Greetings Gastronauts! This is Keef Cooks,
I’m Keef and today I’m going to investigate a few different ways – or a few theories – of
how to make Yorkshire Puddings. And I’m also going try making dairy-free Yorkshire Puddings. [ MUSIC ] Now, dairy-free Yorkshire Puddings is not
something I would normally attempt, but I’ve had a request from Jessica Feldman, who’s
intolerant of all things dairy, and still loves Yorkshires. So, I’ll have a go. I’ve
never done it before. It might be interesting. There’s an awful lot of mythology folklore,
old wives’ tales, surrounding the making of Yorkshire Puddings. Some of them have some
basis in reality. A lot of them are just tosh. And I was going to actually just try and investigate
all of those and – y’know – do a million Yorkshire puddings and spend the whole weekend doing
it, but it turns out it’s already been done by Kenji López-Alt on The Serious Eats website, in
an excellent article which will be linked somewhere. So it’s made the job a little bit
easier, but I am going to try two different alternatives. One is cooking them in metal
containers and the other is cooking in a silicone container, which is what I’ve been using lately,
and which hasn’t been giving the greatest results, really. So we’ll see what happens
and we’ll also see what happens with the dairy-free version. Wish me luck.
Now, ingredients for the Yorkshire Puddings. I’ve got 150 grams of plain, all-purpose flour.
200 mls of semi-skimmed milk. Half a teaspoon of salt. And four eggs. Now, seeing as we’re
being a bit scientific, that’s 200 grams of eggs, once we’ve taken them out of their shells.
And you should note that egg size classifications are different around the world. That’s a European
medium egg, which will weigh between 49 and 56 grams. Other countries do vary. (Laughs)
And the liquid: you can substitute some of that milk for water, but probably not more
than 20 per cent. And all we need to do now is mix that all together. So I’ll just put
the flour in a bowl. And the salt. Stir those together. Now add the eggs. And smash up the
yolks and stir them in. And now stir in the milk. Actually, whisk it in, because we want
this to be quite smooth. You might want to do this in a blender, but I’m not going to
because I’m washing up today! (Laughs) Just whisk it till you’ve got no lumps left in
it. A lot easier said than done! Now, a critical point: there’s always been debate about whether
you should rest your Yorkshire pudding batter or not. And apparently, you should! And the
longer the better. In fact, Kenji recommends resting it overnight in the fridge. That’s
a bit more time than I’ve got, but I’m going to let that stand for two hours. And then
we’ll cook ’em! Now, the ingredients for the vegan version
– the dairy free version. I’ve got 115 grams of self-raising flour. And I’ve got some soya
milk. That’s 280 mls, which seems like an awful lot of liquid but – who knows?! And
a quarter of a teaspoon of salt. And the magic ingredient – 55 mls of aguafaba. Now, you
may have heard of aguafaba. You probably haven’t. It’s the magic egg-replacer. It literally
means bean water, and it’s actually the liquid from a can of chick peas (garbanzos) and nobody
seems to know quite why it has this magical property of being able to behave like egg
white, but it does, apparently. So, that’s what we’re going to use.
So, having lived in Spain, I can’t talk about soy milk without having a little smirk to
myself because, there’s a joke. Well – in Spanish, if you say “Soy Keef!” it means “I’m
Keef.” So what if “Soy Milk.” was just milk introducing itself? Eh?! Hadn’t thought of
that, had you!” OK, so, to make the batter. The same as the
conventional batter. Stick your flour in the bowl. Put your salt in. Give it a stir. Add
the egg-replacer. Y… “¿Cómo se llama?” “Soy Milk!” (Laughs) And the soy milk. And
whisk until smooth! Well, this is ridiculously runny. I think I’ll just go and check on the
interwebs to make sure I’ve copied down that recipe properly… Well, that’s what it says
in the recipe. And you know what? I just don’t believe it, so I’m going to put some more
flour in. Cos I don’t want to waste this stuff. I know that thin batter won’t work… That
might work. That’s… no, it’s still too thin… Oh, honestly! (Laughs) OK. I think that’ll
do. So, doesn’t need resting, apparently, so I’m
going to pre-heat my oven to as hot as it will go. Right, the butter’s actually had
about three hours resting, so it should be well ready! And I’m going to do some Yorkshires
in this silicone muffin tin and some in these individual (Well, they’re little pudding tins.)
to see if it makes a difference. So, in the metal ones, you want a bit of fat, and this
fat is lard. The ideal fat would be beef or pork dripping, mainly because it’s tasty.
(Well, it’s a lot tastier than plain vegetable oil.) And if you’re doing your Yorkshires
with a big slug of beef or pork, then you will have beef dripping available. So, I’m
going to pop those – well, I’ll pop the tins into the oven for a few minutes, just to melt
the fat. Yorkshire Pudding folklore says that the fat
should be really hot and sizzling, but apparently that doesn’t make any difference. (Laughs)
So, a spoonful of batter in each thing… and I’ll pop those in the oven for twenty-five
minutes. Now, another bit of possibly folklore is that you must not open the oven while these
are cooking. I actually have – probably – no reason to, so I won’t.
OK, they’ve actually had fifteen minutes. I’m looking through the door of the oven and
they’re going to hit the roof of the oven if I don’t take them out now. Ohh my goodness!
Look at those! Monsters! Whoppers! Whoah… (Laughs) D’you know, I think these are actually
too tall, cos, you know, we want a cup that you can pour your gravy in, but – wow! – that
is amazing! So let’s just taste one! (Crunch!) Well, this
is a bit odd. They’re still a little bit – actually – raw in the middle. Burning on the outside.
So, I guess my oven was too hot. So we still haven’t achieved the perfect Yorkshire Pudding,
but it’s pretty close. Looking at them again, the ones that I did in the metal tins have
actually got a cup kind of structure, so you can pour your gravy in. The ones that I did
in the silicone are closed on the top, but if you turn them over, they’re a bit open,
so you could serve them upside-down, get your gravy in that way. But I think I’ll be ditching
the silicone from now on. And it may be to do with the hot fat in the bottom – cos the
silicone had none, and this had some. Right, you probably noticed that I didn’t
show you the finished result of the egg-free vegan Yorkshire Puddings – because they turned
out as flat as a pancake. They were Yorkshire Biscuits. They were rock-hard. They were utterly
disgusting and I was so annoyed that I didn’t even bother to film it. Anyway, they’re in
the bin. It’s a week later. I’m going to have another
go, and I’ve looked at a lot more recipes for this, and, basically, it doesn’t look
to me like anybody’s cracked it yet, so I’m just going to wing it. Basically, what everybody
else has got looks like a bun – a solid bun, not a cup of batter. I don’t know if we’ll
manage that this time. I’m just having a go. So, I’ve got 100 grams of self-raising flour
and the creamy bit is 20 grams of gram flour (chickpea flour). I’ve got 150 mls of soy
milk. The liquid – the aguafaba – from a can of chickpeas. A pinch of salt. And a teaspoon
of bicarbonate of soda. So let’s give it a go! So, I’ll just pop the two different kinds of flour into a bowl… And a quarter of a
teaspoon of salt. A teaspoon of bicarbonate of soda.
And the reason I’m using the gram flour is to give it a little bit of body and, hopefully,
a little bit of yellowish colour. Right, let’s get the aguafaba. My idea is to whisk the
aguafaba to get a lot of air in it before we add it to the flour… OK, that’s nice
and frothey. So let’s add the milk to the flour. Stir that in. And I’ve got the oven
pre-heating to 210º Celsius for a fan oven (230º if it ain’t). OK, and let’s fold in
the frothy aguafaba. (Laughs)I’m trying not to stress about how liquid this mixture is!
Now, we learned from the previous experiment that in the previous experiment, that metal
tins were way better than the silicone ones, so I’ll use those, and I’ve got a little bit
of rapeseed oil in the bottom of each one, so I’ll put that in the oven to pre-heat for
a bit. One and a half tablespoons of batter in each one. Right, and that goes in the oven
until it’s ready… Well, they’ve had twenty minutes and they are still (Laughs) Yorkshire
Biscuits! Er… crikey… I don’t know. And they’re not cooked in the middle! Hmm… that
is disgusting… OK, sorry, Vegans! Maybe another time.
Now, I don’t want to end this video with another disaster of un-risen Yorkshire Puds, so I’m
making another batch of the regular Yorkshire Puddings – the carnivorous version – so I’ve
made up half the quantity of batter that I had originally. I’m going to make eight – I’ve
got eight tins. So these have got fat in them. And also I’m going to bake them in a slightly
cooler oven than I used previously, so this is set on 200º Celsius – it’s a fan oven
– and that would be 220º for a non-fan oven, because the first version, they rose terrifically
but they were a little bit – shall we say scorched? – on the outside and a little bit
underdone on the inside. So, hopefully, cooking them for a bit longer and cooler should solve
that problem. Wish me luck! Right, they’ve had sixteen minutes, and look at these beauties! (Laughs) Wow! Oh yeah! Impressed! Especially about that one. That’s a whopper.! And even
the little weedy ones in the corners are pretty fabulous! So I declare that a success! That’s
how you make prefect Yorkshire Puddings! And that’s that, I hope you enjoyed it. Now
you can get the full recipe on my website, keefcooks.com, and there should be a link
kicking around on the screen over there or down there. And if you haven’t already done
so please subscribe to my channel, link, link, and talk to me. Leave comments, make requests.
Keep it civil and friendly, otherwise I will BAN you, and thanks for watching, and see
you next time.