Articles, Blog


September 8, 2019

Hello everyone its Barry here welcome to my
virgin kitchen I hope you are well erh Mrs Barry is joining me in the back ground there
just comfortably chilling out we are around her parents house because there is so much
drilling going on in our house we are just dong the voiceovers here at the moment. I
have had loads of requests for how to make your very own epic homemade Yorkshire puddings
and today I have decided to fulfil that super easy this recipe is fool proof full fool fol
erh however you want to pronounce it I don�t know whats wrong with me its crazy but they
are stonkingly good indeed and theres even a little twist at the end im giving you a
little horseradish snack. Super gorgeous if you want to give this a go the full recipe
and method is on my website the link is down below you liked them right
yes they were delicious yeah Mrs Barry approved stamp boom erh this is how you do it. So with
this you can either make an epic one in a big sandwich tin or we are going to use a
muffin tin ok but the first thing you need to do the most important thing s actually
to get your oven to the temperature on your screen right now. Then you are going to get
some sunflower oil and spoon it into the muffin cases so if you are using a cake tin just
enough to cover the bases about half a teaspoon of sunflower oil went into each muffin slots
and then you actually bung that tray into the oven to get your oil hot. So its time
to make the batter which actually doubles up really well as the same batter for toad
in the hole which is essentially a Yorkshire pudding with sausages in which I will probably
do that recipe soon as well a lot of you guys asked me about that too. But into a mixing
bowl dump in your flour you can sieve it if you want but we find generally that doesnt
make much difference but if you are a siever by all means if you want to feel pretty about
it just do that and then dump in your eggs not even one at a time just chuck them all
in there. So whisk this mixture through first it will be thick and stubborn and butch but
keep going and what you are gradually going to do is get those lumps out of it and as
you add the milk in you are going to add the full amount in listed in the ingredients but
just do it a little bit at a time keep whisking youll get like a smooth just slightly thicker
than water like pasty kind of texture and as long as its smooth I love you thats what
I wanted to say. Now I actually seasoned mine with salt and pepper that is optional you
can even put spices in it like paprika I love paprika but the most important thing with
this is to make that batter super quick while your tray in the oven is warming up so get
that tray from the oven it will be super super hot so be very very careful and pour the batter
in to each muffin hole around about half way up no maore than that because trust me these
blow up to be absolutely epic in size. So bung that tray into the oven and the other
tip here is to not open it do not be tempted do not be like oh my god look these are massive
because then they will just flop ok you need to give the full cooking time it deserves.
Take it out of the oven and let them cool on a wire rack just temporarily. Now of course
traditionally here in the UK we have that with a roast dinner with beef but they also
make amazing snacks beef and horseradish goes really well together but if you dont like
horseradish source too much the sharpness of it mix it with 50 percent mayo so 50 50
of mayo and horseradish what I did was put a little bit of beef deli meat from the counter
in the middle of the yorkshire pudding stum stum stuffed some horseradish mayo in the
middle and a little bit of parsley on top looks a little fancy hors doeuvre they tasted
phenomenal right Mrs B yes yes what are you reading a magazine. So there we are folks
a randomly very heavily requested recipe that one so I do hope thats helpful and do give
it a go they are epic in size and absolutely stonking so easy to make just time making
the batter with when your oven and that oil is super hot and youll smash it so easy send
me a picture if you do give it a go dont forget to subscribe for regular recipes and food
phone I will see you again next time.


  • Reply Raghu Koladia February 16, 2017 at 5:26 pm

    111th like

  • Reply Ohlee Creates February 16, 2017 at 5:28 pm

    Hmm. I've never heard of this… guess it's an English thing. Just curious, what would be the American equivalent of this? A popover?

  • Reply Arlee 223 February 16, 2017 at 5:30 pm


  • Reply John Kelly February 16, 2017 at 5:32 pm

    Ice cream in Yorkshire puddings works great too.

  • Reply OHMedia February 16, 2017 at 5:33 pm

    You've already done toad in the whole

  • Reply Phil's pick n mix videos February 16, 2017 at 5:33 pm

    hi Barry did you know if you put vinger in the batter ( molt) it makes it very crispy top.
    plus could you do I mini food toad in the hole ๐Ÿ˜„

  • Reply Nicholas Sowray February 16, 2017 at 5:42 pm

    I have this every Sunday:)

  • Reply Alex Zook February 16, 2017 at 5:53 pm

    My grandma always said to make the batter the night before. And I use lyles golden syrup on mine haha

  • Reply Nic Smallwood February 16, 2017 at 5:58 pm

    You're looking really well Barry, can definitely see you've lost some weight. Well done! ๐Ÿ˜‰

  • Reply CopiusOak9630 February 16, 2017 at 6:00 pm

    do a mini Sunday dinner

  • Reply Judy Gerstner February 16, 2017 at 6:08 pm

    I will do this version- looks yummy. Years ago I made Yorkshire pudding where you cooked a big beef roast, and after you removed it from the pan you poured the batter right into the hot fatty beef drippings and baked. Oh my, what a treat!

  • Reply Ashleigh Emilia February 16, 2017 at 6:09 pm

    If you haven't tried it, put golden syrup on a Yorkshire pudding! Sooooo good.

  • Reply AnnieMay February 16, 2017 at 6:12 pm

    I thought this pudding was a real pudding at first, a dessert. Isn't Yorkshire pudding a dessert or is it really something bread like?

  • Reply Little Libby February 16, 2017 at 6:32 pm

    I am on the ads at the moment that is to tell that this is going to be a good video

  • Reply orhan keyvan February 16, 2017 at 6:38 pm

    After seeing SortedFood cook up some yorkshire pudding on their latest video I was wondering how these were made. Thanks for sating my curiosity !!!

  • Reply Not Me February 16, 2017 at 6:39 pm

    Barry, you or the Mrs. should try your hand at Japanese pancakes/hotcakes. I think you'd get a kick out of them, they're like small individual cakes and served with fruit, fresh whipped cream, and maple syrup.

  • Reply Mitchell Smith February 16, 2017 at 6:42 pm

    Hey Barry, thought I would share this story with you.

    Yorkshire puddings were my favorite thing that my grandma would make. She grew up in Dorset and moved to Canada in the late 50s.

    Every time she made the puddings, she claimed they were not right. Either they were burnt, didn't rise, or tasted off. But to me they were always amazing. I would eat them out of the pan without anything on them. I will always miss doing that with her….

    Keep up the great videos. I keep wanting to make some of the recipes you post, but I don't have all the pots/pants/'tools' to make some of the stuff (#BachelorLife)

  • Reply angellz February 16, 2017 at 6:54 pm

    Ur amazing cooker

  • Reply Taylor Stone February 16, 2017 at 6:55 pm

    Barry make a proper mini roast dinner plssssssssssssssssssssssssssssssss

  • Reply Taylor Stone February 16, 2017 at 6:56 pm

    Barry make a mini or a normal size mean roast

  • Reply BarelyFunctional February 16, 2017 at 7:05 pm

    does anyone else cringe when americans say yorkshire wrong?

  • Reply richard stevens February 16, 2017 at 7:07 pm

    gravy gravy gravy horse raddish errrrr no way

  • Reply D Nooch February 16, 2017 at 7:09 pm

    Could I stuff it with crunchy bacon and cheese or will that ruin the flavour?

  • Reply Tadiwa Mhiripiri February 16, 2017 at 7:10 pm

    Barry, every time I go to your website it gives me a virus

  • Reply brianartillery February 16, 2017 at 7:12 pm

    Have you tried adding Guinness to the batter mix? It takes it to a ridiculous level of delicious. Whatever, Barry, you rock!

  • Reply Hobo Sullivan February 16, 2017 at 7:17 pm

    I live in the U.S., but I discovered a love for Yorkshire pudding the first time I made one. Even thought that first attempt was pretty much a flop: I didn't know about pre-oiling and pre-heating the container…

  • Reply Katia Cachero February 16, 2017 at 7:20 pm

    thanks i've always wanted to make them

  • Reply JinzoDefiler February 16, 2017 at 7:30 pm

    If you don't eat yer meat, you can't have any pudding. How can you
    have any pudding if you don't eat yer meat?

  • Reply rikardiso February 16, 2017 at 7:33 pm

    I want to make some for lunch tomorrow. I fancy some Tzatziki with it. Thanks for posting. I didn't know I could use a muffin tin.

  • Reply Somebody ._. February 16, 2017 at 7:41 pm


  • Reply Mark Forrest February 16, 2017 at 7:42 pm

    Mine always come out moist and floppy, I'll try this recipe for sure. Thank you #chefblokey

  • Reply angelwhooo February 16, 2017 at 7:42 pm

    So supportive

  • Reply woollen hat February 16, 2017 at 8:05 pm

    well i dont mean to brag but my 10year old won a blue peter badge for her recipe. oh yeah. ๐Ÿ˜œ

  • Reply OBXSniper0001 February 16, 2017 at 8:11 pm

    Could you possibly to a recipe on some more puff pastrys Mrs.Barry?

  • Reply Carollee ballenger February 16, 2017 at 8:19 pm

    this is a lot like a dutch baby.

  • Reply TalonNimbus February 16, 2017 at 8:21 pm

    I've heard of yorkshire pudding but never knew what it was.
    This isn't what i expected..

  • Reply Gally February 16, 2017 at 8:28 pm

    her parent's house looks like a dentist's office

  • Reply Brian 1972 February 16, 2017 at 8:33 pm

    Barry I'm surprised you haven't found a way to use Nutella in a Yorkshire pudding recipe

  • Reply SpookeeVision February 16, 2017 at 8:53 pm

    Looking skinny Barry! ๐Ÿ‘

  • Reply Sofia Loveland February 16, 2017 at 9:05 pm

    I want to make these but I know I'll end up eating them all plain.

  • Reply Caitlyn Rose February 16, 2017 at 9:07 pm

    I put onions in my Yorkshire puddings

  • Reply Joanne Gray February 16, 2017 at 9:16 pm

    I like putting things like golden or curried rice in my Yorkshires. I have in the past poured a Pot Noodle into a giant one – I know, I sound like such a chav, but if you dont make the Pot Noodle too wet the sauce soaks into the pudding. You have to eat it before the sides and bottom get too soggy though.

  • Reply Dwayne Wladyka February 16, 2017 at 9:25 pm

    That looks really good. Awesome!

  • Reply coral scott February 16, 2017 at 9:25 pm

    You can make crepes/pancakes using the same recipe ๐Ÿ˜Š

  • Reply Tom Lewis February 16, 2017 at 9:42 pm

    try putting butter and sugar after cooked

  • Reply Tony Jefford February 16, 2017 at 9:57 pm

    try crumbling an oxo cube in to the batter mix. mmmmmmm

  • Reply allan fulton February 16, 2017 at 10:27 pm

    Thanks so much for this video Barry I've definitely wanted to make Yorkshire pudding for years and have tried a couple times but they haven't turned out for me and I think it's because (from what I've noticed ) I don't have an old pan . Every time I see a good Yorkshire pudding it's been made in an old dented pan. I didn't know they could be made in muffin tins.

  • Reply Sarah Bearheart February 16, 2017 at 10:30 pm

    'muffin hole' ????? @ 2:33

  • Reply Mike February 16, 2017 at 10:49 pm

    in the video u said that u are going to make toad in a hole soon, didnt u do that in british recipe month not too long ago? ๐Ÿ˜ฎ

  • Reply MrShannonite February 16, 2017 at 10:50 pm

    I remember having Yorkshire puddings with custard as a kid, they were brillient. Maybe you can try some dessert variants.

  • Reply galaxybangtn February 16, 2017 at 10:53 pm

    Can you make a giant pigs in blanket? (Giant sausage with bacon) that would be so cool!!

  • Reply Andrew Plunkett February 16, 2017 at 11:05 pm

    Great tip, leave the batter mix for 24 hours for an even better yorkie!

  • Reply assassintwinat8 February 16, 2017 at 11:17 pm

    a lot less oil than other recipes i've seen. nice

  • Reply Pokemon Pokemon February 17, 2017 at 12:26 am

    Why film in your conservatory? Looks silly

  • Reply adam mac February 17, 2017 at 12:52 am

    I share your love for paprika.. it's so smokey and good!

  • Reply Christine Gorton February 17, 2017 at 1:01 am

    Thank you. Will try making toad in the holes again x

  • Reply Tami Greene February 17, 2017 at 1:03 am

    you've lost lots of weight Barry

  • Reply Trudy H. February 17, 2017 at 1:26 am

    love your blog. can you tell me ware you got the wall decal that you have on your kitchen wall. The one that says my cooking is fabulous even the smoke alarms cheer me on I love it. I have tried to find it but it is like looking for a needle in a hay stack. thanks for the intertainment you and your family always make me smile.

  • Reply Rodnecia Hill February 17, 2017 at 1:34 am

    you should make a mini poptart

  • Reply albiin mur February 17, 2017 at 2:31 am

    will try gluten free puddings

  • Reply Nick Muggli February 17, 2017 at 3:22 am

    they do look fantastic

  • Reply M. Wells February 17, 2017 at 3:36 am

    Sunflower oil is sacrilege. You need beef drippings for Yorkshire Pudding or it's just a popover.

  • Reply Autumn M February 17, 2017 at 4:28 am

    Is that not a pop over??

  • Reply blackraven1515 February 17, 2017 at 6:32 am

    I've put fresh or dried herbs in mine and its amazing!

    fond memories of Nana making these with roast beef dinner hers would always be so huge โค

  • Reply Bren Barnes February 17, 2017 at 7:06 am

    Mrs B is just chillin in the background lol .These look yummy def will give it a go ๐Ÿ˜‰

  • Reply JustMake ItSmile February 17, 2017 at 7:38 am

    i made it to my parens and they loved it. Thanks

  • Reply Maddi Byron February 17, 2017 at 9:36 am

    Just so you know my Grans yorkshire puddings are the bestttt, no one can beat her hahaha. Love you guys.

  • Reply Lucie Todd February 17, 2017 at 11:18 am

    Oil??? Na beef dripping

  • Reply R S - Football Coach February 17, 2017 at 11:44 am

    Not a real yorkshire pud, not tall enough

  • Reply MoonCrumpets February 17, 2017 at 1:45 pm

    Barry, your face is looking a lot slimmer.

  • Reply Rae Everlark February 17, 2017 at 5:43 pm

    Okay so I'm Aussie so I'm sorry for my ignorance but… what exactly is a Yorkshire pudding? Like, I know it's a pastry but exactly what is it?

  • Reply LILLY3579 February 17, 2017 at 6:36 pm

    I've sometimes put ice cream in them (mint chocolate chip) and had as a dessert, because frozen Yorkshire puddings don't take long to cook in oven, so make a quick dessert (or meal as I once had it as my dinner, I think it was)..

  • Reply Jamie sarah February 17, 2017 at 7:31 pm

    We used to eat the left over Yorkshire Puddings with Jam after dinner ๐Ÿ˜‹

  • Reply Kylie Matthews February 17, 2017 at 9:38 pm

    We have Yorkshire puddings with our roast dinner and then have more for pudding. The dinner ones are full of gravy and dipped in horseradish sauce. The pudding ones are full of golden syrup! Yum!

  • Reply caitlin - February 17, 2017 at 10:39 pm

    I really want Yorkshire puddings now

  • Reply imiKah K February 17, 2017 at 11:00 pm

    Thank you!- Barry, been hearing about these for years and now we're going to be eating them ๐Ÿ˜€

  • Reply Stuart Frame February 18, 2017 at 1:13 am

    You should make a giant gold bar

  • Reply Dust76tr February 18, 2017 at 1:16 am

    I usually find it's better to make the batter a few hours in advance and get as much air into the mix as possible then leave it to rest for an hour or so, whisk it again then pour it into the heated oiled trays (the oil should be almost smoking!) Don't transfer it into a jug or you'll take all the air out

  • Reply Bettie Turner February 18, 2017 at 5:50 am

    My dad makes the best Yorkshire pudding. We're not Brits… but he makes it in a big pan and adds mushrooms, and he always adds the drippings from the prime rib – we always have prime rib and Yorkshire pudding for Christmas. It's so amazing and savory – and we all fight for the corners

  • Reply Anna Payne February 18, 2017 at 1:32 pm

    I wondered how these were made.. I'm in Texas, and I'm fortunate enough to live close to an authentic British restaurant..He serves Sunday Beef roast with Yorkshire pudding.. so delicious!

  • Reply Fehim Becarevic February 18, 2017 at 6:23 pm

    make a one pot dish ๐Ÿ™‚

  • Reply Missy Smith February 19, 2017 at 2:16 am

    Your written recipe has the temp wrong in Fahrenheit. Also any ideas why they would only start to rise?

  • Reply Carollee Kruger February 19, 2017 at 4:14 am

    If you put a touch of sugar in the batter, you can use them with fruit as a dessert. They're dreamy.

  • Reply Eva Southall February 19, 2017 at 9:25 am

    Barry you should make mini marshmallows or mini cupcakes

  • Reply OD NOISEYTV February 19, 2017 at 12:36 pm

    mini roast dinner from left overs

  • Reply Captain Modesty February 19, 2017 at 2:46 pm

    Just roast dinner in general, nice with Chicken or Pork too

  • Reply Recipe Archaeology February 19, 2017 at 11:51 pm

    That looks like a popover muffin that I like to make for special occasions. I just add a little sugar to the batter and serve with jam. Yum! Now I want to make popovers.

  • Reply Stephanie Holly February 20, 2017 at 2:53 am

    These remind me of popovers. Before my grandma got diagnosed with dementia, one of her specialties was popovers, and she always made them for my dad. She just passed away yesterday, and this made me smile a bit. I think she would have liked these.

  • Reply steffers841 February 21, 2017 at 2:39 am

    We made these according to your recipe and noticed you had said one thing and written another… could you be a bit more consistent please? Your recipe says 350F and your video said 450F for the temp.. and you used half a tsp of oil but your recipe said 1 tsp per pan.

    Also, we used whole wheat flour so anyone who doesn't have plain flour or would prefer whole wheat it worked just fine with the whole wheat. They were really good though!

  • Reply Cassie Mede February 21, 2017 at 7:58 am

    I love Yorkshire puddings. however my recipe we've used for 20 years has sugar and salt in it. I personally like a little doughyer but I also fill mine full of gravy. it's definitely paired with a cheat day meal. all that oil and gravy. Mmmmm. thanks now I want to make a batch just to have them smothered in gravy

  • Reply Natalie LeClaire February 24, 2017 at 1:52 am

    Barry! The temp on the recipie on your website and the temp on this video are different!!! 375 and 450 respectively. Which is the correct temp!?!?

  • Reply elizabeth lutrell February 25, 2017 at 9:56 am

    omg I live for the cut to "…I LOVE PAPRIKA…" ๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚

  • Reply A.James Reilly February 27, 2017 at 11:48 am

    Make some pie. Dammit.

  • Reply MistaKay90 March 3, 2017 at 2:37 am

    know how to make em, however watched for the want of watching!

    Tip. For giant yorkshire puddings – use an old (but cleaned) fray bentos pie tin! Gives you an excuse to have a fray bentos pie as well!

  • Reply elbekhti March 11, 2017 at 4:34 pm


  • Reply ChaosLord 888 April 11, 2017 at 8:07 pm

    Just followed this substituting soy milk and they came out great. They work really well as a dessert too! My gran used to serve them with treacle ๐Ÿ™‚

  • Reply Hannah Plas June 4, 2017 at 5:48 pm

    Halleluja! Finally someone sees that sieving the flour doesn't make a difference! Even if you do that, when you start mixing it, all the lumps come back – no difference. At. All.

  • Reply Hannah Plas June 4, 2017 at 5:49 pm

    Only such a small amount of oil in each tin? The recipes I've seen have about a cm of oil per tin..

  • Reply shamapes June 8, 2018 at 7:50 am

    I am binge watching your videos Barry! Just discovered you at the beginning of the year or so. Yorkshire pudding have been surprisingly difficult to master- believe it or not. The only time it had worked beautifully- I had forgotten what I did… ๐Ÿ™ Does it matter whether the eggs and milk are at room temperature; or at least the eggs? Warm or cold milk??- eek- help

  • Reply Packy April 26, 2019 at 4:12 am


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