Yorkshire Pudding (Roast Beef Fat Pastry) – Food Wishes

hello this is chef john from food wishes
comma with yorkshire pudding that’s right as a child growing up I loved
pudding so it was a little bit of a shock to me when I came across Yorkshire
pudding mostly because it wasn’t pudding but then I learned how the British
people call almost everything pudding including sometimes even actual pudding
but anyway while not the sweet dessert it might sound like this savory pastry
cooked in rendered beef fat is incredibly delicious and super simple to
make so with that let’s go ahead and get started with a very basic batter which
will begin with four large eggs and what we’ll do here is toss in a nice big
pinch of salt and then whisk these vigorously for a few minutes until we
have something that’s light in color and very frothy and hopefully looking a
little something like this and then what we’ll do once that’s been accomplished
is stop and add our flour just regular all-purpose flour plus some whole milk
and then we will continue whisking until the mixture is extremely smooth and lump
free and yes you can definitely use a blender for this but then you’ll have to
clean it plus you don’t get the exercise from stirring manually which according
to my calculations will burn as many calories as one of these Yorkshire
puddings contains although I should mention I’m basing that on no facts or
actual studies or tests but simply on feelings which apparently these days is
all you need but either way like I said we’re gonna
mix this until completely smooth and lump free and what you should be ending
up with is a very very thin batter that will just barely coat the back of a
spoon and by the way if you do this and you
see little chunks of flour on the back of the spoon keep whisking and that’s it
once our batter is done we can go ahead and transfer that into some kind of
portable container at which point we have a little bit of controversy okay
some folks say you can use this straightaway while others insist it must
be refrigerated before you use it which i think is probably not a bad idea
although truth be told I have tried it both ways and didn’t notice a huge
difference and then once that set we can move on to the next step which is to
cook a prime rib or any kind of fatty beef for that matter since traditionally
it’s these drippings in which we cook our Yorkshire pudding
and what I did was strain that into a bowl and once refrigerated it’s gonna
look like this are a very light in color and quite hard and firm and then if
we’re now using it fresh right after we roast our beef what we’ll have to do is
go ahead and warm this up which I did in the microwave to get it back to its
liquefied form at which point we can use that and whatever Pam we’re going to use
for this which for me is just gonna be this basic muffin tin and how much
exactly depends on who you talk to all right some people think like a teaspoon
is fine while others will fill this like a quarter of the way up all right
personally I go with about a tablespoon but suit yourself
I mean you are after all the Bojo of which way to go but I will say that the
more fat you use the more flavorful these are not to mention the exteriors
are gonna get a little crispier and then besides just spooning some of that in we
will also take our finger and grease the sides on top as well
which reminds me try to use a nonstick muffin pan for this okay I actually
don’t have one and I’m not sure why but the nonstick are a little safer as these
can tend to stick a little bit at the bottom although it’s usually not too bad
and you can fairly easily pry them out but I thought I’d mention it anyway just
in case you have a nonstick and then what we’ll do as soon as those are
greased is go ahead and transfer those into the center of a 400 degree oven for
about 10 to 15 minutes or until our rendered beef fat is smoking hot and
know we didn’t forget to put the batter in all right one of the secrets to
Yorkshire pudding is to add the batter into the really hot fat so as soon as
that comes out we’ll go ahead and pour our batter in as quickly as possible by
the way which is why I’m not gonna have time to change the camera angle and
we’re gonna fill these just about past halfway and then once those are filled
we’ll go ahead and add whatever else we have left and distribute it here and
there wherever we think it’s needed but don’t take too long
like I’m doing here because we really do want to get these back in the oven as
soon as we can which is the last and final step so once those are set we’ll
go ahead and transfer those back into the center of our 400 degree oven for
about 25 minutes or so or until beautifully browned and extremely puffed
at which point we will immediately take a knife
and poke a hole in the top of each one to release the steam okay some of them
are gonna form a natural event but for the ones we don’t we will make sure we
poke a hole to release the steam otherwise what will happen is he’s cool
as a vacuum will form and they will kind of get sucked in and shrunken down which
they will sort of anyway but by poking that hole and releasing the steam they
will not collapse as much and that’s it we’re gonna want to serve these as soon
as we can and I’ll go ahead and taste one of the smaller or less impressive
looking ones they did as predicted stick a little bit at the bottom and by the
way if you use a spoon you could get that loose in like two seconds but if
you want it to take much longer go ahead and use the point of a small knife but
anyway I got it loose in torreón fur taste and these really do have such an
interesting texture since the outside is kind of crusty and
crispy while the inside stays more tender and custardy and yes this was way
too hot to eat but I did it anyway and you really do want to serve these as
fast as you can okay traditionally right next to your meat smothered in whatever
gravy or sauce you’re using which because I’m doing this on a different
day I did not have but wish I did but anyway I went ahead and toss those in a
basket so I could take some pictures of course placing the best-looking ones on
top and then went in for another taste because even plane these are very very
good so that is your basic Yorkshire pudding cooked in a muffin tin but if
you want you could do the exact same procedure but use a larger popover pan
like this with twice as much batter in it which will give us the same product
only much larger and more impressive looking so if you do have one of these
popover pans that’s a great way to go oh and by the way just for fun I ended up
cooking one more batch in the popover pan but I did not poke the holes to
release the steam and as you can see after just a few minutes that vacuum
created inside while these cool pulls everything in word into a much denser
more compact pudding okay it’s sort of similar I guess to what happens in space
with a black hole or as they call it in Britain black pudding but anyway just a
little bonus footage in case that happens to you and it really won’t
affect the flavor you’ll just lose that beautiful cavity inside speaking of
which if you have any of these things left over
especially the bigger versions they are perfect to open up and fill with some
kind of beautiful meat salad in my case some cubed up leftover prime rib that I
dressed with some mayonnaise and sour cream and horseradish and chive and
black pepper and a little pinch of salt and there was one other thing oh yeah
touch of cayenne and I went ahead and finished that off with a little black
pepper and that my friends was just a magnificent sandwich like experience and
by sandwich I think I mean pudding but anyway that’s it my take on Yorkshire
pudding whether you’re roasted and prime rib for the holidays and want to give
these a try with the rendered fat or do them with some kind of equally delicious
fats I still really do hope you give these a try soon so head over to food
which is calm for all the ingredient amounts of more info as usual and as
always enjoy you

100 thoughts on “Yorkshire Pudding (Roast Beef Fat Pastry) – Food Wishes

  1. Awe mate. Jeff Boycott will turn in his grave. No Yorkshire man would eat these. These are too small. You need a Yorkshire pudding tray. They’re under cooked and what exactly are you doing with that spoon. Drips are important!

  2. Looks lovely. Traditionally Yorkshire people would make a large flat on almost filling a flat ad have that in advance of the meat an veggies.

  3. "It's sort of similar to what happens in space with the black holes, or as they call it in Britain, black pudding"

    I fucking love this man

  4. Yorkshire Pudding was used to stretch out your beef, It was put on the plate with veg and covered in gravy with the meat on top like a garnish. you used the same batter for toad in the hole which is sausages (6-12 depending on the size of your pan) cooked in a large pan in the oven then the batter poured around the sausages and returned to the oven until the batter has risen and is crispy. try this recipe https://www.bbc.co.uk/food/recipes/toad_in_the_hole_with_86283

  5. "A black hole or Black pudding" another Chef John classic quip. Normally with the batter it's left sitting for 15 – 20 minutes at room temperature then poured into the hot dripping. My friend Gill makes the best Yorkshire Puddings in the world and that's what she does … So there!! Love the deep muffin tin idea, but I think I've still got a Yorkshire pudding tray at the back of the cupboard. They're about the same size as your muffin tin but only have four shallow indentations. Still loving the show Chef John!! Keep on quipping!!

  6. I'm going to make a vegetarian version, with homemade herb- garlic-oliveoil and it will be sooo delicious, no need for meat!

  7. Just saw this video of yours for the 1st time. Watching these puddings / muffins being made, made me in turn a little 'homesick' for Europe. I'm embarrassed to say that considering that I have been overseas, twice, I have never tasted Yorkshire Pudding, ever.
    Got a foodie question to ask if you know the answer. It's obvious to most Americans that what the British call a pudding is to us an overbaked muffin. Historically, do you happen to know how it is that the muffin food item went from a cake like solid to a semi aqueous yogurt substance that we, here in America are more familiar with? Conversely, how is it that our notion of a pudding never caught on, on the other side of the pond?
    I have asked these questions from other food experts and I never get an answer. I don't know if it is b/c they don't know the answer or if it's b/c they are puzzled that I would ask such a question. Your thoughts. Any ideas why our ideas of a 'pudding' differs so much betw our country and theirs (in England). I await your expert thoughts.

  8. In the UK you can actually buy pre-made frozen yorkshire puddings, and they only take a couple of minutes to cook in a hot oven, and they are amazing.

  9. You need a proper Yorkshire pudding pan. It offers more surface area on the bottom to crisp up and you won't have to vent them.

  10. I know one thing is for sure gonna happen when I watch or even listen to your videos. I WILL LAUGH. Your sense of humor is so adorable. I love it as I am sure so many more do as well.

  11. Good tip for the fat in the tins, completely fill the three end spaces then tipt the tray and the oil cascades down into the lower spaces until there all filled equally that tends to be the perfect amount of fat for great yorkhires

  12. I'm English and a Yorkshire man. I hate Yorkshire pudding unless cold with strawberry jam and ice-cream. As part of a roast or on their own, they nasty.

  13. How on Earth our dear American Cousins have missed out on Yorkshire Puddings for so long I will never know.. You guys have amazing Beef, and Veg.. Get the ingredients in on a Saturday. Make the Yorkshire pudding mix and put it in the fridge. Go to the pub and get smashed, wake up Sunday morning and by 4pm you will know what I mean.. it's as important as the Magna Carta. 🇺🇸🇬🇧🇺🇸🇬🇧

  14. My mum's Yorky puds never rose, they were just a thick spongey cakey thing, of which everyone had a slice. Oh yum, with that lovely roast beef, roast potatoes, a bit of veg and lovely gravy. I actually prefer them like that.

  15. this is basically how I make dutch babies, I just use butter instead. Thanks for the tip about releasing the steam, I will make much more appealing ones now!

  16. Someday soon. Could you make European Christmas Pudding? I grew up on it. And LOVE IT 🥰. We soaked it in Brandy. It was DELICIOUS!

  17. In NYC they are popovers! Gosh I miss the Popover Cafe on the UWS, they are no longer n can not get these anywhere here. Great recipe, may try it with strawberry butter of course.

  18. No wisk, no work, just toss it all in a blender and in TWO MINUTES OR LESS, it's done and ready for the pans. A blender does a sure-fire job of beating up those eggs so they WILL rise in the oven. I like to put a chunk of my favorite CHEESE in the batter before baking. I love these for breakfast, but not only are they savory, I have also put sweetened PLUM PUREE over them, then they're like a DESERT! Burgundy plums are best because they make a thick sauce that needs nothing but sugar and stewed plums and a minute in the blender. I use a Blendtec blender, that creams anything, including greens. You could pour a nice sweet green drink over the pudding, too…eat it like desert! For those almond lovers, a blob of almond paste before baking makes a lovely surprise, too.

  19. A variation from the incomparable Nigella Lawson to turn this into a true British pudding (dessert): instead of using tallow (beef fat), use vegetable or better yet, a nut or seed oil that can withstand high temperatures without breaking down or burning, like peanut or grape seed oil, then proceed. Once baked, place one in a bowl, cut open and pour over heavy cream and golden syrup, then serve. If you can’t find golden syrup (although it’s sold in most major grocery stores now) or don’t want to buy it for one recipe, try a drizzle of maple syrup or honey.

  20. love love love, these made my first ones when I was eight, read the recipe somewhere, told mom I had to do it she thought I was crazy but everyone ate the hell out of them, FYI chef John if one was to use them pancake making dispensers at the restaurant, it would go super quick. Tom

  21. for Christmas, we always have a prime rib and Yorkshire pudding. My dad does all the cooking of the mains – he makes the pudding in a big, very deep rectangular baking tin – and I'm sure this will kill some people – but he puts mushrooms in it. It is amazing, and we all wrestle for the corners. I don't. I love the middle just as much as the edges. It's the most amazing thing.

  22. Very Impressive for a Non-Brit. Pip, pip & Tally-Ho! I’m a New Yorker who lived in Salford, Manchester for a while… I was in for a horrid surprise when I bite into a Tuna Salad Sandwich in Halifax. My entire life tuna salad was prepared with mayonnaise, imagine my surprise when this sandwich was mixed with Cream Cheese! I swear, I thought it was rancid and was trying to be so proper and spit it into my napkin with nobody looking! 😱🤣😂🤣🤦🏻‍♀️

  23. Yorkie puds make a great 'pudding' (dessert) too, just spread the finished pud with butter and sprinkle with sugar or, for the ultimate nom nom, pour over raspberry vinegar and again, sprinkle with sugar. Food of the gods.

  24. Make double the recipe, eat half with your main course, eat the other half as a dessert with Golden Syrup…Absolutely LUSH 🙂

  25. This is how my mum makes them…… but……. she also, like your recipe, uses too many eggs and she undercooks them! These puddings needed longer…. don't be scared of brown edges! these babies should be light, dark brown, all puffed up and hold their shape. You should not need to "let out the steam" if you leave them in the oven to cook more as the steam is evaporated.
    My personal preference is 3 eggs and a little more milk and more time in the oven! If you use a cake tin you can make one of these using the same batter mix which will hold anything saucy! when I say saucy I mean Guinness stew, sausages and onion gravy…. or bolognese(yes bolognese)… if you are doing this however please add salt and pepper to season the batter mix.

    Other variations I have seen over the years in my house are a little rosemary added to the mix or you could add a little onion…. your batter is your matter!

  26. I don't understand why Chef roasted the meat with the rack…it's all the accumulated juices & bits that make a Yorkshire pudding so yummy. Mum used remove the roast and pour the batter straight in the pan. While not as pretty, it was mighty delicious.

  27. You want a pudding? Spoon some jam or marmalade in them suckers quite soon after taking them out the oven.

    It's a like it or love it thing, but it's good to me. 😊

  28. I hope that 'feelings over facts' was not a dig at the lgbtq+ community as I am a big fan of yours and part of the community and would be sad if you were referring to us. (I am pan + dating a trans woman). Quite a hurtful comment so please consider next time the intent of your words. Thanks.

  29. Lol'd at the apparently these days feelings is all you need. Chef John is redpilled 😀 facts don't care about feelings

  30. Absolutely no mention of the gladiator like family battle when there is a spare Yorkie to be had at Sunday lunch. The rule of thumb being always make at least three times as many as you’ll need.

  31. My restaurant has this as a staple, but it is so temperamental. Each cook/ chef has trouble executing these.
    Thanx for the recipe!

  32. Chef John you need to go on the Joe Rogan Podcast! Or I'd take a live stand up tour, been watching you for years you just get funnier and funnier!

  33. Those look pretty good but we dont always use beef fat. You can use any type of fat or oil pretty much. We usually cook them a little longer too those look slightly undercooked and soggy inside. I use less mixture in mine as then the bottom is less likely to go thick and soggy and the Yorkshire puddings rise better and are airy inside but crunchy outside. 🙂

  34. Can't you make this by pouring the batter right into the drippings in the pan when you roast the meat? I think I saw that once…

  35. Here's a couple of tips.

    – DO NOT open the oven once they're in. They'll stop rising and will collapse
    – The oil needs to be hot as possible as it'll cool down rapidly when you add the batter
    – When spooning or dripping the batter into the tray dents make sure nothing overlaps, it'll drag down the puddings preventing them from rising
    – Make sure they're crispy and brown enough that they hold their shape better
    – Full fat milk is best to use
    – A little sprinkle of brown sugar on top just before you add them to the oven give's them a nice slightly caramelised top
    – Use a tray with individual dents that are shallower and wider than he's using in the video. They're rise with a larger cavity in the middle for your sauce/gravy/potato to go in
    – You can freeze them and reheat them in an oven and they'll be almost just as good

  36. Not only are they great with a roast dinner but also really good with a spread of strawberry jam (or the jam of your liking) it turns them into a perfect sweet pudding. My brother-in-law also likes them dipped in humus but I'm not really with him on that!

  37. One interesting thing you can do is to make a huge Yorkshire pudding, the size of your plate, open it up and put your roast inside. No chance of your gravy running off the edge of your plate.

  38. It seems to be an eggier batter than pancake batter. I have had a Yorkshire pudding once and been wanting more since then!

  39. whispers umm, you made popovers, not Yorkshire pudding. Yorkshire pudding is made in the roasting pan you just took your cooked roast beef out so it can rest before serving. You leave all the juices and yummy bits from the roast in the pan, pour the mixture directly in and it goes right into the hot oven to bake. Puffs up beautifully 😍

    The only reason I know this is cause when my brother got married, he flew our mother across the country to teach his wife how to cook popovers and Yorkshire pudding (popovers were a weekend kind of meal side, the yp a holiday kind of thing in our family).

    You can also use the popover/yp recipe to make an apple pudding (?) kind of thing. Instead of the mix going into roast beef drippings, butter a roasting pan, and fill it up with peeled, thinly sliced apples, then pour the mixture over the apples and bake til puffy and golden. Omg delish!

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