Sky High Yorkshire Pudding Recipe METHOD Matters Most

[@zaynamoore]

The time lapse of them rising was neat. :D

[@SilkCityIndependent]

I've never seen Jules so giddy about one of your outcomes. 😊 I loved her reactions and can tell that she loves your Yorkshire Pudding. Love your Saturday and Sunday shows, Glen! I haven't enjoyed watching cooking shows this much since when I used to watch Julia Childs on PBS with my mom. Thank you so much for what you do! It is one of my favorite things about weekend mornings. 💜

[@KevinBingham]

I came here to say the same thing. :)

[@susanmacdonald4288]

She was so happy about the potential gravy amount that they could hold!

[@caveweta1]

And I love your use of the word “giddy”! Such a marvellous descriptive old fashioned word. Just so.

[@willjay916]

Jules' sheer and unrestrained joy is one of the reminders of why we cook.

[@Steelwolf171]

Growing up the concept of 'leftover Yorkshire pudding" was as strange as "leftover bacon". Just some mythical creature akin to a unicorn, but toasted with some jam? That sounds really good!

[@susanmacdonald4288]

When you're having the puddings with roast beef, if you happen to have leftovers of both, combined they make amazing, if a little messy, sandwiches (I like adding mustard and horseradish as well).

[@caveweta1]

They look good enough to eat like an ice cream in a cone!

[@battiekoda]

😂😂😂❤❤❤🎉🎉🎉 Though I never had Yorkshire puddings, I can definitely understand the confusion of 'leftover bacon'! (Is that really a thing, or is it, like, unicorns? Or, 'leftover roasted garlic'?).

[@lesliemoiseauthor]

I absolutely love your breakdown of the different writing styles of cookbooks over time. Those are beautiful.

[@WastrelWay]

Those are some old, old cookbooks. I'm impressed beyond words.

[@dilligaf2300]

Glen, I personally don't care your not following the original recipe to the letter. I watch you because i know you've taken the time to research and care that every recipe has evolved both good and bad methods as they were passed to modern day. Keep up the good work!

[@TheDriftwoodlover]

Add me to the list of followers who have never enjoyed these but is now obsessed with having them

[@k213389]

my mom always makes prime rib with yorkshire puddings for christmas and uses the beef drippings for the puddings. They are my favorite thing, I wait all year to eat them. I'm sending her this video because she always wants the puddings to stay puffed up and they tend to fall. Thanks Glen!

[@whalhoward1970]

The thumbnail, the intro, the pull out of the oven - FLEX! I will have to try these soon.

[@ljbasgall]

Hilarious. Julie is giddy. Great video. Thanks!

[@badpapa8252]

Absolutely LOVE your spirit/energy. So interested, patient, forgiving, encouraging, informative without being stodgy. Just a delight to watch - even if I will never try the recipe myself. We need more folks like you on youtube and in the world!!

[@paulasimson4939]

That timelapse was AMAZING!!!

[@midhudsonmarketing6484]

For someone who always "overfills," you hit the jackpot with these! SOOOOO impressive watching them rise. And from your taste testing, they apparently were 100% successful! Great, great job! As you know, I am a regular viewer and admire everything you do. Thank you so much, Glen! - Marilyn

[@grumpysstuff3743]

Thank you, just made one, reduced all amounts, made , now eating Thankyou again, i enjoy the show

[@Teaandalovelybook]

I appreciate your deep dives into early modern cookbooks. The way you interpret method and fearlessly commit is inspiring for me as a curious home cook.

[@simonederobert1612]

Have read about but never - until NOW - knew just what a Yorkshire Pudding was all about. You know us Americans - pudding means a gooey-creamy dessert, and this is not that. The result and the glimpse of the pan-baked one makes me think of a Dutch Baby, except the Dutch Baby I have seen is top-of-stove prepared. This looks wonderful, and judging from Jules' reaction, it truly is! Again you teach. Again I learn!

[@JeanneLugertLadyTatsLace]

I have always cooked Dutch Baby pancakes in the oven.

[@joycehazlerig1957]

❤I came here to find this comment. Also cooked Dutch baby’s in the oven

[@redbeard36]

Glenn using one of Jon Townsend's favorite books begs the idea of a really fun collab in the future.

[@davidblankenship7985]

Remember Red Green? He called them "New York Shire Puddings" to try to give them a hip, urban flair. The episode is on KZbin somewhere

[@3kids2cats1dog]

🤣

[@TherealDanielleNelson]

I loved watching Red Green!

[@PanAmStyle]

I can tell you’re a man, but you can change, if you have to, I guess.

[@francie5161]

😂

[@virginiaf.5764]

Red Green, yes!

[@pinsentweebly]

Great video... great to see after the roasted potatoes! It's also great to see some savoury things being cooked.

[@debracyphert5934]

Absolutely gorgeous! Love Jules enthusiasm ❤

[@applegal3058]

This is not something that I grew up with, so watching them puff up like an amorphous monster in the oven was pretty neat lol

[@IlanPearlman]

As a full blooded, flat hat wearing Yorkshireman. I approve of these puds. As always, make them how you like em. When they are fresh I kind of like them a little soft and chewy but that's me in my kitchen

[@lynnejamieson2063]

I too absolutely love them when the have that soft bit. Though I’m not from Yorkshire (I’m Scottish) they are something I’ve been enjoying for almost half a century.

[@Supermunch2000]

I will fight anyone that makes fun of English food because of the Yorkshire pud - it's perfect with anything and is one of the tastiest things I've ever eaten.

[@lawyeredup]

My family did not make Yorkshire pudding but my wife's family did. When first demonstrated to me they stressed the two most important steps - rest the batter overnight and preheat the pan until the oil was nearly smoking hot. The big enhancement I saw with your recipe is lowering the temp to allow the batter to cook longer. I can see that it would result in fewer soggy centres and reduced likelihood of collapse. In my house, as long as there was more gravy, no pudding became a leftover. Thanks for this video.

[@galethompson3013]

Wow! Those are IMPRESSIVE,

[@GrowCookPreserveWithKellyDawn]

My aunt always made these with prime rib and "Bisto" gravy and it was such a delicious meal. Her MIL was British and shared the method and recipe. I need to have her show me her method. Thank for the nudge--these look amazing!

[@KateMondor]

Proper Yorkshire’s them! Signed, A Yorkshire Lass❤

[@dorismehlberg1161]

Bravo! Who knew..resting time is mandatory.

[@SanJacintoArtGuild]

These came out beautiful! 🎉 Thank you for sharing!!! You defined the method clearly and succinctly. I am willing to try them now. The 1st time I ever had a Yorshire Pudding was at my mother-in-law's house. She had done a large roast beef and was using the pan drippings. Her process was that panicked, flustered, trying to get it done before the rest of the meal got cold and all of the guests were waiting. So, I never wanted to try making something that finicky! Thanks for showing us how it is done.

[@Cathy.C.]

I've given up making my mom's traditional yorkshire pudding which she made in a flat square cake pan. It always came out a bit mushy for my liking. I've been making a recipe called "Sky High Yorkshire" which I got from YT from an English Chef which is nowhere near the same proportions of egg, milk and flour as the above recipe. It's 3 eggs + 1 egg white + 1 ⅔ cup milk + 140g all purpose flour + a pinch of salt. It is baked at a high temperature for 30-35 minutes, NO convection and don't open the oven until they're done (in muffin tins - makes 12). Always turn out great. I will definitely try Glen’s version of 1:1:1 and see the difference.

[@MrTrilbe]

Yep has to be low walled cake tin or muffin tins, might have to try that recipe, and YES so much YES on high heat and no opening the oven until they're done, not even if the life of a favorite child was on the line!

[@WastrelWay]

@@MrTrilbe Heheh that seems a little extreme...

[@wfreeman1954]

You pose an interesting comment @Cathy.C I think Glen is right; this Rx is more about the method than the ingredients. At its most basic, one is creating a thermoplastic, steam-blown foam using the moisture from the milk and eggs to create steam and the egg protein and flour starch and proteins create the foam wall structure. Glen, bless his heart, like me is a teacher, a storyteller, and a pilot (Commercial, Instrument, ASEL), so he can’t be all bad, eh? He knows from experience, when to be more qualitative than quantitative and tries hard to bring that sense of judgement to his viewers. I, OTH, in my personal cooking try to be as quantitative as I can be, just as if I were going to publish in a peer reviewed journal my “experimental” section of a paper. So, his ~200ml of flour wasn’t nearly accurate enough for what I prefer to do. Of all the things one cooks with perhaps flour, with its great range of bulk density variation (scooped vs. spooned vs sifted, etc.) is the worst. I looked up 200ml of flour on Aqua-Calc.com (traceable to USDA lab standards) and found it to be 105.7g. Another Internet value was 110g. I decided to get an idea of its accurate (true) weight myself. In an Oxo 2-angle measuring cup, I spooned in successively 122, 127, and 125g. (Measuring cups are sold as being +/- 12% accurate, btw.) In an Oxo Adjustable measuring cup, I spooned in 108 and 112g on two successive fills. In the same cup, I sifted in 102, and 108g. For all practical purposes minor variations of flour used isn’t going to make much difference in the final outcome in this case. So I will take the Aqua-Calc value that 200ml of AP flour is 105.7g. Here then is what I calculate for Glen’s Rx: Eggs (200g, Baker’s % = 189%); Milk (200g, **Baker’s % = 189%); flour (105.7g, Baker’s % = 100%); **Hydration 3.78 For Mary Berry’s Rx: Eggs (150g, Baker’s % = 150%); Milk (225g, Baker’s % = 225%); flour (100g, Baker’s % = 100%); Hydration 375% For Sky High Yorkshire Puddings with Spencer Connolly from KZbin: Eggs (150g, Baker’s % = 67%); Egg White (35, Baker’s % = 16%), Milk (375g, Baker’s % = 249%); flour (225g, Baker’s % = 100%); Hydration 249% For what you, @Cathy.C. wrote: Eggs (150g, Baker’s % =107%); Egg White (35, Baker’s % = 25%), Milk (401g [1 2/3c], Baker’s % = 293%); flour (140g, Baker’s % = 100%); Hydration 425%; which on the whole seems to be way out of line. I realized that you must have mistakenly entered 140g of flour, when you really meant to enter 240g. Making this correction then your Rx comes out: Eggs (150g, Baker’s % =63%); Egg White (35, Baker’s % = 15%), Milk (401g [1 2/3c], Baker’s % = 167%); flour (240g, Baker’s % = 100%); Hydration 244%; which is more reasonable, but still a fairly dry and more viscous batter. It likely will behave a bit differently, in that it will not rise quite as high but may have a drier center as well, without the additional bake time. (**Note: Baker’s % is the ratio % of ingredients to flour. Hydration is the ratio of total liquid to flour expressed as a percentage. Both are common and important in baking. Rx is the classic abbreviation for the Latin, recipiere, "to take," and has been adopted by pharmacy, but I use its classical sense as an abbreviation for "recipe") ***** For the TL:DR crowd, bless your hearts and don't read this. For everyone else, I’m a organic chemist, (Ph.D., retired), and an amateur cook. “Cooking is like chemistry, but in chemistry, one doesn’t lick the spoon!” As per my training and decades of experience with many published scientific papers, I try to be both accurate and precise. BTW, precision and accuracy are not the same thing; look it up. As a chemist, data are what we do! I like recipes that are accurate in terms of quantities as I cook by mass (not volume) and keep a Kitchen notebook, just as I kept my lab notebook, when I was an active research scientist.

[@SuetDumpling-z1l]

@@Cathy.C. Try Mary Berry's version or James Martin's version or Brian Turner's version. Last two Well known Yorkshire Chiefs.

[@danielmiddleton8173]

Intensely satisfying time-lapse on the rise.

[@virginiaf.5764]

Brings back memories of the summer I worked as a sous chef at a camp. The head chef ordered me to make Yorkshire Puddings, which I'd never even heard of. I made them, and they turned out great. I was asked to go out in the dining room where the diners started clapping for me. It's a fond memory. Haven't msde them since.

[@kimerick97524]

Oven camera for the Win!!! That was so fun. I am looking forward to trying these.

[@pamhouglan4710]

Loving the timed shot of them inside your oven!

[@janecapon2337]

Best instructions ever!! Thank you!

[@bobblelooble3530]

I've never seen a recipe that suggested turning the oven down and baking longer, and always been disappointed how "wet" mine are (they're still great though). I'm excited to try this out next time!

[@BradPow]

I grew up eating these, and once in a while I get the craving to make them. Tonight I took your advice, preheated the tray, then added beef fat and preheated that before adding the batter. For some reason, it makes a difference

[@anna9072]

Those are magnificent.

[@TheNoTillGardener]

Thank-you for this video! We love a great Yorkshire pudding and these look fantastic! I’m going to ask my husband to give these a whack. These may create instant gratification which will encourage him to cook more. The battle wages on… Thanks Glen!

[@adsrentals]

Stunning camera work capturing the rise! I will use the 2 temperature method, hearing the crunch is a game changer.

[@dalemoar3006]

I'm impressed! I've always been too intimidated to try these, but you explained it so well, might try it! Not over filling is the key. I'm always tempted to use up all the batter, but will restrain myself😅

[@virginiaf.5764]

Tip. Thin leftover batter with a bit more milk, and you have crepe batter.

[@solistheonegod]

Leftover Yorkshire pudding and jam brings me back to my childhood

[@susanpilling8849]

Or with Lyle's Golden Syrup!

[@anthonydolio8118]

Yorkshire pudding was not a part of my mother's recipe collection. However, a the mother of a childhood friend was from England, and I enjoyed a roast, peas and Yorkshire pudding many times at their house. It was a favorite of mine. Something I considered very exotic and special. Thanks Glen.

[@PeteO-v4y]

Great background information. Thanks Glen.

[@sandyfarrow7752]

What a masterpiece!!!!! BEAUTIFUL! Makes me think I could make these.

[@Sklikucs]

I used to struggle making yorkies, as a Brit your Sunday roast is gauged on how good your roast potatoes and Yorkshire puddings are. I've always made great roast potatoes, but yorkies were always a struggle, I usually followed the way you did it equal parts flour, eggs and milk, but they always tasted too eggy, so I tried the Mary Berry recipe and it works perfect every time. It creates a slightly thinner batter which gives you light and crispy yorkies and they are failsafe. For a 12 hole tart tin 100g/3½oz plain flour: ¼ tsp salt: 3 large free-range eggs: 225ml/8fl oz milk

[@itzel1735]

I prefer a thinner batter too. Works better with my ingredients and equipment.

[@MaybelleFish]

You have the coolest equipment. Love the measuring beakers and the glass oil pitcher.

[@Cbbq]

Baking these next weekend. I love Yorkshire pudding, never yet truly mastered the recipe. Need to pay more attention to the method,… thank you

[@robertdavenport7802]

Spot on results and easy to remember method. Well done.

[@patriciaannradford8701]

Yum. On my bucket list now.

[@mjrussell414]

I usually get a good puffy height with my Yorkshires and I use the same method of equal parts egg, milk and flour, leaving the batter out at room temperature, but the last time I made them they were a bit overdone, so I’m going to definitely try lowering the temperature part way through the cooking time. Thanks Glen!

[@HealthyDisrespectforAuthority]

My mom used to make Yorkshire pudding in the pan where the beef was roasted, while it was resting. Hers would be all up and puffy around the edges of the roasting pan and sort of crispy pancake-like in the middle. It was one of my favorites. Sadly in the late 70s/early 80s, several of the family started developing various allergies.. including Dad. Dairy, wheat and eggs got scratched off her list. That oven time lapse.. magnificent!

[@coloringanddoodling9751]

they look marvelous

[@rebeccaturner5503]

Happy Happy Jules!!!!

[@winterstar4813]

i love the result my mouth was watering

[@ubombogirl]

so, so jelly! i could replay that rising shot on loop for a long time...just wow how fabulous! yum, yum, yum-e!!!

[@marym434]

Yum. That was fun to watch.

[@susanpilling8849]

Speaking as a Yorkshire las of 70 years I grew up on my Nana's Yorkshire pudding. It was cooked in the meat drippings in the roasting tin and served as a separate first course. Always keep a couple of tablespoons of the mixture to thicken the gravy. And most important don't forget to rest the batter!

[@thuumhammer682]

These look really fun

[@oaktreeman4369]

They look magnificent!

[@daniellealexander7872]

Love the time elapse, like watching a plant sprout.

[@Matthew4TheWin]

As a kid in the 70's in Yorkshire, the pudding was made in a full sized roasting tin and cut into squares. It was served as a starter with meat gravy in order to fill up empty tums before the roast. In the rare event of leftovers we had it with jam or golden syrup for actual pudding.

[@YellowJeep]

Wow, those look good.

[@AlanDayley]

Those look so good!

[@kbjerke]

Those Yorkshires are *awesome!* Perhaps now I'll learn your secret to their rising!! Thanks, Glen!! 👍

[@adrianobueno6984]

They look great! I just miss to see how the one that you did in the frying pan turned out

[@kchristiansen3600]

Amazing rise on those yorkshire puddings

[@Cquoya]

Very interesting.... wow, a show stopper.....

[@elund408]

Woh, 4 eggs Glenn must of won the lottery😉

[@GlenAndFriendsCooking]

Eggs are relatively cheap here - ½ the price of what my Family in Arkansas pays.

[@virginiaf.5764]

Hey, when Canada becomes a state, maybe our egg prices will go down.

[@elund408]

@@virginiaf.5764 🤣😂🤣

[@agmin2098]

@@virginiaf.5764I’m pretty sure Canada doesn’t want us😊

[@CharlesGinzel]

those look amazing! never had one before but i will be in London in a few weeks and will be on the lookout!

[@21seashells]

Love your measuring cups.

[@Spudnik15]

I am always over filling the muffin tins, Lesson Learned those are some of the best Yorkies I have seen Glen, you make cooking fun

[@tyiu5629]

Loved this episode. As others have said, Jules' heartfelt reaction was precious. I have a question: would it make a difference to mix milk and flour first, and then adding pre-beaten eggs? That would seem easier than fighting with a mixture of eggs and flour first. i.e. fewer clumps to beat out of the batter.

[@PanAmStyle]

OMG OMG OMG!!! The first time I ever had Yorkshire Pudding was in Brampton and I was absolutely gobsmacked. I’m now vegetarian so knowing a neutral oil can be used and beef tallow is not necessary (even traditional) is good news. And next day with jam? YES PLEASE!

[@paulroberts01]

You can make them vegan by replacing the egg with soya milk, and you can use vegetarian sausages to make a vegetarian 'toad in the hole' ( pan version plus sausages).

[@stgermain1074]

I remember Glen made popovers a bit ago, and the recipe calls for starting them in a cold oven and a cold pan. You should try the Yorkshire puddings the same way and see what the result is.

[@lisamoore6804]

I've learned a lot about those really old cookbooks from Townsends so I know exactly what you're talking about when making these.

[@austin2842]

In the part of yorkshire I'm from, we have these soft rather than crispy. They rise up in a cup shape that is perfect for pouring in gravy. 😊

[@timothyjohnston4083]

Those sound very much like the way my mother's Yorkshire puddings would turn out. She always made hers in a muffin pan using the drippings from the roast beef. They never rose like Glenn's did, nor did they get very crispy; but they did form a "cup" in the centre which, as you say, is perfect for pouring in gravy. (BTW, I live in Canada.)

[@austin2842]

@timothyjohnston4083 Hey! I'm a Yorkshire expat Canadian, too. I think my mum uses lard for hers, but I could be wrong. I know that it's a white fat of some sort. Her's have a medium rise, like how you describe your mother's. My gran's and great aunt's Yorkies used to rise more, but nobody can figure out how they did it.

[@timothyjohnston4083]

@@austin2842 Sorry to disappoint; but I am a born-and-raised Canadian. My family does have roots in Ireland, Scotland, and England, we've been in Canada for close to 200 years.

[@friesencj1]

Love them with butter and maple syrup - memories of childhood

[@SuetDumpling-z1l]

In my family, Golden Syrup, Butter and Jam, or Rasberry Vinegar.

[@paulguise698]

Hiya Glen, them Yorkshire puddings are Spot on, 10 out of 10, this is Choppy

[@clairemcdonald9298]

Those are spectacular!! That tin is wonderful, much better than the cupcake tin I use !

[@Jenisonc]

You can also use a perring knife to pierce the cavity after removing from the oven to allow stream to escape. This will help the interior from getting soggy.

[@mrjason9382]

They look absolutely delicious

[@The_Great_White_Moose]

Those look amazing 🤤🤤🤤

[@tnlongyrs]

I was taught to use a small pairing knife to put a hole in the top and bottom to allow steam to release and stop them from getting gummy in the middle.

[@dee2251]

A lot of people here in the UK use this method of volume. The other thing is to ensure the fat in the Yorkshire pudding pans are smoking hot and do not open the oven door whilst cooking. Popovers are Yorkshire puddings, just renamed.

[@fractaljack210]

We always used beef fat in the scolding hot pan. I've never tried it with oil.

[@SuetDumpling-z1l]

@@fractaljack210 my Grandma used fat left over from her Lincolnshire Sausages, we had for Sunday breakfast. If you want a more savoury taste to your Yorkshire, add some mixed herbs.

[@galloe8933]

I always figure an egg is about 1/4th cup. I like to look at the volume of the egg that way, because it really made the 1 - 1 ratio a lot easier to grasp when I started. My eggs, however, and as far as I know, were never large Canadian eggs, so results may differ. But yeah, 1/4th cup is a rough, and dirty measurement of a single large egg. Way back in the day, this, well not THIS one, but a very similar recipe brought me to this conclusion. I don't know how many new cooks watch this channel, but I'm here, so I'm guessing a few, maybe this will help them.

[@larsen8059]

Amazing!

[@Wiencourager]

I use a cast iron cornstick pan, 2 eggs, half cup milk and flour. Thru come out more like breadsticks and only take 25 min. My pan is the larger size cornstick pan, bigger than most. You can also slit them open and use for bratwurst buns. The regular size cornstick pan is just big enough for hot dog buns. For hot dog buns don’t bake them as long.

[@adelechicken6356]

I'd have one hot, with just butter because that's how I love crusty bread of any kinnd. These look wonderful!😂😂😂😂❤❤❤❤❤

[@WickedDandelion]

My grandmother who was born in 1902, always called them batter puddings and in my family we all grew up calling them by that name. "Yorkshire" pudding was something we never heard in our house until much, much later.

[@brianpavey3472]

I would love to see you use this batter to make Toad In The Hole, I have tried so many recipes/ratios to try to get that sort of rise, all to no avail.

[@paulbeaudet8461]

You mentioned your mother doing it in a pan. One of the favourites in the house growing up was "toad in the hole". Get you sausages browned nicely in the pan, add some extra fat and the Yorkshire pudding on top. I'm wondering if the recipe in the book calling for butter were actually using (or ending with) clarified butter. Good high smoke point compared to just butter.

[@butopiatoo]

Great instructional video, thank you. How do you flash heat?

[@rabidsamfan]

Now I want to know if the cast iron pan version has a hockey puck in the middle. Missed having an opening (you probably didn’t get anything) but maybe you could talk about your quirkiest or favorite books sometime too. I love learning about the evolution of cook books or ingredients, etc., too.

[@GlenAndFriendsCooking]

There is only one more unboxing coming - then no more. I've even removed my PO box address... Long story, but while the majority of the packages I received were wonderful and contained great cookbooks - there is a growing hate filled community who just like to lash out and embrace their 'Free Speech' by sending unmentionable things to me. Opening mail became a game of roulette that was detrimental to my mental health. So sadly the hate filled low education terrorists won.

[@nancymandel]

@@GlenAndFriendsCooking that's crazy and appalling, Glen. I am so sorry to hear that haters decided to practice on you (good lord, why? Where are the politics and religion in Yorkshire pudding?).

[@wmschooley1234]

@@GlenAndFriendsCooking Glen: Thank you for all the great unboxing videos you've shared with us. They were alway a treat in their own way. It is so sorry to hear that you were treated so badly. What seems to be forgotten is that the richts we enjoy are embeded in and support Ordered Liberty; not unrestrained anarchy. Take care of yourself and please carry on. Respectfully, W.S.

[@misslazybones]

@@GlenAndFriendsCooking Wow. That is terrible. I'm so sorry, and also sickened, that you have dealt with that level of insanity. Your channel is such a bright spot for me out here on the interwebs; I don't understand why some humans are so despicable and can't let others be.

[@JeanneLugertLadyTatsLace]

@@GlenAndFriendsCooking That is terrible! Why anyone would want to send something other than an old cookbook defies understanding. I am sorry that you have been subjected to this. Stay safe. We love you.

[@3kids2cats1dog]

Your Thumbnail got me, my Yorkshire pudding looks like pancakes... 😢

[@Ronald-n4b]

I love your video on roasted potatoes and your pudding. I grow potatoes in buckets. It is easy I would like to see you do a video on that if would kindly. Thank you kindly for your video.

[@returntozero2112]

Now we need the recipe for the gravy.

[@matthewhorwat7540]

@GlenAndFriendsCooking - on the full pan did you fill it half way as well?

[@pennee365]

Is this the same as a Dutch Baby I’ve seen baked in a cast iron pan? Loved the time lapse in the oven.

[@mnoxman]

Might do a comparison of Yorkshire puddings and 'dutch baby'.

[@oli3659]

Wow they look great. My Yorkshire's typically don't come out too well. Never sure how much oil to put in.. And is it always "half full" regardless of the tin you're putting them in?