Yorkshire Pudding | Chef Jean-Pierre

Hello There Friends! Yorkshire pudding, a classic dish from English cuisine, is a delightful addition to any meal. These light, airy, and hollow pastries pair beautifully with gravy or beef drippings, making them a perfect companion for roast dinners. With this simple recipe, you'll achieve perfectly golden Yorkshire puddings every time. Let me know what you think in the comments below!

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[twulff]

A French-Italian cook, living in Florida, is making Yorkshire Pudding – now I have seen everything!

[daleties]

No one on YouTube has more fun than Jean Pierre and Jack. Merry Christmas fellas. This looks like a great Christmas morning treat.

[wwdh]

Comments about what Chef Jean-Pierre taught me in 2024: Get your mise-en-place set up BEFORE you start cooking, and cooking will be fun. Clean up as you go, who can stand a messy kitchen or dirty cutting board. OMG, Chef, you were so right! Thank you so much for reinforcing these points so often that I gave in and followed your advice. It made me happy.

[leannelevy]

🇨🇦 Canadian here! Ive been making Yorkshire Pudding for 50 years too and have perfected my recipe. I use an old Canadian cookbook of my grandma's from the 1930s to make mine. I use an electric beater and beat the crap out of my eggs as the levening agent. Perfect Yorkshire everytime! I love how you say to pour to the middle as that is part of the secret ❤

[tomhenkel]

My grandfather was from England and it was always a treat when Grandma would make roast beef and Yorkshire pudding. The best.

[gaylecinnamon]

Best instructions for Yorkshire pudding I've come across. Now I know what I've been doing wrong all these years and why I quit making this ages ago. Thank you as always!!!

[Carol_in_Spain]

You don't need scales when making Yorkshire pudding. You just match by volume.
Take 2 identical glasses. Break eggs (as many as you want) into one glass. Fill the other glass up to the same level with flour. Empty the flour into a bowl. Then fill the glass with milk up to the same level as the eggs. I have been doing this way for over 60 years - works perfectly.

[TheJorgealonso]

Wow! For the first time I was the first to react and first to comment one of Chef Jean-Pierre`s videos!!! Proud of doing it!

[thecrumbcollective]

In Yorkshire we normally make sure the oil is almost/just smoking hot before putting the batter in. Plate sized Yorkshire's are done like this too, in a skillet sized container, and the Sunday roast put inside with gravy (uk - thickened brown beef/chicken stock). Goose fat is supposedly the best, but beef tallow is a close second and gives a nicer flavour imo - although veg oil is used for 'everyday'. Puddings shaped like a cup are particularly popular here because it can hold some sauce. Chef Jean-Pierre really nailed the texture at the end, he should get honourary status as a Yorkshireman for these delights - he'll have to start pronouncing it "Yorkshuh" though. Excellent puddings, and a really good explanation and walkthrough, as always, for those giving it a try.

[joejackson]

Yorkshire pudding and beef gravy with a slab of roast beef and mashed potatoes...pinnacle

[josephpatricio]

I had been trying to make popovers ( Yorkshire pudding ) for years and they never turned out. My Scottish mother in law told me to use room temperature eggs and now I actually use all room temperature ingredients and the popovers look exactly like these. I will try Chef John Pierre’s method of letting the batter sit over night and see what difference it makes.

[HawkAlumn]

Something I’ve made a hundred times, but I will never miss one of these episodes.

[techwizardcomputers]

Chef, thank you, your laughter and attitude are great every time we see you!

[simon-b]

My mum was from Yorkshire and she used to make the best Yorkshire puds! She used to make mine in a shallow cake tin the width of a dinner plate and my sunday dinner and gravy would fit inside the Yorksire pudding! Also for you non Brits out there.. if you try this and like it, you can use this same batter recipe to make 'Toad in the hole'. Basically sausages in Yorkshire pudding. Google it, it's brilliant!

[darkx]

Im British, I will take the P, I'll do my own variation. Doesn't necessary mean it's going to better but I'll do it anyway. Trust me it really doesn't mean it's going to be any better. Chef hit all the high notes. He got it right 👍

[invisuu]

I made it for the first time ever following you recipe. I didn't even know what to expect, I have never eaten it before, but they came out picture perfect and were incredibly delicious. I can't believe something this delicious has been missing my entire life! Thanks a lot for the great recipe!

[alwolschleger]

This is part of why I love this channel. Chef's definitely been into the "holiday cheer" before starting this episode, and it's a hoot!

[davidwilliams]

I absolutely love Yorkshire pudding, especially whenever I'm in the U.K., had some really spectacular ones in a little village in Yorkshire, filled to overflowing with gravy, bits of roasted beef and mushrooms, YUM-ATIOUS! h make them at home I use bacon grease, or any kind of beef or pork drippings I save whenever I'm using my George Foreman grilling thing.

[andreacarr]

I’m watching at 4am and got some good laughs 😂 Chef JP shows us how to cook in a very entertaining way. Never a boring moment 🎅

[Furiothewonderhusky]

My husband's vacation started yesterday. He asks me after watching each of your videos with me if I can make that. I'm going to be super busy until Jan 2! Merry Christmas Chef, Jack and staff. 🐺❤️🌲