I started watching you 5 years ago.... I was homeless, broke and alone with no car..... thank you for making me feel like I had a friend in you and this channel
I'm in that situation now. This channel really helps with the stress. It's inspiring. I know that one day I'll have a kitchen, and that I'm going to really impress my guest when they eat at my place. Food Wishes do come true! I "feel like" I should mention Bob Ross, the painter. Watching his videos are another great way to let go of stress and tension. Enjoy!
I still show the commis chefs the follow the sourdough series chef John did. making it ..then we of course messed around making all sorts of bread with the starter....So I'd do sourdough pancakes and berries with raspberry fool/salt candied almonds and pistachio ice cream and call it .."Fool around with nuts on the John-" Kudos John for being an inspiration to many young chefs; the waiters may even do them on the flambe station and add in some tapa tapas and shaika shaika's before telling the guest to - EN..joy
@@me4901 Olive oil??? It's Yorkshire Pudding. Olives don't grow in Yorkshire. Beef dripping, or if you want to stay a bit on the healthy side a touch of vegetable oil.
This past weekend, I went to a British pub with my nephew and had *stuffed* Yorkshire puddings. Each popover was cut in half, with slow-cooked roast beef nestled inside, and the whole thing was covered in mushroom gravy, a thin horseradish drizzle, with au jus on the side. It was freaking *AMAZING*.
The muffin pan approach is pretty modern. My grandmother used to make one huge one in the hot roasting pan...it would pick up bits of yumminess from the pan too.
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 grandad used to take cold leftover Yorkshire puddings and fill them with cold custard or sweetened condensed milk for his breakfast. It's actually really delicious like that. You can also make one giant Yorkshire pudding instead of six or eight small ones and fill it with your meat, veggies, and gravy and use it as kind of an edible bowl.
@@anncarter6438 More accurately, you can make do with any fat or oil for yorkshire puddings, but beef dripping is the way to go if you can get it. As you can in pretty much any supermarket in the British Isles, in convenient blocks in the refrigerated section. See also: fried bread, full english breakfast as a part of.
Ann Carter you need an oil or fat that can be used at high temperatures. The likes of olive oil and avocado oil denatures before reaching suitable temperatures so you get flat stodgy puddings . If I don’t have beef dripping I use sunflower oil cos it can take the high temps.
"i'm basing that on no facts, or actual studies, or tests. but simply on feelings...which apparently these days is all you need." Chef John brings the heat to the kitchen.
in the UK, we never poke the puddings to release the steam, we take them to the table fluffed up in all there glory - they don't get a chance to collapse! We also make them in a large pan so it can be cut into wedges which is fantastic too!
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.
Try cooking it in the fat left in the meat tin as one big pudding, it will cook while the joint is resting. It takes up the meaty drippings of the meat and is delicious. In the olden days this was served first so that people filled up on the pudding and therefore didn’t need to eat so much of the expensive meat in the following course. You can make a sweet pudding with this batter mix - we call it Nottingham pudding. Put a slice of a cored apple in the pudding when you put it in the muffin pan. When the pudding is cooked and removed from the tin dredge with vanilla sugar (or you could try cinnamon sugar) serve with a dollop of clotted cream.
5 років тому+3
I was waiting for this comment. Wasn't this recipe originaly poured into the drippings pan beneath a spit of roasting 🍖? Some people want a wood fired pizza oven, me i want an old time fire place complete with spit and spit turn dogs to spin it. Ps i know you can't get the dogs any more. So electricity would have to do. 🍻
My grandmother made this, and it was divine! Although she poured the batter into the roasting pan. It came out more like a savory, beefy pancake. Man, that was good. It was almost better than the beef. Maybe it wasn't traditional, but it was still delicious. Yum yum!
sirislyurdumb - that’s actually the most traditional way but if it’s cooked at the right temperature and the fat is as hot as you can get it, the pudding should puff up in the same way as the individual ones.
Dirk Diggler - prefer a baron of beef (prime rib roast ) to venison. But occasionally have had a roast goose at Christmas. The secret to a good goose is to keep taking the fat off as it renders during the cooking. You keep the fat as it’s the best cooking fat going if you’re going to make roast tatties. You have apples with it like you have cranberries with turkey. Try one some time- if it’s cooked properly it can be delicious. I can also say hand on heart, that I have never had turtle soup. I have been told it tastes like oxtail soup, which I have had.
A couple of things, we often don’t whisk the batter until smooth as to develop less gluten, also we often add mustard which is nice, further more if you open oven to release the steam 25 minutes in then let my dry out for 10 in the oven that’s a nice touch - but your way is great just things to consider which you probably already did, big love from England!
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
I would recommend using a shallower muffin tin and an equal ratio of milk and water to achieve a crispier pud. Optional ground white pepper is awesome too. When my Grandma makes a Sunday Roast, a pre-roast pudding eating contest is held every time we visit. I hold the record at 14 puddings with gravy.
You can eat these as a dessert too - you just cook them using a flavourless oil and serve with some cooked fruit (apple sauce is a quick and easy favourite for me) and custard. I live in Britain.
We would have Yorkshire pudding and gravy for starters, then a roast beef dinner with all the trimmings and Yorkshire puddings and then for afters we'd have yorkshire puddings with jam! I absolutely loved Sunday roast dinners when growing up!
My mom is from Scotland and I grew up eating Yorkshire pudding with beef roast. It is truly one of the best dinners you can eat hahaha! Well done chef.
"Rendered beef fat". We call it "Drippin'" (Dripping). Try it on toast! 'Specially if its got the crunchy bits in the jelly (no, jelly, as in gelatinous substance, not jam) at the bottom. Was a staple for me growing up. Its also great for cooking next weeks roast spuds. Bloody hell... I'm drooling now.
@Obsidian Dwarf. Oh man, dripping on toast😋 The golden gift of Sunday roast leftovers! My girlfriend is ten years younger than me, when I insisted on saving the dripping for toast she looked at me like I was from another planet!
@@jonfox1919 Its the bloody youngsters, Jon. Don't know they're born, mate! :-) (Mind you, I draw the line at me Nans favourite... Tripe 'n' Cow Heel...)
Every Monday when I was a teen at work it was "dripping butties" in my bait bag for lunch. Also I heard and not sure if true, is that Yorkshire pudding was served before the main course with a delicious beef gravy, so you would fill up and not eat so much meat.
@@vincentengland7927 Yes that was true...and in Rural parts of Yorkshire and Durham some still do ...not because we can’t afford to have a bigger joint... ( before some clever wanker says something about the North of England ) but because it’s a tradition and we like it that way...we also serve it with the obligatory Gravy and a onion,mint and lettuce chopped salad ( made with vinegar and sugar )
Thank you! As a teenager I loved to make popovers, very similar to these Yorkshire Puddings as I recall. I love the idea of a savoury meat salad inside. I am planning my "famous" paprika and garlic pork roast for next week. Popovers with the roast leftovers would be wonderful. And thank you for telling us to vent them.
We Have A Winner! A tribute to Cuba Gooding Junior's dear old Dad and incredible lead singer of The Main Ingredient ua-cam.com/video/n7booOGL2F8/v-deo.html
My motherinlaw asked for a classic prime rib with yorkshire pudding and gravy for her 93rd birthday dinner so I wanted it right. Ive struggled with consistency and textures when making these puddings but this recipe just turned out awesome... the puddings were absolutely gorgeous and perfect! Since finding this channel its become the go to resource for so many recipes and this one is right up there... thank you Chef John for always coming through and saving the day!
Oh my! I'd love to see him do a vid on making pork rinds. I've actually made some and they turned out nice but I think I didn't cook them long enough before the dehydrating part! We need chef John to make them so I will know how to do it properly the next time round! It might have been that I used the skin off a flat of bacon instead of raw skin? But the flavor was good even being a tad tough in spots. Where's the petition to sign?
Great base for 'Toad in the Hole served with onion gravy'. My mother did not fuss about with muffin tins she cooked it in a large cast iron skillet. If you are single, cook a big one up. Individual portions freeze well and are easy to reheat them to a crunch heavenly delight.
would you bake the entire recipe in one cast iron pan? When you say its stores well do you mean that you cut up the entire piece into individual servings and they do reheat well?
@@knightsofneeech Yes have the pan and the dripping smoking hot. Watch out when you pour the batter in as it spits. Once cooked I slice it up and freeze it or keep it in the fridge for a day. I reheat it in the oven, watch out or you may burn it. If you are reheating it with the meat you may want to cover it with foil for a while, remove the foil and cook until it gets crispy again
" I am basing this on no actual facts but only on feelings. Which is all that seems to matter these days." Chef John, you know the way to my heart. Simple honesty.
My very Irish Mum used to make this right in the roasting pan, after she removed the roast. It got all of the nice brown bits baked into the bottom! She then cut it into squares. So delicious!
My mum used to cook me a plate sized yorkshire pussing then put my sunday dinner inside the yorkshire pudding topped qith gravy! Man i miss my mums cooking! :(
I made Yorkshire Pudding when I was 16 from a recipe in my Mother's cookbook. It was perfect. It has been a flop every time since then but I didn't get her cookbooks and she has passed away. You have user friendly recipes and I feel like maybe using these directions may work for me. Thanks so much and thanks for a memory of my sweet Mothers kitchen.
Cold with meat salad?? No serve them thrice in same meal. Large ones made in a cake tin for starters serves with onion gravy. The smaller ones with your Sunday roast. Then big ones again or slices of, serves cold with jam. It's great as it's basically oven baked pancake batter
The problem I see is that you have to cook a prime rib (and save the drippings) before you can make the pudding. Is there actually a way to make this with fresh drippings while the prime rib is resting?
Yes, remove the drippings while the prime rib cooks (e.g. remove from oven part way through and harvest drippings). Then when you take it out to rest, you can make the pudding. Did it this evening. BTW, if you haven't learned about the "reverse sear" method of making prime rib, do yourself a favor and look it up.
You can use any fat or oil. Canola is pretty bland so just adjust seasoning to taste. We usually salt and pepper the batter A bit heavier that this recipe, use same amount of oil but less batter in each as they tend to rise around the edge better and create the hole he was poking in them naturally.
You're amazing! I'm living in the UK now, and these wonderful people are very much "into" Yorkshire Pudding. You can even go to the stores and buy pre-made frozen Yorkshires, for those who don''t have the time to make them (or are lazy). I will have my wife watch this and see what she says. I saw a Gordon Ramsay video in which he made these, but in his case he added shredded horseradish to the batter.
As a Yorkshireman, I'm not sure how I feel about Yorkshire puds being referred to as pastries. For an extension recipe, try making giant ones using a large ovenproof bowl. That will make a receptical suitable for a traditional Cumberland sausage and plenty of gravy. Can't beat it.
I totally understand from your POV that is not a pastry. To an American it looks like a pastry. Which we interpret as a sweet bread. Historically, we're still too close to frontier days when we had no reliable way of baking. We were still eating from campfires while you guys had tablecloths, silverware, china and French chefs. I'm sure George 3rd was laughing his ass off at us. The Colonies. Ba, ha, ha, ha, ha, ha. He's having Filet Mignon with wine and we're eating buffalo with dirt still on it.
@@gregorsamsa1364 Pastries are made of pastry, these are made of batter. Pastry is solid before cooking, batter is liquid. Your example of choux pastry is silly, because if you'd ever made any you'd know it's quite firm before cooking and almost nothing like a batter. These have more in common with pancakes than they do any pastry. I had to look up popovers but they don't appear to be pastry either. In fact they seem to be an extremely close relative of the Yorkshire pudding.
@@eyeball226 From Wiki: Pastry is a dough of flour, water and shortening (solid fats, including butter) that may be savoury or sweetened. Sweetened pastries are often described as bakers' confectionery. The word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called pastries. Common pastry dishes include pies, tarts, quiches, croissants, and pasties.[1][2]
@@catherinelw9365 Thanks? Not sure if you're trying to back me up or contradict me, but notice how all of the listed examples of pastries are made of pastry and not batter?
I’m lucky enough to have an English great grandmother, and my 92 year old grandma adopted her Yorkshire pudding recipe and so I’ve grown up with this, and it’s literally the best thing ever, especially when you serve it with gravy, though it can be served with butter and jam as well. Whoever came up with this recipe originally is a mad genius. It’s SO good.
As I was looking for a video..........on yorkshire pudding...........I came across yours...............and I was very impressed.............I am now..........a follower.
Love your program and great to see you featuring our famous Yorkshire Puddings. Whilst most poeple eat these with gravy, they are quite delicious with jam and yes, we used to eat them with jam when I was a kid in Yorkshire. Give it a try, you will be pleasantly surprised.
There are other ways to eat these. I make them for a week end breakfast and eat them like muffins, just plain, or top them with smoked salmon, sour cream and dill, if I'm feeling rich.
@@minuteman4199 it's the Brit in me. We never had any left over at home to use them any other way and I dare not make them for just myself. Sounds mighty rich indeed.
My Grandma, from Yorkshire, ate hers with sugar. My mother made it in a 14" square Pyrex . I use a 4" tart pan, 2x2 . The real trick, is hot fat, and a wide shallow pan. The sides rise up to form a crispy edged dish that you can fill with gravy. Now I'm hungry! Keep the great recipes coming! I love trying them out, you are a great inspiration!
Chef, I dont understand I have been literally thinking about learning how to make this for like a month now, and the BAM you release a video about it. You truly are amazing
Chef John talks so quickly but somehow calms my anxiety and gets several views every night to help me fall asleep. no wonder I'm always dreaming about food. You need a Patreon, dude I'd subscribe.
I can't believe you didn't put gravy with them? Or shove a sausage into them to make toad in the hole. Still, great to see a childhood favourite being made.
"A black hole or Black pudding" another Chef John classic quip. Normally with the batter it's left sitting for 15 - 20 minutes at room temperature then poured into the hot dripping. My friend Gill makes the best Yorkshire Puddings in the world and that's what she does ... So there!! Love the deep muffin tin idea, but I think I've still got a Yorkshire pudding tray at the back of the cupboard. They're about the same size as your muffin tin but only have four shallow indentations. Still loving the show Chef John!! Keep on quipping!!
These are the BEST. I think these necessitate gravy whether you’re having them on another day than your roast or not. I grew up with these as part of fancy family dinners at holidays, and they’re still my favourite.
From my long experience in my youth I would say; If the fire alarm is not going off then you're doing it all wrong. ... That fat has to be smoking! :)- Cheers,
Chef John... I've been making Yorkshire pudding for a few years and have found that if you use a large silicon pop-over pan, they don't stick. Works great. Nothing beats a Sunday dinner than roast beef with gravy and touch of horseradish, mashed potatoes, veggie of choice and Yorkshire pudding.
The correct method is to heat the fat to smoking hot in the oven, open the door and half pull out the rack, without removing the tin, pour in the batter at lightning speed as the hair singes off your arms and the hot air whooshes over your face then shove the rack back in and slam the door. That is why Yorkshire ladies have such rosy complexions, lovely smooth skin on their forearms and due to the dangers implicit in their culinary practices all want to marry firefighters.
@@susanrowbottom195 I thought we were the only family to do that. I love Yorkshire pudding and golden syrup. I have some in my cupboard for making Parkin with, I might just have to make some Yorkshires so I can have some. I haven't combined the two since I was young. Thanks for reminding me.
chef john takes a pot shot at the "feelings over facts!" crowd, my love for you has just grown even more plus im a Yorkshire man been waiting for this video from you :)
For those who want to try this but are intimidated by the whole “rendered beef fat”, just know that you could totally just use oil, like sunflower, canola, peanut or whatever oil you have on hand. I typically use sunflower oil and i spice my batter with some pepper to taste.
I to use whatever oil I have on hand. And they always turn out. Once you put 1/2 cup of gravy in the centre, you won't notice what fat they were cooked in.
I'm glad to hear this can work with other fat sources. Most things taste better with animal fats unfortunately, but it's nice to give my arteries a break once in a while!
Leave them on the hob when pouring and use a ladle to fill it with a consistent amount. You want the mix to sizzle and form a crust as it’s poured. You can also remove from the muffin tray part cooked and crisper them up for longer in the oven
Not quite. Crepe batter has half the eggs, and slightly more milk. A good crepe batter has a little oil mixed into it for a softer texture. Also, for Yorkshire puddings, it’s a good idea to replace ~1/4 of the milk with water, so you can cook them til fully crisp without them getting too dark, anyone likes a soggy yorkie cannot be trusted
My English grandmother served this with roast beef, browned potatoes, and topped the Yorkshire Pudding with gravy. Amazing! They are just as good cold out of the refrigerator too.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Check out the recipe: www.allrecipes.com/Recipe/276147/Traditional-Yorkshire-Pudding/
Could bacon fat be used?
@Mary C that was my thought!
@@tiara424777 Yes bacon fat will work just fine. We do it all the time.
@@howardbartlett3026 thank you !
Keep improving that recipe - this one is a bit poor.
I started watching you 5 years ago.... I was homeless, broke and alone with no car..... thank you for making me feel like I had a friend in you and this channel
Hope things are better for you now!
AMEN, sister!
infallibleblue they did!! I am so blessed...God took me through the storm
I'm in that situation now. This channel really helps with the stress. It's inspiring. I know that one day I'll have a kitchen, and that I'm going to really impress my guest when they eat at my place.
Food Wishes do come true!
I "feel like" I should mention Bob Ross, the painter. Watching his videos are another great way to let go of stress and tension.
Enjoy!
God Bless, I hope you are in a much better place now, I’ve been where you were too, no bueno. ✝️
"If you don't eat yer meat, you can't have any pudding
How can you have any pudding if you don't eat yer meat?"
YOU! Yes you... stand still laddie!
I love you
@ 🤣
Oh geez. Now I get it. After 40 years.
@Angel Bulldog It's 'thought control'
"Im basing this on feelings,which is basically all you need these days"
-chef john
I knew somebody else had to notice that. Cracked me up.
@@lisaboban hell yeah
We don't need no stinkin' facts.
@{// WTF! //} yeah a little politcal joke or jab is good every now and then
I wonder if Chef can FEEL the solidarity of all his followers laughing hysterically at his jokes. 🤣
We love Chef John so much in the UK, we’re considering making him an honorary pudding!!
Stranger do you mean naming a pudding after him or transforming him into a pudding
Adam Sandler's Jack and Jill can it be both? 😂
I still show the commis chefs the follow the sourdough series chef John did. making it ..then we of course messed around making all sorts of bread with the starter....So I'd do sourdough pancakes and berries with raspberry fool/salt candied almonds and pistachio ice cream and call it .."Fool around with nuts on the John-" Kudos John for being an inspiration to many young chefs; the waiters may even do them on the flambe station and add in some tapa tapas and shaika shaika's before telling the guest to - EN..joy
Love this comment! Too funny...
A knighthood 🤣🤣
Chef John, @2:06 , "then we can move on to the next step, which is to cook a prime rib" . . . you are absolutely hysterical!
You could use olive oil as well.
he cracked me up bigtime on this one!
Y’all are missing out... prime meat is everywhereeee in Texas where I stay lol
@@me4901 Olive oil??? It's Yorkshire Pudding. Olives don't grow in Yorkshire. Beef dripping, or if you want to stay a bit on the healthy side a touch of vegetable oil.
@@dannywestwood4113 animal fat is healthier than vegetable fat
This past weekend, I went to a British pub with my nephew and had *stuffed* Yorkshire puddings. Each popover was cut in half, with slow-cooked roast beef nestled inside, and the whole thing was covered in mushroom gravy, a thin horseradish drizzle, with au jus on the side. It was freaking *AMAZING*.
Omg!
Ok I absolutely lost it at black pudding. My god chef John never change
Alexis Rodriguez came here to say this. I was wheezing 😂
Don't be mocking black pudding. CORNERSTONE of a proper fried breakfast.
Did you find it again?
I lost it at "feelings".
Black Pudding as I recall is Blood Sausage.
My mother always made it right in the bottom of the roasting pan after she took the beef out. It was great with all of those roast dark drippings in.
The muffin pan approach is pretty modern. My grandmother used to make one huge one in the hot roasting pan...it would pick up bits of yumminess from the pan too.
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.
sounds awesome
That’s how my Grandmother made them…..so good and such fond memories of Sunday dinner with her and the family.
10/10. Perfect cooking, comedy, and social commentary.
Facundo Corradini you mean 5/7
My grandad used to take cold leftover Yorkshire puddings and fill them with cold custard or sweetened condensed milk for his breakfast. It's actually really delicious like that. You can also make one giant Yorkshire pudding instead of six or eight small ones and fill it with your meat, veggies, and gravy and use it as kind of an edible bowl.
My inner Yorkshire woke me up at 2:40AM to watch this
My Yorkshire was watching me watching this.
You’re from Doncaster, right?
Anything south of Barnsley isn’t real Yorkshire
Nah such thing as t'inner Yorkshire, luv! It's from t'ousahde raht to t'cowin bone!
@@isaac_k98 Born in Hemsworth!
"If you use a spoon you can get that loose in like two seconds, but if you want it to take much longer, go ahead and use the point of a small knife."
That one made me hit the "subscribe" button.
I was cryyiinnnggg
That line is self-deprecation of the highest order. Thank you.
You had me at "rendered beef fat" sir.
This would probably be fantastic with bacon grease, American bacon
You can use any fat or oil for Yorkshire puddings
@@anncarter6438 More accurately, you can make do with any fat or oil for yorkshire puddings, but beef dripping is the way to go if you can get it. As you can in pretty much any supermarket in the British Isles, in convenient blocks in the refrigerated section. See also: fried bread, full english breakfast as a part of.
rendered beef fat..... how do i keep from giving my SO a heart attack after eating this? ... well, he HAS lived a long time.....
Ann Carter you need an oil or fat that can be used at high temperatures. The likes of olive oil and avocado oil denatures before reaching suitable temperatures so you get flat stodgy puddings . If I don’t have beef dripping I use sunflower oil cos it can take the high temps.
"i'm basing that on no facts, or actual studies, or tests. but simply on feelings...which apparently these days is all you need."
Chef John brings the heat to the kitchen.
Dropping bombs
I make my Yorkshire in an 8x8 cake pan. You get amazing crisp corners, with a big soft centre. Makes a great gravy sponge!
in the UK, we never poke the puddings to release the steam, we take them to the table fluffed up in all there glory - they don't get a chance to collapse! We also make them in a large pan so it can be cut into wedges which is fantastic too!
My grandma taught me how to make these when I was a kid. I always forget how much I love them. Thank you for this!!
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.
My favourite is mini Yorkshire’s stuffed with roast beef and horseradish. Drip some gravy over and you have Yorkshire sliders. Yum.
That sounds amazing!👍
yes, agree or a large Yorkshire pudding with your Sunday roast inside! I have a recipe for xl Yorkshire pudding if you want one:)
@@Amandafusion1 thanks for offer, been making them for years
Lol! Yorkshire sliders! 😎
"It's sort of similar to what happens in space with the black holes, or as they call it in Britain, black pudding"
I fucking love this man
Try cooking it in the fat left in the meat tin as one big pudding, it will cook while the joint is resting. It takes up the meaty drippings of the meat and is delicious. In the olden days this was served first so that people filled up on the pudding and therefore didn’t need to eat so much of the expensive meat in the following course.
You can make a sweet pudding with this batter mix - we call it Nottingham pudding. Put a slice of a cored apple in the pudding when you put it in the muffin pan. When the pudding is cooked and removed from the tin dredge with vanilla sugar (or you could try cinnamon sugar) serve with a dollop of clotted cream.
I was waiting for this comment.
Wasn't this recipe originaly poured into the drippings pan beneath a spit of roasting 🍖?
Some people want a wood fired pizza oven, me i want an old time fire place complete with spit and spit turn dogs to spin it.
Ps i know you can't get the dogs any more. So electricity would have to do. 🍻
in Victorian times perhaps 😂 We’ve always used an ordinary oven 👍🏻 and when I say olden days I mean when I was a child in the 50s
My grandmother made this, and it was divine! Although she poured the batter into the roasting pan. It came out more like a savory, beefy pancake. Man, that was good. It was almost better than the beef. Maybe it wasn't traditional, but it was still delicious. Yum yum!
sirislyurdumb - that’s actually the most traditional way but if it’s cooked at the right temperature and the fat is as hot as you can get it, the pudding should puff up in the same way as the individual ones.
Dirk Diggler - prefer a baron of beef (prime rib roast ) to venison. But occasionally have had a roast goose at Christmas. The secret to a good goose is to keep taking the fat off as it renders during the cooking. You keep the fat as it’s the best cooking fat going if you’re going to make roast tatties. You have apples with it like you have cranberries with turkey. Try one some time- if it’s cooked properly it can be delicious.
I can also say hand on heart, that I have never had turtle soup. I have been told it tastes like oxtail soup, which I have had.
A couple of things, we often don’t whisk the batter until smooth as to develop less gluten, also we often add mustard which is nice, further more if you open oven to release the steam 25 minutes in then let my dry out for 10 in the oven that’s a nice touch - but your way is great just things to consider which you probably already did, big love from England!
I was trying to think of a Yorkshire Pudding joke, but I was afraid it would fall flat!
And it did. ;)
You didn't get a rise out of the audience? Lol
Where's the rim-shot emjoi when you need one.
I don't care what anyone else says I thought it was great.
@Angel Bulldog We take it too seriously for that.
Yet another, on point masterclass from Chef John. Like an onion, his videos have many subtle layers only discernible to the keenest of observers.
"I'm basing this on feeling, which apparently these days is all you need".... love you Chef John
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
I would recommend using a shallower muffin tin and an equal ratio of milk and water to achieve a crispier pud. Optional ground white pepper is awesome too.
When my Grandma makes a Sunday Roast, a pre-roast pudding eating contest is held every time we visit. I hold the record at 14 puddings with gravy.
I love listening to his voice. It’s familiar and gives confidence and comfort
You can eat these as a dessert too - you just cook them using a flavourless oil and serve with some cooked fruit (apple sauce is a quick and easy favourite for me) and custard. I live in Britain.
Ok, I made them. It was easy! Thanks for the guidance. You’re very entertaining. Happy life to you.
We would have Yorkshire pudding and gravy for starters, then a roast beef dinner with all the trimmings and Yorkshire puddings and then for afters we'd have yorkshire puddings with jam! I absolutely loved Sunday roast dinners when growing up!
That's my youth sooo much!
My mom is from Scotland and I grew up eating Yorkshire pudding with beef roast. It is truly one of the best dinners you can eat hahaha! Well done chef.
Mind blown! Ive made yorkshire puddings for years and never heard of the hole trick, i''ll save it for christmas :)
AWESOME! And I love the bit about using the spoon vs. a knife to pry it out, classic Food Wishes gold...
"Rendered beef fat". We call it "Drippin'" (Dripping). Try it on toast! 'Specially if its got the crunchy bits in the jelly (no, jelly, as in gelatinous substance, not jam) at the bottom. Was a staple for me growing up. Its also great for cooking next weeks roast spuds. Bloody hell... I'm drooling now.
@Obsidian Dwarf. Oh man, dripping on toast😋 The golden gift of Sunday roast leftovers! My girlfriend is ten years younger than me, when I insisted on saving the dripping for toast she looked at me like I was from another planet!
@@jonfox1919 Its the bloody youngsters, Jon. Don't know they're born, mate! :-) (Mind you, I draw the line at me Nans favourite... Tripe 'n' Cow Heel...)
Every Monday when I was a teen at work it was "dripping butties" in my bait bag for lunch. Also I heard and not sure if true, is that Yorkshire pudding was served before the main course with a delicious beef gravy, so you would fill up and not eat so much meat.
Oh my god, off to put to the toaster on and raid the fridge...
@@vincentengland7927 Yes that was true...and in Rural parts of Yorkshire and Durham some still do ...not because we can’t afford to have a bigger joint... ( before some clever wanker says something about the North of England ) but because it’s a tradition and we like it that way...we also serve it with the obligatory Gravy and a onion,mint and lettuce chopped salad ( made with vinegar and sugar )
Thank you! As a teenager I loved to make popovers, very similar to these Yorkshire Puddings as I recall. I love the idea of a savoury meat salad inside. I am planning my "famous" paprika and garlic pork roast for next week. Popovers with the roast leftovers would be wonderful. And thank you for telling us to vent them.
You are the Cuba Gooding, of your Yorkshire Pudding.
We Have A Winner! A tribute to Cuba Gooding Junior's dear old Dad and incredible lead singer of The Main Ingredient ua-cam.com/video/n7booOGL2F8/v-deo.html
You, sir, are a genius
If you have a batch of batter prepared ahead of time, you can be the Cuba Gooding Junior, of getting your pudding soonier.
we're not worthy! We're not worthy!
My motherinlaw asked for a classic prime rib with yorkshire pudding and gravy for her 93rd birthday dinner so I wanted it right. Ive struggled with consistency and textures when making these puddings but this recipe just turned out awesome... the puddings were absolutely gorgeous and perfect!
Since finding this channel its become the go to resource for so many recipes and this one is right up there... thank you Chef John for always coming through and saving the day!
Show us how to make pork rinds!! I love you Chef John!! Afterall, you are the Billy Goats Gruff of Teaching me stuff!!
Oh my! I'd love to see him do a vid on making pork rinds. I've actually made some and they turned out nice but I think I didn't cook them long enough before the dehydrating part! We need chef John to make them so I will know how to do it properly the next time round!
It might have been that I used the skin off a flat of bacon instead of raw skin? But the flavor was good even being a tad tough in spots.
Where's the petition to sign?
The black pudding joke gave me an early morning chuckle on a bleak rainy day. Thanks Chef John.
1:08 - 1:27 : Some of the best camouflaged and understated political / social commentary I have experienced on YT from any source this year. 11/10.
Some of my north England relatives would have these as a kind of dessert with jam or jelly as well.
Great base for 'Toad in the Hole served with onion gravy'. My mother did not fuss about with muffin tins she cooked it in a large cast iron skillet. If you are single, cook a big one up. Individual portions freeze well and are easy to reheat them to a crunch heavenly delight.
would you bake the entire recipe in one cast iron pan? When you say its stores well do you mean that you cut up the entire piece into individual servings and they do reheat well?
I love fuss free. I'm assuming you just preheat the cast iron with the drippings inside then pour the cold batter?
@@knightsofneeech Yes have the pan and the dripping smoking hot. Watch out when you pour the batter in as it spits. Once cooked I slice it up and freeze it or keep it in the fridge for a day. I reheat it in the oven, watch out or you may burn it. If you are reheating it with the meat you may want to cover it with foil for a while, remove the foil and cook until it gets crispy again
Thank you friend!
" I am basing this on no actual facts but only on feelings. Which is all that seems to matter these days."
Chef John, you know the way to my heart. Simple honesty.
My in laws make this with their Sunday dinner roasts. The 4 vegetarians in the family always take their share. Never had the heart to tell them.
can't they taste it?
My very Irish Mum used to make this right in the roasting pan, after she removed the roast. It got all of the nice brown bits baked into the bottom! She then cut it into squares. So delicious!
My mum used to cook me a plate sized yorkshire pussing then put my sunday dinner inside the yorkshire pudding topped qith gravy! Man i miss my mums cooking! :(
ohhh i love yorkshire puds . i could eat them alone but they are just really quite something with gravy and a roast
My God, that meat salad at the end sounded absolutely amazing
I made Yorkshire Pudding when I was 16 from a recipe in my Mother's cookbook. It was perfect. It has been a flop every time since then but I didn't get her cookbooks and she has passed away. You have user friendly recipes and I feel like maybe using these directions may work for me. Thanks so much and thanks for a memory of my sweet Mothers kitchen.
Cold with meat salad?? No serve them thrice in same meal.
Large ones made in a cake tin for starters serves with onion gravy.
The smaller ones with your Sunday roast.
Then big ones again or slices of, serves cold with jam.
It's great as it's basically oven baked pancake batter
I’ve made your prime rib recipe several times now. AMAZING! I love all the sauces I made with the fat and find but I’m definitely doing this next!
Nice! Of course after this, I'm craving Toad in the Hole right now! (Which would be a neat recipe to see on Food Wishes, sometime...)
First thing I cooked was you're original Yorkshire pudding recipe, been cooking ever since. Thanks chef John!
The problem I see is that you have to cook a prime rib (and save the drippings) before you can make the pudding. Is there actually a way to make this with fresh drippings while the prime rib is resting?
Yes, remove the drippings while the prime rib cooks (e.g. remove from oven part way through and harvest drippings). Then when you take it out to rest, you can make the pudding. Did it this evening. BTW, if you haven't learned about the "reverse sear" method of making prime rib, do yourself a favor and look it up.
You can use any fat or oil. Canola is pretty bland so just adjust seasoning to taste. We usually salt and pepper the batter A bit heavier that this recipe, use same amount of oil but less batter in each as they tend to rise around the edge better and create the hole he was poking in them naturally.
Just buy the dripping from the supermarket...
You don't have to cook a prime rib to enjoy this. In the USA they are called "popovers" and they are delicious.
Yorkshire puds are great with ice cream and great with sweet things too give it a try.
Pro tip: never open your oven during the yorkies cooking. They can sink down and look all sad.
They look sad no matter what you do
G F we always call them yorkies, and he’s absolutely right about not opening the oven
@@chriscartwright6292 We call them Yorkshires in Yorkshire.
You're amazing! I'm living in the UK now, and these wonderful people are very much "into" Yorkshire Pudding. You can even go to the stores and buy pre-made frozen Yorkshires, for those who don''t have the time to make them (or are lazy). I will have my wife watch this and see what she says. I saw a Gordon Ramsay video in which he made these, but in his case he added shredded horseradish to the batter.
As a Yorkshireman, I'm not sure how I feel about Yorkshire puds being referred to as pastries. For an extension recipe, try making giant ones using a large ovenproof bowl. That will make a receptical suitable for a traditional Cumberland sausage and plenty of gravy. Can't beat it.
I totally understand from your POV that is not a pastry. To an American it looks like a pastry. Which we interpret as a sweet bread. Historically, we're still too close to frontier days when we had no reliable way of baking. We were still eating from campfires while you guys had tablecloths, silverware, china and French chefs. I'm sure George 3rd was laughing his ass off at us. The Colonies. Ba, ha, ha, ha, ha, ha. He's having Filet Mignon with wine and we're eating buffalo with dirt still on it.
It's definitely a pastry. It's similar to a choux pastry or a popover
@@gregorsamsa1364 Pastries are made of pastry, these are made of batter. Pastry is solid before cooking, batter is liquid.
Your example of choux pastry is silly, because if you'd ever made any you'd know it's quite firm before cooking and almost nothing like a batter.
These have more in common with pancakes than they do any pastry. I had to look up popovers but they don't appear to be pastry either. In fact they seem to be an extremely close relative of the Yorkshire pudding.
@@eyeball226 From Wiki: Pastry is a dough of flour, water and shortening (solid fats, including butter) that may be savoury or sweetened. Sweetened pastries are often described as bakers' confectionery. The word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called pastries. Common pastry dishes include pies, tarts, quiches, croissants, and pasties.[1][2]
@@catherinelw9365 Thanks? Not sure if you're trying to back me up or contradict me, but notice how all of the listed examples of pastries are made of pastry and not batter?
I grew up in Nova Scotia eating these, still love them to this day.
Wow you actually made a Yorkshire pudding video! I have been waiting!
I’m lucky enough to have an English great grandmother, and my 92 year old grandma adopted her Yorkshire pudding recipe and so I’ve grown up with this, and it’s literally the best thing ever, especially when you serve it with gravy, though it can be served with butter and jam as well. Whoever came up with this recipe originally is a mad genius. It’s SO good.
Brilliant !! Lots of Yorkshire Love all the way from Mexico xox
As I was looking for a video..........on yorkshire pudding...........I came across yours...............and I was very impressed.............I am now..........a follower.
Chef John, you should try 'toad in the hole', which although sounds odd is actually sausages cooked inside a tray of Yorkshire pudding.
Love your program and great to see you featuring our famous Yorkshire Puddings. Whilst most poeple eat these with gravy, they are quite delicious with jam and yes, we used to eat them with jam when I was a kid in Yorkshire. Give it a try, you will be pleasantly surprised.
Sacrilege there wasn't gravy with this. That's what the cavity is for. Thanks for the simple take on these.
Yep! YP holes are for your gravy reserves 🙌
There are other ways to eat these. I make them for a week end breakfast and eat them like muffins, just plain, or top them with smoked salmon, sour cream and dill, if I'm feeling rich.
@@minuteman4199 it's the Brit in me. We never had any left over at home to use them any other way and I dare not make them for just myself. Sounds mighty rich indeed.
It's onion gravy, of course.
My Grandma, from Yorkshire, ate hers with sugar. My mother made it in a 14" square Pyrex . I use a 4" tart pan, 2x2 . The real trick, is hot fat, and a wide shallow pan. The sides rise up to form a crispy edged dish that you can fill with gravy.
Now I'm hungry!
Keep the great recipes coming! I love trying them out, you are a great inspiration!
"We can move on to the next step, which is cook a prime rib"
That would cost me my meat budget for the year!
It got me, I was cracking up at the prime rib.
rsybing lol, I thought the same thing.
@@tootz1950 just get a tiny prime rib. Or you can slow cook a round steak. its also much faster than a prime rib.
@@Darkhalfcustoms Good idea, even a pot roast puts out grease and broth. Thanks!
Chef, I dont understand I have been literally thinking about learning how to make this for like a month now, and the BAM you release a video about it. You truly are amazing
So you have these wiith gravy right?
Look awesome 👏👀
I learned this recipe in HS cooking class way back in the 80s. Surprisingly good. Thanks for the memories, John.
You are after all the British king of your Yorkshire pudding!
Chef John talks so quickly but somehow calms my anxiety and gets several views every night to help me fall asleep. no wonder I'm always dreaming about food. You need a Patreon, dude I'd subscribe.
I can't believe you didn't put gravy with them? Or shove a sausage into them to make toad in the hole. Still, great to see a childhood favourite being made.
Oh my god. Imagine is Chef John finds out about Spotted Dick!
That's what I was thinking. We also sprinkled a little sugar before adding gravy, but not sure if that was traditional.
I used to have so much spotted dick when I was a kid
Toad in a hole. That's what we called it in high school when an ugly, pimply face dude scored a cheerleader.
"A black hole or Black pudding" another Chef John classic quip. Normally with the batter it's left sitting for 15 - 20 minutes at room temperature then poured into the hot dripping. My friend Gill makes the best Yorkshire Puddings in the world and that's what she does ... So there!! Love the deep muffin tin idea, but I think I've still got a Yorkshire pudding tray at the back of the cupboard. They're about the same size as your muffin tin but only have four shallow indentations. Still loving the show Chef John!! Keep on quipping!!
Can we expect a complete Sunday roast plate sooner or later? That'll be great.
I haven't watched your videos in a few months due to personal things taking up time. It's always good to see great content still comes out.
I literally just left UA-cam and started a movie on Netflix. Saw Chef John. Bye once again Netflix. 😋
kunfussed213 - lol - I ditch everything when I see a new Chef John video pop up! Cheers!
These are the BEST. I think these necessitate gravy whether you’re having them on another day than your roast or not. I grew up with these as part of fancy family dinners at holidays, and they’re still my favourite.
I would like to try this with duck fat! And as always enjoy.
Heresy!!!!
Yorkies smothered in gravy. Ohhhh the memories. Thank you Chef John.
From my long experience in my youth I would say;
If the fire alarm is not going off then you're doing it all wrong.
...
That fat has to be smoking! :)-
Cheers,
Chef John... I've been making Yorkshire pudding for a few years and have found that if you use a large silicon pop-over pan, they don't stick. Works great. Nothing beats a Sunday dinner than roast beef with gravy and touch of horseradish, mashed potatoes, veggie of choice and Yorkshire pudding.
MrOvertoad
1 second ago
The speed in which you can get that batter in the piping hot pan back into the oven is the secret to a really puffy pudding.
The correct method is to heat the fat to smoking hot in the oven, open the door and half pull out the rack, without removing the tin, pour in the batter at lightning speed as the hair singes off your arms and the hot air whooshes over your face then shove the rack back in and slam the door.
That is why Yorkshire ladies have such rosy complexions, lovely smooth skin on their forearms and due to the dangers implicit in their culinary practices all want to marry firefighters.
Definitely right Kathryn!
Correct, and the drips that land between the cups were picked off and eaten too. We sometimes ate the rare leftovers with Lyles golden syrup...delish.
@@susanrowbottom195 I thought we were the only family to do that. I love Yorkshire pudding and golden syrup. I have some in my cupboard for making Parkin with, I might just have to make some Yorkshires so I can have some. I haven't combined the two since I was young. Thanks for reminding me.
Chef Food Wishes! Your subtle humour is priceless! And so are your recipes :)
chef john takes a pot shot at the "feelings over facts!" crowd, my love for you has just grown even more plus im a Yorkshire man been waiting for this video from you :)
OMG, these look sooo good! I've always wondered what Yorkshire pudding was. Thanks Chef John ! :) Can't wait to make these!!!!
For those who want to try this but are intimidated by the whole “rendered beef fat”, just know that you could totally just use oil, like sunflower, canola, peanut or whatever oil you have on hand. I typically use sunflower oil and i spice my batter with some pepper to taste.
It just won't be a Yorkshire pudding. They need meat fat to have the correct flavour. Batter puddings are another thing altogether.
I to use whatever oil I have on hand. And they always turn out. Once you put 1/2 cup of gravy in the centre, you won't notice what fat they were cooked in.
@@knutknutson7266 totally! i can't have my yorkshire without gravy
I'm glad to hear this can work with other fat sources. Most things taste better with animal fats unfortunately, but it's nice to give my arteries a break once in a while!
I can't help but wonder how they'd be with bacon fat.
Leave them on the hob when pouring and use a ladle to fill it with a consistent amount. You want the mix to sizzle and form a crust as it’s poured. You can also remove from the muffin tray part cooked and crisper them up for longer in the oven
Fun fact this batter is also a crepe batter
It also works for applying wallpaper.
I haven't been using enough eggs in my case then XD
Not quite. Crepe batter has half the eggs, and slightly more milk. A good crepe batter has a little oil mixed into it for a softer texture. Also, for Yorkshire puddings, it’s a good idea to replace ~1/4 of the milk with water, so you can cook them til fully crisp without them getting too dark, anyone likes a soggy yorkie cannot be trusted
My mother made Yorkshire pudding when I was a kid. Thanks for the video, it brought back mouth-watering memories!
You are, after all, the Rudyard Kipling of your Yorkshire pudding!!
😢 😢 😢
So divine...thanks for sharing your recipe!
As British people, we feel the need to tell you that you under cooked your first batch... And PLEASE don't stab them, they are delicate flowers.
My thoughts exactly. i was homing someone else would say this. I also thought the batter should be at room temp. and not chilled?
Spot on comments!! You're both correct in everything you said!!👏👏👏👍👍👍
My English grandmother served this with roast beef, browned potatoes, and topped the Yorkshire Pudding with gravy. Amazing! They are just as good cold out of the refrigerator too.
Tip: when filling your pan, leave it on a hob to keep it warm