Omg I'm drooling. I'm American and my Grandmother was from Yorkshire. She made a roast and puddings every Sunday. I haven't had Yorkshire puddings since I was a teenager. I'm going to give this a go, wish me luck! These look amazing.
My mom used to make these exact things but called them “popovers” instead. She made a smaller sized version which she filled with instant vanilla pudding and a dollop of cool whip for a super yummy dessert. For the popovers, she would dust them lightly with powdered sugar and filled them with homemade whipped cream.
O.M.G. I'm cooking for over 45 years , and no one, absolutely no one ever! taught me any way to stop dripping batter in between pouring!! I got people telling me not to mind,cause I can clean later; and my gran GRHS telling me this is how I learn patience (by waiting for the batter to stop dripping so I can move on), but never ever, have I seen someone just using a spoon, like it's only logically to do. Love your vids jamie, go on sharing!!
Easter 2023, ive had so many years failures with yorkshires, I thought ok I'm going to try something different. I actually thought they failed, but then suddenly they popped up, and were amazing. The best I've ever had. Now a family favorite.
Thank you Jamie. Last week I made a disaster of my Yorkshire pudding, I nearly cried. Today, wow, thanks to you, I followed your recipe exactly and my Yorkies were perfect and so enjoyed them. This is now my family recipe from today Thank you so much 🙏🏾❤️
A friend of mine from Yorkshire cooks his puddings without oil. Instead he sacrifices 2 of the spaces within a 6 space silicone baking tray and fills them with water. When nearly cooked he opens the oven to allow the steam to escape, the puddings crisp up and that's it. It was passed to him by his mum and he swears by it. I can't find anything online using this method, wondered whether you'd ever tried it or heard of it. Loving the recipes, especially the salads which I'm loving at the moment.
I have struggled with Yorkshire puds for 50 years! This is the simplest recipe and the puds turned out perfectly. Wonderful, wonderfully risen, delicious yorkshires. THANKYOU
I love you Jamie, in fact, I adore you. The way you talk about food and your attitude to cooking is unparalleled- amazing. You got me into cooking when my kids were young and I'll forever bless you for it. Best thing in life is eat your own, home-made, healthy food. Nothing can beat it.
Best Yorky recipe ever! Super fast... No waiting for the batter over night or even an hour, Big and crispy... I substituted about 30% self raising flour, and they really rose wonderfully! Thanks Jamie...Another winner!
I am an Ex Pat Brit who has lived in Canada for the past 38 years. Jamie's recipe is great. We often have Yorshire Puddings with our Roast Beef Dinners.
I never been able to get my Yorkshire big fluffy but my goodness with your recipe they were out this world all the family scoffed the lot and they were impressed so thank you Jamie 😘
Preheat 375 deg F Big bowl, a whisk, four eggs, 200 grams of plain flour 200 milliliters of whole milk a pinch of salt whisk it to add air. It should coat back of spoon. Transfer batter to jug. Use oil that handles high heat and 12 mold tray .I centimeter .in each mold. Pour using spoon to control and not spill between molds. Pop in oven for 20-25 minutes.
I am a school cook, and spoil my children. I make my own Yorkshire puds and did Duchess potatoes with a herby, garlic chicken for my key worker diners during the lockdown for their Wednesday roast dinner day. Jamie is my inspiration xx
Jaime, this TH-cam video helped me so much. I had the task of the Yorkshire puds on Sunday and I don’t know what I’d of done without this inspirational guide. I was cooking for a tough crowd and they were not easily pleased. I stuck completely to your instructions HOWEVER I came up 20 grams short of plain flower. I didn’t panic I thought hey these things rise....why don’t I just use a bit of self raising flour to help them on their way! The batter looked incredible after I was finished. I found the pouring a bit tricky, I was on a edge as I knew I had to pour quickly so the oil in the tin stayed hot. I pulled through and now It was time to play the waiting game. 20 long hard nervous minutes past and it was time to get them out. I approached the oven the suspense was killing me. Upon opening the oven I heard a violent shout in the background “No! they’re not ready” I mean I could also see this for myself....so I gave them another 3 mins. I returned....I could see success through the glass panel of the oven. I took the tray out, the crowd went wild! There lay 12 exquisite Yorkshire puddings and the taste confirmed I had nailed my part of the roast. What a great Sunday dinner, thanks Jaime you legend!
The oil pushes the batter so the batter raises without needing any baking powder or anything else for that matter. Please make sure that you keep the oven door closed for at least the first 20 minutes. That is what I have learned...
I use this recipe every time and it works brilliantly. I'm the Yorkshire pudding king in my house now. When my mom used to make them we'd save a few for dessert, and drizzle what we called Lion Jam on them, which is actually Lyles Golden Syrup. It's absolutely heavenly!
Hi Jamie -- here in the south US (Houston, TX i was taught by my mom (Mississippi) to heat oil in the pan before cooking our cornbread and I tell you, it makes the best crust. We use a round cast iron skillet that has wedges on it. My grandpa always told us to user buttermilk.
Kudos Jamie! Been searching high and low for a reliable yorkshire pudding recipe. This is it! Has the wow factor that impresses everyone! Easy to replicate and very tasty! Brilliant!
Okay Jamie, I’m Canadian, my mom always made this with our roast beef dinners. She mad me them perfectly. However, I could never get it right, mine always turn out like a muffin BLAch. LoL. I gave up trying yearssss ago but I’m going to give this one more shot with the help of your video. Wish me luck!! 😅🤣
As a Yorkshire lass I learned how to make this dish at the age of 10 by watching my mother and by the age of 12 I was able to place them in the oven! My Ma also said if you can't scrape them from the top of the oven you aren't making them right. Yours are a good effort Jamie but I'd win hands down with my recipe. We also have savoury Yorkshire puddings by adding sage and onions to the mix too and they are so tasty! I married a Londoner and now I call him an honerery Yorkshire man because his puds are now awesome.
I live in Florida and have never heard of this but they look gorgeous!!!!!!! I literally watch your videos out of pure entertainment, but I love what you make 🤗
Hi there, thank you so much for the tips&tricks. My first time making YS Pudding, and they turned out great (I halved the ingredients to make only 6, but I'll make a full batch next time!). It's definitely going to be my go-to recipe next time I realize there's no bread in the house and no time to bake some!
Thank you very much Jamie! I've learned so much from you and your books. My family is half British, but I was born and raised in Germany. I like to cook classic British dishes to keep the traditions alive! Cheers mate! 👍
Well it took me two tries to get perfect YP. My first attempt (I believe) failed due to two things. 1. Too low of heat, I had it at 370F, the second rose perfectly at 375F. 2. Too much oil, the first one didn't rise and were saturated in oil, the second batch had less oil and turned out perfectly. I don't know if this is what caused it, but these are the two things we changed. Awesome easy recipe, your passion for cooking is evident and contagious! Thanks for sharing - hopefully everyone is having a fantastic holiday season.
I don't know how traditional it is since I'm an Aussie guy who's British mother came down under when she was sixteen (and that was a loooooong time ago), but when my family makes Yorkshire puds the secret batter ingredient is all of the juices from the meat of whatever roast we're cooking at the same time. Anyone else do that? :)
I grew up in Nova Scotia, Canada and my mother and grandmother always used 'dripping' from the roast beef for the Yorkshire Pudding. It added tons of flavour. However, if you're using Yorkshire Puddings as an appetizer for salmon or anything other than at a roast beef dinner, then making it with high heat resistant oil makes more sense. It gives them a neutral flavour.
Thank you, Chef. The few times I've tried to make this in the past, they never really seemed to amount to anything. I followed your recipe with a roast beef, and I was thrilled with the results!
Just made these ... have always wanted to make them ... In New Zealand and we get them at the supermarket but wow these? They are awesome ... they all puffed so high my husband was very impressed - thank you Jamie for the easy to remember recipe and magnificent result.
Awesome, all the way in New Zealand, made these for dinner first time, turned out amazing only changed oil for dripping. Be definitely making these again, Cheers !!!
Already did this about 5 times now, also with the fish and horseradish cream! Love it, and everyone who ate it loved it too! Thanks Jamie! :) and greats from Germany
Well I make Yorkshire pudding it's usually with prime rib and I used the prime rib drippings to put into the muffin cups so that it gives it that meaty flavor to the Yorkshire
For ones taking piss out of Brits for usage of word "Pudding" The word “pudding” has historically meant something different than the modern usage, referring to a sweet dessert. Prior to the 18th Century, the term “pudding” referred to a meat-based, sausage-like food in Britain. Thus, the Yorkshire pudding was known as a “dripping pudding” because of its use of the juices from the meat - and was served as an appetizer to fill up the person due to the relative scarcity and usually small portions of meat that would be served.
Since when has foreigners had any influence over British cooking greatness? You should hang your head in shame for peddling foreigners bullshit about how to cook.
THANK you I am so frightened to make these but your cheerful nature and lovely method make it look so doable. Bless you Jamie!!!!!! I will eat with smoked salmon too.
I finally got around to making these, I was quite happy with the results they looked nice and tasted good too and I even used that trick with the spoon the only thing that went wrong is I ran out of batter before I got to the last "Mould" and then they looked very impressive up until they collapsed about a minute or 2 out of the oven, oops.
My Yorkies are twice the size of those and I use half the amount of batter mix, How you may ask, A) Add the flour to the eggs first, Not the milk B) I use fats such as the juices from the meat joint, lard or refined beef dripping C) Turn the oven up to 220 degrees and put the tray in the top half of the oven.
@@Sally0602 Not sure but I would say "yes." But please make sure that you have a deep pan underneath your silicone muffin tray like the chef does in his video. Or else, you will have a real mess inside the oven and see a lot of smoke coming out.
That spoon trick it freaking brilliant. I also thought you put butter instead, not the oil you had going. I so want to try making this soon. Those eggs looked amazing.
Just recently found this recipe. Just made Yorkshire pudding and it turned out good. Making a roast to go with them and gravy. Will be adding this to my menu. Thank you for sharing this.
I love how my dad baked it from the Galloping Gourmet cookbook....under the beef...and it would come out just like that crispy and tender ....there were never any leftover I don't care how many he made.
4 EGGS, 200g PLAIN FLOUR, 200ml WHOLE MILK. SWISH ALL TOGETHER. CHILL. SUNFLOWER OIL IN PANS, HEAT FOR 10 mins till oil is steaming, add mix, 20 mins in oven
thanks for a great recipe - after 18 years in Yorkshire - I am Austrian - I thought , I need to give it a go - I did exactly what you did and OMG they are fab - big, light and fluffy - yummilishous 😊👌
I make extra ones up because we love them hot or cold. Another thing is a to pop a spoon of jam or choc spread on top when you take them out of the oven. My grand children love them! Love the oil trick Jamie, i shall try it out. Thank you
Jamie my grandma showed me how to tip the oil like you did into all the Yorkshire pud tins when I was 14 in 1978…… I’m 58 now and just watching your video see how the method has changed. Fantastic videos as always …. Thanks
Thank you Jamie. I haven’t made Yorkshire Puddings in about 13 years. So, comedy of errors later, they turned out ok for 1 and good for all the rest. Lol. So, battery died on the scale, couldn’t find my 1 cup measuring cup, (after I figured out how much for everything. Then, turns out my muffin pans are in another city with my daughter and my old one rusted. So, onto the deeper 6 ...that only helps 5. So, they all turned out.,.... oh right, and no dairy so had to sub Almond milk! But they taste great. Just pulled about 3 min too soon so a bit too wet inside. Thanks ever so much, Jamie 💞
Looks delicious 😋 ! Today I made my first Yorkshire pudding with your recipe, my Scottish boyfriend approved. Thank you, @jamieoliver ! 🌷🤗 Parece delicioso 😋 ! Hoje preparei meu primeiro Yorkshire pudding com sua receita, meu namorado escocês aprovou! Obrigada, Jamie Oliver! 🌷🤗
Omg I'm drooling. I'm American and my Grandmother was from Yorkshire. She made a roast and puddings every Sunday. I haven't had Yorkshire puddings since I was a teenager. I'm going to give this a go, wish me luck! These look amazing.
I’m from South Yorkshire sorry about ur nan
@@DonaldFarts white rose int dA
Did you done it?
I followed Jamie's recipe but only made 9 not 12 ran out of mixture
Also too much oil for my pan
4 eggs
200ml milk
200g plain flour
Pinch salt
Oil
1cm oil in each mould
Preheat oven for 15mins at 190 C
Bake 25-30min
Preheat oil for 15mins at 190c...then add batter to oil and put in oven for 25 mins...do not open over door until ready
Thank you.
Thank you for saving my time!
375 F for all us North Americans !
Im going to give your recipe a go Thank you
My mom used to make these exact things but called them “popovers” instead. She made a smaller sized version which she filled with instant vanilla pudding and a dollop of cool whip for a super yummy dessert. For the popovers, she would dust them lightly with powdered sugar and filled them with homemade whipped cream.
O.M.G. I'm cooking for over 45 years , and no one, absolutely no one ever! taught me any way to stop dripping batter in between pouring!! I got people telling me not to mind,cause I can clean later; and my gran GRHS telling me this is how I learn patience (by waiting for the batter to stop dripping so I can move on), but never ever, have I seen someone just using a spoon, like it's only logically to do. Love your vids jamie, go on sharing!!
Easter 2023, ive had so many years failures with yorkshires, I thought ok I'm going to try something different. I actually thought they failed, but then suddenly they popped up, and were amazing. The best I've ever had. Now a family favorite.
Hello Susan
How are you doing today?
Thank you Jamie. Last week I made a disaster of my Yorkshire pudding, I nearly cried. Today, wow, thanks to you, I followed your recipe exactly and my Yorkies were perfect and so enjoyed them. This is now my family recipe from today
Thank you so much 🙏🏾❤️
A friend of mine from Yorkshire cooks his puddings without oil. Instead he sacrifices 2 of the spaces within a 6 space silicone baking tray and fills them with water. When nearly cooked he opens the oven to allow the steam to escape, the puddings crisp up and that's it. It was passed to him by his mum and he swears by it. I can't find anything online using this method, wondered whether you'd ever tried it or heard of it. Loving the recipes, especially the salads which I'm loving at the moment.
Andrew Barnes please ask your friend about this method
Yes I wanna know this method
sound way much healthier than this oily thing. I tried and believe me, never again. My cholesterol levels were near San Peter's feet up in the Heavens
I’m gonna try now! Thanks for sharing 😊
@@MamaBanana here we are in 2020 anything goes!
I have struggled with Yorkshire puds for 50 years! This is the simplest recipe and the puds turned out perfectly. Wonderful, wonderfully risen, delicious yorkshires. THANKYOU
It's time ya gid up then
I love you Jamie, in fact, I adore you. The way you talk about food and your attitude to cooking is unparalleled- amazing. You got me into cooking when my kids were young and I'll forever bless you for it. Best thing in life is eat your own, home-made, healthy food. Nothing can beat it.
There’s so much you can actually do with flour it’s unreal 🍽🥂
Well stone the crows how about that!
Funny that! I thought exactly the same thing about milk. Oh hang on.... and eggs! 😂
Best Yorky recipe ever! Super fast... No waiting for the batter over night or even an hour, Big and crispy... I substituted about 30% self raising flour, and they really rose wonderfully! Thanks Jamie...Another winner!
Thank you for the tip about the flour i am now going to try that as i have never mastered the art of making a YP.
In case anyone wants to know, 200 ML of milk is one cup and 200 grams of flour is about 1 1/2 cups plus 2 tablespoons.
Cheers Lucille!
LucilleB g
Jamie Oliver tryp leeds
As far as I know 200ml is only about 0.84 of a cup - USA and 0.7 of a cup imperial.
273ml = 1 cup USA
284ml = 1 cup Imperial
LucilleB
I made these for yesterday’s Christmas lunch. They were such a hit. Brilliant, easy recipe. Thanks, Jamie ❤️👊🏻
Finally, I know how "Königinpasteten" are made :D :)
@@markusmuller6173 whaddahell is that?
Just another smart arse youtube comment.. people become comedian's in the comment section.....boring!!
@@RandomPerson-rh1tu Yorkshire England is the best
A must for any American Anglophile! For the really high quality version use beef tallow.
I am an Ex Pat Brit who has lived in Canada for the past 38 years. Jamie's recipe is great. We often have Yorshire Puddings with our Roast Beef Dinners.
I never been able to get my Yorkshire big fluffy but my goodness with your recipe they were out this world all the family scoffed the lot and they were impressed so thank you Jamie 😘
Cheers
Preheat 375 deg F Big bowl, a whisk, four eggs, 200 grams of plain flour 200 milliliters of whole milk a pinch of salt whisk it to add air. It should coat back of spoon. Transfer batter to jug. Use oil that handles high heat and 12 mold tray .I centimeter .in each mold. Pour using spoon to control and not spill between molds. Pop in oven for 20-25 minutes.
You missed heating the oil for 15 minutes.
Watching him pouring oil so evenly over the moulds is the most satisfying thing I've lately seen....
Those rancid seed oils are only fit for diesel engines.
I am a school cook, and spoil my children. I make my own Yorkshire puds and did Duchess potatoes with a herby, garlic chicken for my key worker diners during the lockdown for their Wednesday roast dinner day.
Jamie is my inspiration xx
Hello Dear
How are you doing today?
Jaime, this TH-cam video helped me so much. I had the task of the Yorkshire puds on Sunday and I don’t know what I’d of done without this inspirational guide. I was cooking for a tough crowd and they were not easily pleased. I stuck completely to your instructions HOWEVER I came up 20 grams short of plain flower. I didn’t panic I thought hey these things rise....why don’t I just use a bit of self raising flour to help them on their way! The batter looked incredible after I was finished. I found the pouring a bit tricky, I was on a edge as I knew I had to pour quickly so the oil in the tin stayed hot. I pulled through and now It was time to play the waiting game. 20 long hard nervous minutes past and it was time to get them out. I approached the oven the suspense was killing me. Upon opening the oven I heard a violent shout in the background “No! they’re not ready” I mean I could also see this for myself....so I gave them another 3 mins. I returned....I could see success through the glass panel of the oven. I took the tray out, the crowd went wild! There lay 12 exquisite Yorkshire puddings and the taste confirmed I had nailed my part of the roast. What a great Sunday dinner, thanks Jaime you legend!
The oil pushes the batter so the batter raises without needing any baking powder or anything else for that matter. Please make sure that you keep the oven door closed for at least the first 20 minutes. That is what I have learned...
One weekend I was watching his show on TV and saw him make this I immediately tried it at the same time. Came out great! Love this recipe!
Thank goodness for Jamie Oliver I can understand everything he says and he does sensible cooking
I use this recipe every time and it works brilliantly. I'm the Yorkshire pudding king in my house now. When my mom used to make them we'd save a few for dessert, and drizzle what we called Lion Jam on them, which is actually Lyles Golden Syrup. It's absolutely heavenly!
You are The Best!
I never put any comments but your recipe I am trying for two years now and this is perfect!!!
Better than in the restaurants xx
Hi Jamie -- here in the south US (Houston, TX i was taught by my mom (Mississippi) to heat oil in the pan before cooking our cornbread and I tell you, it makes the best crust. We use a round cast iron skillet that has wedges on it. My grandpa always told us to user buttermilk.
Kudos Jamie! Been searching high and low for a reliable yorkshire pudding recipe. This is it! Has the wow factor that impresses everyone! Easy to replicate and very tasty! Brilliant!
Okay Jamie, I’m Canadian, my mom always made this with our roast beef dinners. She mad me them perfectly. However, I could never get it right, mine always turn out like a muffin BLAch. LoL. I gave up trying yearssss ago but I’m going to give this one more shot with the help of your video.
Wish me luck!! 😅🤣
I love how excited Jamie is about his filling method. :)
I don't understand the haters. Jamie Oliver, you're a freaking genius! Love you man!
As a Yorkshire lass I learned how to make this dish at the age of 10 by watching my mother and by the age of 12 I was able to place them in the oven! My Ma also said if you can't scrape them from the top of the oven you aren't making them right. Yours are a good effort Jamie but I'd win hands down with my recipe. We also have savoury Yorkshire puddings by adding sage and onions to the mix too and they are so tasty! I married a Londoner and now I call him an honerery Yorkshire man because his puds are now awesome.
Merry Christmas to everyone like myself who is hastily looking for a good Yorkie recipe hours before Christmas
love the passion on your face and in your voice for your food. makes you feel excited about food
Hello Brenda
How are you doing today?
I recommend beef dripping instead of oil, absolutely beautiful.
That is the only way to make real, authentic, delicious Yorkshire Pudding - without beef dripping they are just a batter pud!
They come out lovely with clarified butter as well!
TEXAS GAL HERE! I just made these along w an entire Sunday roast meal. My Yorkshire puddings came out PERFECTLY! Thank you for the video xx
Hi Jamie, I'm from south America, i like English food, and I just made those Yorkshire pudding today and they came up just like yours. Thank you 🙏 xx
I live in Florida and have never heard of this but they look gorgeous!!!!!!! I literally watch your videos out of pure entertainment, but I love what you make 🤗
a christian that's never heard of yorkshire puddings ???? SINNER!
Hi there, thank you so much for the tips&tricks. My first time making YS Pudding, and they turned out great (I halved the ingredients to make only 6, but I'll make a full batch next time!). It's definitely going to be my go-to recipe next time I realize there's no bread in the house and no time to bake some!
great idea there
We are having a Downton Abbey Christmas party this year, and one thing I'm bringing is Yorkshire pudding. Great advice here.
You are a legend, I have been struggling for years to prefect the Yorkshire Pudding and you have made it happen . Thanks Jamie
Absolutely fantastic results I followed it precisely and I had perfect Yorkshire puddings thank you 😊 Jamie
i almost cried at how good that combination looked
Absolutely amazing! Never seen more beautiful Yorkshire puddings ! Congratulations
Spot on, I copied everything you did and the wife thinks I should become a chef instead of a lorry driver lol.
Thank you :-)
Robert Young 😂😂😂
@Robert Young. Indeed many lorry driver are also very good cooks. Lol. Greets from a German lorry driver
Buy a food truck
@@Runawayslave2023 brilliant!
Hahaha! That's a good career alternative if I may say so!
Cheers & mabuhay from the Philippines!
Thank you very much Jamie! I've learned so much from you and your books. My family is half British, but I was born and raised in Germany. I like to cook classic British dishes to keep the traditions alive! Cheers mate! 👍
Well it took me two tries to get perfect YP. My first attempt (I believe) failed due to two things. 1. Too low of heat, I had it at 370F, the second rose perfectly at 375F. 2. Too much oil, the first one didn't rise and were saturated in oil, the second batch had less oil and turned out perfectly. I don't know if this is what caused it, but these are the two things we changed. Awesome easy recipe, your passion for cooking is evident and contagious! Thanks for sharing - hopefully everyone is having a fantastic holiday season.
Jamie! Brilliant trick with the oil. Even better advice using the spoon to catch drops of batter. Blessings ChefMike
RIP chef Mike
Thanks you
I know, that spoon trick had me thinking I've been doing it wrong!
I am watching this while I am fasting :( ahhh it looks really yummy.. Ramadan Kareem to all!
me too :)
Me too! 🙋
I don't know how traditional it is since I'm an Aussie guy who's British mother came down under when she was sixteen (and that was a loooooong time ago), but when my family makes Yorkshire puds the secret batter ingredient is all of the juices from the meat of whatever roast we're cooking at the same time. Anyone else do that? :)
MalAddict it's not uncommon to use beef tallow or something like that. It's frankly quite normal!
Canadian here. My Nana would always use the drippings from the roast when she made it.
Did you're family come from Yorkshire because I think that it originally comes from there I remember having it as a child
My Mum (originally from Brighton-Hove) taught me to make my Yorkshires the same as yours, 😁
I grew up in Nova Scotia, Canada and my mother and grandmother always used 'dripping' from the roast beef for the Yorkshire Pudding. It added tons of flavour. However, if you're using Yorkshire Puddings as an appetizer for salmon or anything other than at a roast beef dinner, then making it with high heat resistant oil makes more sense. It gives them a neutral flavour.
Thank you, Chef. The few times I've tried to make this in the past, they never really seemed to amount to anything. I followed your recipe with a roast beef, and I was thrilled with the results!
Just made these ... have always wanted to make them ... In New Zealand and we get them at the supermarket but wow these? They are awesome ... they all puffed so high my husband was very impressed - thank you Jamie for the easy to remember recipe and magnificent result.
Awesome, all the way in New Zealand, made these for dinner first time, turned out amazing only changed oil for dripping. Be definitely making these again, Cheers !!!
I made these for my husband and son, they loved them! Absolutely fantastic simple recipe
Hello Nancy
How are you doing today?
My mom make the most amazing yorkshire pudding. She uses the oil from the beef she roasts for the pudding and it adds so much more flavour.
Agreed that drippings are best but sometimes the roast doesn't render enough....
The best recipe I have used, been making the joy of cooking ones for years, mostly failed - these were perfect!
Thanks Jamie!! I tried Gordon’s recipe and it didn’t rise... tried yours!!! And WOW did they ever turn out good!! 👍🏻👍🏻👍🏻
I made tonight for my family and they loved them. Thank you so much
Hello Elizabeth
How are you doing today?
I am fine thank you. How are you doing?
I'm good thanks for asking .
Where are you from if I may ask?
@@elizabethlawson8113
Already did this about 5 times now, also with the fish and horseradish cream! Love it, and everyone who ate it loved it too! Thanks Jamie! :) and greats from Germany
Well I make Yorkshire pudding it's usually with prime rib and I used the prime rib drippings to put into the muffin cups so that it gives it that meaty flavor to the Yorkshire
i want to try that!
Cause that's how it's made traditionally, with prime rib roast. 👍
I just did the Yorkshire puddings and it turned out so fantastic. Thank you.
The simple flavour of Yorkshire pudding is so comforting and delicious
Hello Linda
How are you doing today?
I love that he doesn't use some fussy, special tin to make these, just a standard muffin, thank you.
For ones taking piss out of Brits for usage of word "Pudding" The word “pudding” has historically meant something different than the modern usage, referring to a sweet dessert. Prior to the 18th Century, the term “pudding” referred to a meat-based, sausage-like food in Britain. Thus, the Yorkshire pudding was known as a “dripping pudding” because of its use of the juices from the meat - and was served as an appetizer to fill up the person due to the relative scarcity and usually small portions of meat that would be served.
Farhad Firouzi yes you were correct.
murricans use to be angry about bow the britons call their things.. i wonder where the english language came from? england maybe? 😀
Since when has foreigners had any influence over British cooking greatness? You should hang your head in shame for peddling foreigners bullshit about how to cook.
@@garyblockley2474 Yep, you're a proper 'Gary' aren't you...
@@glamdolly30 OK glam doll.
I've just followed your instructions for making Yorkshire puddings Jamie, now is the waiting for 20-25 mins for the perfect Yorkshire puddings.
How did it come out? I'm waiting as well.
Get off the computer, your yorkshires need tending to!!!!
This is my favourite Jamie Oliver recipe of all time. It works every time and is hugely impressive.
THANK you I am so frightened to make these but your cheerful nature and lovely method make it look so doable. Bless you Jamie!!!!!! I will eat with smoked salmon too.
And here i am eating coco pops alone at midnight
+timothy wiliusa could be worse! could've run out of coco pops!
+timothy wiliusa lol wut a looser. im eatin ramen at 3am
+timothy wiliusa would you not rather have a bowl of coco pops?
lol
timothy wiliusa be happy, I don't even have coco pops to munch on.
I finally got around to making these, I was quite happy with the results they looked nice and tasted good too and I even used that trick with the spoon the only thing that went wrong is I ran out of batter before I got to the last "Mould" and then they looked very impressive up until they collapsed about a minute or 2 out of the oven, oops.
Craig Bickerstaff u took them out to soon
Some great food hacks here, very clever way to add oil & the spoon trick. Very nice.
I've made these a few times now and they ALWAYS turn out so so good!
Jamie. I tried this and it worked absolutely perfect! You saved the day for me. Love you!
You made it look so easy! Hopefully it is really! Making this soon
My Yorkies are twice the size of those and I use half the amount of batter mix, How you may ask, A) Add the flour to the eggs first, Not the milk B) I use fats such as the juices from the meat joint, lard or refined beef dripping C) Turn the oven up to 220 degrees and put the tray in the top half of the oven.
+TheWacoKid1963 Indeed the oil has to be spitting hot.
Can I use silicone muffin tin for this?
Yes. I’m all for beating flour and eggs to make paste then adding liquids
@@Sally0602 Not sure but I would say "yes." But please make sure that you have a deep pan underneath your silicone muffin tray like the chef does in his video. Or else, you will have a real mess inside the oven and see a lot of smoke coming out.
That spoon trick it freaking brilliant. I also thought you put butter instead, not the oil you had going. I so want to try making this soon. Those eggs looked amazing.
Just recently found this recipe. Just made Yorkshire pudding and it turned out good. Making a roast to go with them and gravy. Will be adding this to my menu. Thank you for sharing this.
I made this, it was amazing. I received so many compliments. Thank you
the trick with oil? awesome!
Gonna make some for tonight’s Christmas Eve dinner :))
Ditto...
I love how my dad baked it from the Galloping Gourmet cookbook....under the beef...and it would come out just like that crispy and tender ....there were never any leftover I don't care how many he made.
Garlic Girl njo
Those tips after each step made me an instant subscriber, having never seen your videos before.
4 EGGS, 200g PLAIN FLOUR, 200ml WHOLE MILK. SWISH ALL TOGETHER. CHILL. SUNFLOWER OIL IN PANS, HEAT FOR 10 mins till oil is steaming, add mix, 20 mins in oven
I didn't place my dill from the right height and now it's fucked !
RIP.
Dill, me neither......sigh
Leave it to the experts witch isn’t you
Hahahahaha xD
😅😂😂😂
thanks for a great recipe - after 18 years in Yorkshire - I am Austrian - I thought , I need to give it a go - I did exactly what you did and OMG they are fab - big, light and fluffy - yummilishous 😊👌
My goal in life is to be as confident as Jamie Oliver is in the kitchen
Teresa Calvillo same😂
Teresa Calvillo just go for it. I always think 'what's the worst that happens?'
good luck ! if you are still alive.
I make extra ones up because we love them hot or cold. Another thing is a to pop a spoon of jam or choc spread on top when you take them out of the oven. My grand children love them! Love the oil trick Jamie, i shall try it out. Thank you
First time I've ever successfully made Yorkshire puddings, and if I can do it, anyone can! Thanks Jamie, great recipe.
Love it! Thank you Jamie . I was salivating with the salmon, horseradish, dill at the end....yummy 😋🤤
YUM! I have actually never had Yorkshire puddings before! Nice tricks... I think I can make this! :)
OMG! My mother was British and she used to make these every Sunday night with the roast beef dinner.They are awesome!You must try them Amber.
Amber Kelly, im guessing your American you are missing out on this British classic
Thanks
I followed your recipe Jamie,and my Yorkshire puddings turned out EXACTLY like yours!!Woohooo! \o/
Big thanks for sharing...You're the best!
Jamie my grandma showed me how to tip the oil like you did into all the Yorkshire pud tins when I was 14 in 1978…… I’m 58 now and just watching your video see how the method has changed. Fantastic videos as always …. Thanks
Tried this last weekend, worked amazingly! Thank you so much
The strange thing is, I followed this recipe to the letter. Ended up with not 12 but 20 perfect Yorkshire puddings. Happy Days 🍮🍮🍮
it's always entertaining to watch him cook.so cute when he's talking abou the oil trick lol
Love Yorkshire Pudding & Roast Beef.
Thank you Jamie. I haven’t made Yorkshire Puddings in about 13 years. So, comedy of errors later, they turned out ok for 1 and good for all the rest. Lol. So, battery died on the scale, couldn’t find my 1 cup measuring cup, (after I figured out how much for everything. Then, turns out my muffin pans are in another city with my daughter and my old one rusted. So, onto the deeper 6 ...that only helps 5. So, they all turned out.,.... oh right, and no dairy so had to sub Almond milk! But they taste great. Just pulled about 3 min too soon so a bit too wet inside.
Thanks ever so much, Jamie 💞
I've been struggling for years to nail this recipe. Tonight was the night! Thanks Jamie
With that tan and haircut, you're looking a lot like Channing Tatum Jamie! Also, that oil trick.. wow
I agree! Jamie looks hot :)
Its 5 am, and Im gonna go make these rn.
And you are laying the fresh eggs
@@adhishreetrivedy6718 only one, once a month
this morning i'm cook this puddings n my family love it😍
I have watched tutorials on making Yorkshire pudding, and your presentation is the best. You included tips not included in the others.
Looks delicious 😋 ! Today I made my first Yorkshire pudding with your recipe, my Scottish boyfriend approved.
Thank you, @jamieoliver ! 🌷🤗
Parece delicioso 😋 ! Hoje preparei meu primeiro Yorkshire pudding com sua receita, meu namorado escocês aprovou!
Obrigada, Jamie Oliver! 🌷🤗
Hello Sandra
How are you doing today?