How to make the perfect Yorkshire Puddings to serve with your Sunday roast every time! Who better to show you how to make the Best Yorkshire Puddings than a Yorkshireman? Remember to allow the batter to rest in the fridge for at least 30 minutes, ideally 3 hours or overnight, to make the perfect Yorkshire Puddings every time! This will yield the best Yorkshire Puddings ever: high, light, crisp, and chewy. Yorkshire Pudding freezes extremely well.
With butternut Pumpkins, sweet onions, apples, cheese, herbs and flour, these stuffed Yorkshire puddings make for a deliciously warm and fruity starter or Christmas Eve treat. Both Meat eaters and vegetarians love it. Now let’s get started.
Ingredients
Ingredients 150g All Purpose flour 4 eggs 175 ml milk 25 ml water Shortening/beef dripping / veg oil Pinch of salt Pinch of black pepper – optional
This recipe makes 12 muffin tin Yorkshire Puds; double the amount to make 24 - like me! This recipe can be doubled or halved to suit your needs.
Steps 1. Wash Pumpkin, peel its skin, and take the seeds out, then cut it into 1cm slices. 2. Pour a little olive oil, a little kiss of vintage, and add some pepper into a tray. 3. Put Pumpkin Slices into a tray. 4. Cut apples into quarters, remove the stalk, and cut quarters into half. 5. Peel sweet onions, quarter them and cut them into eights. 6. Mix slices of apples, sweet onions into the pumpkin tray. 7. Roast the mixture in an oven at 180C for about 40- 45 minutes. 8. Take plain flour, 150ml of milk with 50ml of water, a pinch of salt, 4 eggs, and whisk the mixture up. 9. Add a swig of oil into a tray, next, pour the batter and put it in the oven at 220C for 20 minutes without opening the oven. Keep a steamy environment in the oven and Yorkshire pudding is to cook up, up, up, and you will have a fantastic traybake. 10. Take Yorkshire pudding out of the oven, and put roast veg to cover its surface. 11. Sprinkle stilton cheese on the Pudding, then take off the rosemary, put it in oil, and add into pudding. 12. Put it in the oven for 5-10 minutes. --------------------------- We greatly appreciate the interesting video-creation team, so please allow us to upload this video to this channel in order to share knowledge and spread good values to all. The original video's source is credited below. Thank you very much! Cre: @JamieOliver (YouTube)
Hey guys! This is a great one for this festive time of year. It's a massive Yorkshire pudding
with beautiful butternut pumpkin, sweet onions, apples, rosemary, blue cheese. It's really
beautiful but watch out because everyone's going to love it. So get your butternut pumpkin,
give it a little wash. Now leave the skin on your butternut pumpkin. Carefully take the end off
like this and then very carefully cut this in half. Get a little spoon and just simply take
these little seeds out. Slice this up into like one centimetre slices. A nice little mouthful size.
So this is about 450 grams. Now what I want to do is just put a little olive oil into a tray,
a little kiss of vinegar and some pepper. Pumpkin goes in. So with the apples, really simple. Cut
them into quarters and then remove the stalk and then we'll cut those quarters into half. So little
eighths go in. The nice thing about the eating apples is they hold their shape. They're really
sweet and delicious. So with the red onions, simply peel them, quarter them and cut them also
into eighths. Once you've done this, dress it like a salad. So we'll roast it in an oven at 180 degrees
Celsius which is about 350 Fahrenheit for about 40-45 minutes until these literally shrink back.
Right, they'll be intense and gorgeous but you need that time in the oven to really make them
as delicious as possible. So in they go. We're now going to make a beautiful Yorkshire pudding
batter. Now it's a great recipe to have in itself. You can use it for pancakes, you can use it for
little Yorkshire puddings which are more traditional or the big guys, like the big guys. That's what
we're doing today. So get yourself a lovely little bowl. We're going to go in with 150 grams of plain
flour. Okay, so we want plain flour for this recipe. Then we go in with 150 millilitres of milk
and then a little trick, 50 mils of water. Important. A nice pinch of salt and then last but not least,
four lovely eggs and that water and the eggs are going to give the Yorkshire pudding that lovely
rise, that crispiness. Give it a little whisk up and it's nice to make this and let it rest a little
bit. So it's good to do it now while all this is roasting in the oven. So there you go, batter done,
veg in the oven. I'll let that cook, have a clean down and then I'll show you what to do next.
So 45 minutes, the roasted veg smells absolutely incredible. Look at that. You can see it shrunk up,
you know, the intensity. Oh the flavours, amazing. I'll just go on the hob for a second.
Just a little swig of oil. This has heated up again. We'll pour the batter in. That oven I've
turned up now to 220 degrees Celsius and we're going to throw this in for 20 minutes. Do not
open the oven, right. Keep that heat in there, keep that lovely steamy environment in there and
what's going to happen is that Yorkshire pudding is going to cook up, up, up, up, up. It's going to give
you the most amazing tray-baked, big giant Yorkie and then I'll show you what to do next because it's
the best bit. Okay, so 20 minutes in. Let's have a little look. Oh look at the size of that. Come on.
That my friend, oh that's what we want. A big fat giant Yorkshire pudding. Look at the size of that.
Okay, we haven't finished because the best bit is yet to come. So what do we do? Well we take our
lovely roast veg and we put that in to our lovely Yorkshire pudding, into the corners right around.
I'm going to add two last ingredients and they're cracking. Absolutely delicious. So look there's
some oil on this board here. I'm just going to take off the rosemary and put it in that oil.
That will make it go crispy and fragrant and delicious to eat. Now I've got about 80 grams
of nice Stilton cheese and sprinkle it. Look at that, look how beautiful that is and then in with
the rosemary. So in the oven for five to ten minutes until the veggies have heated up and
the cheese is going oozy and that, I promise you, will be the star of the show. Meat eaters,
vegetarians, it doesn't matter. It's going to be amazing. This is what you get. Look, it's amazing.
It's bonkers. It's eccentric. Come on. Roast turkey, all the trimmings, whatever. That's amazing.
You can see in there that the cheese has melted, it's gone oozy. It smells absolutely amazing,
but of course it's got that lovely kind of crispiness and crunch. Let's get in there.
Oh look, you've got the cheese oozing. Look at that gorgeousness. So I'm just doing this for tasting purposes
obviously. Oh my lord. Oh my lord. You don't have to eat it like this. You cut a bit and put it on
a plate and use a knife and fork. This is so good. If you're vegetarian, you have to give that a go.
You have to. There's no choice. You have to give it a go. If you're a meat eater,
you have to give that a go. Get cooking.
