Rating is available when the video has been rented.
This feature is not available right now. Please try again later.
Published on Oct 2, 2016
Yorkshire puddings are famous the world over as the perfect accompaniment to roast beef and other roast meats. Yorkshires can be made as a traybake or as individual puddings. But it can be a bit tricky to achieve a perfectly well--risen Yorkshire pudding that is crispy on the outside and a little bit chewy inside. The best individual Yorkshire puddings should be like a cup or bowl that you can pour gravy into.
There's a lot of folklore and mythology surrounding the making of Yorkshire puddings, so I'm grateful to J. Kenji López-Alt for his excellent article on the science of Yorkshire pudding making (seriouseats.com, The Food Lab) - here's the link: http://www.seriouseats.com/2015/12/fo...
In this video, I also have a go (2 goes, in fact) at making dairy-free, vegan Yorkshire puddings - using aguafaba (bean water) as an egg replacer. Unfortunately, they didn't rise and they tasted pretty horrible.
But the proper Yorkshire puddings are absolutely wonderful! And really, making very tall Yorkshire puddings is actually very easy.