American attempts to make British Sunday Roast

I think it looks good! I use the Mary Berry recipe, don’t use self rising and make sure the oven door stays shut the whole time. I also make the mixture a few hours before which helps them rise.

Ever tried making them in the US with US flour? I brought a bag of Tesco flour home, but I didn't use it today🤣

Afraid not but I think yours look really good though!

Also it’s easier for them to rise at my parents house cos their oven is bigger so I put them in a separate oven section. When I did it in my flat with my small oven they didn’t rise as well… my oven was also on fire at one point lol so all things considered you did great.

Eres my sunday roast.. gotta say pal your gravy is frightning

Frozen Yorkshires ?

Every bloody time chap

Gravy looks nice 🖤

Thank you, been following your life journey for a while now. The best way to make gravy is to save veg water as the base, stock pots and oxo cubes are a must. Meat juices, corn flour&gravy browning slury, it will thicken as it comes to temp, i dont buy instant gravy at all.

Not bad!! Make sure your Yorkshire Pudding tin is screaming hot. Consider putting it on your stove top with the gas rings lit under the tin. Then when the fat is really hot, quick in with the Yorkshire batter and then quick into hot oven, and leave them in a minute longer than you think! Also batter = 1 cup of self raising flour, 1 cup of eggs. 1 cup of milk, pinch salt and pepper. Good luck 🤞

As a Yorkshire man, great effort, nice that our puddings are putting us on the map. Your gravy is thicker than what I would make, but you never tell another Yorkshire man that his gravy is too thick. That's a cardinal sin, especially if they've cooked for you. You say thank you.

Holy shit that gravy 😂. So thick. Other than the gravy it looks great 👍

Great effort. Seen loads of your stuff enjoying our culture goes a long way!

Good attempt but those little Yorkshire puds were for southern nancys. My grandma had a Yorkshire pudding tin that was black from use long before the non stick stuff we have now. Left over pudding was spread with strawberry jam as a treat. This is what they should look like 😜

Respectable. Gravy is up to you. Some it thin, others like it so thick you can slice it.

Your fat needs to be sizzling before you pour in the mix and don't open the oven door when they're in. Job done!

7 pon 10. Good effort but needs mash and pigs in blankets for me.

Looks amazing. Yorkshire look fabulous. Pop some plain flour on the boiled potatoes before you bash them, you'll get a crisper roasting that way x

I like thick gravy too,solid 8 ½ out of 10.👍👍👍

Looks really good! Here try this recipe it’s never failed yet for me.

A valient effort sir. If you want "the dip" in the middle of the yorkies, add a small amount of oil in the middle after you poured in the mix.

I like this guy gives of good vibes

You know gravy’s supposed to make the food wetter, right?

Mate fair play, love your tweak till you perfect it approach and nothing ever seems half arsed .. aye your gravy is thiccer than my ex but I’d still smash 🤣. Trio of meats is my vote for next week .. proper Brits never choose between meats when they can have them all. 🐓🐷🐄

Automatic Citizenship 🫡

I find vegetable oil works best for Yorkshire puddings rather than using other fat - as others have said, oven to the hottest (220 degrees C) and get the oil as hot as possible before adding the batter

That's a very solid 8/10 - and I cannot 'do' beef roast dinner. Beef & steak cooking is my blind spot The Yorkshires issue is a difference in composition between USA Vs UK ingredients? Can any Yorkshires' gurus advise? Better thick gravy than too thin/watery Great work

Looks bloody amazing 🤩

👀😋😋😋😋😋 Bravo 👏👏👏👏👏👏💯👌🇬🇧❤️🇬🇧❤️🇬🇧❤️

In the US it might be harder to get healthier ingredients, but you have to give him the credit for this, this guy don't just review food, this lad can also cook, and I'm not talking UK heatwaves, but he did really cook in the UK Heat.

Gravy looks thick enough to bind bricks together. Maybe cross the Atlantic and sample the real thing a few times?

That gravy although slightly thick is absolutely fine, nothing worse than pissy gravy, ruins the meal

Blimey!...that gravey is proper thick mate...

Very good. Definitely dripping for yorkshires 👍. But more fat on the beef please.

I wouldn't say No And my mouth is watering watching you eat it, so that's a big fat Yes from me 😍

I use lard for my Yorkshires, it works better for me than beef dripping.

Top attempt👏👏👏 Best advice I can give for Yorkshire puddings is cook them separately at a different time (they freeze really well, reheat for 2mins). Fat should be exceedingly hot before adding the batter, heat tray for 10mins+ 220C. Hey sometimes they just don’t rise! 🫩

Well done 👏

Really good effort. Gravy a tad thick, but well done

I like thick gravy but that does look a tad too thick for me.

Just a tip. Make your Yorkshire batter and let it rest for an hour at room temperature, to let the gluten relax. I think you’ve done a banging job. I’d definitely be happy to eat that. 👏