BEST YORKSHIRE Puddings PERFECT every time! By a Yorkshireman!

How to make the perfect Yorkshire Puddings to compliment your Sunday roast every time! I’m a Yorkshireman so who better to show you how to make the Best Yorkshire Puddings!
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.

CHECK THIS OUT IF YOU LIKE YORKSHIRE PUDDING - This toad in the hole consists of meaty pork sausages nestled in a giant crispy Yorkshire pudding. Served up with thick glossy onion gravy, creamy mashed potatoes and peas.

#yorkshirepudding #yorkshirepuddings

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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.

CHECK THIS OUT IF YOU LIKE YORKSHIRE PUDDING - This toad in the hole consists of meaty pork sausages nestled in a giant crispy Yorkshire pudding. Served up with thick glossy onion gravy, creamy mashed potatoes and peas.

If you like to see what its like eating out in Thailand and beyond check out my channel
Bustin’ A Gut

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[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.

[lindalaws]

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

[ronanmorris]

You're so absolutely adorable.

Reasonable, straightforward, and professional. I so enjoy your videos.

[wwsuwannee]

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.

[Tonymason]

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

[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!

[michaelfulton]

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. 😋😋😋

[stephaniezickgraf]

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

[neilanthonyhaywardlewis]

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!!!😊

[DavidSmith-dvoe]

You are a fantastic chef. Thank you for your recipes

[Nonsensically]

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

[juintevrucht]

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

[Susietacoma]

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

[thernansaiz]

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

[Boomhomer]

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

[paulx]

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.

[Susietacoma]

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

[jennifermcclain]

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.

[PaddyDoyle.]

Bloody hell fire they look delicious 😋

[topperbishop]

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.