BEST YORKSHIRE Puddings PERFECT every time! By a Yorkshireman!

[@BackyardChef]

There appears to be an issue with scrolling down to the full list of ingredients they are all there and most folk have found them. Here they are and I will pin the post. Ingredients 150g All Purpose flour 4 eggs 175 ml milk 25 ml water Shortening / beef dripping / veg oil Pinch of salt Pinch of black pepper - optional This will make 12 muffin tin Yorkshire Puds - double the quantity to make 24 - like me! this recipe can be scaled up or down - so double it or halve it To make the perfect Yorkshire Puddings every time - let the batter rest in the fridge for a minimum of 30 mins - ideally 3 hours or overnight! This will result in the best ever Yorkshire Puddings, High, Light, Crispy with a little chew. Yorkshire Puddings freeze very well.

[@TheOneAndOnlyMrH]

hmm, looks very similar to the recipe I have but twice the number of eggs. I will try this in the future 🙂

[@BackyardChef]

@@TheOneAndOnlyMrH be careful here I'm making twice the amount as stated. I always freeze some when I make. Best, Rik

[@TheOneAndOnlyMrH]

@@BackyardChef I make toad in the hole usually

[@maxineb9598]

I use equal weights of milk, eggs, flour. Huge and soft.

[@AshSUFC1889]

I've never put water in mine, and never had any issues. What's the benefit of doing so?

[@lindalaws3857]

My mother in law made yorkshire puddings. Every sunday ..absolutely no one could make them like her ..they had a very distinctive taste ..we all tried but no one could capture that flavour . .superb ..RIP Katy ur sadly missed

[@carolinaselinslaw]

What the ingredients?

[@majorpuckhead2481]

Nothing beats getting Yorkshire recipes from an actual cook from Yorkshire! Yank here with a wife from the commonwealth (New Zealand), so this is a huge win for the holidays! Thanks and happy holidays to you and yours!

[@BackyardChef]

Hope you enjoy. Check this out busted the myth kzbin.info/www/bejne/Y3OvqZSPhLmmfrs Thank You. Best, Rik

[@neilanthonyhaywardlewis8978]

I use my late mother's recipe, In the 60's we didn't have a fridge, she made the batter 30hours before, Left the mixture uncovered at Room temperature, the natural bacteria in the air reacts with the flour to form a natural yeast raising agent, mother's were huge!!!😊

[@BackyardChef]

Yes, I agree. All this put in the fridge is something someone started and has ingrained into everyone. I am very rarely when I'm making for myself; I just stick it on the side. Best, Rik

[@johngibson3837]

At my grandmothers resting was always done on the stone back step (Sheffield) and also bit ov water in mix

[@neilanthonyhaywardlewis8978]

@@BackyardChef The Old ways are the best Rik Best, Neil

[@Tonymason762]

I use equal amounts of flour/eggs/milk . Usually 1/2 cup of each. Turns out great each time

[@ronanmorris2250]

You're so absolutely adorable. Reasonable, straightforward, and professional. I so enjoy your videos.

[@BackyardChef]

Thank you so much! Best, Rik

[@wwsuwannee7993]

These are one of the best culinary creations of all time. There is nothing quite like them in any culture(some come close). Simple ingredients...absolutely delicious. I use a stick blender for the last wizz up, seems to make them a little taller. Meat fat of any kind is best but like Rik said..."whatever you got". This technique is perfect, thanks for the vid Rik.

[@BackyardChef]

Agreed! Thank you. Best, Rik

[@michaelfulton5438]

My Mums Yorkshire’s were a thing of legends. Huge, we called them armchair Yorkshires. Onion gravy and a North east cut salad. ( chopped lettuce mint and spring onions with vinegar and a half teaspoon of sugar. I can taste them now. 😋😋😋

[@BackyardChef]

Thank you. Best, Rik

[@JaquelineAnnTherese]

The Family says THANK YOU!! These were awesome. Love watching how much you enjoy eating them. That's the best part of cooking the eating. Have a Happy New Year many blessing's to you for 2023!

[@BackyardChef]

Thank you - Happy New Year. Best, Rik

[@jennifermcclain4478]

I love to make what I have named Lemonshire Pudding. Simply make the Yorkie batter (nix the black pepper) as is. Add a little sugar, lemon zest & juice. When baking is done, top with powdered sugar. Oh my, it's scrumptious.

[@wwoods66]

Getting toward a Dutch Baby?

[@theoriginalchefboyoboy6025]

I was just gonna post if there were any existing sweet versions of this...

[@dooleyknoted5951]

Great idea Jennifer!

[@sandraleigh4023]

What temperature do you bake them at?? Fahrenheit - maybe 350 degrees??

[@jennifermcclain4478]

@@sandraleigh4023 450F

[@sandylaws8648]

Another Yorkshire lass here. I now make gluten free Yorkshires with cornflour as we have a celiac in the family. Everyone loves them.

[@BackyardChef]

Sounds amazing! If you would like to share your recipe? Thank you. Best, Rik

[@JustMe-jr8nb]

No yeast or baking soda or powder, not even fluffing the egg whites! My mom looks at me like I have lost my mind(she is a baker) but this is my next culinary project. I will conquer this lovely and delightful dish. 🤗

[@BackyardChef]

Its easy make it and show her! Best, Rik

[@SkyeSeafoodandeatit]

Are you having a laugh, yeast? Thanks for cheering me up

[@sandracole5265]

Shhhhhh

[@dideedi7351]

If you added yeast, baking soda and fluffed egg whites they wouldn’t be Yorkshire pudding. 😊

[@HCUhardcoreUnited]

I absolutely love my mum's Yorkshire pudding. Roast beef, mashed potatoes. Maybe a beer or two to wash down, oh gawd am in heaven. -Canada

[@BackyardChef]

Sounds amazing. best, Rik

[@colski222]

I love my own Yorkshire's, I am a Yorkshire lad too.👊

[@HCUhardcoreUnited]

@@colski222 Its one of my favourite meals. Am not from England, as I was born and raised in Canada. But most of my family is from around there.

[@Susietacoma]

THANK YOU for tearing one open so I could see what the texture looks like inside.

[@topperbishop2539]

This is the best recipe I have found so far. So simple. My old recipe stressed using room temp eggs and warmed milk. Few Americans keep eggs on the counter so I soak them in their shells for about a half hour in warm water. I have used bread flour before with good success but switched to AP for your recipe and it was perfect.

[@BackyardChef]

Thank you - all my recipes are simple and easy to follow. Best Rik

[@ceeveekaye]

As an American, with our different safety guidelines re: eggs, I buy eggs and keep them out long enough to get to room temperature when I'm planning to bake. I use them to make these and they're so delicious! I also use room temperature eggs for mayonnaise (when I make my own) and for poached eggs when I make them and a hollandaise sauce for myself and my daughter. I've even used these in place of English muffins for Eggs Benedict. We love these Yorkshire puddings and Eggs Benedict, so it's a great combination for us.

[@ludecom-cz1wz]

I'm from south side Chicago and have been eating that since I was a small child. Always interesting to see the various ways they are cooked.

[@The_Timinator]

I've made Yorkshires dozens of times, and I've found that the "Chilling" in the 'fridge only added to the cooking time and lessened the "rise". Same with Quiche' cold Milk and Eggs take longer to heat and rise and a better chance of burning the bottom of the crust, because the custard hasn't finished the rise and set, but the crust is already burnt.

[@BackyardChef]

I AGREE - I never put Yorkshire batter in the fridge. As you will see, they stay on the side - however, some swear by it - I do say you can put the batter in the fridge (the Western way of panic cooking if anything is left out on the side) I don't hold with it, and in a working kitchen, a big tub of Yorkshire mix is on the side. Best, Rik

[@janetpendlebury6808]

@@BackyardChef Living in Australia, during the summer the batter mix has to be held in the fridge after making it up, it would cook in the heat here (40c+)

[@BackyardChef]

I live in Thailand (20 yrs) and its 40 degrees in the summer and my batter never goes in the fridge. The choice is really up to you. If it works for you do it the way you know. Best, Rik@@janetpendlebury6808

[@paulx3274]

I just made these not half an hour ago, I accidentally ate half of them already. This recipe is the best I've used so far, I used the exact measurements you put in the description and they turned out perfect, rested for about 45 mins, whisked and in with some veg oil. Great stuff man, I knew you were fancy when I saw the standing Baker oven you have lol.

[@BackyardChef]

Same as me - I tend to eat a couple when they are made - its one of those temptations of cooking these! Thanks for your comment glad they were a success!

[@judileeming1589]

So glad I found your video. I lost my sister in laws recipe that she wrote out for me when she visited Australia many years ago. My husband has been missing his Yorkies because recipes I have found just didn’t have that good of a rise. I will be surprising him soon with “authentic” Yorkies.

[@BackyardChef]

These should rise to the occasion. Best, Rik

[@janetpendlebury6808]

Just remember to use plain flour, they will not rise with self raising.

[@guyclifford3055]

I miss my nans Yorkshire pudding and her sage and onion Yorkshire pudding but she did hers in a roasting tin so you can imagine the size off them on a Sunday, and we also had them first before the dinner, 😋 😋

[@jillosler9353]

Having the Yorkshire Pudding first was to fill us up so we didn't need so much meat - back in the day.

[@alanhardwick9694]

@@jillosler9353 At my Grandmas I had them for Starter, Roast and a sweet with Golden Syrup. Loved them all my life

[@Janieblueyes]

This is exactly how I was taught by my Yorkshire Nanna Barnes . We always let it stand before cooking, if you walked past you had to give it a whisk . Mostly we baked in a large roasting pan . We always had a sprinkle of sugar and gravy, don’t know why 🤷🏻‍♀️ or used as a sweet too . Absolutely love Yorkie Puds 🐨💗

[@BackyardChef]

Thank you. I have a new version on the channel busting the myth. Best, Rik

[@breeinatree4811]

I've made these for Christmas dinner for years. It goes nicely with my roast.

[@DavidDavis311]

Do you put anything on them or just eat them plain?

[@breeinatree4811]

@@DavidDavis311 with gravy or plain. Raspberry jam is a good way to eat any left overs.

[@alanm6454]

The first and only recipe I have tried that produces excellent Yorkshire puddings every time. Thank you kind sir for allowing me to make Yorkshire puds that my wife used to make.

[@BackyardChef]

I am very pleased..that is what I'm about..showing what I know so someone else can enjoy. You made my day. Thanks. Best, Rik

[@jennifertselentis4755]

Froze left overs and had them last night defrosted and warmed delicious. Thank you.

[@BackyardChef]

Lovely! Thank you. Best, Rik

[@amandahartland9300]

You’re amazing! I now have perfect yorkshires every time! Thanks so much. Always trust a Yorkshire man for a perfect Yorkshire pudding recipe! Loved watching you taste them afterwards! 😅 Wish ads on tv would take note of your style!!

[@BackyardChef]

Wow Thank you Amanda. Best, Rik

[@simonwood1260]

@@Ionabrodie69 Hey, have you got a source for that? I'm genuinely interested. I can only find references to it being created in the "North" and first recorded as dripping pudding in 1737 in a book by Sir Alexander William George Cassey called "The Whole Duty of a Woman" and then "Yorkshire pudding" in 1747 in the book The Art of Cookery made Plain and Easy by Hannah Glasse

[@Boomhomer]

Thank you for the recipe, chef! Also, love the clutter in your kitchen :)

[@ritatodd1070]

Thank you so much i made two mistakes last time i made these, tins not hot enough and didn't let the badder sit long enough. Those look absolutely beautiful.I bet they taste as good as they look.

[@stephaniezickgraf9672]

Inspirational, and so many ideas in the comments. Thank you, Ric, for being so generous with your knowledge.

[@BackyardChef]

I will always show and help - I have been helped. Thank you. Best, Rik

[@SafiaMoffatt]

It's nice to learn this from a person from Yorkshire ❤

[@BackyardChef]

Thank you. Best, Rik

[@odume1024]

The absolute best video😊! Loved watching him at the end. So adorable

[@BackyardChef]

Thank you - Best, Rik

[@juintevrucht6079]

Great recipe. It was heartwarming to watch you enjoy your Yorkies. Blessings to you for your wonderful videos.

[@BackyardChef]

You are so kind. Yes I love to stuff my mush. Best, Rik

[@humblehombre9904]

“I’m gonna fill my fat face!” Brilliant! I laughed so hard as you jammed these in your gob! You sold me, I’m subscribed.

[@BackyardChef]

Thank you - I fill my fat face on every video - get tired of seeing folks cook and they never eat what they have cooked - It makes me wonder why? Thanks again. Best, Rik

[@PaddyDoyle.]

Bloody hell fire they look delicious 😋

[@BackyardChef]

Hey mate, nice to see you (with no cops) - yep they were good - worth stealing!!!!!!!1 ha ha ha

[@Nonsensically]

Brilliant! I’ve always wondered what Yorkshire Puddings were. I look forward to trying your recipe! Thank you.

[@BackyardChef]

Thank you. Best, Rik

[@cathymorgan3962]

Sublime, there's nothing nicer than good food cooked to perfection...my younger son cooks Yorkshire pudding for special occasions and it's lighter than air,an art form I think! It's so lovely as is,with gravy, or dipped in cranberry or apple sauce mmm

[@BackyardChef]

Wonderful! Thanks for sharing. Best, Rik

[@cathymorgan3962]

Thank you for sharing great recipes..I especially like the old school ones,the puddings are wonderful!( My Yorkshire puddings are truly awful but the birds love them)

[@thernansaiz]

I loved how you enjoyed eating one at the end. Definitely going to try your recipe 😋

[@BackyardChef]

Thank you - I love my food - my belly doesn't agree. Best, Rik

[@txzen-com]

LOL!!!! That chow down at the end was the best haha.

[@BackyardChef]

Thank you. Best, Rik

[@buckeyepixie]

The best part of the video is watching you scarfing these puds down with such relish and gusto! :)

[@BackyardChef]

Love em

[@bunkyman8097]

These look delicious! Crispy and chewy at the same time. They must be spectacular made with beef drippings!

[@pamelaagnew7615]

Your Yorkshires had me drooling. One time I had left over Yorkshires and no dessert so I just put a spoonful of jam in the hollow in the middle followed by a large dollop of whipped cream and a dusting of icing sugar and they were delicious.

[@BackyardChef]

Thank you. Best, Rik

[@TrentBurrows]

I go for 200ml milk, I find the 25 mls of water suitable if using full fat. As temperatures go I find a minimum of 190c good for softer but well formed and tops 220 for more bite and big puds. I also find heavy and thicker gauge steel pans best or use a gas hob to keep the pan hot whilst pouring the batter….

[@SirJasonPaterson]

I have nothing against the idea of letting it stand for a while, but In my experience, cold batter will result in smaller puddings. I typically will warm up my milk (just 30 seconds) and eggs (5 mins in a hot water bath) so my batter isn't cold. This batter goes into the hot tin and won't cool it down right away. Everything stays nice and hot, so it can "spring" up quickly.

[@ceeveekaye]

I've tried it both ways. I keep my refrigerator at its coldest setting, and I've found that the colder the batter, the less the puddings rise. But I also keep my house cool, so maybe it's a matter of cool vs. cold. I've started just letting my batter sit for 30-45 minutes, stir again, and the puddings puff up beautifully.

[@marie-thereseveyrier7631]

Your Yorkshire puddings look scrumptious ,they remind me of my younger days spent in your country . They re delicious with a good roast on a Sunday . I will certainly try to make them. Thank you so much for the recipe . 😊

[@BackyardChef]

Thank you. Best, Rik

[@DavidSmith-dv3oe]

You are a fantastic chef. Thank you for your recipes

[@BackyardChef]

Thank you. Best, Rik

[@terryolsson4145]

My family is British and my Mom was agreat cook. Steak and Kidney Pie supreme and her Yorkshire Puttings were finaminal. Thanks Mom.

[@christinebotsford1315]

🇨🇦 my mother-in-law was an English war bride. She taught me so many delicious foods - this one being a staple in my house. I love making them 2 or 3 times a week. Love these soooo much! 🥰

[@BackyardChef]

Thank you. Best, Rik

[@zangmaster]

Looks good! I feel like every video I watch about yorkshire puddings they just keep getting bigger and bigger!

[@JayneSpring]

Roast tomorrow....my yorkies have always been ok ish, passable! Am definitely going to use your recipe. Thank you for sharing and bringing back so many of yesteryear recipes.🙂

[@BackyardChef]

Sounds great! Good luck. Best, Rik

[@barbarahonor-stiers-oc4fw]

Just beautiful Rik. My boy friend doesn't know how to make yorkshire pudding. My grandma sure knew how. Great.❤😊

[@BackyardChef]

Thank you. Did you see my new video busting the Yorkshire Pudding myth - let him watch that and he will crack it first time! Best, Rik

[@Susietacoma]

This is my favorite thing that I have learned from you. Thank you! 💖

[@BackyardChef]

Thank you. Best, Rik

[@kosherbakin]

I think the best part of this video is him enjoying them! Looks good 👍

[@australianpatriot]

Yorkshire accent is great, that takeaway guy has it too "alright/okay guys"

[@earlystrings1]

Beautiful! Funny to see a yorkshireman with all those Chinese and Thai ingredients in the background but that’s my kind of cook!

[@BackyardChef]

Hi Thomas - Yes love my Thai and Chinese - Lived in Thailand 19 years and I have worked in Chinese and Indian restaurants as well as bog standard pub and western restaurants - done a day or two you could say. Thanks appreciate your comment. Best, Rik

[@lindahobster7480]

Tried this recipe…HOLY MOLY it’s amazing!

[@BackyardChef]

Thanks Linda - I make every week. Best, Rik

[@sandrafowler6717]

I remember when my Mum did a Roast Beef and she made Yorkshire Puddings with the Roast, they were yummy with the gravy on them

[@BackyardChef]

The best way! Thank you. Best, Rik

[@Paul-ok6sn]

I keep some in the freezer, but wrap them in foil before reheating in a hot oven for a few mins. They stay crisp and don't burn

[@katebuckseall1414]

I love Yorkshire pudding cooked around a joint of beef or pork as well as the individual small patty puddings 😋😋😋 My nan taught me. Never weighed or measured ingredients. Used plenty of eggs. 0:07 0:07 0:07 0:07

[@simplestudio28]

You're brilliant, I were looking for yorkshire puds recipe and a way that won't fail me and this one did it for me. Loved it, enjoyed them with a roast dinner and sometimes with jam. Thank you chef!!

[@BackyardChef]

Thank you. Best, Rik

[@Kulvinder1974]

Yummy!!! I love Yorkshire puds. 😄😋

[@gazzer504]

They look lovely! Love that you love English mustard as much as I do 😁

[@BackyardChef]

I've eaten mustard for a very long time. Its great to have in the house for cooking with and eating. Nice to hear someone else likes it. Best, Rik

[@ericbergmueller2981]

I like these individual ones better than a big pan. More crunch per serving.

[@rogerbodger912]

tried, your recipe and method, yorkies turned out great. thanks

[@tomb5998]

Those were beautiful! Great recipe and demonstration!

[@FlashdogFul28]

This is spot on, its my go too. Works every time.

[@BackyardChef]

Thanks, Yes it does work every time its the only way I make them. Best, Rik

[@adamjoyner1004]

I'm so sick of failing at these puds! ...I'll try yours.xx

[@BackyardChef]

You will crack it Adam

[@amethystanne4586]

Good morning from southcentral Kentucky! This video is a surprise! I never know what’s going to pop up on the “Suggested Videos” list. Imagine this one showing up? Thank you for showing us how. They look very interesting. I made Yorkshire Pudding in 1983(?) using the recipe found in the Fanny Farmer Cookbook(1980 copyright). The batter was poured in puddles in the pan drippings after roasting a roast beef in the black enamel oval roasting pan. I don’t think 5-y.o.OldestDD had any. And the ToddlerTwins probably threw them on the floor. I know I enjoyed them. 😁

[@BackyardChef]

Thank you. Best, Rik

[@battletestedbeauty3758]

I can't wait to make these and eat them with the passion our man here has at them!

[@pab777]

Equally delicious as a desert. Jam,sugar cream and you'll be in heaven. Thank you for your video.

[@BackyardChef]

Thank you. Best, Rik

[@Marysharp6366]

I like the big Yorkshire puddings the best. I don’t like when they have been frozen. Regards from a Yorkshire lass living in New Zealand

[@BackyardChef]

Thank you. Best, Rik

[@brettwilletts]

Another brilliant post! Please keep up the great videos. 👍

[@britpackdog4545]

Great now I want Yorkshire pudding on a Thursday morning

[@lindagrayer6363]

Great Yorkshire puddings. Thankyou

[@BackyardChef]

Thanks Linda. Best, Rik

[@lesliefuller1456]

The biggest single secret to fully raised crispy Yorkshire pudding is the oil/shortening, it needs to be smoking hot before adding the batter. My dad used to put the tray on the gas hob to get the fat red hot. Works every time.

[@BackyardChef]

Thank you. Best, Rik

[@OfficialFoodRail]

Thanks for the recipe and tips… i’ll try IT soon.

[@pinkpyjamas-ey6rw]

LOVE your recipes and videos - you really do inspire me! x

[@BackyardChef]

Oh thank you! Best, Rik

[@gabrieladeuschle3596]

OMG! All this time I thought Yorkshire Pudding was ACTUAL PUDDING!! Lol! I'm Mexican and live in America. To us pudding is creamy, milky, and thick. This is completely different than what I thought. They look delicious! Can you eat them sweet instead of with pepper in the batter, with sweet filling and still call them Yorkshire Pudding? I would love to have them with Bavarian Cream filling topped with a swirl of whipped cream. Yummm! ❤️🥰❤️ Thank you Chef for introducing me to something so delicious! I was so wrong lol!! ❤️

[@BackyardChef]

Hi Gabriela - you really have made my day - big smile and a chuckle - In yorkshire we put jam in them also - strawberry jam etc , Best, Rik

[@A1DJPaul]

Hi I'm From Yorkshire, Yes , Add Less Salt & No Pepper & Make as the Video says. Then add Fruit, Jam, Or Any Savoury or Sweet Filling / Topper. Anything You can think of / Buy Locally. Eggs, Flour, Milk, Water, Lard or Fat, Heat the Fat very Hot in the Oven, Add the Mixture & Cook until Very Golden Brown, Remove from Oven & Add ANY Topping or Sauce, Or Fruit you Have in your Kitchen. The Secret is, :- A VERY HOT OVEN, & Very Smoking Hot Fat, / Dripping, as you Pour in the Batter, & A S A P Back in the Smoking HOT Oven Until Cooked.

[@BackyardChef]

@@A1DJPaul Hi P.G. Nice to here from another Yorkie

[@gabrieladeuschle3596]

@@A1DJPaul that all sounds delicious! I'm happy to say the ones I made turned out great! My family and I enjoyed them with my left over banana parfait. Yum! 😊👍

[@gabrieladeuschle3596]

@@BackyardChef thank you Chef! They came out great! My family really enjoyed them stuffed with my left over banana parfait. 😊🥰👍

[@nicoledickerson9516]

I’m from America. We call custards ~puddings, So it was really interesting to see that Yorkshire pudding was more of a bread type dish. I’ve heard the name so many times in movies … but never quite knew what they were. You made them look really delicious.

[@BackyardChef]

It's like anything Nicole they are an acquired taste but if you have been brought up on them like me ....I love em. Best, Rik

[@manslayer1972]

In your world it’s similar to a popover

[@BackyardChef]

@@manslayer1972 Yes popover from the USA. Best, Rik

[@GamesVideoisrael]

plas subscribe

[@isaacbattershell1530]

@@johnheckles8239 I

[@darrenhomfeld1234]

O wow chef ! Thank you for the video 😎

[@lilolmecj]

I have some lovely duck trimmings that would work well with this. I have never had Yorkshire Pudding but have been curious to try.

[@Mike-bp2hh]

Hell yes!

[@louielouie3164]

Just made some with this recipe and they look great.

[@BackyardChef]

Thank you. Best, Rik

[@Leesa111_0]

Been a yorkshire lass i love a yorkshire pudding 😊 these look amazing 🥰

[@BackyardChef]

Thank you. Best, Rik

[@sewsooze68]

I am from & live in Yorkshire 😃 & I Love your Impressive Pudding's 👍❤ x

[@BackyardChef]

Thank you. Best, Rik

[@sewsooze68]

@@BackyardChef Can you please do a Quiche Lorraine or Spinach and Cheese Quiche type thing or Both ☺️ ta 👍❤x

[@dukwdriver2909]

I admit to be a Southerner older than you. Yorkshire pudding was sometimes served as a sweet with a little sugar and lemon juice by my mum. (not pancake day). Cheap and filling before rationing finally ended. I just remember it as golden brown and crispy on the outside and soft on the inside. Some of your illustrations are too well browned for my taste. Please keep up the good work with your old fashioned, wholesome recipes. Good food on a budget.

[@BackyardChef]

Thank you. Nowt in age - I eat, to this day, Yorkshires with all sorts of toppings and fillings. Best, Rik

[@Barbara-ki7uk]

Oh my this was so much fun to watch you eat !! LOL😂 now I have to go and try !!

[@BackyardChef]

You should! I eat everything I make to the annoyance of many - however how do you know if it is any good! Best, Rik

[@patricekanagy5898]

Catching up on past videos. ❤❤❤❤😊

[@BackyardChef]

Thank you. Best, Rik

[@youngbess1]

I LOVE Yorkshire puds but 9/10 times I fail so I am going to try your recipe! Thank you!🇦🇺

[@aussieprisontalk2022]

G'day Mate

[@janetpendlebury6808]

You have to use plain flour not self raising.

[@Mog97]

Thank you! Just made these and it’s the best result I’ve come across

[@BackyardChef]

Thanks Megan

[@alferret1969]

I use 125gr plain flour, 2 large eggs, 300ml semi skimmed, salt and pepper to taste (sometimes I'll add a grind of roast garlic and roast pepper to the batter) Make 2hrs before they need to go into the oven and let it stand on the side (not fridge) rape seed oil in the muffin tin, pre-heat tray for 10 mins at 200c fan oven, pour in batter mix and cook for 25-30 mins. Makes 12 puds and is bob on for a sunday lunch.

[@BackyardChef]

Awesome Al. Best, Rik

[@rosiehill9718]

Amazing Yorkshire pudding thank you so much

[@BackyardChef]

Thank you Rosie. Best, Rik

[@paulapridy6804]

LOVE that I learned this from you with a good 58 years of cooking under my large belt😂😂😂

[@BackyardChef]

Thank you. Best, Rik

[@philliptaylor5981]

Sumbodies uh lit-ul droonk! Love the video ole chap!

[@smellyfella5077]

Looked like you was enjoying eating that just a little to much! Looks absolutely delicious....I'd have the same reaction too. I've never had Yorkshire Pudding and it looks like it's a pretty simple recipe....I'm going to have a go at it tomorrow. Thanks.

[@BackyardChef]

Tooooooooooooo Much don't know how I'm so slim - ha ha ha. Best, Rik

[@fionaellem4379]

My grandmother made Yorkshire pudding, but she also used the batter to make Black cap pudding. Grease a pudding basin, put about an inch of currants in the bottom, then carefully pour in the batter. Boil and serve with butter and sugar. A heart attack in every bite, but it was amazing!

[@BackyardChef]

That's an old fashioned one! Will make that. Thanks for the suggestion. Did you just scoop out or turn it over mind you the currants would be on the bottom the. Best, Rik

[@fionaellem4379]

@@BackyardChef it was sealed with paper and string. The pudding basin had a lid as well. You boiled it for about an hour, and then turned it out on a plate so the currants were on top. Lashings of butter and sugar on top of the currants. This is going back nearly 50 years, now, but I can still remember it clearly!

[@BackyardChef]

Yes exactly the recipe I have - I was wondering it it was turned out upside down or just served. The thing is the currants rise to the top when boiling. So when you take the cover off they are on the top. That means if turned out they would be on a plate. I was wondering how they were on thetop for show? Thank you. Best, Rik@@fionaellem4379

[@fionaellem4379]

@@BackyardChef this is really interesting - you’re the first person who’s even heard of it! I’m going from memory here, but the currants stayed on the bottom, in a thick layer, with the boiled batter on top of them, so when you turned it out, the currants were on top. There wasn’t much batter through the currants, either. The pudding basin was metal, greased, currants and batter added,then the pudding was sealed in with a layer of grease proof paper, a layer of brown paper and the metal lid was clipped on. I can check with my mum if there was more to it than that, if you like. I’ve only cooked it once, many years ago, whereas Mum learnt it from my grandma, and made it regularly when we were growing up.

[@fionaellem4379]

Just adding, our pudding basin was dome shaped, so I remember the currants being in the dome part.

[@GRAHAM2109]

I make Yorkshire Puddings at work when working on a a sunday. I normally use 280g Flour 8 eggs and 400ml milk. I will use your recipe the next time . .

[@erniebarnes.]

Amazing, Happy New year, from Sa Kaeo, Thailand.

[@tehyunk1369]

Enjoyed watching it.

[@robintyde5441]

Mustard with your Yorkshire Pudding...wow I do jams but will try mustard.

[@jamessykes2760]

I only got these on special occasions growing up!

[@mariaroach6039]

Love the way these look! Would love to try the recipe out. How much flour, milk and water? NVM. Just found it. For those looking for the measurements, click on the video description.

[@JamieW-o7b]

Excellent! They are so easy if you follow the rules, but most people are afraid to try.

[@BackyardChef]

So true! Best, Rik