Roast Beef and Yorkshire Puds Recipe – New British Classics – BBC

 Beef Recipes

Roast Beef and Yorkshire Puds Recipe - New British Classics - BBC

Charismatic chef Gary Rhodes shares some great advice about how to prepare a British classic – roast beef and Yorkshire puddings. Great recipe ideas from Gar…
Video Rating: 4 / 5

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23 Responses

  1. Monpetitchou0December 19, 2013 at 5:42 amReply

    My mother has swore by this yorkshire pudding recipe for years

  2. paucceriDecember 19, 2013 at 5:46 amReply

    one of thebiggest misconceptions is that searing meats ‘seals in the juices’

  3. Sue HodgsonDecember 19, 2013 at 6:05 amReply

    There’s nothing quite like *Beef and Yorkshires* …

  4. crazycool1128December 19, 2013 at 6:45 amReply

    why does he always use so much salt?

  5. arkmalfiusDecember 19, 2013 at 7:39 amReply

    Doesn’t he look like Vegeta

  6. Marc LeungDecember 19, 2013 at 8:38 amReply

    John Barnes!

  7. ravenbones1December 19, 2013 at 8:49 amReply

    is this guy for real?! I haven’t seen hair that bad since Flock of Seagulls
    over 30 years ago

  8. hevoxDecember 19, 2013 at 9:17 amReply

    browning doesn’t seal anything. browning is done for two things and two
    things only – aesthetics and flavor…

  9. ravenbones1December 19, 2013 at 10:02 amReply

    reminds me of the Flock of Seagulls look from the ancient ’80’s ROFL

  10. FerretJohnDecember 19, 2013 at 10:07 amReply

    He may be a good cook but he looks like he’s picked a bad day to stop
    sniffing glue

  11. chap666ishDecember 19, 2013 at 11:00 amReply

    He hasn’t a fucking clue about Yorkshire Puddings. Maximum height = thick
    batter?? Totally wrong. Thin batter but VERY HOT (smoking temp) fat = extra
    raised puddings.

  12. Flavio EspinozaDecember 19, 2013 at 11:25 amReply

    dont b hatin on his swag, swerve

  13. SuertsjeDecember 19, 2013 at 11:38 amReply

    burnt yorkshire pudding?

  14. starshooter10December 19, 2013 at 12:26 pmReply

    lol WTF is that on his head?!

  15. chipalikeDecember 19, 2013 at 1:02 pmReply

    that hair…. EPIC

  16. martyn hartleburyDecember 19, 2013 at 1:58 pmReply

    ultimate bullet-proof yorkshire pud recipe 3 eggs 3 heap tablespoons of
    flour and half a pint of milk whisk till smooth and the the yorkshire
    pudding tray been in the oven for an hour at 230c (with oil) pour it and
    shut the door and don’t open it till they are cooked (which should be about
    half a hour )

  17. urplereenDecember 19, 2013 at 2:55 pmReply

    “New classic”…?

  18. chockycake1December 19, 2013 at 3:23 pmReply

    Beef…season with a mix of flour and mustard powder..black pepper..no
    salt! Then 20 mins at Gas 9, turn down to Gas 5 and cook for 15mins to the
    1lb for rare beef..allow to stand for 30mins..and I guarantee it will be
    perfect! Thanks Delia for another fool proof recipe. :-)

  19. ElyasZyoudDecember 19, 2013 at 3:25 pmReply

    Beautiful :)

  20. ahmed mubarekDecember 19, 2013 at 3:48 pmReply

    That looks like over-risen and burnt Yorkshire pudding to me and I know
    because I’m from Liverpool :-)

  21. RuleNr34December 19, 2013 at 3:54 pmReply

    A bottle of milk? How much is that supposed to be? Do you live in the 50s?

  22. DamienT98December 19, 2013 at 4:14 pmReply

    Is the secret to burnt yorkshires, to leave them in the oven too long?

  23. damobyrneDecember 19, 2013 at 4:59 pmReply

    He smiles too much

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