Crispy! Chewy! I Made British 300-year-old Yorkshire Puddings! Super Easy and Tasty Recipe!
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- Опубліковано 24 лис 2021
- Crispy! Chewy! I Made British 300-year-old Yorkshire Puddings! Super Easy and Tasty Recipe! One of my friends in the UK shared an easy Yorkshire pudding recipe with me. Believe me, with this well-proven recipe your puddings will rise golden and delicious every time, and you will never buy ready-made ones again!
Please turn on the subtitles in the settings!
Enjoy watching :D
**Ingredients
- 2 Eggs 鸡蛋
- 3/5Cup All-purpose flour 中筋面粉 80g
- 6Tbsp Milk 牛奶 100g
- 1/2Tsp Salt盐 2g
- Vegetable oil 植物油适量
Preheat the oven at 190℃(380℉) bake for 25 minutes
预热烤箱190℃(380℉) 烘烤25分钟
This recipe will be enough for 6 Yorkshire Puddings.
该食谱可以做6个约克郡布丁
**Tips
- The secret to making Yorkshire puddings is to pour cool batter into slightly smoking hot fat and put them immediately back into a really hot oven. This will help the puddings rise and crisp up.
- Vegetable oil used in the recipe can be corn oil or sunflower oil. It can also be replaced by lard or bacon fat.
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Your method was different to ours , but can't argue with your results! Here in Yorkshire it is a Sunday ritual to have Yorkshire Pudding, not just with beef but any roast dinner. We like them with stew too. There is no meal that cannot be improved by a Yorkshire Pudding. Left overs are eaten cold with jam!
This looks so crunchy and crispy I wanna sink my teeth into it😋🤤
The editing style you've used is perfect. The enhancements of your beautiful chef-work [both visual AND audible] is spot on. The puddings were gorgeous and your hands are nice looking. I even love your cat but not on the food prep area. I have the same orange cat in my house. Thanks :)
Thank you for your praise and liking my video. It means a lot to me️️💖💖 I guess your orange cat must be very adorable️ 😺💖Have a great day！
My family moved from the UK to the US when I was 11 back in 1994 and I've missed Yorkshire puddings, as well as a lot of other foods. My mom tried making them over here after we moved and she could never get them to turn out as they did back in the UK so she just never tried again, I look forward to trying this at some point and you've earned yourself a new subscriber today.
Your channel is so underrated I love it!! I really want to try this recipe thank you!
Hi sunflower️ 💖Thank you, I'm so glad you like it🌹
Love this recipe , thank you for sharing!!!
Looks like a great addition to any meal!
Nice video, thank you
How much oil? Doesn't say in video or comments. In Chinese it says "vegetable oil to taste" but how much did you use?
Bella e buona.....complimenti👏👏👏👏☺☺☺❤❤❤spero tu possa mettere i sottotitoli in italiano perché purtroppo non capisco.....grazie😍😍😍🙋🙋🙋🙏🙏🙏
Hi Thank you for your advice️ 🌹🌹 I've added Italian to the subtitle now. You can turn it on in the settings️💕 I will also add Italian in my future videos😝😝 ️You can subscribe to get more fast & delicious recipes️ 💖💖💖Have a nice day🎉🎉
Amazing Yorkshires. No matter what I do, my yorkshire don't rise and have a cake structure inside rather than a hole to pour gravy. Any ideas? Last recipe I tried was 200G egg (4 large), 200G 2% milk, and 150G All-purpose flour baked @450F. After many attempts, I decided to buy a new oven and it's still the same failed yorkshires.
I'm from Yorkshire and in my experience the reason yorkshire puddings don't rise is heat. You need to let your oil and your tray heat up in the oven before pouring the batter in there. It's not enough to just pre-heat your oven, the tray and oil themselves have to be super hot. As for a recipe that's quick and easy, I was always taught to use equal volumes of all three ingredients. Our go to family recipe was always 200ml eggs (about 4 normal/medium size), 200ml plain/all purpose flour and 200ml of milk, which is simple and super easy to scale up or down, then fill each tin about 2/3rds full and not to the top (if there's too much batter in each they can collapse under their own weight). It's usually best to let the batter rest for 30 or so minutes in the refrigerator before use but it's not super necessary. However, it's very important that you never open the oven door until they're ready as the sudden loss of heat can cause them to collapse, and it's also possible that the air blown by a convection oven can be too strong for them to rise properly. Good luck!
@@FlawedFabrications спасибо вам))) мне очень нравится рецепт вашего Йоркшира))
видео смотрю много раз))
You seem to be the same, why are you not saying the exact amount you need of flour to make the Yorkshire puddings I need to know the exact amount😮
Yo mines never have a that signature hole...
Mines are custered inside why?
Hi there could be a few reasons. Firstly, to ensure the water in the batter turns into steam, the fat or oil in the pudding cup must be VERY HOT(SMOKING HOT).
Secondly, your oven loses heat too quickly when you open the oven door whilst you are filling up the tins with batter. So maybe you can keep your oven working after you take out the tins to add batter, and fill up the tins quickly ( be careful also).
Thirdly, your oven doesn't hold a consistent temperature especially if it's an older model.
I'm no professional chef. Hope these helpful to you 💖
How much flour and milk do you need,this doesn't say just shows you use two eggs???
Hello, I use 100g milk and 80g all-purpose flour. I said it in the subtitles and you can also see it in the video description.
@@KittenGabby_Cook thankyou, i didn't see it, cheers
American measurements please for flour, eggs,and milk. Thank you
hello, I use two eggs, 80g ( about 3 oz) all-purpose flour about 3/5 cup, 100g milk about 6-7 tablespoons. You can see these in the subtitles and in the video description 💕
Corn oil? Beef fat is the best and original choice
Hi Thank you for telling me this ️ I have mentioned other choices like lard and bacon fat in the subtitles and in the video description. I don't have any animal fats at home, so I simply use vegetable oil to replace😋
Yorkshire pudding is always great BUT forget the muffin tins. Make it in a flat dish with slightly raised sides and then cut it up like a pie. My mother had a flat dish, about 10inch in diameter, that she used. It made perfect Yorkshire pudding, better then any made in a muffin tray. When she died the family fought over her Yorkshire pudding dish. Forget the muffin trays, bake it on a walled plate.
PS Your recipe looks similar to hers but she did not keep it over night. She whipped it up quick just before the meal was being served. but your texture and crispness is the same as hers. More I think of it the more you should try a plate instead of muffin tray with your recipe.
300 years ago, they did not have corn oil.
Beef fat is traditional, of course.
Almost keto just use bacon grease. Wonder if i can sub Almond flour & maybe add a bit of baking powder huh? Hummmmmmm
They probably are chewy if they’re 300 years old. 😬
What is a cat doing on a work beach? Not happy with that!!!!
Hi Thank you for your advice. I'll pay attention to it😔
chill out willhaggis