Welcome friends! It's Saturday morning so we're gonna do another one of our - let's
check out the top recipe videos on YouTube. I'm having a roast beef tonight
for dinner so let's let's try out Yorkshire pudding recipes, and I'm pretty
sure that the top one is either going to be Jamie Oliver or Gordon Ramsay.
So let's take a look and see, and if we filter that by viewcount huh so the
number 1 is indeed Gordon Ramsay but his is an entire meal with with roast beef
and Yorkshire pudding. I just want Yorkshire puddings all on their own so the number
2 is Jamie Oliver with 2.9 million views so let's check that one out.
So the first time I made Yorkshire puddings was probably 45
years ago I would have been 8 years old made a full Sunday roast dinner and
Yorkshire puddings were always part of our family Sunday dinner. Yorkshire
puddings are something that I've often struggled with because it's like a three
or four ingredient recipe with endless variation. Lots of people do it
completely different ways there are people who tell you all kinds of
different things about the only way to do it and so I'm I'm very interested to
try this out because Jamie does a couple of really kind of cool things. And the
first thing he does is this oil trick which let's see if it actually works out...
He pours oil on one and then just pours it down, and I'm not getting it.
Apparently this puts the perfect amount of oil in every pocket so I messed that
up didn't work for me. I guess, I guess he's done it a lot more than I have so
I'm gonna fix this and then I'm gonna get it in the oven to preheat before I
make the batter. Okay four eggs
now there's a couple different styles of of Yorkshire pudding recipes that I've
come across over the years some are one-to-one by volume for all of the
ingredients and some are one-to-one by weight for all the ingredients and I
think this one falls somewhere in the middle. So whisk up your egg whites whisk
in some milk and then Jamie sifts in the flour so let's give that a shot
and a pinch of salt and you whisk that in and you want to whisk it into a
batter with no lumps now the first thing I'm noticing is mine is a little
bit thicker than the one that Jamie has in his video and I don't really know why
that is but I'm gonna go with it so as soon as our tray is preheated with the
oil really hot we'll pour it in now the key at this point is to move quickly and
confidently without spilling everywhere and without the oil cooling down too
much and I'm doing neither okay so these look pretty amazing good and puffy tear
into them giant hole inside ready to accept gravy and roast beef there is a
bit of oil there is a bit of oil inside them so I think there's too much oil for
me personally I wouldn't like that much oil I don't like that much oil and they
could have been a little crispier on the outside and I think that difference in
texture and crunch in color is down to not as many of us in North America have
a forced fan or fan forced oven we just all have conventional ovens I've never
lived in a house with a fan oven I know that you have in commercial kitchens in
North America but at home we don't normally have them so that might be a
little bit of the difference I'd be very happy with these if these were served to
me I think they're fantastic this is definitely a recipe that you should try
at home thanks for stopping by see you again soon
We made Jamie Olivers Yorkshire Pudding Recipe.