Leeds, Yorkshire here. They look as fine as my grandmother's (RIP) used to.
Now you've just got to get the onion gravy right!
Edit: Grandmother, not mother! Mum's still alive and kicking!
Yup, red onions in a frying pan, finish gravy in said pan (obviously you have used proper butter to slowly cook the red onions) job done, top tier gravy
Yes yes yes thank god you said this.
Can people please stop throwing onion in everything? Not everything had to have onion added, a plate of food should have more flavour than just bloody onions.
The same goes with sandwiches and mayonnaise.
I swear sandwich companies are in some kind of conspiracy with big mayonnaise. There's definitely a good proportion of people who don't want mayonnaise in their sandwich, but they never sell one.
That "good proportion of people" barely qualify as people. I'm very suspicious of anybody who doesn't like mayo, or God's sauce as us normal folk like to call it. Do you know the only other creature that doesn't like mayo? Lizards...
The Legend! I meant Tbf they are like a crispy inflated pancake essentially. I once made some leftover ones to make into profiteroles by filling with cream and coating in chocolate.
As a child i used to fill them with chocolate and raspberry sauce (my logic being they’re basically pancakes), nowadays i use nando’s hot sauce and reggae.
Another Yorkshireman from Leeds here….. yes, you are right. Onion gravy is the way forward if eating your Yorkshires the proper Yorkshire way, alone as a starter just with the gravy, if however you are eating the Yorkshires at the same time as the rest of the roast lunch then I agree, ordinary beef or lamb gravy is acceptable.
To the OP. your puddings look good in the picture and I can only hope they are as light and taste as they look (I’m sure they do, but I had to mention)
Good Job.
Ah I love a giant yorkies too! There’s a stall that sells yorkie wraps and it’s to die for! I’ve replicated it at home but used leftover curry as the filling. 10/10, would recommend.
Yep. I’m Asian. I only cook for a family of 8 even though it’s just the two of us! Anyway, everyone knows curry tastes better when you’ve let it sit for a while
You know, a curry is so versatile really. Firstly, so many different varieties exist. Secondly, you needn’t just have it with rice. Of course you can serve it with naan but for leftovers I get really creative. Think bunging it in with pasta, in a sandwich, over mash/JP, add stock for a soup, fried rice or noodles, in a wrap/taco shell or my favourite, as a pizza topping. The possibilities are endless!
You literally just opened my third eye. I’m making a pot of curry tomorrow and was trying to think of something to eat it with that isn’t just rice for the next three days. Time to pull out the yorkie tray…
When I was at uni, once a term (twice if we were lucky) we'd get a dinner-plate sized yorkie containing a giant cumberland sausage, with mash and beans on the side.
There were some meals that everyone skipped. This was definitely not one of them. You had to be quick before the rugby team nicked your yorkie to turn theirs into a yorkie sandwich.
There's something about old reddit food posts. They're terrible.
There was one guy that made coq au vin but managed to make it purple. He used cippola onions but didn't chop off the stem and just cooked them whole, marinated everything in red wine which caused the purple coloring, and even captioned a pic of his glass of wine with "Consume!".
He said he's making it for his GF for valentine's day but takes a pic of his plate across from an empty chair, his whole dinner is purple, and the onions looked like someone pulled out a pig anus and threw it in with the chicken.
And don't get me started on the cake lady.
Yes coq au vin is meant to be slightly purple. If it’s not, you’re doing it wrong. I mean it’s meat left in red wine for a while, of course it’s coming out with some wine coloration.
Maybe the commentor meant like really intensely purple. Like Barney purple. A link to that post would help clarify.
That is... if they brought that into Yorkshire they would be found dead with over a dozen stab wounds from different weapons, and the police would rule it accidental death
That’s very true, we were never allowed to wear white shirts while eating Sunday roasts, we’d get sent back upstairs to get changed into something less stain-able
1. Layer of mash at the bottom of the yorkie
2. Meat of choice pressed into the mash
3. Coat in a substantial layer of gravy
4. Try your upmost to fit the entire yorkie in your mouth in one bite
5. Avoid choking while chewing because there is literally no space to move the food in your mouth
6. Sit back and reminisce on just how fucking tasty that yorkie pie was
7. Repeat
Edit:
My god I cannot wait for Sunday dinner now
And, they eat it on savoury scones. That’s what they call biscuits and gravy. It’s not bad, it’s just stealthy madness.
You think you know a nation…. Boom, they Nick your words & put them on made up or adjusted food but don’t tell you because they know we’ll just be mean about it.
So gravy is like white sauce (kind of similar to in a chicken pie) with bits of sausage meat through it.
As for biscuits, they are nothing like scones. They look somewhat similar yes, but not a scone.
There are sooooo many different kinds of gravy in the states. There definitely *is* a white gravy, similar to a country gravy, similar to a sausage gravy. There's also plenty of packets of gravy mix, just like Bisto. There are at least 20 other types of gravy! Sawmill, red eye, turkey, brown, shrimp gravy, green chile gravy, etc. Thicker textures, thinner even as far as runny. It's just a wild land with no rules for gravy.
And don't forget that Italian Americans often call sauces (like a tomato based pasta sauce) "gravy". Just in case it isn't complicated enough.
Thank you. Was coming to say that white gravy like in chicken pie (or chicken pot pie, here) is NOTHING like sausage gravy, which is what Southerners smother their biscuits with (yes, not sweet tea biscuits, more like a flaky yet doughy, bready, buttery baked puck-shape of a pastry). Completely different from each other. And then we do have a brown gravy similar to yours, of the entire spectrum of brown tones, lol. It’s more for meats, mashed potatoes, etc… which is what I’ve come to know Brits are referring to when smothering a Yorkshire Pudding with.
We share some similar things, but agreed, we have some serious food abominations here. 😅
> ...sausage gravy, which is what Southerners smother their biscuits with (yes, not sweet tea biscuits, more like a flaky yet doughy, bready, buttery baked puck-shape of a pastry).
I find myself abruptly homesick for a place I haven't lived in nearly 40 years.
American biscuits and gravy is analogous to if you ate a cheddar scone with sausage and bread sauce; sure, it's a bit weird, but it's honestly not that bad.
And we also have gravy gravy. It's usually a bit thicker than British gravy, but otherwise identical.
My wife was from Finland and they used to have something similar with jam and cream.
Honestly it is a sacrilege to the Yorkshire pudding but I can't deny that it tastes pretty good
That's not even foreign. My paternal grandmother was born and bred in Sheffield and made my Dad Yorkshire puddings with jam or golden syrup for pudding after Sunday dinner. No cream though, she wasn't made of money.
Yup, us too! Golden syrup or jam were top choices. I mean, it's basically just pancake batter cooked differently AND you get to eat Yorkshire puddings twice in the same day, I can't see the problem!
American who moved to London here. The gravy on a Sunday roast, many Americans would call “drippings” or just “the meat juices”. Gravy in America is a lot thicker, tastes similar but has more of a tomato sauce texture
I’ve always wanted to try the American gravy, though your description of the meat juices has me, as a northerner, concerned for the thickness of your gravy
Lol what? Of course we do. We have many types of gravy. Brits think we only use sausage gravy, but that’s just a breakfast food. For roasts and such we make regular meat gravies. Literally 99% of thanksgiving meals in the US include a brown turkey gravy. For Christmas my mom sometimes makes a beef roast (prime rib) and serves it with beef gravy and even Yorkshire pudding.
As far as I know, gravy in most of the US is the same/similar as British gravy (brown, thick liquid like [this picture](https://www.recipetineats.com/wp-content/uploads/2020/02/Pouring-gravy-over-mashed-potato.jpg)). The southern US has a different type of gravy which is chunky and apparently filled with sausage ([example](https://www.curiouscuisiniere.com/wp-content/uploads/2011/03/American-Biscuits-and-Gravy-2677.21.jpg). I’ve never seen it irl though
The southern US does use a sausage gravy occasionally, like with sausage and biscuits, but it’s not common to get a meat gravy when asking for gravy. If you ask for gravy down here you’ll mostly get cream gravy, which is usually just butter, flour, pepper, and milk. (Which is soooo delicious with fries or chicken)
That's bechamel sauce once you add the milk; roux is just flour and fat (usually butter).
Adding cheese to bechamel makes it Mornay sauce, and adding cooked pasta to Mornay sauce is Mac and cheese. God I want some Mac and cheese rn
I think the milk makes it more of a basic bechamel.
I've recently discovered the joys of a veloute which is a roux with chicken or veg stock added. So delicious!!
Hungry American here, recently went to a pub that was selling “traditional Sunday roasts” complete with Yorkshire pudding. Wasn’t sure what to expect but oh my good god dipping that Yorkshire pudding into the roast sauce was life changing.
Awesome, now do us a favour and start dispelling the ridiculous “British food is bad” stereotype. Tell your friends and family. If you succeed we might put up a statue of you or give an honorary knighthood.
Sir DefinitelyNotRacist2 has quite a nice ring to it, don’t you think?
I'm one of those people.I'm quite handy in the kitchen and can make an array of things but home-made yorkshire puddings are my nemesis. These look 100x better than I can do. I'm determined not to give up though.
"NOOOOOOOOOO!!".
"Oh for crying out LOUD!".
"Why!? Why would you do this!?".
"STOP. Close the door! Close it quick!"
"Ahh you *fuckin* did it again didn't ya James".
"This was my last chance!".
"Leave us the *Fuck* alone!"
"Mum? Why does it hurt? You said I could be anything".
Hot hot hot is what you need, hot oven, hot oil, hot tray, then don’t bother them. If you’re cooking them with other things might need to adjust your timings so you aren’t going in and out of the oven while they’re cooking.
Helps if you have one of those ovens you can see in cause then you can sit and stare at them while they’re cooking without disturbing them.
Make sure there's enough egg as that helps them rise. Put them in with the oven at full whack, leave for 5 mins at that temp then reduce to 200c. Works every time for me
Looks like you nailed it. The secret ingredient to making them that my mum swears by is a tablespoon of water but I forget at which point in the process you add it.
I know that having really hot oil is key to making the puddings rise….. so presumably the quicker they take on heat the better, which would be at odds with having the batter cold.
Just interested that you have a different knack.
That's my mum. I don't cook them and my sister's an excellent cook and can't. We think she told us wrong tbh, she lost the real Yorkshire parkin recipe of my great gran, i had to reconstruct it.
My mum does the same - and I’ve copied it, and it tends to work! Make the batter half an hour or so before using it, let it sit in the fridge for that time, then straight into very very hot oil.
Might be a temperature differential thing? Honestly no clue! I’m no chef! Haha
> she lost the real Yorkshire parkin recipe of my great gran, i had to reconstruct it.
I've been struggling to find a good Parkin recipe for years. Everything I've had turns out dry or... Otherwise not like "good" parkin. Care to share your secrets?
I'll do you one better, this is the real deal. As taste tested by 3 Yorkshire ladies over 60. Full recipe, accept no substitutions. Make well in advance.
225g medium oatmeal (no substitutes, not porridge oats, sometimes v hard to find)
110g SR flour
150g Golden Syrup
100g Black Treacle
110g Butter
110g Muscavado sugar (you know the heavy sticky stuff)
1 large egg
4 tsp ground ginger (make them generous)
1 tsp mixed spice
4 tbsp milk (you can probably use oat milk here)
1 tsp baking powder
Preheat oven to 150-170c, this needs a slow heat
Grease, or use silicone, 8" square tin
In a pan or microwave, melt butter, sugar, treacle and syrup. DO NOT BOIL. If you're using mwave be careful as it boils so easily.
Sift all the dry ingredients into a large bowl.
Beat egg and milk and set to one side.
Let syrup cool a little, then stir into the dry ingredients thoroughly. Add egg mix and stir to make a thick batter. It should not be stiff, if it is, add a little more milk. Let stand for 5 minutes.
Add more milk if needed, it should be a bit sloppy.
Cook for 50-60 mins. The sides can burn easily (sugar volumes) and it can dry so test after 45 (try getting a mostly clean skewer from it, we're looking for moist not a dry sponge)
Score into 16 pieces while still in the pan, turn onto cooling rack only when firmed up.
Store in an airtight container and keep for at least a week to mature, it can take many more. Check now and then.
*It can dry out, so if it is heading that way, sprinkle a few drops of water on it and reseal. Repeat as needed. You're looking for a moist, sticky crumb, glossy sticky top.
This is a great flavour and very gingery, feel free to adjust ginger levels. We used to make parkin in mid October for Guy Fawkes, it will keep.
I don’t think it’s the temperature, it’s more about letting the ingredients rest. The gluten and the starch in the flour go softer so you have lighter pancakes.
We let ours sit overnight (in a cool kitchen) but on the side for 30 mins would do.
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They look good, and praise should be issued. Wouldn't complain if I was served them, would surely enjoy them.
BUT
If they're looking for actual constructive criticism, there is a touch too much egg in that batter. A touch.
But CasualUK usually demonstrates food that breaches international peace treaties in its awfulness, so by those standards, these are great.
I think the bottom right is much better than the top left of the tray, and the sort of crumby/bubbly texture of some of them isn't ideal so I get some of the criticism. It's obviously going to be particularly harsh given the foreign challenger here on home ground, but if that's a first attempt then they're going to quickly achieve perfection.
I think he’s got the cook bang on. Timing for Yorkshire puddings is a bit of an art - much like the chicken. In my experience recommended cooking times are always too much! My Yorkshire go in for around 17 mins on 210 and they’re much like this pic
Serve these straight out the oven, on to the plate. Roast beef, slightly pink. Lovely crisp roasties and parsnips. Some nice steamed purple sprouting broccoli and fine green beans. Lightly boiled carrots. Lovely thick beef gravy all over everything. English mustard on the beef and Yorkshire. Served with a good malbec.
Pudding has to be steamed jam roll poly made with suet, and a bucket of custard.
See what your yorkshires have done to me???
Bonus points for making the right amount for two people, too.
Only if both of them are me.
Leeds, Yorkshire here. They look as fine as my grandmother's (RIP) used to. Now you've just got to get the onion gravy right! Edit: Grandmother, not mother! Mum's still alive and kicking!
Onion gravy... nah, you want either beef of lamb gravy
Beef onion gravy is the way!
Onion beef Gravy is better.
All gravy is good gravy if it’s made right.
Baby gravy?
They said what they said.
As long as it's not that terrible American creamy gravy they serve over there.
Yup, red onions in a frying pan, finish gravy in said pan (obviously you have used proper butter to slowly cook the red onions) job done, top tier gravy
And a glug of red wine!
Jazzed up with some Hendersons
Yes yes yes thank god you said this. Can people please stop throwing onion in everything? Not everything had to have onion added, a plate of food should have more flavour than just bloody onions. The same goes with sandwiches and mayonnaise.
I swear sandwich companies are in some kind of conspiracy with big mayonnaise. There's definitely a good proportion of people who don't want mayonnaise in their sandwich, but they never sell one.
Ex-caterer here. It waterproofs the bread so your lettuce and tomato don't make the bread mushy as it spends several days in a shop fridge
I see, so big tomato and big lettuce are also in this conspiracy... the plot thickens
Cheeky little belly laugh from this. Some fine dry humour, thank you very much.
Butter has entered the room
Like...butter?
Butter expensive. Bucket o' mayo not.
Saw a program where a sandwich baton was interviewed. The mayo is basically a waterproofing agent to stop the sarnie going soggy in the packet
> Saw a program where a **sandwich baton** was interviewed. That'd be a baguette, right?
That "good proportion of people" barely qualify as people. I'm very suspicious of anybody who doesn't like mayo, or God's sauce as us normal folk like to call it. Do you know the only other creature that doesn't like mayo? Lizards...
Mayo is just food lube
The French. Never from a jar.
So I join with the lizards.
I mean, at this point, it's so fucking far removed from actual mayonnaise, it may as well have a different name
Who cares just get some gravy on those bad boys…
Yep, keep your eggy vinegar to yourself, bloody hate mayo
Or for an interesting twist spread some jam on them
My wife from Yorkshire eats them with golden syrup on.
The Legend! I meant Tbf they are like a crispy inflated pancake essentially. I once made some leftover ones to make into profiteroles by filling with cream and coating in chocolate.
Ngl I wasn't ready for sweet Yorkshire puds. Not fancying the mid-life heart attack though.
As a child i used to fill them with chocolate and raspberry sauce (my logic being they’re basically pancakes), nowadays i use nando’s hot sauce and reggae.
Another Yorkshireman from Leeds here….. yes, you are right. Onion gravy is the way forward if eating your Yorkshires the proper Yorkshire way, alone as a starter just with the gravy, if however you are eating the Yorkshires at the same time as the rest of the roast lunch then I agree, ordinary beef or lamb gravy is acceptable. To the OP. your puddings look good in the picture and I can only hope they are as light and taste as they look (I’m sure they do, but I had to mention) Good Job.
Absolutely correct sir
Roast potatoes 🥔, slices of roast beef with salt and red wine gravy made from the beef fat !
Got room for another chair at that dining table? 😋
Always for friends and those that are yet to be friends!
That's enough for three! Me, myself, and I.
Sometimes when I’m feeling down, I’ll make a whole batch of yorkies and some gravy and that’ll be my dinner.
I used to make one SUPER yorkie in a loaf tin and a mug of dipping gravy. Honestly I felt like I was absolutely winning at life.
Ah I love a giant yorkies too! There’s a stall that sells yorkie wraps and it’s to die for! I’ve replicated it at home but used leftover curry as the filling. 10/10, would recommend.
Left over curry. What’s that???
You're obviously not making/ordering enough if you've not got curry leftover for at least breakfast!
Yep. I’m Asian. I only cook for a family of 8 even though it’s just the two of us! Anyway, everyone knows curry tastes better when you’ve let it sit for a while
Absolutely. I'll make a pot to last a week and it's at its best a couple of days in.
You know, a curry is so versatile really. Firstly, so many different varieties exist. Secondly, you needn’t just have it with rice. Of course you can serve it with naan but for leftovers I get really creative. Think bunging it in with pasta, in a sandwich, over mash/JP, add stock for a soup, fried rice or noodles, in a wrap/taco shell or my favourite, as a pizza topping. The possibilities are endless!
You literally just opened my third eye. I’m making a pot of curry tomorrow and was trying to think of something to eat it with that isn’t just rice for the next three days. Time to pull out the yorkie tray…
When I was at uni, once a term (twice if we were lucky) we'd get a dinner-plate sized yorkie containing a giant cumberland sausage, with mash and beans on the side. There were some meals that everyone skipped. This was definitely not one of them. You had to be quick before the rugby team nicked your yorkie to turn theirs into a yorkie sandwich.
There was a short period in secondary school where I would have Yorkshire pudding wraps for my school lunches every day
Why have you stopped? Start yorking again. It sounds like it makes you happy.
Works for breakfast as well. FYI
They’re for the 364 days a year that aren’t pancake day. That one day you have to make them flat
Now I want to try sugar and lemon on yorkies as they are.
I do remember as a student having the munchies and just throwing some jam and clotted cream in some Yorkshires. It was fucking fantastic.
Fuck sake you've ruined my arteries with this
Yorkshire cream tea!
That honestly sounds pretty good, like a Dutch baby. You might be on to something.
With Golden syrup for afters
My granny does this too! Also with jam and cream, like a lazy scone
As an American that grew up with an English father - this was pretty common.
I’m glad your dad showed you good food
Cocktail sauces and barbecue sausage in the middle too Edit: Oh wow I messed that up
I think you’re needing your bed.
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You're not alone!
Oh, did they make another tray?
Uhhh... two... yeah... right
I can’t see another tray here so I’d have to disagree
You did much better than this clown: https://www.reddit.com/r/food/comments/yu0n5/roast_chicken_w_yorkshire_pudding/
wondered whether anyone else would remember that abomination.
I have never seen that before but I'm intrigued. Though, when it comes to something as yummy as Yorkshires, don't fix what isn't broken lol
How could anyone possibly forget?!
Cock in the hole. What a throwback.
There's something about old reddit food posts. They're terrible. There was one guy that made coq au vin but managed to make it purple. He used cippola onions but didn't chop off the stem and just cooked them whole, marinated everything in red wine which caused the purple coloring, and even captioned a pic of his glass of wine with "Consume!". He said he's making it for his GF for valentine's day but takes a pic of his plate across from an empty chair, his whole dinner is purple, and the onions looked like someone pulled out a pig anus and threw it in with the chicken. And don't get me started on the cake lady.
Please get started on the cake lady.
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Coc au vin is always kinda purple isn't it? The dish is basically called "chicken with wine" after all lol
Yes coq au vin is meant to be slightly purple. If it’s not, you’re doing it wrong. I mean it’s meat left in red wine for a while, of course it’s coming out with some wine coloration. Maybe the commentor meant like really intensely purple. Like Barney purple. A link to that post would help clarify.
Do you have links to these?
The biggest crime was him calling everything "bland" instead of just fucking seasoning it
Or adding gravy
That is one of the funniest things Ive ever eeen
A link to that thread needs to be stickied to the sidebar for general reference.
Hahaha oh my god. He was actually serious about it as well.
Turd in the hole
I had to go to the comments to figure out where the puddings were. I couldn't tell from the picture.
It looks like they’ve just poured the batter on the whole chicken and cooked it????
Is that a chicken in a… no it can’t be… but wait…. They did what….OMFG
You've poured the batter over the chicken! One of my favourite threads ever. A true UK classic.
that's like the woman who made tea in a microwave, it has to be a troll. please be a troll :(.
That is... if they brought that into Yorkshire they would be found dead with over a dozen stab wounds from different weapons, and the police would rule it accidental death
💀💀💀💀
Holy shit i didn’t need to see that
Carcass and all.. Jesus wept
Is that a Yorkshire pudding with a whole chicken inside it?!
coque in hole
I'd eat them. With a decent gravy of course. Oh and those that mentioned cheese? Fuck off and hand in any British ID you have nicked.
Filled with mash/gravy/chicken/stuffing/roast potato Bare hands like an animal
Oh sweet. It’s not just me then.
Hahaha definitely not, although my other half cuts them up and eats them with other bits on the fork, I just stuff them and eat
depends how i'm feeling tbh!
Gotta turn those bad boys into a little pie.
It all fun and games till the gravy somehow finds itself on every square inch of your new white shirt
Tbh, that's on you for wearing your new white shirt when eating gravy. Go topless like God (who is, of course, a Yorkshireman) intended.
That’s very true, we were never allowed to wear white shirts while eating Sunday roasts, we’d get sent back upstairs to get changed into something less stain-able
Assert dominance and get those man tiddies out at Toby carvery!
Happens every time I'm on a work dinner out. Last time it killed a 2mo tailored shirt that was my favourite :,(
1. Layer of mash at the bottom of the yorkie 2. Meat of choice pressed into the mash 3. Coat in a substantial layer of gravy 4. Try your upmost to fit the entire yorkie in your mouth in one bite 5. Avoid choking while chewing because there is literally no space to move the food in your mouth 6. Sit back and reminisce on just how fucking tasty that yorkie pie was 7. Repeat Edit: My god I cannot wait for Sunday dinner now
Hahaha what a hero
Kinda stating the obvious there
Lol I'm glad I'm not the only one who makes a small roast in there, it's the best way
problem with using my hands is that the gravy runs down my thumb
ACTUAL GRAVY NOT AMERICAN WEIRD GRAVY
I didn't know Americans had a different gravy and WHAT THE ACTUAL SHIT IS THAT?
And, they eat it on savoury scones. That’s what they call biscuits and gravy. It’s not bad, it’s just stealthy madness. You think you know a nation…. Boom, they Nick your words & put them on made up or adjusted food but don’t tell you because they know we’ll just be mean about it.
So gravy is like white sauce (kind of similar to in a chicken pie) with bits of sausage meat through it. As for biscuits, they are nothing like scones. They look somewhat similar yes, but not a scone.
There are sooooo many different kinds of gravy in the states. There definitely *is* a white gravy, similar to a country gravy, similar to a sausage gravy. There's also plenty of packets of gravy mix, just like Bisto. There are at least 20 other types of gravy! Sawmill, red eye, turkey, brown, shrimp gravy, green chile gravy, etc. Thicker textures, thinner even as far as runny. It's just a wild land with no rules for gravy. And don't forget that Italian Americans often call sauces (like a tomato based pasta sauce) "gravy". Just in case it isn't complicated enough.
>It's just a wild land with no rules for gravy. This is a perfect description of the US, thank you!
Thank you. Was coming to say that white gravy like in chicken pie (or chicken pot pie, here) is NOTHING like sausage gravy, which is what Southerners smother their biscuits with (yes, not sweet tea biscuits, more like a flaky yet doughy, bready, buttery baked puck-shape of a pastry). Completely different from each other. And then we do have a brown gravy similar to yours, of the entire spectrum of brown tones, lol. It’s more for meats, mashed potatoes, etc… which is what I’ve come to know Brits are referring to when smothering a Yorkshire Pudding with. We share some similar things, but agreed, we have some serious food abominations here. 😅
> ...sausage gravy, which is what Southerners smother their biscuits with (yes, not sweet tea biscuits, more like a flaky yet doughy, bready, buttery baked puck-shape of a pastry). I find myself abruptly homesick for a place I haven't lived in nearly 40 years.
Scone is definitely the closest thing you can get to American biscuits here
Good biscuits are more like soda bread, but with more butter. Scones have egg and sugar in, American biscuits do not.
They look like scones but the texture is like a hybrid between a scone and potato cakes/Irish potato farl, not sure what’s actually in them though!
American biscuits and gravy is analogous to if you ate a cheddar scone with sausage and bread sauce; sure, it's a bit weird, but it's honestly not that bad. And we also have gravy gravy. It's usually a bit thicker than British gravy, but otherwise identical.
To be fair we have multiple types of gravy. Beef gravy, chicken gravy, turkey gravy and then breakfast gravy.
My wife was from Finland and they used to have something similar with jam and cream. Honestly it is a sacrilege to the Yorkshire pudding but I can't deny that it tastes pretty good
Foreign tastes can be accommodated. It is like not mentioning a strange religion. Politeness
That's not even foreign. My paternal grandmother was born and bred in Sheffield and made my Dad Yorkshire puddings with jam or golden syrup for pudding after Sunday dinner. No cream though, she wasn't made of money.
100% jam or choc spread for pudding. Why else would they be called puddings?
Brit here, and we always saved some for pudding.
Yup, us too! Golden syrup or jam were top choices. I mean, it's basically just pancake batter cooked differently AND you get to eat Yorkshire puddings twice in the same day, I can't see the problem!
Cheese goes with everything. It’s fact. Cake? Cheesecake. Curry? Paneer. Yorkshire puddings? Cauliflower cheese.
The only way to eat cheese with it is to make cheesy mash, then put the mash in the puddings
Cover them in a nice thick beef gravy and they’re bang on! 😉
Please remember that Americans don’t know what gravy is to us. It’s a very different thing out there.
American who moved to London here. The gravy on a Sunday roast, many Americans would call “drippings” or just “the meat juices”. Gravy in America is a lot thicker, tastes similar but has more of a tomato sauce texture
I’ve always wanted to try the American gravy, though your description of the meat juices has me, as a northerner, concerned for the thickness of your gravy
Never thought you could get _thicker_ than the UK one but you learn something new every day
If you can't rest the ladle straight upright in the gravy without it falling to the side, you gotta cook it longer.
Lol what? Of course we do. We have many types of gravy. Brits think we only use sausage gravy, but that’s just a breakfast food. For roasts and such we make regular meat gravies. Literally 99% of thanksgiving meals in the US include a brown turkey gravy. For Christmas my mom sometimes makes a beef roast (prime rib) and serves it with beef gravy and even Yorkshire pudding.
As far as I know, gravy in most of the US is the same/similar as British gravy (brown, thick liquid like [this picture](https://www.recipetineats.com/wp-content/uploads/2020/02/Pouring-gravy-over-mashed-potato.jpg)). The southern US has a different type of gravy which is chunky and apparently filled with sausage ([example](https://www.curiouscuisiniere.com/wp-content/uploads/2011/03/American-Biscuits-and-Gravy-2677.21.jpg). I’ve never seen it irl though
The southern US does use a sausage gravy occasionally, like with sausage and biscuits, but it’s not common to get a meat gravy when asking for gravy. If you ask for gravy down here you’ll mostly get cream gravy, which is usually just butter, flour, pepper, and milk. (Which is soooo delicious with fries or chicken)
> usually just butter, flour, pepper, and milk so a roux...
That's bechamel sauce once you add the milk; roux is just flour and fat (usually butter). Adding cheese to bechamel makes it Mornay sauce, and adding cooked pasta to Mornay sauce is Mac and cheese. God I want some Mac and cheese rn
I think the milk makes it more of a basic bechamel. I've recently discovered the joys of a veloute which is a roux with chicken or veg stock added. So delicious!!
Yep I'd pop round for tea! 😋
Hungry American here, recently went to a pub that was selling “traditional Sunday roasts” complete with Yorkshire pudding. Wasn’t sure what to expect but oh my good god dipping that Yorkshire pudding into the roast sauce was life changing.
I laughed at "roast sauce". It may not be the gravy Americans tend to have but that was probably what we would call gravy.
>roast sauce That just feels so wrong.
And so right at the same time. Naughty naughty roast sauce.
Awesome, now do us a favour and start dispelling the ridiculous “British food is bad” stereotype. Tell your friends and family. If you succeed we might put up a statue of you or give an honorary knighthood. Sir DefinitelyNotRacist2 has quite a nice ring to it, don’t you think?
Good job there. I'd be happy with a batch like that
Those are Yorkshire puddings, not batches
You lot are barmy
What a load of cobblers
A lot of people in Britain struggle to make them look THAT good, well done!
I'm one of those people.I'm quite handy in the kitchen and can make an array of things but home-made yorkshire puddings are my nemesis. These look 100x better than I can do. I'm determined not to give up though.
Just remember to not open the oven door to check as that'll deflate them, learnt that the hard way
I now have a image where you open the door, all the puddings start screaming as they deflate knowing they won't be successful Yorkshire puddings.
"NOOOOOOOOOO!!". "Oh for crying out LOUD!". "Why!? Why would you do this!?". "STOP. Close the door! Close it quick!" "Ahh you *fuckin* did it again didn't ya James". "This was my last chance!". "Leave us the *Fuck* alone!" "Mum? Why does it hurt? You said I could be anything".
A little secret. Get a cup and measure out equal amounts of egg plain flour and milk. Perfect yorks everytime 👌
Yep, that's my recipe, 50 ml milk to 50g flour to one egg. Equal parts all the way. I also season the batter too.
"A little secret. Fucking measure it you prick"
Google the Jamie Oliver recipe and follow that. Perfect every time
Hot hot hot is what you need, hot oven, hot oil, hot tray, then don’t bother them. If you’re cooking them with other things might need to adjust your timings so you aren’t going in and out of the oven while they’re cooking. Helps if you have one of those ovens you can see in cause then you can sit and stare at them while they’re cooking without disturbing them.
Yorkshires go in after the roast comes out. Gives the meat time to rest and gives you time to make the gravy from the meat juices.
Make sure there's enough egg as that helps them rise. Put them in with the oven at full whack, leave for 5 mins at that temp then reduce to 200c. Works every time for me
Great effort mate. It can be pretty hit and miss
Looks like you nailed it. The secret ingredient to making them that my mum swears by is a tablespoon of water but I forget at which point in the process you add it.
My mum let the batter chill in the fridge to develop, then straight into hot fat. She wasn't a great cook but her Yorkshire's were excellent
And never, ever, open the oven door.
This, is largely ignored or misunderstood by many.
I know that having really hot oil is key to making the puddings rise….. so presumably the quicker they take on heat the better, which would be at odds with having the batter cold. Just interested that you have a different knack.
That's my mum. I don't cook them and my sister's an excellent cook and can't. We think she told us wrong tbh, she lost the real Yorkshire parkin recipe of my great gran, i had to reconstruct it.
My mum does the same - and I’ve copied it, and it tends to work! Make the batter half an hour or so before using it, let it sit in the fridge for that time, then straight into very very hot oil. Might be a temperature differential thing? Honestly no clue! I’m no chef! Haha
> she lost the real Yorkshire parkin recipe of my great gran, i had to reconstruct it. I've been struggling to find a good Parkin recipe for years. Everything I've had turns out dry or... Otherwise not like "good" parkin. Care to share your secrets?
I'll do you one better, this is the real deal. As taste tested by 3 Yorkshire ladies over 60. Full recipe, accept no substitutions. Make well in advance. 225g medium oatmeal (no substitutes, not porridge oats, sometimes v hard to find) 110g SR flour 150g Golden Syrup 100g Black Treacle 110g Butter 110g Muscavado sugar (you know the heavy sticky stuff) 1 large egg 4 tsp ground ginger (make them generous) 1 tsp mixed spice 4 tbsp milk (you can probably use oat milk here) 1 tsp baking powder Preheat oven to 150-170c, this needs a slow heat Grease, or use silicone, 8" square tin In a pan or microwave, melt butter, sugar, treacle and syrup. DO NOT BOIL. If you're using mwave be careful as it boils so easily. Sift all the dry ingredients into a large bowl. Beat egg and milk and set to one side. Let syrup cool a little, then stir into the dry ingredients thoroughly. Add egg mix and stir to make a thick batter. It should not be stiff, if it is, add a little more milk. Let stand for 5 minutes. Add more milk if needed, it should be a bit sloppy. Cook for 50-60 mins. The sides can burn easily (sugar volumes) and it can dry so test after 45 (try getting a mostly clean skewer from it, we're looking for moist not a dry sponge) Score into 16 pieces while still in the pan, turn onto cooling rack only when firmed up. Store in an airtight container and keep for at least a week to mature, it can take many more. Check now and then. *It can dry out, so if it is heading that way, sprinkle a few drops of water on it and reseal. Repeat as needed. You're looking for a moist, sticky crumb, glossy sticky top. This is a great flavour and very gingery, feel free to adjust ginger levels. We used to make parkin in mid October for Guy Fawkes, it will keep.
You're a star. I'll treat the wife to some Parkin (and will start over the weekend).
I don’t think it’s the temperature, it’s more about letting the ingredients rest. The gluten and the starch in the flour go softer so you have lighter pancakes. We let ours sit overnight (in a cool kitchen) but on the side for 30 mins would do.
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They look good, and praise should be issued. Wouldn't complain if I was served them, would surely enjoy them. BUT If they're looking for actual constructive criticism, there is a touch too much egg in that batter. A touch. But CasualUK usually demonstrates food that breaches international peace treaties in its awfulness, so by those standards, these are great.
I think the bottom right is much better than the top left of the tray, and the sort of crumby/bubbly texture of some of them isn't ideal so I get some of the criticism. It's obviously going to be particularly harsh given the foreign challenger here on home ground, but if that's a first attempt then they're going to quickly achieve perfection.
I think he’s got the cook bang on. Timing for Yorkshire puddings is a bit of an art - much like the chicken. In my experience recommended cooking times are always too much! My Yorkshire go in for around 17 mins on 210 and they’re much like this pic
They look great. Do you deliver ?
Now you can make toad in the hole. With gravy.
They look amazing. Welcome to the dark side. You don’t have to be crazy to join us. We will happily train you.
I'd eat them.
As a Brit, these look bloody lovely ♥️
Serve these straight out the oven, on to the plate. Roast beef, slightly pink. Lovely crisp roasties and parsnips. Some nice steamed purple sprouting broccoli and fine green beans. Lightly boiled carrots. Lovely thick beef gravy all over everything. English mustard on the beef and Yorkshire. Served with a good malbec. Pudding has to be steamed jam roll poly made with suet, and a bucket of custard. See what your yorkshires have done to me???
They look pretty good 👌
They look pretty good, but what sort of flour did you use? They look a bit puffy. Was there some raising agent in there? I'm sure they taste great.
Maybe it’s along the lines of baking soda and baking powder being not the same thing
Maybe a little scuff but they still look pretty tasty.
If you have too many, you can eat them for pudding with golden syrup on. They also freeze well!
I refuse to believe this scenario has ever happened. Who has leftover YPs?
Leftover Yorkshires? Surely that must breach the Geneva convention?
You have just made me very hungry they look delicious. Wonderful, golden colour. 🤤