mu faverout meal obviously along with some chips and saussage wrapped up in it cheese gravy sorted
This is not the traditional Yorkshire pudding I was raised on as a kid in the northern moors, more like the American popover. However still very good and a good instructional video too. Real Yorkshire pudding is just that a pudding like cake that is cooked under a roast of beef so all the drippings fall into the pudding. Its a slice of heaven and you can eat it cold with jam too.
So good to watch...it's almost painful.
It seems there's two kinds of Yorkshires. My wife's family is from Yorkshire and her mum always made it like this, a bit flat, but it was lovely. Whereas my mum always made it so it's like 7 inches high, very light and crispy. Both of them tell me about how their family used to love it with jam and sweet things, I guess that's because it's basically a big thick pancake :)
I like both :O)
Thank you !!!!
well done brother!
Made both the wraps and Yorkshire puddings. Both are terribly delicious.
I am going to make it later on today
Mate..that is proper scram !!
I wish I could sit down to lunch with Scott and Fergus Henderson.
Oh maaaannnnnnn!! "A cigarette and a cuddle after this" that's hilarious!
Just a quicky. On one of Tom Kerridge's shows he did the yorkshires in the normal way, but then said 'Let the batter mix rest for 4 hours'. I thought it was such a ridiculous thing to say I couldn't help trying it to see what happened.
He is right, it makes a change that's hard to explain, but the texture is better and somehow the flavour changes, not a huge amount, but enough that you can tell it is different. So when I have time I make it about 4 hours ahead now.
Scott, I love your channel. I was always taught not to mix the batter until smooth. Leave the lumps! I was born and bred in South Yorkshire and taught to cook by my Gran and my Nan. Both left it lumpy. Not a criticism. My point is, maybe give it a go and see how it compares. :). Great work Scott. Keep it up.
yum!
Slidier than a slide thing on roller skates - only on SRP will you hear these awesome descriptive terms 😂
Try it with sausage, bacon and black pudding in there mate, you won't regret it ;)
Add egg and brown sauce and you've got Yorkshire breakfast roll ... Ah man !!
Lol the man just can't help himself lol now I'm hungry, great stuff mate, I'm going to put left over lamb roast in my one hee hee
Jesus made my mouth water that did 🤤🤤
That and a couple pints of the black
Colmans mustard, find it on the pig food shelf at Tesco’s and ASDA, love your cooking etc but English mustard no way matey....😝😝😝
I felt it when you said you definitely need a cigarette and a cuddle after this ☺️
My aunt in Yorkshire always uses raspberry vinegar on her puds....Hal
Awesome mate, love it and i use the same recipe. Heading back over in 6 days bro, heading to France and my cousins house in the Maritime Alps then Africa for work but ill be hitting the cuisine brother. 3 months op. Laters bro. Moose Out
You bad boy, I just gained a couple of pounds watching. Go on then I'll have a bite. Love it!!!
It's 2.48 am, I'm balls deep in a CZcams wormhole and this pops up! My man! That looks fucking insane. Realising how hungry I am and no ingredients to make this absolute masterpiece 🤤🤤🤤
Food of the Gods....The French wish they could have created this.
_CRACKING SCOTTY BOY_
I have followed this recipe many times, my father used to make it all the time with a rump roast or on holidays he would cook a prime rib roast and brown gravy with mushrooms in it. I used to get so frustrated that he would only make 1 pan of Yorkshire pudding and it was no where near enough. So after he died and I had never had a chance to get the recipe from him because he died 1 month before my 19th birthday. I actually didn't think about it for years but then CZcams came around and of all the people who posted this recipe scotts' looked the most like my father's. My best friend and roommate had never even heard of Yorkshire pudding I promised her she would love it she just needed to trust me and now she's addicted. I actually started making it so often for her and I along with a beef roast that we ended up getting sick of it and so we didn't eat it for I don't know maybe 7 or 8 months and so today now I am cooking it for the both of us and she woke up from a nap and came out to the kitchen so what I was cooking and she is ecstatic 😆😆😆
Any time you say "Oh, look'a'that!" a baby gets a puppy.
Much better than crows.
Scott how about taking up singing ? The Yorkshire Pudding Rap would make a good working title.
Great wrap idea. Where did you get the baking pan? It's certainly not teflon.
You have got to be getting sponsored by Colemans Scott, it's the main ingredient to every dish 😂
I was watching hungry, not good but looked delicious
Nice looks great, ha! Might need a cig and a cuddle after that.
to flatten the pudding one could put the same size pan in the oven so it gets hot and use its bottom to squeeze the pudding flat like a hot press
How do you make the gravy thick?
Might as well deep fry the Yorkshire pudding the amount of fat there is in that tin. The batter only needs to kiss any fat with a high smoking point to get the texture required. I have been using small amounts of sunflower oil for my Sunday roasts and got spectacular results. I am sure the same approach with this would get a similar outcome.
Yorkshire pudding should be served 3 times at each meal, as a starter with gravy in it, as a side to the main meal and as a dessert spread with your favourite jam rolled like Scotts wrap!!
+Andrew Coates A man after my own heart, i had some with raspberry jam Andy, it was devine mate..cheers
Yes If and I mean a really big IF there is any left after the Roast then yorkie pud with jam is delicious.
Im freakin starving now!!