Uploaded January 2025 | Updated September 2026, 2 weeks ago
Discover the secrets to making perfect Yorkshire puddings every time! In this episode, we dive into the history and evolution of this classic dish, exploring its roots in 17th and 18th-century English cookbooks like Robert May's The Accomplisht Cook and Hannah Glasse's The Art of Cookery. While traditional recipes vary, we uncover why the method matters more than the ingredients.
Using a simple 1:1:1 ratio of eggs, milk, and flour, I’ll show you the step-by-step process to achieve golden, airy Yorkshire puddings with a crisp exterior and no stodgy middle. From using a popover pan or cast iron to resting the batter overnight and mastering oven temperatures, this video has everything you need to impress at your next Sunday roast.
Plus, hear why fine flour and clever marketing gave Yorkshire pudding its name and learn how to tweak this timeless recipe for ultimate results. Whether you’re serving them with beef drippings or a dollop of jam, these Yorkshire puddings are a must-try!
Sky High Yorkshire Pudding
Recipe:
Equal parts by volume of egg, milk and flour.
For example:
Crack 4 eggs into a measure cup and note the volume.
Mix those eggs with the same volume of flour, and then mix in the same again volume of milk.
Add a pinch of salt.
Method:
- This batter (any Yorkshire pudding batter for that matter) works best if let rest in the fridge for 12 - 24 hours.
- If you let it rest, don’t add the salt until just before baking.
- Pre-heat your oven and (dry) pan to 475ºF.
- Once pan is heated, add a high smoke point oil to each cup.
- Now heat the pan and the oil again, until the oil is just about smoking.
- Quickly fill each cup ½ to ⅔ of the way and place back in the oven.
- Bake at 475ºF until the Yorkshires have stopped growing.
- Turn the oven down to 350ºF and bake 15 - 20 minutes more.
Here is the link to our Apron: searchandrescuedenim.com/products/s-r-x-glen-friends-chef-apron?country=IO&variant=50865649877152
searchandrescuedenim.com/GLENANDFRIENDSCOOKING
Discount code to be used at checkout: GLENANDFRIENDSCOOKING
Buy us a cup of tea: ko-fi.com/glenandfriendscooking
Help us out with a PayPal donation: paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=T4FPGUQABAUTE
Join this channel to get access to perks:
youtube.com/channel/UCsU15yvILBmnHPeAf4SFVaQ/join
This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking.
#LeGourmetTV #GlenAndFriendsCooking
Check out our Aviation and Flying Channel: youtube.com/glenshangar
Discover the secrets to making perfect Yorkshire puddings every time! In this episode, we dive into the history and evolution of this classic dish, exploring its roots in 17th and 18th-century English cookbooks like Robert May's The Accomplisht Cook and Hannah Glasse's The Art of Cookery. While traditional recipes vary, we uncover why the method matters more than the ingredients.
Using a simple 1:1:1 ratio of eggs, milk, and flour, I’ll show you the step-by-step process to achieve golden, airy Yorkshire puddings with a crisp exterior and no stodgy middle. From using a popover pan or cast iron to resting the batter overnight and mastering oven temperatures, this video has everything you need to impress at your next Sunday roast.
Plus, hear why fine flour and clever marketing gave Yorkshire pudding its name and learn how to tweak this timeless recipe for ultimate results. Whether you’re serving them with beef drippings or a dollop of jam, these Yorkshire puddings are a must-try!
Sky High Yorkshire Pudding
Recipe:
Equal parts by volume of egg, milk and flour.
For example:
Crack 4 eggs into a measure cup and note the volume.
Mix those eggs with the same volume of flour, and then mix in the same again volume of milk.
Add a pinch of salt.
Method:
- This batter (any Yorkshire pudding batter for that matter) works best if let rest in the fridge for 12 - 24 hours.
- If you let it rest, don’t add the salt until just before baking.
- Pre-heat your oven and (dry) pan to 475ºF.
- Once pan is heated, add a high smoke point oil to each cup.
- Now heat the pan and the oil again, until the oil is just about smoking.
- Quickly fill each cup ½ to ⅔ of the way and place back in the oven.
- Bake at 475ºF until the Yorkshires have stopped growing.
- Turn the oven down to 350ºF and bake 15 - 20 minutes more.
Here is the link to our Apron: searchandrescuedenim.com/products/s-r-x-glen-friends-chef-apron?country=IO&variant=50865649877152
searchandrescuedenim.com/GLENANDFRIENDSCOOKING
Discount code to be used at checkout: GLENANDFRIENDSCOOKING
Buy us a cup of tea: ko-fi.com/glenandfriendscooking
Help us out with a PayPal donation: paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=T4FPGUQABAUTE
Join this channel to get access to perks:
youtube.com/channel/UCsU15yvILBmnHPeAf4SFVaQ/join
This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking.
#LeGourmetTV #GlenAndFriendsCooking
Check out our Aviation and Flying Channel: youtube.com/glenshangar
