I made these about 3 weeks ago to go with my roast beef. I followed the recipe exactly like your Nanna did except I used canola oil instead of crisco...and OMG they were the best tasting Yorkshire Puddings I have ever had. I am making them again tonite to have with our roast. Thanks for sharing:)
OMG I just made these ... THANKS ALL THE WAY FROM TEXAS IN THE UNITED STATES ! ! ! ! Theyre super delicious !!!! Amen for English "nanna's" keep cooking traditions alive ...
My Nana would cook the pudding mix in a cake tin then divide it into individual servings once it was cooked. My Mum would always make them in the muffin tins. Either way it was Yum-my!!:)
i must say, that it is imperative all ingredients are at room temp, before starting, iuse slightly more flour almost a cup, 2 or 3 eggs, and 1 full cup of milk or half milk/water, depending on how u feel, make sure your oven is roaring at 425 f, put muffin pan in to heat with peanut oil, let get very hot, and distributevery bubbly batter into 12 muffin tins, turn down oven to 350 after 20 min, let go for another 10 to 15 min, huge huge huge, and my kids fav
I just made my very first Yorkshire pudding using this recipe -- I had no idea what I was missing my whole life! Thank you very much for sharing with all of us.
@Rhiixx3 Yes you can - I'm gluten intolerant too and my mum makes them for me with bicarb of soda & gluten/wheat free flour. If you google it there should be a recipe for gluten free ones. Try and find a flour that is a mixture of rice and a few other flours because rice flour won't make it fluffy but will make it a bit too heavy in consistency. How are you getting on with the gluten free thing? It takes a bit of getting used to but if you adapt things you don't have to miss out on nice stuff! x
i find the best way is equal ammounts of eggs, flour and milk. after mixing leave in the fridge for an hour then into a smoking hot pan from the oven (oven set at max). 15 mins later perfection
i dont weight my flour etc . . . i just full a mug with flour chuck it in a bowl then use the same mug for 2 mugs of milk n your done as far as not measuring go's
Well I would measure it out myself 2oz flour, I don't know what that is in gramms, and it's 220 Centigrade. The mix ratios are important, there's a knack in getting the puddings to rise even when mixed up properly.
Just remember this 2 2 5. 2 eggs, 2 oz flour, and 5 fluid ounces of milk. Just mix the lot and heat that oven up to 220, then oil the tins, and the trick is to place a little drop of water in the tins too. Then place the mix into the tins and voila, 20 minutues later. Don't open the oven though till they're ready.
also makes it easy to whisk as less space makes lighter work and that is another genius reason golden age teaches the young good tips for cooking and they are even better with a little drop of vinegar and why not add a drop of worcester sauce too for extra flavour and smoothness but wanting to do them now myself
Your Nanna is a woman in a million. LOVE the step by step. Love that she's so relaxed.
I WANT MY NANNA TOO!!!!!!
salwatching 3 days ago
i made them with the fat from crackling oh my god i wanna kidnap your nan,awesome recipe,thx for sharing.
cessna17269 1 week ago
This is amazing. Thank you for posting this.
verethele 2 weeks ago
I made these about 3 weeks ago to go with my roast beef. I followed the recipe exactly like your Nanna did except I used canola oil instead of crisco...and OMG they were the best tasting Yorkshire Puddings I have ever had. I am making them again tonite to have with our roast. Thanks for sharing:)
kmh8343 3 weeks ago
Don't want posh yorkshire puds thanks.
TheBudhistpunk 1 month ago
fantastic..........love watching and learning from the older generations. thanks. wanna sell those tins? they look well seasoned!
MrBeav62 1 month ago
They look delicious!! Thank you nana!! Cant wait to try this at home and share with my family.
cryresistant 2 months ago
recipeforpuddings. com
simonguy29 5 months ago
Can't wait to try this...thanks Nanna!
TacSoob253 6 months ago
I can't wait to try this!!!!! but I don't have shortening... any suggestions as to a substitute? Butter, bacon fat?
jeabarr 7 months ago
@jeabarr The dripping from the meat, or lard, or vegetable/sunflower oil =]
jakftm 7 months ago
Wow, they look wonderful !
jan6431 9 months ago
OMG I just made these ... THANKS ALL THE WAY FROM TEXAS IN THE UNITED STATES ! ! ! ! Theyre super delicious !!!! Amen for English "nanna's" keep cooking traditions alive ...
DannyTx 1 year ago 2
Love your Nana......I will try this today. I love to cook but I never have success with Yorkshires. Nana give us more recipes.
jgjanes 1 year ago
I love the utterly homely atmosphere. The cook books on the shelf, the splatter of the batter as she beats it and the marks on the oven glass...
Oh man! I can even smell them!
LanSeabra 1 year ago
Thank you! I don't have a nanna myself and it's awesome to get some nanna knowledge vicariously.
lorinyinSF 1 year ago
Your Nana's looks better then mine did! Go and check mine out! It was also my first try too! But my goodness they are YUMMY!!
FruittisMaris 1 year ago
My Nana would cook the pudding mix in a cake tin then divide it into individual servings once it was cooked. My Mum would always make them in the muffin tins. Either way it was Yum-my!!:)
jolasongur 1 year ago
i must say, that it is imperative all ingredients are at room temp, before starting, iuse slightly more flour almost a cup, 2 or 3 eggs, and 1 full cup of milk or half milk/water, depending on how u feel, make sure your oven is roaring at 425 f, put muffin pan in to heat with peanut oil, let get very hot, and distributevery bubbly batter into 12 muffin tins, turn down oven to 350 after 20 min, let go for another 10 to 15 min, huge huge huge, and my kids fav
maidmoira 1 year ago
So cute!! Nanna rocks...what else does she cook?
vampiregothchickpoet 1 year ago
This comment has received too many negative votes show
i fucking hate old people
MrBullhounds 1 year ago
@MrBullhounds better kill yourself now before you become one of them then ;)
suroj 1 year ago
I just made my very first Yorkshire pudding using this recipe -- I had no idea what I was missing my whole life! Thank you very much for sharing with all of us.
orion938 1 year ago 3
is your nanna from yorkshire?
ivanahumpalot420 1 year ago
Does anyone know if you can make them with gluten free flour?
I've just been diagnosed with a gluten allergy, and I CANNOT live without Yorkshire puddings D:
Rhiixx3 2 years ago
@Rhiixx3 Yes you can - I'm gluten intolerant too and my mum makes them for me with bicarb of soda & gluten/wheat free flour. If you google it there should be a recipe for gluten free ones. Try and find a flour that is a mixture of rice and a few other flours because rice flour won't make it fluffy but will make it a bit too heavy in consistency. How are you getting on with the gluten free thing? It takes a bit of getting used to but if you adapt things you don't have to miss out on nice stuff! x
Rachiejane1 1 year ago
i find the best way is equal ammounts of eggs, flour and milk. after mixing leave in the fridge for an hour then into a smoking hot pan from the oven (oven set at max). 15 mins later perfection
sumo1744 2 years ago
i dont weight my flour etc . . . i just full a mug with flour chuck it in a bowl then use the same mug for 2 mugs of milk n your done as far as not measuring go's
StolenMonkey 2 years ago
Well I would measure it out myself 2oz flour, I don't know what that is in gramms, and it's 220 Centigrade. The mix ratios are important, there's a knack in getting the puddings to rise even when mixed up properly.
Enquiringmind777 2 years ago
Just remember this 2 2 5. 2 eggs, 2 oz flour, and 5 fluid ounces of milk. Just mix the lot and heat that oven up to 220, then oil the tins, and the trick is to place a little drop of water in the tins too. Then place the mix into the tins and voila, 20 minutues later. Don't open the oven though till they're ready.
Enquiringmind777 2 years ago
What would the flour be in terms of a cup and is that the C temp or the F temp?
evegpt 2 years ago
Should have cleaned that over before filming!
tackorgybe 2 years ago
RIP nanna.
bolandjessy 2 years ago
That looks delicious. Thank you for sharing. I like to eat Nanna's puddings with Grandma's gravy.
rolandedebeurre 2 years ago
thanks a lot chimpster37, great video and cool you did this with your nana. I had my own grandmother show me her recipe when i was young.
chrispti 2 years ago
im from usa, so what do u do w/those after they are done? what do u eat with them?..i tried the toad in the hole and it was good.
kokonutbaby1 2 years ago
they are usually eaten with a roast dinner.....beef or lamb
robswift008 2 years ago
gravy, roast etc etc.
jameskennedy 2 years ago
Gravy, roast beef, mashed potato, and brussels sprouts. mmmmmm Sunday Dinner.
kern0099 2 years ago 2
From what I understand, Toad in the Hole is a pan of Yorkshire Pudding with sausage links baked in.
Singer221fan 2 years ago 2
Make a big one with a 9 inch round cake tin and bang in a load of beef, tattys, veg and some gravy !!!
Thunderklappa 2 years ago 2
my mum made it a lot thicker and boy they were huge!
ROBBIEG200777 2 years ago
lovely , thank you
genehudson404 2 years ago
Thank-you for sharing. It is beautiful to learn from a golden generation. God Bless the both of you!
thekidswant99techno 2 years ago 10
Batter in a jug DOES make for easy pouring...your Nana is a genius.
PhysioNat 3 years ago 9
also makes it easy to whisk as less space makes lighter work and that is another genius reason golden age teaches the young good tips for cooking and they are even better with a little drop of vinegar and why not add a drop of worcester sauce too for extra flavour and smoothness but wanting to do them now myself
Omnishredder 2 years ago