The Ultimate Yorkshire Puddings | The Food Busker - in 2k
Sponsored by Hotpoint | There are so many different flavours and methods for cooking your favourite roasted meat and veg but there is only one way to obtain the perfect Yorkshire Pudding. John Quilter aka The Food Busker shares his Ultimate Yorkshire Pudding recipe in high definition to assure impeccable puds for you and your loved ones to enjoy.
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Perfectly fluffy Giant Yorkshire Pudding Recipe - How to make them | Joe Mills
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Yorkshire Pudding Recipe
Yorkshire Pudding Recipe. There is a lot of acrimony and argument over this rather simple basic Yorkshire Pudding Recipe. I have come across so many different ways to make this, that my head spins; and people get very passionate that their way is best. Some Yorkshire Pudding recipes are 1:1:1 by weight, some recipes are 1:1:1 by volume, some recipes throw that ratio out completely and start from scratch with different proportions.
Some Yorkshire pudding recipes use milk, some Yorkshire pudding recipes use water, some use different flours or combinations of them... Do you bake it in a large tin, or individual muffin cups?
What follows are two recipes that we use - the first is the recipe from the video, and the second is the one that our Mothers used.
Yorkshire Pudding Recipe #1
Ingredients:
4 large eggs (about 200 mL)
Flour to the same volume as the eggs
Milk to the same volume as the eggs
2 mL (½ tsp) coarse salt
Beef fat / Lard / oil for the muffin tins
Method:
In a large jug whisk the eggs, then whisk in the flour and salt.
Slowly whisk in the milk, until a smooth batter is achieved.
Let stand 1-2 hours on the counter, or overnight in the fridge.
Preheat oven to 230ºC (450ºF).
Place 1½ tsp of beef fat or lard in each muffin cup, then place in oven to get it hot.
Moving quickly, fill each muffing cup ⅔ - ¾ full and then return to the oven.
Bake 25-30 minutes until a deep golden brown.
Yorkshire Pudding Recipe #2
Ingredients:
3 eggs
250 mL (1 cup) all purpose flour
2 mL (½ tsp) coarse salt
250 mL (1 cup) milk
Beef fat / Lard / oil for the muffin tins
Method
In a large jug whisk the eggs, then whisk in the flour and salt.
Slowly whisk in the milk, until a smooth batter is achieved.
Let stand 1-2 hours on the counter, or overnight in the fridge.
Preheat oven to 230ºC (450ºF).
Place 1½ tsp of beef fat or lard in each muffin cup, then place in oven to get it hot.
Moving quickly, fill each muffing cup ⅔ - ¾ full and then return to the oven.
Bake 25-30 minutes until a deep golden brown.
Makes about 8 - 12 individual muffin cups.
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I Could Eat These Yorkshire Puddings Every Single Day
Yorkshire puddings are one of my favorite things to cook for dinner and especially with a traditional Sunday roast. Yorkshire puddings are simple, cheap, fairly quick, and magical in the way they rise.
Imperial Recipe:
6 large whole eggs
6.5 oz all-purpose flour
1/2 tsp kosher salt
8 oz whole milk
2 oz water
2 tbsp beef drippings per pudding
Metric Recipe:
6 large whole eggs
184 grams of all-purpose flour
1.4 grams kosher salt
236 ml whole milk
59 ml water
28 ml beef drippings per pudding
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Yorkshire Pudding Recipe - The Best Yorkshire Puddings
Making Yorkshire puddings the right way. In this recipe video, we'll show you how to make the perfect Yorkshire puddings every time. We try this Yorkshire pudding recipe again and we nailed it!
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If you’ve ever made Yorkshire puddings, you know that getting them to rise is absolutely key! In our last attempt we made a lot of mistakes but this time I think we finally figured out the best way to make Yorkshire puddings! It's important to use a foolproof recipe for Yorkshire pudding. Fresh from the oven the puddings should be well risen, golden brown with a crisp exterior, and have a soft middle. But if it fails to rise, there may be several reasons why—from the oven temperature to the kind of fat used. Look at this cooking tutorial and follow these tips, and you should have puffed-up Yorkshire puddings every time!
Do you agree this is how to make Yorkshire Puddings the right way? We think this is the best Yorkshire Puddings.
If you love this how to make Yorkshire pudding, let us know what you think in the comments below! #dished #yorkshirepudding #baking
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Equipment used to make this video:
Cooking Bowls:
Sifter:
Ramekins:
Whisk:
Measuring Cup:
Muffin Tray:
Food used in this video:
All-Purpose Flour:
Sea Salt:
Vegetable Oil:
0:00 Making the Yorkshire pudding batter
1:04 Baking the Yorkshire puddings
1:38 Serving the Yorkshire puddings
Ingredients for making Yorkshire puddings:
150 grams all purpose flour
4 eggs
175 grams whole milk
25 grams of water
1/2 tsp sea salt
Vegetable oil
Instructions for making perfect Yorkshire puddings every time:
- Sift your flour! The batter needs to be as smooth as possible so any lumps of dry flour are no good
- Once the flour is sifted, add 4 large eggs, 175 g of whole milk, 25 g of water and about 2 g or 1/2 a teaspoon of salt
- Some recipes say to mix the wet ingredients together before adding to the dry ingredients but we found that doing it this way worked just fine
- You need to make sure you really whisk the batter well. I’ll say it again, you want zero lumps to get the best rise
- We even went another step by straining the batter through a sieve after mixing to get rid of any remaining lumps
- The batter now needs to rest. If you’re in a hurry, 10-30 minutes is fine but if you plan ahead and rest your batter in the fridge overnight, the results are pretty amazing
- Just make sure it’s sealed with plastic wrap or in an airtight container
- When you’re ready to bake, uncover the batter and transfer it to a pitcher, this is key
- The faster you’re able to fill the cups, the better your Yorkshire puddings will be, this was our fatal mistake last time
- Set the pitcher aside while you prep your muffin tin by squirting or pouring about 1 tsp of vegetable oil or fat into the bottom of each cup
- Make sure you use an oil with a high smoke point, otherwise it will burn
- This recipe makes enough fill 12 muffin cups
- Now place the muffin tray into a preheated 450 degree oven for about 10 minutes or until it is smoking hot
- When it’s ripping hot, move quickly to pour your batter about 3/4 of the way up each cup
- The oil should bubble and sizzle when you do this
- If it’s not sizzling, your pan isn’t hot enough and the puddings won’t rise
- Return the tray to the oven for 18 minutes and whatever you do, DO NOT OPEN THE DOOR until they have quadrupled in size
- As soon as you open the oven and take them out, the puddings will start to fall quite quickly as you can see so serve them immediately
- They should be crispy on the outside and fluffy and tender on the inside
▶️ How To Make Yorkshire Pudding (Quick and Easy Yorkshire Pudding Recipe)
➡️ If you recreate this perfect Yorkshire pudding recipe please link and mention us in your video so we can find you and give you a shout out!
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Easy Yorkshire Pudding Recipe
Tried and true, this traditional Yorkshire Pudding recipe is absolutely foolproof! They come out crispy and flavorful every time. It’s a side dish that goes well with a Sunday roast or any holiday meal. All you need are five simple ingredients to make this classic, old-fashioned English side.
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