Пікірлер

• 
  @msharley4Ай бұрын

  no beef sausages ?

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  @kathleensmith644Ай бұрын

  If you had Yorkshire Pudding in Yorkshire, you would know what Yorkshire Pudding is really like. It’s not little pots of pudding like this. There is only one place that does Yorkshire Pudding right and it is Yorkshire!

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  @jollyposhfoods775725 күн бұрын

  Hi Kathleen! Our company is run by British Expats who have indeed tried Yorkshire Puddings in Yorkshire, in fact Nick our owner is a Yorkshireman born and bred. He takes his Yorkshire Puddings very seriously and created the Jolly Posh Yorkshire Pudding Kit so that Brits living in the USA could make their favourite taste of home!

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  @martinburke362Ай бұрын

  You should try Turd in the hole mmmm!!!

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  @licksnkicks1166Ай бұрын

  Don’t use seed oils. They are the worst!

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  @jollyposhfoods775725 күн бұрын

  we advise canola oil in the USA

• 
  @krzysztofm.7085Ай бұрын

  Kaszanka (balck pudding) is the tastiest with fried onion and bread.

• 
  @tina87962 ай бұрын

  What a video. I love popover / yorkshire pudding

• 
  @cooking1292 ай бұрын

  😋😋😋

• 
  @spacedredd2 ай бұрын

  You know... I'm in bed getting ready to fall asleep.... Now! All of sudden... W/o warning, I'm hungry for sausages....

• 
  @RobertDew-ns5hg2 ай бұрын

  I am English,and miss good old English food ! Order some from jolly posh foods, three different kinds of sausages, steak, and ale pies . I would not give this food to my dog ! The sausages have more chemicals in them than chemical factory the pies they taste like shit.this is not English food,costs a lot of money ! I spent $130 it now all in the bloody bin.

• 
  @Mike_52 ай бұрын

  Just 1 egg? thats harsh

• 
  @Mike_52 ай бұрын

  Coddle sausages usually look like something the Surgeon has extracted but these look good

• 
  @johnhonsky64043 ай бұрын

  A bold choice of music.

• 
  @johnhonsky64043 ай бұрын

  These are so good!

• 
  @eoinmag3 ай бұрын

  This isn't coddle. You don't colour the sausages, it should look boiled and anaemic.

• 
  @bruceyung703 ай бұрын

  I used to love these but it’s so rare in the U.S.

• 
  @meganwolf913 ай бұрын

  Looks great but highly recommend this paddy’s day making it again the more traditional way. Exactly like you did just don’t brown the meat . Or the other recipe instead of stock use a sachet of potato leek soup. If u can’t get there I can send to ur PO box

• 
  @catronit564 ай бұрын

  my dad maked this from scratch and it tasted gooded

• 
  @TurboTargАй бұрын

  I no try, yet. Can I has? 😺

• 
  @Scottwhittysydney4 ай бұрын

  Thanks for cooking the eggs right, and not cooking them to death. lol

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  @Sabbathissaturday2 ай бұрын

  I agree! I love a runny yoke, but I’m in high altitude and I have to cook mine much longer. ❤ About 8-9 minutes. They turn out great.

• 
  @lynneharrison28274 ай бұрын

  Perfectly cooked British bangers, these taste just like home! Add mashed potato and/or cabbage with Bisto gravy, and you have a great meal!

• 
  @islamabadartschannel58794 ай бұрын

  Your food recipe touches to my heart,food is not simply organic fuel to keep body and soul together, it is a perishable art that must be savoured at the peak of perfection.Good food never fails in bringing people together.Eat, drink and live free. There’s no telling what might happen tomorrow.

• 
  @islamabadartschannel58794 ай бұрын

  Beautiful comment

• 
  @ZoKitchen4 ай бұрын

  Wow fantastic must try

• 
  @ClaireDane-xc7iq4 ай бұрын

  What is porkbangers

• 
  @harrybond0075 ай бұрын

  How do you make bacon

• 
  @elysiana88895 ай бұрын

  Beef drippings in UK, tallow in US. Honestly not easy here to get beef drippings so I sometimes substitute with lard. When I get steaks with a lot of fat or a roast with loads of fat I cut some off and keep in the freezer to render it myself. I know best fat to render is the fat from around the organs but I don't have access to that. And ofcourse when I trim fat from the meat I leave on enough so the meat won't dry out during cooking. That way I don't end up with 'meaty' bits on my fat. It takes quite some time to collect enough to render but it is so worth it when you taste the food you used it in or cooked in it.

• 
  @moonflowerchild674 ай бұрын

  THIS!! Cannot make a proper yorkshire with cooking oil. And that pan needs to be so hot that it is smoking. They should be more open in the middle also. I'm an American that lived for years in South Yorkshire, and I made these a couple of times a week! Gotta have beef drippings! :)

• 
  @peterwood26335 ай бұрын

  Some cheeky white pudding there, rare AF and really tasty!

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  @memcmeepants23925 ай бұрын

  the sausages should be fan fried until they are nearly cooked, then you put them in the batter before it all goes in the oven, oven cooked sausages just dont taste the same.

• 
  @memcmeepants23925 ай бұрын

  I love scotch eggs I grew up eating these in the UK but oven cooling just wont ever replicate the flavour.

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  @memcmeepants23925 ай бұрын

  wtf ? sunflower oil, these arent yorkies sorry, you need to use beef drippings.

• 
  @iahelcathartesaura38875 ай бұрын

  It's not a Yorkshire pudding without the pan drippings from the meat. These are popovers. But quite nice

• 
  @cd-wp3dx5 ай бұрын

  Without any beef drippings, these are called pop-overs in the USA. Pop-overs and Yorkshire Pudding are both delicious, but a bit different in flavor.

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  @stephenlozada71585 ай бұрын

  I wonder if this taste better than morcillas

• 
  @megangreene39555 ай бұрын

  I will order again, but not soon. I want sausage rolls, pasties and pies. I don't need your help with Yorkshire puddings. I have a recipe for those and they are a cinch to make. It's clotted cream I need help with. I have a scones mix, but no clotted cream.

• 
  @user-jh2ss8gz7x5 ай бұрын

  🛎👍🌹

• 
  @laweedwalid6 ай бұрын

  Nasty food

• 
  @dandycat22046 ай бұрын

  THAT'S NOT a Yorkshire Pudding. A traditional Yorkshire Pudding is as big as a plate, risen around the edges, and FLAT in the middle, creating a bowl. Mest, potatoes, and vegetables go inside the bowl (with gravy, of course), which are eaten first, along with the sides of the bowl. The bottom of the bowl is consumed last, which is why it is called pudding... Because its what you eat AFTER the meat etc. Just saying as a Yorkshireman born snd bred (with over 1200 years of lineage).

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  @iahelcathartesaura38875 ай бұрын

  Yorkshire puddings are still Yorkshire puddings if they're not big as a plate mate! Though I'd like the larger ones used as a plate, to sop up lots of drippings and juices from the food on it! Thank you for this wonderful comment of yours! Love to hear your story!

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  @dandycat22045 ай бұрын

  @@iahelcathartesaura3887 Hi Buddy. No, don't use as a plate, the bottom will get soggy and everything will drop out through the bottom. I thought I was gonna have a scrap with you about the Yorkshire Pudding, but you recovered nicely in the second part. So I forgive you... mostly. Happy New Year to you and Yours.

• 
  @r1bew426 ай бұрын

  I use beef dripping and full fat milk. Never fails. No need to chill batter before hand.

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  @allanevans68555 ай бұрын

  the chilling just helps the flour hydrate. you dont need to

• 
  @step45605 ай бұрын

  Beef drippings are the way to go. The batter should be left to hydrate the flour for at least one hour - 24 is even better and will make for a lighter fluffier Pud. Chilling is only so that the egg, milk and flour mixture doesn't become a bacterial breeding ground and make you sick... Cheers!

• 
  @christopheroliver1485 ай бұрын

  @@allanevans6855 It's more a matter of the time than the refrigeration. Same thing applies to crepe batter which is much the same only with a higher percentage of liquid.

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  @jamesthomas53397 ай бұрын

  You don't mention what the liquid is that you are using?

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  @Steve-rg7mq7 ай бұрын

  Is it made different in other countries?

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  @nez97517 ай бұрын

  I’m from the north of the uk, local to the place of the worlds best black pudding in bury Lancashire. As far as I’m concerned there’s three ways to eat it 1) raw/cold ( it’s already cooked) with mustard spread on it as a snack or appetiser go with beers the pub. 2) in a classic full English fried or poached (fried is best) 3) a lot of uk restaurants have it as a starter with a poached egg on top , nice If the blood element is an issue try white pudding, which is just as good, same kind of recipe but no blood, maybe some pork, bread, slices, a local place to me has a great dish of black and white pudding, pepper sauce over the top mmmm Haggis is great and not too far removed from the above. But for me bury black pudding is the best

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  @nez97516 ай бұрын

  @@TheWoodIsPoo I prefer bury b pudd to be honest, had Chadwicks too which is almost the same. ( I’m referring ti chadwicks local to me in Wigan , not sure if that’s the same)

• 
  @kj86457 ай бұрын

  Gorgeous...such easy to follow steps...can't go wrong with this classic bit of snacking...✨🤙🏼✨

• 
  @brightblue57 ай бұрын

  Can these be made ahead and frozen? :)

• 
  @Oughut887 ай бұрын

  Excellent!

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  @catherinefee61547 ай бұрын

  Full cream milk is best

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  @noorskitchenconnection7 ай бұрын

  Woooow Amazing Recipe a nice Recipe thanks for sharing such a nice Recipe 👍👍👍👍 Great job well done 👍👍👌👍

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  @nigeljohnson89957 ай бұрын

  Nice Yorkshire Pudds.

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  @nigeljohnson89957 ай бұрын

  That looked excellent,, will be watching your site, liked the sausage rolls one.

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  @VelvetMarmoset7 ай бұрын

  Do you have a recommended gravy recipe?

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  @Saqlain_vlogs7 ай бұрын

  good

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  @johnmacaroni1057 ай бұрын

  Toad in the Hole, a great filling meal for the people 👍

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  @johnmacaroni1057 ай бұрын

  Apparently the batter should be left in fridge over night and then left at room temperature for half an hour, that way you get a crispier brownier Yorky Pud and it swells a bit more covering 3/4 of the bangers, pour red gravy (fried red onions gravy) over, and have some veggies with it.. A simple delicious people's meal.