How to Make Perfect Yorkshire Puddings
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- Опубліковано 11 гру 2023
- Over the past 3 years, I've been working on perfecting the consistency of the batter and getting the rise just right on these Yorkshire puddings. This recipe will create the perfect Yorkshire puddings that are light, fluffy, and crispy. They're the perfect gravy boat and table filler for any time of the year, especially Christmas.
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Yorkshire Puddings
Ingredients -
2 1/2 tsp (15ml) - Vegetable Oil, Duck or Goose Fat or Beef Tallow (Per Mould)
60g (2.1oz) - Plain (All Purpose) Flour
3 - Whole Eggs
150ml - Skim Milk
Seasoning To Taste
Method -
1. Preheat oven to 240.c - 460.f. Add the fat to a muffin tray and preheat in the oven for 10 minutes or until smoking hot.
2. Whisk the eggs and milk in a bowl until combined. Add in the flour and seasoning to taste and whisk until smooth. The batter can be used immediately; store it in the fridge covered overnight for best results.
3. Carefully remove the hot fat muffin tray or trays from the oven and pour enough batter to fill each muffin hole by half.
4. Place back into the oven and bake for 16-18 minutes or until golden and puffed. Carefully remove from the oven and allow to rest or serve straight away. Serve with gravy. Dig in.
#christmasrecipes #christmasfood #yorkshirepudding - Навчання та стиль
40 year old American and I just learned about this. Thank you for the no B.S. quick and easy recipe. Now I just have to decode the metric system and I will be on my way.
I’m Australian but my husband was born and raised in York, so naturally I had to learn how to make these bad boys! We’ve been married for 25 years so I’m quite the expert now. My husband swears that my yorkies are miles better than his Mam’s. I know they’re meant to be eaten with roast beef but we have them with every roast dinner, chicken, pork, lamb and turkey. Unfortunately 12 years ago I was diagnosed with oesophageal cancer and given 3 months to live. Thankfully an experimental treatment worked but, as a result of the treatment my oesophagus has been damaged I can no longer eat red meat unless fall apart tender like pulled pork or lamb. Poultry is easy for me to swallow. So now we make the most of any roast by having Yorkshire Puddings. If I don’t have enough pan drippings I use duck fat and they’re so yummy. I often add things to them such as a little mustard powder, thyme or sage (sage is so good with pork). I have always let my batter rest overnight too. I absolutely adore yorkies now every bit as much as my husband! 😋
Wow when are you writing the next episode
What an amazing story...And that's the beauty of Yorkshire Puddings, they go with pretty much anything. I quite like them with pie and chips or sausage and mash. Life's too short for these kind of rules! xxx
How is it possible I'm 58 and just made my first Yorkshires and they were perfect thank you for the video
I'm 59 and thinking of doing them.
I love Yorkshire pudding. The family always looks at me in awe when I bring them out. Thank you. ❤ USA
They’re so good 😊
Looks good
Saved our Christmas Dinner thank you!
Happy holidays!
I just made your absolutely gorgeous Yorkshire puddings.. stuffed them with roast beef with red wine gravy and mash potatoes omg!❤
Yum! That sounds so good
Thank you - now I see the difference between yorkshire pudding and popovers!
Delicious ! And yummy!!
So good!
Thanks for sharing all your recipes! Any tips for doing yorkshire puddings for gluten free? All the best for Christmas!
They are just yum yum yummylicious 😋
They are!
Hello Jack,
Thank you for your wonderful recipe i just made you recipe and wow they have risen way out the tin yummy, can I make a suggestion to others that are trying these I put 1/2 a tbls spoon of veg oil in my pan and filled each one to 3/4's up even then they went crazy try only adding to 1/2 way up the pan and enjoy I love them and will use this recipe everytime enjoy all ❤❤
When I was a child we would have a prime rib about twice a month. I remember the Yorkshire Pudding. We would take the meat out of the over and immediately pour the pudding batter into the roasting pan. It was quite the sound show.
Can't wait to try these!!! Even ordered some organic beef tallow! What diameter muffin pan did you use?
Love a good Yorkshire pudding, and these look awesome!
So good!
Top notch Jack
Thank you
Those look great i do love a yorkie and home made always beat Aunt Bessie's. I remember my gran, and I think this was normal at the time, made one big Yorkshire pud in a square cake type tin. it was amazing crunchy and yummy around the outside with an almost pancakey middle - my favourite bit. Mind you she would have horrified if you had a yorkie with anything else than a roast beef dinner.
Look great. Very tempted to try them, old Anglophile that I am. What would they be served with? Any gravy? Got a recipe/video possibly?
Yummy 😋😋😋😋😋 Yorkshire pudding
The best
Thank you I make the same recipes was delicious.. The story about the Yorkshire I loved there when I visit then first thing I made there pudding
Whoaaaa, those look AMAZING! Bookmarked*
Actually, would you consider doing a video on Toad in the Hole?
Sure thing! I’ll have to do it next year now
@@ChefJackOvens I'll keep my eyes open!
I made these tonight and they were magnificent! Yay finally a recipe that works! Thank you thank you!
Glad to hear you enjoyed them.
Please keep the Yorkshire Pudding tradition next year!
Always trying to make them better each year. This one will be hard to beat
Oh , my absolute favourite .... yorkshire puddings with lashings and lashings of good gravy . I would really appreciate if you showed us how to make good and tasty gravy as well .
My sister, who was extremely skinny, made the best gravy I ever tasted. She wouldn’t let anyone watch her. I was seven years younger, so only saw her making gravy on Sundays our dad was home. He drove trucks, so was rarely home. We only had roasts when he was home. Sadly my sister died with out letting anyone in on her secret. She never ate much, but loved eating chicken legs and using the bone to put gravy on and lap it up. The Yorkshire pudding was what mom had my closed brother in age and I make. We whipped so much air into those, had nine of us to feed. But everything I read is. It to over whip the batter. But I have never had Yorkshire pudding come out as light and fluffy with just the right amount of structure to hold the mounds of gravy we put into it. Mom always had freshly made buns to sop up the gravy too.
Look really nice. Can you cook these in the morning and just reheat in the afternoon
Wow! All these years, I thought there was actual beef and pudding involved. Maybe a beef pot pie kind of thing. But beef flavored bread? Never would have guessed.
So I make some really nice Yorkshire. I was really surprised about fridge over night the batter. I normally do it in a 9x13 pan and we pull apart. Even my hubby's friends from the UK can't make Yorkshire like I have done. I'm going to test your method of doing this. I was always about hot oil in pan room temp batter always came out great for me. I'll you know how this turns out I just need to try your way.
They look PERFECT! I'll be using this recipe for toad in the hole batter, too :D Sometimes I add a bit of wholegrain mustard to that :D
Thank you 🙏
Eeee by 'eck! Them look reyt champion!
🤙🤙
Aye up, they’re reet grand ! I use this recipe now, great results
I just made some what should the middle be like should it be like a crepe and crunching outside?
Can I use almond milk. Thank you for sharing.
Thank you for sharing your very easy v😢just one question can I use sunflower oil thank you watching from South Africa 🇿🇦
Yes, you can use sunflower oil 🙏
I'm going to try this one. When you put the tin in to heat the fat at 240 degrees celsius, is that conventional oven or fan oven temperature please? Assume it's 240 conventional, 220 fan?
Amazing how Yorkshire mixes differ so much. Most people are even eggs/flour/liquid roughly translating to around 50ml/mg fluid/flour per egg. This recipe equates to actually HALF the amount of flour to the rest, just showing that u can get a mix totally out of proportion and it’ll be fine as long as enough air is whisked into it. It seems the whisking is the only guarantee they rise properly
I have a question? Can you fill them?
Hi Jack lets simplify it, equal part in volume of beaten egg milk and flour s and p. and a small bit of mustard for colour, works a treat no weighing , can add dry mint to the batter if having lamb.
Trust me, this batter is perfect. You can add flavours but don’t change the initial batter ingredients.
hi jack trust me to i have used my method for years i cup of the 3 things makes a perfect batter , please just try it @@ChefJackOvens
Who’s the chef here🤔
@@alisonbrown5891 you know everyone cooks differently right? Anyway, it’s Christmas bud, tis the season to be jolly. No need for the old, mines bigger than yours is there 🤙
Golden rule DO NOT OPEN THE OVEN DOOR UNTIL THEY’RE COOKED OTHERWISE THEY DEFLATE 😄
Very true
What temperature do you have it set to?
240.c
😋
🤤🤤
Bismillahirohmanirrohim
Alhamdulillah atas izin alloh masih bisa nyimak make pudingnya
Semoga Kita semua diberi nikmat sehat jasmani rokhani dan bermanfaat untuk dunia dan akherat. Aamiin yra
Can you use oil as a substitute for fat? If so, what oil is best?
Vegetable oil is the next best thing
Im gonna do it with eggnog this year and see how it turns out
Too thick - i’ve tried with heavy cream LOL
Yup they didn't rise but tasted good@@kentuckyburbon1777
I made these last night and they came out HUGE, they tasted very nice but i could not get them to go crispy at all, they were a little limp and fell over mostly flat when i took them out of the tray.....any idea why? The only step i did differently to the video was using solid beef dripping...i still heated it up to smoking hot.
It sounds like your oven wasn’t hot enough. Some ovens say they’re at a certain temp, but they’re quite a few degrees off
@ChefJackOvens thanks for the advice, i will up the temp and see how that goes, i think mine only goes to 280c
Look delicious 😊 i aways do 1 cup of eggs, 1 cup of milk, 1 cup of plain flour. I will try this to see the difference
Most ways work and everyone has their way. This does result in a really crispy and fluffy Yorkshire
@@ChefJackOvens thank you 😊
This is Pastelzinho de Belém! Its a Sweet from Portugal and was taken to UK, as well the tea culture, by Catharina de Bragança.
These are Yorkshire puddings. Similar to pastelzinho but quite different at the same time.
@@handlenot030 yes, just changed the name and a little bit 🤣
Lol
Mine never look that good...but I've never tried skim milk🤔
Makes them less dense and more aerated. They can puff more and become a lot more crisper which holds the shape better
Heard of them, never seen them and in what context are they served up? You say a side but…how?
Yummy with any meat and veggies meals, roasts, chops, chicken etc. need nice gravy with them too! I’m a Yorkshire girl so I KNOW 😂😂😂
@@01doha thank you. I then should give it a try
Can I have one please
You can have six if you make the recipe 🤔😉
Don't understand why you you added milk to the eggs first, instead of the flour? You must've been whisking that for a loooooong time to get lumps out. Your ratio is good, but please add flour to the egg and get smooth before adding the milk ❤
Always add dry to wet. I probably whisked this for about 15 seconds
This is not a comment about just this video.
My mother was born and raised in England and moved to the U.S.when she was about 21.
She made Yorkshire pudding alot and after going through all these videos, only one comes close to those.
Every video shows sunken ones and most are overcooked to a dark brown. Almost burnt.
My mother's would resemble a tilt-o-whirl amusement ride car and be lightly golden brown and mostly hollow inside. Every single video I watched they looked like crap.
Guess you didn’t watch this recipe then?
@@ChefJackOvens
I watched dozens of videos on the subject.
I'm not saying they don't taste good but in all the finished items they don't look appealing.
My mother has passed away and I wish I would have gotten her recipe years ago.
Yours are very dark and have a sunken middle.
@@Lee-yy2lr sorry to hear that 🙌 I highly recommend trying before knocking it though. These are deliberately sunk in the middle to fill them with gravy which is the intention.
He forgot to tell us how to make the gravy!!!
I’m too American to understand half of this. Google translating now.
So, after baking, essentially it's just bread. Those ingredients sound really bland.
Well no, it’s nothing like bread. It’s more of a crispy savoury pancake jug that holds gravy or sauce. Not bland at all.
ya lost me at milliliters.
All conversions are in the description of all my videos
This is just bullocks, ya don’t put the mixture in the fridge overnight 🤦♀️, the Brit’s didn’t t even have a fridge when these were invented..2 hours ahead of cooking is perfect and I’ve never had a yorkie fail !
There’s a thing called “gluten” that relaxes and scientifically enhances. Notice I said you can put it in the fridge overnight if you want to, also for the people that want to make the batter ahead of time so when it’s time to cook, it’s as simple as pouring the batter in the moulds. I’m glad yorkshires don’t fail. Everyone makes things differently and everyone can do how they like 🤙
Traditionally it was left on the doorstep overnight :-) Similar thing.
Sorry, but way too much egg.
It’s 3 eggs. It’s actually a lot less than a majority of recipes
@@ChefJackOvens Maybe, but there seems to be a fashion for lots of eggs in YP these days. I remember following a (I think Jamie Oliver) recipe years ago. They looked great, but all I could taste was eggs, really most unpleasant. Tell you what, I’ll try your proportions and see how it goes …
Actually, I checked the proportions, it’s about one egg to a tablespoon of flour, I know that’s way too eggy for me, but hey-ho, everyone’s different.
Actually, forgive me if I’m boring you (and everyone else) but I’ve looked back at the oldest recipes I can find (1970’s). Variously three or four oz of flour per egg, where you use less than one ounce per egg! And all the recipes on UA-cam seem to be similar with regard to this. Interesting, just have to accept that tastes have changed, but I would say these bear little relation to YP as it was in my young days.
@callumclark3358 these don’t taste like egg at all. I can assure you
@@ChefJackOvensPerhaps I was not quite right saying it tasted of eggs, it was more an eggy texture which may well be what people want nowadays, and let’s face it, some folks trying this have never had YP before, so don’t know what to expect. Only a few old-stagers like me are going to be displeased. Got my batter in the fridge now, one egg, one kids’ mug flour, one kids’ mug milk/water. Call me old-fashioned!😄
Defo not a Yorkshire recipe!!! Don't need to weigh out ingredients and don't need to heat fat up and don't need oven on that high!!! That's more of a crappie Yankee pop over!!!!
Make em how you want. No ones forcing you to make this recipe. This is how I make them and it’s a Yorkshire. Merry Christmas. Cheer up, Santa might bring you coal
Why are they called Yorkshire Puddings?