Thanks for watching Terry ! 😁 P.S. you don't need these moulds to make great Yorkshire puddings, I've had equal success with a regular muffin / cupcake tin mould.
OMG!! You can not imagine how huge and delicious Popovers came out of my oven. I had tried different recipes to make them, but this one is the best!!! Thank youuuu very much!!!👍👏
Hi Claudia ! awesome to hear your news ! 👍😁 Thank you for watching my video 👍😊 I'm glad you enjoyed it ! Glad to hear of your great success ! If you are on Facebook, please stop ✅by my page some day: 🔻 facebook.com/bakelikeapro ✅
If you have time, please watch my brand new video recipe: The Ultimate Chocolate Cupcake Recipe - It's *EGG FREE* ! th-cam.com/video/I7RqRstDetE/w-d-xo.html ✅ 😊
+Rene Morris I have received a bunch of comments saying they want to see them in cupcake tins, so I shall do that next week. Thanks for giving me your vote :-)
Thank u for Simplifying this recipe. I’ve been planning to made this for so long. I have this popover baking pan for so long, because I didn’t know what to bake in it.
Hi Josephine ! My pleasure 😊 I'm glad you enjoyed the video. Try these out, you will *LOVE* them ! They are just so so so good. I love them. Thanks for watching ! 👍😁 If you have time, please watch my new video recipe: *The Ultimate Chocolate Cupcake Recipe:* th-cam.com/video/I7RqRstDetE/w-d-xo.html ✅
Hi dear thank you so much for your answer and your kindness to me too. Yes I will try however and I want to let's you know I have been did those cinamon apple cake it was so good tooMany thanks from to you ok! You are a such a very nice teaching for me here. :)
+lany chanthlaty Hi Lany ! oh my apple fritter cake... oh I'm glad you enjoyed it ! I'm happy to hear you tried that :-) Yes.... I love it too. ! Thanks for watching Lany. For those wondering Lany is talking about my apple cinnamon fritter cake recipe here: th-cam.com/video/jj5hpvbvmwY/w-d-xo.html
Hi Vid Soodeen ! 😁 They are soooo good ! I love them also ! Thanks very much for watching, I appreciate it ! 👍😁 If you have time, please watch my new video recipe: *The Ultimate Chocolate Cupcake Recipe:* th-cam.com/video/I7RqRstDetE/w-d-xo.html ✅
Really love this !! I don't have an oven but I love this and I'm writing down recipes to try when I get to have one. I'm the only one in my family who loves cooking and if I had an oven this recipe will go first!. ( Sorry for my bad english! TT.TT I need to study more ).
Hi Carmen ! My pleasure 😊 Thanks so much for watching ! You will *love* these ! If you are on Facebook, please visit my page: *facebook.com/bakelikeapro* ✅
I feeling that I am a very good doing cakes as I had a very good teacher here .You are a very kind and very nice person , my progress is I got from you. More millions thanks anyway. :)
+lany chanthlaty Hi Lany, I'm happy to hear that, and thank you for your kind words :-) By the way, if you wish me to see your pictures, you can share with me on my Facebook page : facebook.com/bakelikeapro or if you are on Instagram you can see me there too .... instagram.com/bakelikeapro
After two tries . I listened to you and ,they are rising.YEAH! Making a Beef wellington tomorrow... should have waited!! Thanks for the tips Fabulous!!! Im watching you
Yvonne, if you like cookies... please also watch my brand new video ! --> The Ultimate Chewy Chocolate Chip Cookies Recipe th-cam.com/video/MTD-O-Q466Y/w-d-xo.html ✅
I hope it works out for me in the Australian measures making mine today to tried before Xmas day other wise I might need to use another recipe but I have bought four lots of the pans had to send away for them but hey quality is better than quantity because my family just love them...and the pans are quality made, I bought them before I saw this video. Merry Christmas
Hi Jenefer, I wonder what your cup is based on ? is it 250 ml ? what about a tablespoon, is that 15 ml ? IF you weight your ingredients out, you will have the exact same thing I came up with. Please let me know sometime, I'd love to hear back fr om you. Thank you for watching my video 👍😊 I'm glad you enjoyed it ! If you are on Facebook, please stop ✅by my page some day: facebook.com/bakelikeapro ✅
Hi Zoila ! My pleasure 😊 so glad you enjoyed my recipe ! and thank you for watching ! 👍😊 I'm glad you enjoyed it ! If you are on Facebook, please stop ✅by my page some day: 🔻 facebook.com/bakelikeapro ✅
Hello Sharif ! Thank you so much for watching ! 😊 I'm glad you enjoyed it ! Do you love *egg free* recipes ? --> If you have time, please watch my brand new video recipe: The Ultimate Chocolate Cupcake Recipe - It's *EGG FREE* ! th-cam.com/video/I7RqRstDetE/w-d-xo.html ✅
Hi Teri-Lee, rule of thumb is to decrease your oven by 25 degrees F if you are using a convection oven. I hope this helps ! and thanks for watching ! 😁
Hi Michelle, so glad you enjoyed the video and good luck with your roast ! 👍 👍 if you are on Facebook, you can also find me here: facebook.com/bakelikeapro ✅
Thank you chef 🙏🏻🙏🏻❤️👌. And by the way. I made your SHORTBREAD COOKIES AGIN FOR EASTER COOKIES ...ALL THE EASTER SHAPES 👏🏻🤣🐣🐥🐇🐇🐇🥕🥚🥚🥚 Wishing you a HAPPY EASTER TO YOU NAD THE FAMILY SANDRA DEAN 🥚🐇🐥🐣
Hi Sandra 🙂 Ohh ! that's really great to hear ! So glad you tried out one of my shortbread recipes ( I have many here on my channel ) turning them into Easter cookies is a great idea ! 👍 Thanks so much for watching ! 😊
Yes, absolutely, whatever floats your boat. Thanks for watching ! 👍😁 If you have time, please watch my new video recipe: *The Ultimate Chocolate Cupcake Recipe:* th-cam.com/video/I7RqRstDetE/w-d-xo.html ✅
Thank you so much for your response. I just shared your recipe and photos of the popovers and Dutch-Baby to my Italian sister...FLO...who lives in Arezzo, Tuscany. I try to visit her every year and always cook and bake for her. I will surely do your Popovers/Yorkshire Puddings at my next visit. I do believe it's going to be first for her and family eating these. Regards from NYC 😄
@@BakeLikeAPro Why on earth don't you just use a flashlight? I do when I'm making Toad in the Hole recipe, can't risk losing any heat😀 torch shines right through door & lets you see exactly what's going on with the wee puddings OR as we call them back home Poor man's bread & yep, yer right cooked right they're bloody delicious Yummy, yum, yum😋 Subscribed
Hi Liz, ah ... from your comment I know you are not living in North America.... why do I say that ? ... well in our ovens here, we do NOT have the ability to turn the top element off when baking. Baking - no matter where you live *MUST* be done with both upper and lower heating elements *on* to ensure perfect results. IF you use only 1 element, you will not get good results. - You will actually have bad results. So, yes, you will use both upper and lower heating elements. This is true for all baked goods, be it cookies, cakes, pizza, pies etc. I hope this helps and please let me know if that was OK info or if you need more.
Do you love *egg free* recipes ? --> If you have time, please watch my brand new video recipe: The Ultimate Chocolate Cupcake Recipe - It's *EGG FREE* ! th-cam.com/video/I7RqRstDetE/w-d-xo.html ✅ 😊
@@BakeLikeAPro hi, yes. I live in Malaysia. And all our ovens can do that. We can use both top bottom heat, or just use bottom and switch off the top, or just use the top and switch off the bottom. Because some of our local cakes, uses only top heat to cook..strange I know! I just gave a whack and just turned the top and bottom heat and my yorkies look like the ones in your video, golden and crunchy outer layer, soft on the inside. Thank you so much for replying!! #stayhome and #staysafe!! Your new sub from Johor Bahru, Malaysia!
Hi again Liz ! Wow ! that's great to hear ! 👍😁 In North America, we don't have the ability to only bake with the lower heating element. We can use only the upper element, this is used to broil things, if you want to put some quick browning on a baked good... but for *all* other baking, uniform heat is required... if for example you only used the bottom element ( I can't do this ) cakes, or cupcakes, or pies, or pizzas would be really bad, because the heat is only at the bottom. I have so many people who have contacted me that live in India over the years, and have had bad experiences because they were only using the bottom element. Anyway, the other myth is -- if I only use one heating element I'm saving electricity ( $$ ) in fact this is *false* and it also puts more stress on the single element, because it is doing all of the work. When 2 heating elements are working, the oven has a nice uniform heat, and also each heating element does not stress as it has the other to help out. Also, ovens are very heat efficient... they hold the heat well, and are never "ON" all the time.... they cycle on and off.... anyway, so so glad you had great results ! and thank you for subscribing ! 👍😁
My grandmother use to make these and my mother. Similar ingrediants but in England it is done differently and is called Yorkshire pudding. Our American version is popovers and is served hot and you put butter inside before eating. I guess you could be creative with it but there are different variations to the receipe and ours was not exactly like this. Also, I was always told that the ingrediants, eggs and milk had to be a room temp for hours, otherwise will not rise. They can be tricky to make and can become a soft bisquit if not done correctly. I know, its happened to me and I made them 100's of times. Cheers!
I guess you missed the title of my recipe LOL. Yup, Yorkshire pudding. There's nothing like it. I do NOT use this tin, as it is not what real Yorkshire pudding is baked in. This is what we call a cheater pan I guess for those who wish to make it and have excellent results. Yorkies take a bit of practice and so this baking pan helps. If you are good at it, a regular muffin tin will give perfect results. In Canada most people know what Yorkshire pudding is, but I don't a single person in the States who knows what it is by that name, "popovers" is an American coined term. No matter what you call them, they are amazing, and always served with roast beef. Thanks so much for watching ! 😊
@@BakeLikeAPro your welcome. I had Yorkshire pudding in England a few times and ya with Roast beef on Sunday. Love that...Many people here in the states never heard of popovers much less Yorkshire pudding. I always get asked, what are popovers?! My daughter in law never heard of them but my family generations back were from the UK. So we had them pretty often with Sunday dinner. Furthermore, I believe in England they use lard instead of veggie oil as well. It all tastes great! Cheers!
Hi again DM P ! 🙂 So glad you came back and told me that story ! wow, I had no clue about people not knowing what popovers were. That is interesting ! Up here, we just don't use that term at all. You're right about the lard, and another popular way of doing it is using the drippings from the roast beef, so there are many ways I guess. Thanks so much for coming back to tell me more of the story ! I always love to learn new stuff ! 🙂
+lany chanthlaty Hi lany, yes you can use muffin tins ( cupcake tins ) the shape will not be exactly the same, but they will taste exactly the same. Make sure to heat the pan BEFORE you pour the batter in, like you see me do -- this is very important. I hope this helps and I hope you try it out !
+Will Lancett I hear ya Will. You and I both know they are Yorkshire puddings. I had to name them that way because that's how they are known in the United States. In Canada we call them Yorkshire puddings. Popovers just don't exist ( well the name doesn't )
I believe Yorkshire puddings are the same batter but you use the beef fat/drippings instead of the oil in the bottom of the pan. At least I believe that’s the technicalities of it. At home though we usually call them Yorkshires!
Hello and Thank You very much for sharing this recipe with us. I am ecstatic and over joyed. I did, this morning, the Popovers as you instructed, the Yorkshire Pudding way...heating oil before adding batter. It's the best way to have these lovely creatures slide right out...it is also the trick to make them "pop" quite high. I used a cupcake pan and looks like I used a special pan. I had left over batter and did a Dutch Baby...fabulous!!! I am sharing your site with everyone. How do I share the pictures with you? Thanks again!!!!!😄😄😄😄😄
Hi Josyln, that mades me smile :-) I'm really happy that you had success :-) As always, you can share a picture with me on my Facebook page, or tag me on Instagram, or Twitter, or Tumblr or Pinterest. I'm on all social media platforms so you can share with me easily ! Really happy you had success ! :-) and thanks for sharing, I do appreciate it lots Joslyn :-)
Excellent demonstration! I also like that you give metric weight measures as they are more accurate for baking--that is a real plus. I, too, would like to see the muffin tin demonstration. Since these are wider and not as deep, I am curious about how they will rise and retain their shape. Also, for some reason I've always thought that one uses beef fat or bacon fat in the bottom of the tins--especially for savory servings. Could you address that for us, please? Great production values, too, and concise editing. You could be "Create Videos Like a Pro"!
Hi Zaharah ! yes you can ! You don't need this special pan. In fact, 99% of people who make these use a regular muffin / cupcake tin. Good luck and thank you for watching ! 👍😁
+meiyi You will still want the oil, but if you wish to try it without, you'll still make ok popovers. Even with the silicone I'd want to make them with the oil. Silicone doesn't hold the heat like metal, but they will still work fine.
+Evelina Mewa Reply button where it should be now? Sorry it's been missing. I bet these would bake up wonderfully using cast iron? :) My cast iron pan cups are too small - wider than a cupcake tin, and more shallow than a regular cupcake tin, straight sides. Wouldn't work, would it?
+Evelina Mewa oh do try it ! you're going to get a great final product ! Many British pubs serve them like this.... in a huge cast iron skillet.... making one huge Yorkshire pudding. It won't blow up and stay like you see in my recipe, but it will indeed puff up and is amazing ! The cast iron is a great way to go too :-)
I've made your recipe several times, using a Teflon coated muffin/cupcake tin. They come out just like yours do, high and puffy and tasty. I believe that the secret to success, as you mention, is heating the oil before adding the batter. If you don't do this step, the puddings won't rise and you'll end up with dense, but tasty, almost biscuit-sized puddings. My next Yorkshire pudding will be made in a flat pan. I'm curious to see if the whole thing rises up. In any case, I'll be able to eat the entire experiment!
Hi Rick, you're absolutely correct, that very hot oil really starts off the batter, it really is "shocking" it and super heating it. You can see that happening as you pour the batter in... you'll see the oil and batter sizzling where they are in contact with one another. Many in the U.K. will do it in a flat pan, i.e. a fry pan, you can even do it in a cake tin. Use the same technique ( heating the pan with the oil ) Also, there's a German pancake ( Dutch pancake ) that basically is the same type of thing, but it is a sweet version because of the addition of sugar. Anyway, I'm glad you are having success, they are amazing :-) Thanks again for watching Rick :-)
How much oil is used when using the big pan? This is important because on my first try, I used too much oil and it came out tasty, but too oily. And, what should the final result look like? A giant puff pastry, or something else? Thanks!
Hi Rick, slowly pour the oil in the pan, as you see the oil slowly spread, wait until it starts coming towards the middle, you'll see it start fully covering the pan... at that point that's where I stop. Don't overfill it, there's really no need. Yes, the thing will blow up, look like a balloon, but when you take it out of the oven, it will deflate quite rapidly, the side will stay higher and it will be much lower in the middle in case. Just slice it up like a pizza into triangles if you are using a round pan.
Thanks for the advice and thanks for posting these nice videos! As I said, I'm going to try a larger version the next time I make Yorkshire pudding. The little ones are very tasty, but it might be simpler to simply pour the batter into a larger pan and then cut up the resulting pudding into smaller servings.
Tried this recipe out today its brilliant. My Yorkshire puddings have always been a bit unpredictable and not good. Well everybody loved them in our house they were perfect, even cold they were nice. Thank you for sharing the video and the recipe. 😊
Hi there can you tell me why they not cook inside still moist they pop ok but not full cooked inside what I do wrong 20 minute not enough still not poped in full
Hello, they should not be 100% cooked inside. They will look a bit raw, and that is 100% normal. They should not be dry. What you are describing is 100% normal and OK. 😁
Hi Sally, if you can divide the eggs evenly then you can indeed have 100% success with most recipes. Yuppers, you can do this with my Yorkshire pudding recipe ( what Americans know as Popovers ) Thank you for watching my video 👍😊 I'm glad you enjoyed it ! If you are on Facebook, please stop by my page some day: facebook.com/bakelikeapro
+meiyi the waiting time lets the batter rest, and the gluten in the flour will have rested, allowing the popovers to rise easier. Protein in flour when worked, makes the gluten activate, so letting the batter relax and cool allows this to happen. You will still make fine popovers even if you don't but I tend to do this just because I always make my batter before I need it.
+Digioia lifesLovers Hi Digioia, thank you for watching :-) Seeing you are in England, you know how good those are :-) thanks too for the help on the corn on the cob plants.
+Bakelikeapro Hi there! your videos are amazing and i just saw this popover recipe and when i watched it completely the pudding looks amazing and i can't wait to try them as i have never eaten them before. Thank you for posting this video!! :)
+Shazwan Muhaimin Hi there, I'm glad you enjoyed my video, and I do hope you get the change to try them out soon. They are so easy to do. Just remember - you need a hot pan to get them to really puff up :-) Thanks for your kind words :-)
BakeLikeAPro You are welcome and also may i ask u a question? If my oven could not be able to reach the temperature given in the video what should i do?
+Shazwan Muhaimin Hi there, you would have to elaborate on your thoughts. The Yorkshire puddings are baked at exactly 425 degrees F. If we convert this to exact degrees C, we arrive at 218.33, when rounding numbers, anything above 6 we round off to the next number, this means that 218 is rounded off to 220. Therefore, 425 degrees F equals 220 degrees C. -- I do not understand what you mean by "200" ?
+Ann Healey LOL, yes it's an interesting name isn't it, pudding in the United Kingdom is far different from a pudding you would find in North America. There are many types of puddings, and they are solid. If you Google it, I'm sure you will have a few hours of reading to do LOL. When I grew up, mom would call them Yorkshire "padding" because they added substance to our dinner plates, and helped fill us up. I've never heard them called that anywhere else, but that's what we called them for fun at home many years ago. Popovers in Canada just don't exist by that name, we call them Yorkshire pudding, as that is what they are. Popovers is the name given to them in the United States, whatever you call them, be it Yorkshire puddings or popovers, they are exactly the same thing, and they are just yummy ! You can't have a roast beef dinner without them. Yum ! Try them the next time you are having any type of meal with meat... they go so well with gravy.... in a way a must. Any meat like roast beef, or a chicken dinner, or turkey.... they just go so well. Well that's it for now, I've written a book :-)
I made these in a silicone muffin tin. i already knew it wouldnt work but i though fuck it. after i took it out it hadnt risen at all and they were pretty oily. I decided to put them in the pan and after they were done they turned into super pancake bites. it had absolutely no taste but an interrsting structure so i added some jam, powdered sugar or sirup and it was pretty good. If you want taste i suggest adding sugar, vanilla or cinnamon to the batter. Thanks for the recipe i will try it the right way later :)
I'm confused about one thing: Other sites are saying you're meant to turn the temperature down to 375F and leave it in there for another 30 mins. Why is that?
@@BakeLikeAPro Ok sure thanks :-) But for complete amateurs like me, it would be really helpful to know what difference the extra 30 mins at a lower temperature makes.
The simple answer is this. Yorkshire puddings need no longer than 20 mins. IF you baked them for 375 ( which is too low by the way ) for an extra 30 mins you would burn them. I just really encourage you to take a look at some of my newer recipes. I put a lot of detail into them, my results are what you will get in your own home, and my recipes have been made many times by me, so you can 100% have full trust. Do NOT even try baking these for the time or temp you saw on another website, it's just not the way to bake these. Yorkshire puddings need that very high heat to make them puff up. There is no baking powder or baking soda in these and this is the reason for the very high heat !
LOL. You know, I started off a bit silly with you, because I'd day 90% of people I reply to never even answer after I've helped them, so sometimes I just throw out a silly reply to see if they reply... if they do, I'll put effort in and try my best to help them. I do hope you try out my method. I've been making these, ( this exact way ) for a good 35 years and they never fail. You don't need this special pan either. You can use a regular muffin tin. I hope you try it again one day, and good luck if you do ! Thanks for visiting my channel ! 👍😁
Hi Margie ! Thank you for watching my video 👍😊 I'm glad you enjoyed it ! If you are on Facebook, please stop by my page some day: facebook.com/bakelikeapro ✅
the recipe just like malay recipe.. but malay called it "roti kirai".. some people didnt used milk and put food colouring.. but instead of bake,we cook it on the pan.. maybe you should check the recipe that I told you..so you'll understand what I mean..=)
+Wayney B yes they are Yorkshire puddings but 99% of North Americans not living in Canada don't realize this. In Canada they are Yorkshires, and I've never ever heard the term "popovers" used here. Unfortunately, that's how it goes, if I titled this recipe with Yorkshire Pudding, I'd get 1/10 the exposure on these. I did a recipe like this already and titled them Yorkshire pudding recipe and there was little interest :-(
How dare you sir call Yorkshire puddings, poppers! This is an insult to a Yorkshire man! You may call them Yorkies! Take a teaspoon of milk away and add a teaspoon of white cooking vinegar, they will give your Yorkies a crispier edge to them, despite the name, I did enjoy your video. :-)
Hi paul ! hahaha. I had no choice ! Trust me, I didn't want to, but 99% of people living outside England or Canada have no clue what Yorkshire Pudding is. Funny thing I was just chatting with my friend about Yorkies this morning ( Arron Crascall ) who is a huge comedian / entertainer on Instagram and TH-cam. His wife just made some awesome ones ! ( check his Instagram stories from today ) I will be trying out the vinegar thing. I have a recipe from an old English lady who I knew for about 20 years, ( living in England ) and her recipe didn't call for vinegar, but now I am indeed curious ! Thanks for the comment, and thanks for watching, I appreciate it mate !
Hi again paul ! if you anything else in my recipe is a lot different than yours, please let me know. P.S. - if you have ever taken a photo of your Yorkshires, please share one with me on your Facebook page or Instagram etc. I would love to see what yours look like.
@@BakeLikeAPro thanks will check out the comedian - there is no recipe to include vinegar in the original yorkies, just an old lady who told me about it. either way it works, but do find them a tad more crispy. I also use a pan with four large wells, ideal to then put the roast beef inside (like a mini plate) with gravy, Also great to freeze for another day (if there are any left) Many thanks ;-)
Good morning paul ! Well, you're 5 hours ahead of me, so good afternoon I should say haha. When you make yours, do you add a lot of roast beef drippings to the each "well" in your pan ? or do you use veg oil ? I know you got to get those pans super hot for them to really puff up. If you don't pour any sort of fat / oil into each baking well in your tin, the Yorkshires don't get enough heat to swell up. What are your thoughts ? technique ? Yorkies are NOT an easy thing to make at times, I know many who don't get good results.
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Beautiful Yorkshire Pudding. I have making alot all these years and now I found yours is the Best Ones. Thanks for Sharing your Lovely Easy Recipe. 😍
Hello wei wei See ! Thanks so much 😊 I'm really happy to hear that you are enjoying *my* recipe ! Yes !! 😊 Thanks so much for watching ! 😊
Nice Popovers/ Yorkshire pudding recipe.
Thanks for watching Terry ! 😁 P.S. you don't need these moulds to make great Yorkshire puddings, I've had equal success with a regular muffin / cupcake tin mould.
These look amazing and you make it so easy to make them! I’m gonna try!
this is the best way I've seen it done, thank you it's my go to from now on
+edwin andino Hi Edwin, thank you for watching and I'm glad you enjoyed the way I did it. Thank you :-)
They do look great!
Thanks so much for watching ! 😊
@@BakeLikeAPro I am also getting those pans you mentioned …thank you
OMG!! You can not imagine how huge and delicious Popovers came out of my oven. I had tried different recipes to make them, but this one is the best!!! Thank youuuu very much!!!👍👏
Hi Claudia ! awesome to hear your news ! 👍😁 Thank you for watching my video 👍😊 I'm glad you enjoyed it ! Glad to hear of your great success !
If you are on Facebook, please stop ✅by my page some day: 🔻 facebook.com/bakelikeapro ✅
If you have time, please watch my brand new video recipe: The Ultimate Chocolate Cupcake Recipe - It's *EGG FREE* ! th-cam.com/video/I7RqRstDetE/w-d-xo.html ✅ 😊
I absolutely love your channel! I can't wait to make some of these! I love how you explain everything! Thank you!
+Rene Morris And yes! I want to see you make them in a cupcake tin!!!!!
+Rene Morris Hi Rene, thanks for your kind comments, I appreciate them :-) I"m glad you enjoy the way I try to teach :-)
+Rene Morris I have received a bunch of comments saying they want to see them in cupcake tins, so I shall do that next week. Thanks for giving me your vote :-)
Thank u for
Simplifying this recipe. I’ve been planning to made this for so long. I have this popover baking pan for so long, because I didn’t know what to bake in it.
Hi Josephine ! My pleasure 😊 I'm glad you enjoyed the video. Try these out, you will *LOVE* them ! They are just so so so good. I love them. Thanks for watching ! 👍😁 If you have time, please watch my new video recipe: *The Ultimate Chocolate Cupcake Recipe:* th-cam.com/video/I7RqRstDetE/w-d-xo.html ✅
Hi dear thank you so much for your answer and your kindness to me too. Yes I will try however and I want to let's you know I have been did those cinamon apple cake it was so good tooMany thanks from to you ok! You are a such a very nice teaching for me here. :)
+lany chanthlaty Hi Lany ! oh my apple fritter cake... oh I'm glad you enjoyed it ! I'm happy to hear you tried that :-) Yes.... I love it too. ! Thanks for watching Lany. For those wondering Lany is talking about my apple cinnamon fritter cake recipe here: th-cam.com/video/jj5hpvbvmwY/w-d-xo.html
I have always wanted to try them and I didn't know it was this simple to make. Thank you. Totally trying it in a muffin tin.
+RosemontsPlace Hi RosemontsPlace, I hope I've given you some confidence to try them out :-) easy easy :-) Thanks for watching :-)
very good recipe, again
Hi Marcel, thank you for watching, I appreciate it :-)
I love these! Had these the first time at Jordan Pond House in Maine
+Lissy Perez Hi Lissy, thanks for watching :-)
Lovely video to watch. I eat mine cold with smoked salmon, horseradish mayo and lime. They are so nice
Hi there, thanks so much for watching ! 😁
Ooooh! Those look fantastic!
mmmmm looks yummy - gonna try it 2nite ... thank you !!!
Omg!! I'm soo in love with these. I can't get enough of them...😍🤩💗💕💜💙💥💫
Hi Vid Soodeen ! 😁 They are soooo good ! I love them also ! Thanks very much for watching, I appreciate it ! 👍😁 If you have time, please watch my new video recipe: *The Ultimate Chocolate Cupcake Recipe:* th-cam.com/video/I7RqRstDetE/w-d-xo.html ✅
love the recipe and method used, keep up the great work
i would love to see cupcake tins used as well.
I just finished making these it was amazing
Thank you so much
+Shaimaa Osman Hi Shaimaa, oh good to hear :-) I'm glad you tried them out and had success ! Thank you for watching :-)
Really love this !! I don't have an oven but I love this and I'm writing down recipes to try when I get to have one. I'm the only one in my family who loves cooking and if I had an oven this recipe will go first!. ( Sorry for my bad english! TT.TT I need to study more ).
Thank you for your recipe recipe looks delicious 😋
Hi Carmen ! My pleasure 😊 Thanks so much for watching ! You will *love* these !
If you are on Facebook, please visit my page: *facebook.com/bakelikeapro* ✅
I made it this morning, followed your recipe and instructions.. they turned out awesome!!
Thank you sooo much!!!😄👍👍
Did you use a special pan/tin?
Thank you. I make this often!
+Pragati Awasthi oh good to hear :-) Thank you for watching Pragati :-)
I feeling that I am a very good doing cakes as I had a very good teacher here .You are a very kind and very nice person , my progress is I got from you. More millions thanks anyway. :)
+lany chanthlaty Hi Lany, I'm happy to hear that, and thank you for your kind words :-) By the way, if you wish me to see your pictures, you can share with me on my Facebook page : facebook.com/bakelikeapro or if you are on Instagram you can see me there too .... instagram.com/bakelikeapro
Thank you! I'm making these today!
I hope you did :-)
Love your recipes👌🙏🤩
Hi Bonna ! Thanks a lot 😊 I'm so glad you are enjoying my video recipes ! Thanks so much for watching ! 😊
After two tries . I listened to you and ,they are rising.YEAH! Making a Beef wellington tomorrow... should have waited!! Thanks for the tips Fabulous!!! Im watching you
yahhhh ! glad to hear it Yvonne ! Thanks for watching ! 👍 if you are on Facebook, you can also find me here: facebook.com/bakelikeapro ✅
Yvonne, if you like cookies... please also watch my brand new video ! --> The Ultimate Chewy Chocolate Chip Cookies Recipe th-cam.com/video/MTD-O-Q466Y/w-d-xo.html ✅
Always you are excellent
Teacher, you explain so easy and well detailed receipes
I made these today , they came out perfect .
I hope it works out for me in the Australian measures making mine today to tried before Xmas day other wise I might need to use another recipe but I have bought four lots of the pans had to send away for them but hey quality is better than quantity because my family just love them...and the pans are quality made, I bought them before I saw this video. Merry Christmas
Hi Jenefer, I wonder what your cup is based on ? is it 250 ml ? what about a tablespoon, is that 15 ml ? IF you weight your ingredients out, you will have the exact same thing I came up with. Please let me know sometime, I'd love to hear back fr om you. Thank you for watching my video 👍😊 I'm glad you enjoyed it !
If you are on Facebook, please stop ✅by my page some day: facebook.com/bakelikeapro ✅
Gosh those look amazing! They're huge I love them.
+FitAnge S Hi Angie, ah thanks :-) Fun fun, and so yummy. Thanks for watching, I appreciate it Angie :-)
This looks good
+ricarsha rudolph Hi there, thank you for watching !
tried this in cupcake pan...they came out delicious! A no sugar treat! I'm going to order a popover pan now!
Hi there, great to hear :-) 99% of the time I use a cupcake tin. There's nothing like a good Yorkshire Pudding :-)
Liked these recipe better( checked several) Thanks 🙏!!!!
Hi Zoila ! My pleasure 😊 so glad you enjoyed my recipe ! and thank you for watching ! 👍😊 I'm glad you enjoyed it !
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a beautiful video again. Thanks for uploading such an engaging video. TANI'S
Hello Sharif ! Thank you so much for watching ! 😊 I'm glad you enjoyed it ! Do you love *egg free* recipes ? --> If you have time, please watch my brand new video recipe: The Ultimate Chocolate Cupcake Recipe - It's *EGG FREE* ! th-cam.com/video/I7RqRstDetE/w-d-xo.html ✅
great ... I will try to fins out this kind of flour here in brazil
I love the recipe but I have a question....you have a convection oven would the same temperature be used for a conventional oven
Hi Teri-Lee, rule of thumb is to decrease your oven by 25 degrees F if you are using a convection oven. I hope this helps ! and thanks for watching ! 😁
Right 👍▶️ amazing ☺️🤩🤩 presentable beautiful 🥰🥰
Hi Fozia ! Thank you so much ! So glad you enjoy the recipe ! Thanks so much for watching ! 😊
Very easy. um my thanks
+نصر احمد Hello, thank you for watching, I'm glad you enjoyed my recipe.
Wonderful going to try to make them this Christmas. I am making a roast too.🌲🦌
Thank you.
Hi Michelle, so glad you enjoyed the video and good luck with your roast ! 👍 👍 if you are on Facebook, you can also find me here: facebook.com/bakelikeapro ✅
Thank you chef 🙏🏻🙏🏻❤️👌.
And by the way. I made your SHORTBREAD COOKIES AGIN FOR EASTER COOKIES ...ALL THE EASTER SHAPES 👏🏻🤣🐣🐥🐇🐇🐇🥕🥚🥚🥚
Wishing you a HAPPY EASTER TO YOU NAD THE FAMILY
SANDRA DEAN 🥚🐇🐥🐣
Hi Sandra 🙂 Ohh ! that's really great to hear ! So glad you tried out one of my shortbread recipes ( I have many here on my channel ) turning them into Easter cookies is a great idea ! 👍 Thanks so much for watching ! 😊
Thank you 😊
Hello.. noobie question here, can i add flavor in the batter, like sugar , vanilla, etc?
Thank you
Yes, absolutely, whatever floats your boat. Thanks for watching ! 👍😁 If you have time, please watch my new video recipe: *The Ultimate Chocolate Cupcake Recipe:* th-cam.com/video/I7RqRstDetE/w-d-xo.html ✅
Great
I love love love Yorkshire puddings Edward ! Thanks for watching ! 😁
I really like the way you talk and explain your recipes, I always enjoy watching your videos :) Will olive oil work too?
+Jessica V Hi Jessica, thanks for your very kind words, I appreciate them :-) and yes, olive oil will work too :-) Thank you for watching !
Thank you so much for your response. I just shared your recipe and photos of the popovers and Dutch-Baby to my Italian sister...FLO...who lives in Arezzo, Tuscany. I try to visit her every year and always cook and bake for her. I will surely do your Popovers/Yorkshire Puddings at my next visit. I do believe it's going to be first for her and family eating these. Regards from NYC 😄
You: Don't open the oven while it's going or they might deflate! (19 minutes later) You: Just gonna open the oven for a bit. :P
+Ingeborg Anne Rakvåg haha ! I know my oven well and I knew they were baked enough LOL, but yes you caught me :-P
@@BakeLikeAPro Why on earth don't you just use a flashlight? I do when I'm making Toad in the Hole recipe, can't risk losing any heat😀 torch shines right through door & lets you see exactly what's going on with the wee puddings OR as we call them back home Poor man's bread & yep, yer right cooked right they're bloody delicious Yummy, yum, yum😋 Subscribed
😂
Hi, quick question. The oven heating element: do I turn only the bottom heat or the top and bottom heat?
Hi Liz, ah ... from your comment I know you are not living in North America.... why do I say that ? ... well in our ovens here, we do NOT have the ability to turn the top element off when baking. Baking - no matter where you live *MUST* be done with both upper and lower heating elements *on* to ensure perfect results. IF you use only 1 element, you will not get good results. - You will actually have bad results. So, yes, you will use both upper and lower heating elements. This is true for all baked goods, be it cookies, cakes, pizza, pies etc. I hope this helps and please let me know if that was OK info or if you need more.
Do you love *egg free* recipes ? --> If you have time, please watch my brand new video recipe: The Ultimate Chocolate Cupcake Recipe - It's *EGG FREE* ! th-cam.com/video/I7RqRstDetE/w-d-xo.html ✅ 😊
@@BakeLikeAPro hi, yes. I live in Malaysia. And all our ovens can do that. We can use both top bottom heat, or just use bottom and switch off the top, or just use the top and switch off the bottom. Because some of our local cakes, uses only top heat to cook..strange I know! I just gave a whack and just turned the top and bottom heat and my yorkies look like the ones in your video, golden and crunchy outer layer, soft on the inside. Thank you so much for replying!! #stayhome and #staysafe!! Your new sub from Johor Bahru, Malaysia!
Hi again Liz ! Wow ! that's great to hear ! 👍😁 In North America, we don't have the ability to only bake with the lower heating element. We can use only the upper element, this is used to broil things, if you want to put some quick browning on a baked good... but for *all* other baking, uniform heat is required... if for example you only used the bottom element ( I can't do this ) cakes, or cupcakes, or pies, or pizzas would be really bad, because the heat is only at the bottom. I have so many people who have contacted me that live in India over the years, and have had bad experiences because they were only using the bottom element. Anyway, the other myth is -- if I only use one heating element I'm saving electricity ( $$ ) in fact this is *false* and it also puts more stress on the single element, because it is doing all of the work. When 2 heating elements are working, the oven has a nice uniform heat, and also each heating element does not stress as it has the other to help out. Also, ovens are very heat efficient... they hold the heat well, and are never "ON" all the time.... they cycle on and off.... anyway, so so glad you had great results ! and thank you for subscribing ! 👍😁
Look fab! Can I use gluten free flour?
+SOPHIA PATH Hi Sophia, I"m sure you can without any problem at all.
My grandmother use to make these and my mother. Similar ingrediants but in England it is done differently and is called Yorkshire pudding. Our American version is popovers and is served hot and you put butter inside before eating. I guess you could be creative with it but there are different variations to the receipe and ours was not exactly like this. Also, I was always told that the ingrediants, eggs and milk had to be a room temp for hours, otherwise will not rise. They can be tricky to make and can become a soft bisquit if not done correctly. I know, its happened to me and I made them 100's of times. Cheers!
I guess you missed the title of my recipe LOL. Yup, Yorkshire pudding. There's nothing like it. I do NOT use this tin, as it is not what real Yorkshire pudding is baked in. This is what we call a cheater pan I guess for those who wish to make it and have excellent results. Yorkies take a bit of practice and so this baking pan helps. If you are good at it, a regular muffin tin will give perfect results. In Canada most people know what Yorkshire pudding is, but I don't a single person in the States who knows what it is by that name, "popovers" is an American coined term. No matter what you call them, they are amazing, and always served with roast beef. Thanks so much for watching ! 😊
@@BakeLikeAPro your welcome. I had Yorkshire pudding in England a few times and ya with Roast beef on Sunday. Love that...Many people here in the states never heard of popovers much less Yorkshire pudding. I always get asked, what are popovers?! My daughter in law never heard of them but my family generations back were from the UK. So we had them pretty often with Sunday dinner. Furthermore, I believe in England they use lard instead of veggie oil as well. It all tastes great! Cheers!
Hi again DM P ! 🙂 So glad you came back and told me that story ! wow, I had no clue about people not knowing what popovers were. That is interesting ! Up here, we just don't use that term at all. You're right about the lard, and another popular way of doing it is using the drippings from the roast beef, so there are many ways I guess. Thanks so much for coming back to tell me more of the story ! I always love to learn new stuff ! 🙂
cool! ill look for your book! congratulations
+Ann Healey LOL :-)
Hi dear just wanna ask you about the pan if I have no the pan the same as your Then I can do this recipe right?
+lany chanthlaty Hi lany, yes you can use muffin tins ( cupcake tins ) the shape will not be exactly the same, but they will taste exactly the same. Make sure to heat the pan BEFORE you pour the batter in, like you see me do -- this is very important. I hope this helps and I hope you try it out !
Popovers?! That's sacrilege! :D They look amazing by the way.
+Will Lancett I hear ya Will. You and I both know they are Yorkshire puddings. I had to name them that way because that's how they are known in the United States. In Canada we call them Yorkshire puddings. Popovers just don't exist ( well the name doesn't )
I'm cooking roast beef tomorrow evening, going to give this method a go. Making a lovely red wine gravy to pour all over them too! :)
I believe Yorkshire puddings are the same batter but you use the beef fat/drippings instead of the oil in the bottom of the pan. At least I believe that’s the technicalities of it. At home though we usually call them Yorkshires!
Mmm.. Yorkshire pudding with roast beef and tons of gravy. Great. Recipe, Mark 👍
+Sarah Le Moignan Hi Sarah, gee it's only 7:49 in the morning ,and now i'm hungry for roast beef LOL :-) Thanks for watching, I appreciate it !
+BakeLikeAPro I'm making roast beef Thursday :) Guess what will be made to go with it.. besides the gravy and mashed tato.. nom
+Sarah Le Moignan ohhhh I bet it was goooood ! :-)
Hello and Thank You very much for sharing this recipe with us. I am ecstatic and over joyed. I did, this morning, the Popovers as you instructed, the Yorkshire Pudding way...heating oil before adding batter. It's the best way to have these lovely creatures slide right out...it is also the trick to make them "pop" quite high. I used a cupcake pan and looks like I used a special pan. I had left over batter and did a Dutch Baby...fabulous!!! I am sharing your site with everyone. How do I share the pictures with you? Thanks again!!!!!😄😄😄😄😄
Hi Josyln, that mades me smile :-) I'm really happy that you had success :-) As always, you can share a picture with me on my Facebook page, or tag me on Instagram, or Twitter, or Tumblr or Pinterest. I'm on all social media platforms so you can share with me easily ! Really happy you had success ! :-) and thanks for sharing, I do appreciate it lots Joslyn :-)
Thanks for the education!!
Excellent demonstration! I also like that you give metric weight measures as they are more accurate for baking--that is a real plus. I, too, would like to see the muffin tin demonstration. Since these are wider and not as deep, I am curious about how they will rise and retain their shape. Also, for some reason I've always thought that one uses beef fat or bacon fat in the bottom of the tins--especially for savory servings. Could you address that for us, please? Great production values, too, and concise editing. You could be "Create Videos Like a Pro"!
is it necessary to use non stick baking pan for baking these puddings??
You have to have them with a prime rib. awwwww!
It's only 9:52 am here and now I'm hungry haha ! Thanks for watching Mark !
you Rock! can't wait to make them! :)
+patty hight Hi Patty, ah thanks :-) don't make me blush too much LOL. Thank you for watching, I appreciate it !
i would like to see a video using cupcake tins
+Nicole Rosas Hi Nicole, ok thanks for the vote for me doing it. You're the first person :-)
I'm using this recipe with cupcake tins; I'll buy the popover pan if recipe comes out well.
i used both and i like the popover pan best.
Can I use a muffin tin as I don't have the mould like yours? Thank you.
Hi Zaharah ! yes you can ! You don't need this special pan. In fact, 99% of people who make these use a regular muffin / cupcake tin. Good luck and thank you for watching ! 👍😁
Thank you for watching my video 👍😊
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if I do it with silicon molds is it fine if I don't use oil or is it necessary for it to rise?
+meiyi You will still want the oil, but if you wish to try it without, you'll still make ok popovers. Even with the silicone I'd want to make them with the oil. Silicone doesn't hold the heat like metal, but they will still work fine.
+BakeLikeAPro Ok, thank you!
+meiyi you're very welcome :-)
Would love to see these done in a muffin tin!
+April Stark Hi April, you are the second person to want to see, a few more and I'll do one ;-) Thanks for watching.
+BakeLikeAPro third :)
Sir, can we eat it with cream soup? can I add some garlic and cheese maybe? thank you for the recipe and your attention..
+Joyce Judhistirawati Hi Joyce, oh sounds good to me :-) you have some GREAT ideas there ! :-)
+BakeLikeAPro I'm glad for your answer.. you're so kind.. thank you for all of your sharing recipe.. I'm so helpful.. thank you so much..
+Joyce Judhistirawati Hi Joyce, thank you :-) thanks again for watching :-)
Oh my, I think my lovely omnivorous would love these! :)
+Evelina Mewa Reply button where it should be now? Sorry it's been missing. I bet these would bake up wonderfully using cast iron? :) My cast iron pan cups are too small - wider than a cupcake tin, and more shallow than a regular cupcake tin, straight sides. Wouldn't work, would it?
+Evelina Mewa oh do try it ! you're going to get a great final product ! Many British pubs serve them like this.... in a huge cast iron skillet.... making one huge Yorkshire pudding. It won't blow up and stay like you see in my recipe, but it will indeed puff up and is amazing ! The cast iron is a great way to go too :-)
BakeLikeAPro
Kind of like a dutch baby without all the sweeteners. Hmmm...I could do that! :)
do you mean to say that we need this type of a pan to make these?? if not will it work in a normal muffin pan?
+Nishanthi Liyanage I guess you missed the part where I said you can use cupcake tins ( muffin tins ) LOL.
I've made your recipe several times, using a Teflon coated muffin/cupcake tin. They come out just like yours do, high and puffy and tasty. I believe that the secret to success, as you mention, is heating the oil before adding the batter. If you don't do this step, the puddings won't rise and you'll end up with dense, but tasty, almost biscuit-sized puddings.
My next Yorkshire pudding will be made in a flat pan. I'm curious to see if the whole thing rises up. In any case, I'll be able to eat the entire experiment!
Hi Rick, you're absolutely correct, that very hot oil really starts off the batter, it really is "shocking" it and super heating it. You can see that happening as you pour the batter in... you'll see the oil and batter sizzling where they are in contact with one another. Many in the U.K. will do it in a flat pan, i.e. a fry pan, you can even do it in a cake tin. Use the same technique ( heating the pan with the oil ) Also, there's a German pancake ( Dutch pancake ) that basically is the same type of thing, but it is a sweet version because of the addition of sugar. Anyway, I'm glad you are having success, they are amazing :-) Thanks again for watching Rick :-)
How much oil is used when using the big pan? This is important because on my first try, I used too much oil and it came out tasty, but too oily. And, what should the final result look like? A giant puff pastry, or something else? Thanks!
Hi Rick, slowly pour the oil in the pan, as you see the oil slowly spread, wait until it starts coming towards the middle, you'll see it start fully covering the pan... at that point that's where I stop. Don't overfill it, there's really no need. Yes, the thing will blow up, look like a balloon, but when you take it out of the oven, it will deflate quite rapidly, the side will stay higher and it will be much lower in the middle in case. Just slice it up like a pizza into triangles if you are using a round pan.
Thanks for the advice and thanks for posting these nice videos! As I said, I'm going to try a larger version the next time I make Yorkshire pudding. The little ones are very tasty, but it might be simpler to simply pour the batter into a larger pan and then cut up the resulting pudding into smaller servings.
you're welcome Rick, and good luck :-)
Can you make it in cupcake tin?
Супер!👍
благодаря ви много за гледането на моя видеоклип! Радвам се, че ви хареса. 👍😊
Tried this recipe out today its brilliant. My Yorkshire puddings have always been a bit unpredictable and not good. Well everybody loved them in our house they were perfect, even cold they were nice. Thank you for sharing the video and the recipe. 😊
Hi there can you tell me why they not cook inside still moist they pop ok but not full cooked inside what I do wrong 20 minute not enough still not poped in full
Hello, they should not be 100% cooked inside. They will look a bit raw, and that is 100% normal. They should not be dry. What you are describing is 100% normal and OK. 😁
Can I half the recipe and make 6 they look yummy
Hi Sally, if you can divide the eggs evenly then you can indeed have 100% success with most recipes. Yuppers, you can do this with my Yorkshire pudding recipe ( what Americans know as Popovers ) Thank you for watching my video 👍😊 I'm glad you enjoyed it !
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wow
+Wendy Heredia Hi Wendy, thanks for watching :-)
I filled them with pastry cream pretty much similar to éclairs
Please give the oven temperature in gas mark as well
You can simply input "gas mark" into Google and have the answer. It's gas mark 7.
what does the waiting time do?
+meiyi the waiting time lets the batter rest, and the gluten in the flour will have rested, allowing the popovers to rise easier. Protein in flour when worked, makes the gluten activate, so letting the batter relax and cool allows this to happen. You will still make fine popovers even if you don't but I tend to do this just because I always make my batter before I need it.
does it taste like cake?
nope. it's more like hollow bread.try it you'll love it.
I used bread flour but it did not seem to make a difference in size or taste.
Yessss
+Digioia lifesLovers Hi Digioia, thank you for watching :-) Seeing you are in England, you know how good those are :-) thanks too for the help on the corn on the cob plants.
+BakeLikeAPro ahhhaaa my bad. thank you. this is awesome..
+BakeLikeAPro lol yes I love them Sunday roast isnt complete without Yorkshires.
not a problem your welcome.
+Digioia lifesLovers I agree with you 100% Digioia :-) and thanks again for watching :-) I appreciate it.
+Bakelikeapro Hi there! your videos are amazing and i just saw this popover recipe and when i watched it completely the pudding looks amazing and i can't wait to try them as i have never eaten them before. Thank you for posting this video!! :)
+Shazwan Muhaimin Hi there, I'm glad you enjoyed my video, and I do hope you get the change to try them out soon. They are so easy to do. Just remember - you need a hot pan to get them to really puff up :-) Thanks for your kind words :-)
BakeLikeAPro You are welcome and also may i ask u a question? If my oven could not be able to reach the temperature given in the video what should i do?
+Shazwan Muhaimin Hi Shazwan, what is the maximum temp your oven can reach ?
BakeLikeAPro 200°c. The video shows 220°c.
+Shazwan Muhaimin Hi there, you would have to elaborate on your thoughts. The Yorkshire puddings are baked at exactly 425 degrees F. If we convert this to exact degrees C, we arrive at 218.33, when rounding numbers, anything above 6 we round off to the next number, this means that 218 is rounded off to 220. Therefore, 425 degrees F equals 220 degrees C. -- I do not understand what you mean by "200" ?
so I guess in England is no pudding in Yorkshire pudding!lol no sugar in these either intrigued I'm going to give them a try
+Ann Healey LOL, yes it's an interesting name isn't it, pudding in the United Kingdom is far different from a pudding you would find in North America. There are many types of puddings, and they are solid. If you Google it, I'm sure you will have a few hours of reading to do LOL. When I grew up, mom would call them Yorkshire "padding" because they added substance to our dinner plates, and helped fill us up. I've never heard them called that anywhere else, but that's what we called them for fun at home many years ago. Popovers in Canada just don't exist by that name, we call them Yorkshire pudding, as that is what they are. Popovers is the name given to them in the United States, whatever you call them, be it Yorkshire puddings or popovers, they are exactly the same thing, and they are just yummy ! You can't have a roast beef dinner without them. Yum ! Try them the next time you are having any type of meal with meat... they go so well with gravy.... in a way a must. Any meat like roast beef, or a chicken dinner, or turkey.... they just go so well. Well that's it for now, I've written a book :-)
I made these in a silicone muffin tin. i already knew it wouldnt work but i though fuck it. after i took it out it hadnt risen at all and they were pretty oily. I decided to put them in the pan and after they were done they turned into super pancake bites. it had absolutely no taste but an interrsting structure so i added some jam, powdered sugar or sirup and it was pretty good. If you want taste i suggest adding sugar, vanilla or cinnamon to the batter. Thanks for the recipe i will try it the right way later :)
jam and banana is also nice as topping.
ty
CAN YOU MAKE BREAD STICKS I WANT TO LEARN HOW TO MAKE BREAD STICKS SO BADLY PLS
+Golden Glove yum, bread sticks.
Does it matter what kind of milk you use? vitamin D, 2% what?
+Elaine McKenzie you can use any type of milk, even skim. Whatever you have available to you, will work fine.
😊
I'm confused about one thing: Other sites are saying you're meant to turn the temperature down to 375F and leave it in there for another 30 mins. Why is that?
Why are you on other sites ? .... This is the only place you should be ! 😁
@@BakeLikeAPro Ok sure thanks :-) But for complete amateurs like me, it would be really helpful to know what difference the extra 30 mins at a lower temperature makes.
The simple answer is this. Yorkshire puddings need no longer than 20 mins. IF you baked them for 375 ( which is too low by the way ) for an extra 30 mins you would burn them. I just really encourage you to take a look at some of my newer recipes. I put a lot of detail into them, my results are what you will get in your own home, and my recipes have been made many times by me, so you can 100% have full trust. Do NOT even try baking these for the time or temp you saw on another website, it's just not the way to bake these. Yorkshire puddings need that very high heat to make them puff up. There is no baking powder or baking soda in these and this is the reason for the very high heat !
@@BakeLikeAPro Aye aye captain :-) I tried this the other way and failed yesterday. I'll try it your way (probably tonight) and report back.
LOL. You know, I started off a bit silly with you, because I'd day 90% of people I reply to never even answer after I've helped them, so sometimes I just throw out a silly reply to see if they reply... if they do, I'll put effort in and try my best to help them. I do hope you try out my method. I've been making these, ( this exact way ) for a good 35 years and they never fail. You don't need this special pan either. You can use a regular muffin tin. I hope you try it again one day, and good luck if you do ! Thanks for visiting my channel ! 👍😁
Oh my lol, I was in the process of asking if you could use a cupcake pan.....and then you answered me in the video lol..... It was kinda weird
+susan Lynch Hi Susan, I read your mind :-) LOL.
I just made these Yorkshire pudding-muffins. I will let you know how they turn out!
Thank you for using American measurements!!
I means I can not do it right?
+lany chanthlaty Hi again Lany.... you can do it :-) !
👍👍👍👍👍👍
Hi Margie ! Thank you for watching my video 👍😊 I'm glad you enjoyed it !
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the recipe just like malay recipe.. but malay called it "roti kirai".. some people didnt used milk and put food colouring.. but instead of bake,we cook it on the pan.. maybe you should check the recipe that I told you..so you'll understand what I mean..=)
include a link; sounds interesting
Then like croissants
+MsBonbongirl I love croissants :-)
Poof! So cool.
Seriously, Don't call them "Popovers" us Yorkshire people find it offensive but otherwise great video!
+Wayney B yes they are Yorkshire puddings but 99% of North Americans not living in Canada don't realize this. In Canada they are Yorkshires, and I've never ever heard the term "popovers" used here. Unfortunately, that's how it goes, if I titled this recipe with Yorkshire Pudding, I'd get 1/10 the exposure on these. I did a recipe like this already and titled them Yorkshire pudding recipe and there was little interest :-(
How dare you sir call Yorkshire puddings, poppers! This is an insult to a Yorkshire man! You may call them Yorkies! Take a teaspoon of milk away and add a teaspoon of white cooking vinegar, they will give your Yorkies a crispier edge to them, despite the name, I did enjoy your video. :-)
Hi paul ! hahaha. I had no choice ! Trust me, I didn't want to, but 99% of people living outside England or Canada have no clue what Yorkshire Pudding is. Funny thing I was just chatting with my friend about Yorkies this morning ( Arron Crascall ) who is a huge comedian / entertainer on Instagram and TH-cam. His wife just made some awesome ones ! ( check his Instagram stories from today ) I will be trying out the vinegar thing. I have a recipe from an old English lady who I knew for about 20 years, ( living in England ) and her recipe didn't call for vinegar, but now I am indeed curious ! Thanks for the comment, and thanks for watching, I appreciate it mate !
Hi again paul ! if you anything else in my recipe is a lot different than yours, please let me know. P.S. - if you have ever taken a photo of your Yorkshires, please share one with me on your Facebook page or Instagram etc. I would love to see what yours look like.
@@BakeLikeAPro thanks will check out the comedian - there is no recipe to include vinegar in the original yorkies, just an old lady who told me about it. either way it works, but do find them a tad more crispy. I also use a pan with four large wells, ideal to then put the roast beef inside (like a mini plate) with gravy, Also great to freeze for another day (if there are any left) Many thanks ;-)
Good morning paul ! Well, you're 5 hours ahead of me, so good afternoon I should say haha. When you make yours, do you add a lot of roast beef drippings to the each "well" in your pan ? or do you use veg oil ? I know you got to get those pans super hot for them to really puff up. If you don't pour any sort of fat / oil into each baking well in your tin, the Yorkshires don't get enough heat to swell up. What are your thoughts ? technique ? Yorkies are NOT an easy thing to make at times, I know many who don't get good results.
Does it taste like a cake?
+MsBonbongirl Nope, nothing like cake at all. It's amazing, I hope you try it one day soon.