Holly shit, my grandma saw your video, she wanted to know if you the difference between burnt and gold in color. She said you serve those to her parents, they would be pitched out. I've never heard grandma get so mad. Her parents are from England and they moved from there to Canada.
Hey Mate, thank you very much for sharing this recipe. I made them today at work and they turned out perfectly. Love the tiding up habit dont apologise.... Cheers
G’day Coops. My father was a Yorkshireman and I think he’d be very upset if his yorkies came out like muffins. Butch’s yorkies looked more like a vol au vent, a crisp outer surface with a slightly chewy interior. They were great to hold your meal within.
Hello...These are beautiful...Love your energy and passion! I literally just found out that yorkshire pudding is not an actual 😳...I love these and I just looked and I have everything to make the batter tonight and bake them off tomorrow ♡ I'm a new subscriber so it's nice to meet you! I like your recipe the best 👌😋😉😜 xo hydie...
😋 making tomorrow in Oklahoma...love My Yorkshire Friends! Celebrating Yorkshire Day with My Bestie from Harrogate...He'll be cooking there an I will here! First time making em! 😁
For perfect yorkies just do this Equal quantity milk egg plain flour Which means fill the container to the same level with the ingredients So a bowl of eggs a bowl of milk and a bowl of flour bowl has to be the exact same size Add salt Blend together Leave in fridge for 12 hours Preheat oven to 180c Oil your Yorker tray and then leave oiled trays in preheated oven for 10 minutes Before adding your yorkie mix use a stick blender to froth up the mixture Pour mix into yorkie tray ( 2/3 of the way up ) Into oven -180 -30 minute - don’t open oven door Once cooked remove from tray Play onto cooling rack upside down to drain oil Can be done to order or prior just put into preheated oven for 15 seconds at 180 if reheating also can be frozen
Hello ~ so beautiful. A question: I assume that you are using whole (4%) milk? Also, please confirm the cook time. I think you said 24 minutes but it was hard to hear. Thank you so much! Can't wait to try them!
Either whole milk or semi-skimmed is absolutely fine. Cook time will depend on the quality of oven (leaky seals, consistent temperature etc) but anywhere between 20-25 mins at 200 degrees should suffice
@@bencooper9852 Thank you for your quick reply! This is the best thing about this recipe - it's a little loosy-goosy, so I can find what works for my altitude, oven, and skill level. Making it tonight with grilled ribeye and salad. Can't wait!!
@@bencooper9852 Ohhhh so good. Wonderhusbundt is in charge of meats - always cooked out of doors. I've since perfected my Yorkshire to our liking and make it way too many times for our waistlines. Thank you so much for your great instruction as I started my Yorkie journey. I've tried many fats, all of them in fact. Tallow is best for me. Thanks again!
Hi Hydie, sorry for the delay on answering, I've been away. They taste amazing and can be stuffed with other ingredients too. Butter will burn so go for oil, beef dripping or goose fat
my friend sent me the link for this saying so I have to put the oven on for 24 hours..... er? I sent back..... then realised you say to put the oven on at 250 C (top whack) then make the batter then you say to leave it (best) over night. took me a little while to convince her that no, about 10-15 is fine to get it hot, but 30 minutes is good too. now I just need to adjust this for my halogen oven..... once I find 'tins' (or silicone) that will fit. I presume to batch make you just repeat the add and heat oil/fat add batter and cook until you dead/bored/finished plan on making a load and possibly freezing them (again I presume you let go cold, freeze them on a tray/flat surface then whack into a bag/box and back into freezer)
This is top tip for burnt Yorkshire’s 😂
Holly shit, my grandma saw your video, she wanted to know if you the difference between burnt and gold in color. She said you serve those to her parents, they would be pitched out. I've never heard grandma get so mad. Her parents are from England and they moved from there to Canada.
Hey Mate, thank you very much for sharing this recipe. I made them today at work and they turned out perfectly. Love the tiding up habit dont apologise.... Cheers
Nice, but I used drippings from the roast as the oil. Adds a nice flavor to the puddings.
goodluck
man
Thnks for sharing
God blessed
G’day Coops. My father was a Yorkshireman and I think he’d be very upset if his yorkies came out like muffins. Butch’s yorkies looked more like a vol au vent, a crisp outer surface with a slightly chewy interior. They were great to hold your meal within.
Hello...These are beautiful...Love your energy and passion! I literally just found out that yorkshire pudding is not an actual 😳...I love these and I just looked and I have everything to make the batter tonight and bake them off tomorrow ♡ I'm a new subscriber so it's nice to meet you! I like your recipe the best 👌😋😉😜 xo hydie...
Perfect 👌🏻
😋 making tomorrow in Oklahoma...love My Yorkshire Friends! Celebrating Yorkshire Day with My Bestie from Harrogate...He'll be cooking there an I will here! First time making em! 😁
Amazing to hear!
Don't make them like this there burnt
Does that black tray side into your oven like a shelf? I've never seen that here in the USA.
is this a bit dark? or i‘m wrong. may be it is tasty.
Burnt them mate!!!😂😂😂😂
For perfect yorkies just do this
Equal quantity milk egg plain flour
Which means fill the container to the same level with the ingredients
So a bowl of eggs a bowl of milk and a bowl of flour bowl has to be the exact same size
Add salt
Blend together
Leave in fridge for 12 hours
Preheat oven to 180c
Oil your Yorker tray and then leave oiled trays in preheated oven for 10 minutes
Before adding your yorkie mix use a stick blender to froth up the mixture
Pour mix into yorkie tray ( 2/3 of the way up )
Into oven
-180
-30 minute
- don’t open oven door
Once cooked remove from tray
Play onto cooling rack upside down to drain oil
Can be done to order or prior just put into preheated oven for 15 seconds at 180 if reheating also can be frozen
Hello ~ so beautiful. A question: I assume that you are using whole (4%) milk? Also, please confirm the cook time. I think you said 24 minutes but it was hard to hear. Thank you so much! Can't wait to try them!
Either whole milk or semi-skimmed is absolutely fine. Cook time will depend on the quality of oven (leaky seals, consistent temperature etc) but anywhere between 20-25 mins at 200 degrees should suffice
@@bencooper9852 Thank you for your quick reply! This is the best thing about this recipe - it's a little loosy-goosy, so I can find what works for my altitude, oven, and skill level. Making it tonight with grilled ribeye and salad. Can't wait!!
@@abudoggie.no.number sounds heavenly, how was the ribeye?
@@bencooper9852 Ohhhh so good. Wonderhusbundt is in charge of meats - always cooked out of doors. I've since perfected my Yorkshire to our liking and make it way too many times for our waistlines. Thank you so much for your great instruction as I started my Yorkie journey. I've tried many fats, all of them in fact. Tallow is best for me. Thanks again!
Puddings are burnt mate!
il give it miss this time .....
What do they taste like? Will butter work as the fat..? Thank you..😊
Hi Hydie, sorry for the delay on answering, I've been away. They taste amazing and can be stuffed with other ingredients too. Butter will burn so go for oil, beef dripping or goose fat
I’m sorry, but they’re burnt, none of my family would eat these so dark.
my friend sent me the link for this saying so I have to put the oven on for 24 hours..... er? I sent back..... then realised you say to put the oven on at 250 C (top whack) then make the batter then you say to leave it (best) over night. took me a little while to convince her that no, about 10-15 is fine to get it hot, but 30 minutes is good too.
now I just need to adjust this for my halogen oven..... once I find 'tins' (or silicone) that will fit.
I presume to batch make you just repeat the add and heat oil/fat add batter and cook until you dead/bored/finished
plan on making a load and possibly freezing them (again I presume you let go cold, freeze them on a tray/flat surface then whack into a bag/box and back into freezer)
Are they medium sized eggs?
It doesn't matter about the size they help with the structure of the pudding
hi can i use corn flour instead?
no sadly, you need plain flour to give the yorkshire pudding their body and texture
make sure you do not burn yourself
Can i use this mix to make toad in hole ?
Absolutely
Shocking
Too many eggs. Temp. Is too high
Some alwayahave to over do it
Glass pint of milk,is this from 1977
Is beef dripping beef stock?
No, dripping is the fat from the joint
Lost me at mustard i new it was going to be shit when i seen the glass milk bottle
Beef dripping mate!!!
Burnt. Over Cooked Temp Too High
You over cooked them
OVER COOKED- LOOK BURNT- GOOD HEIGHT
Using an electric whisk is blasphemy, allegedly. First mistake ! ( a bit over done, but reet enough ! )
Is he putting them on the bottom rack? Looks like the bottom.
Just so there is room for them to rise
Looks burnt
There crap