- Hey, I'm John Kanell,
and today on Preppy Kitchen,
we're making easy, delicious Yorkshire pudding.
So let's get started.
First off, in a medium bowl,
add one cup or 120 grams of all-purpose flour.
Yorkshire pudding only has a couple of ingredients.
It's beyond easy, and it goes with everything.
I also wanna grab one teaspoon of salt, add that in.
Procure a whisk.
Our scale is done, and we're gonna whisk this up.
Salt nicely distributed.
Set that aside and grab a large bowl.
I did this backwards. (laughs)
♪ Do do do do do ♪
- Large bowl grab.
(cheerful music)
Grab three eggs and crack into that bowl.
So Yorkshire pudding is a traditional English dish.
It's delicious,
but in the States, it's often confused with popovers.
They're different.
Yorkshire pudding...
Oh, nope, no shell.
Yorkshire pudding is like a popover and like a Dutch baby,
but it's different.
It's cooked in drippings traditionally
and it used to be called dripping pudding.
Basically, it was a way of using really simple ingredients
and getting a ton of flavor into those,
so you could fill someone's belly up,
before they had the expensive meat and vegetables
in the next course.
Basically you'd make a pancake batter,
and then you'd put that into the pan.
It could be a big pan or lots of small pans
for small Yorkshire puddings, like we're making today.
And you'd have your cooking vessel
that gets put under the roast to collect the drippings,
which are cooking over the fire.
You add the batter in, it cooks up,
and it gets the flavor from the drippings.
It would be then served
with a gravy made with more of the drippings,
and it has tons of flavor,
but really it's just flour, eggs, and milk
with those fats, cooked,
and this batter is enriched
with those amazing, delicious beef drippings
or any kind of drippings you want to use.
Add the milk to the eggs, 300 mils,
and whisk it up.
This is whisked up nice and smooth.
Now we're gonna pour the milk into the flour mixture,
gradually as we whisk.
There's so many different additions you could make to this.
If you add sausage, it's toad in the hole.
They could have fillings.
You could serve them
with different kinds of gravies or sauces,
and they're all delicious.
Okay, all of that mixture out.
And a lot of us might not have beef drippings
just hanging around,
and we're not doing a roast over an open fire,
so you don't have to use beef drippings.
You could use lard, you could use duck fat,
you could use vegetable oil.
Any fat will work with this,
although butter has a lower burning point,
and it'll brown,
and it might start to get bitter in the oven,
so I would be careful of that.
Whisk this up until it's nice and smooth.
Whisk, whisk, whisk, whisk, whisk.
This is like crepe batter, basically, or popover batter,
and you could actually make this in the blender,
if you wanted to, as well.
This needs to chill, so we're gonna pop it into the fridge
while our oven preheats to 425.
10 minutes is all it needs,
but you could make this a day in advance,
and it'll be just fine.
In the fridge.
(upbeat music)
Once your oven's to temperature,
grab your muffin tin
as well as your beef drippings or whatever fat you're using,
and you're gonna spoon one teaspoon into each well.
This then goes into the oven for about 10 minutes
until it is screaming hot,
and then we can add our batter in.
If you ever skim the fat from the drippings in your roast,
this is a great use for it.
Those can be stored in your fridge or freezer for a while,
and then you're just going to plop 'em out.
You can heat it up in the microwave,
or you can just break the cold bits off
and add about a teaspoon into each of the wells.
Just, do, do, do, do.
This goes into the oven,
425 for about 10 minutes or until it is hot.
Grab a trivet, put that on your countertop,
because we're gonna have to work really quickly
once this is hot.
You can make Yorkshire pudding in a muffin tin,
in a popover pan,
in a 12-hole Yorkshire pudding pan, even a big skillet.
They're basically
like a version of a Dutch baby or a popover,
so all those vessels will work really well.
Just before your screaming hot pan comes out of the oven,
grab your chilled batter and give it a stir.
The flour settles to the bottom,
so you don't want that to happen at all.
You're also gonna have your trivet out,
and you can have a quarter cup measuring cup
or a triggered scoop ready to plop the batter in,
about a quarter cup per well.
Ooh, boy.
Hot off the presses.
Grab a quarter cup of the scoop.
Ooh, you can hear it sizzling right away.
That's the magic of screaming hot oil with cold batter.
Last bit of batter out.
Pop that right into the pan, and this goes into the oven,
425 for about 20 minutes, or until it's puffed and golden.
In you go quickly.
Not exactly sure why, there's some debate
for the naming of Yorkshire pudding,
but in York, there was a lot of coal production.
So instead of just burning wood,
you'd use coal to heat your food,
and that higher heat gave you a crispier, puffier pudding.
So it became known as Yorkshire pudding, allegedly.
Oh, boy.
Hello, beautiful Yorkshire puddings.
How are you?
Puffed out of the oven.
They're gonna deflate.
There are so many ways to serve Yorkshire pudding.
It could be a side dish.
It could be a main dish.
It could have gravy drizzled over it.
It could be stuffed with delicious things,
or you could even add sausages to make toad in the hole.
There are so many different flavors
that you can add to this.
So go ahead, ahead, experiment, try it out.
Remove from the pan, and enjoy immediately.
Mmm!
(cheerful music)
Crispy on the outside.
Soft and amazing on the inside, puffed with air.
They are delicious.
Oh my gosh.
Oh, good.
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