Bog standard, its not your recipe, you just hijacked what everybody has used forever. Arrogant rip off.

Her videos are so quick and short and clear I just love it ❤

perfect recipe y because she boiled first .Some recipes do not and ıt does not turn nice really.

Is it okay if my balsamic vinegar is not thick but the watery one?

Nice no pissing about, just straight up

I wholeheartedly agree with the above comments! No tedious separating the cauliflower into florets, just quick instructions and basic videos

This is brilliant! Succinct, concise, to the point - and delicious! xXxXxXx

Can you use SR flour instead of plain?

You are great very simple way make cauliflower cheese excellent Thank you so much

Brilliance in simplicity. Much appreciated.

May I ask, is it possible to use Philadelphia Cheese instead 😮.Thks

Looks pukka! Even better with a mix of different cheeses & some chopped chive on top!👌

👌

First time I made this it was unbelievable! Second time I changed the stock and wasn’t as grand, about to cook it again tonight with the original recipe and I have an excited girlfriend waiting for it! Thanks for the recipe!!

Soo good soo simple. I added a lil Italian seasoning for a lil umph❤

Add 1 tsp of English mustard to tye sauce it's a game changer my family love it

These are great. Perfect texture and perfect taste. Our family loved them. I had given up making Yorkshire puddings for years because nothing was quite right. My original recipe was from my first boyfriend’s Mum - and very much a guesstimate affair - never seemed to work for me. Even if I left it to stand all morning. I think it was about 2 tablespoons of flour, one egg, half milk, half water - no fixed quantity. I then tried the odd published recipe but they all seemed to have too much liquid. So I’m very happy with your recipe. Particularly the flavour. Another recipe worked but was tasteless. Now if I could only find a tin that isn’t non stick or accepts 240 degrees conventional (220 fan) for heating the fat. Most non stick ones say suitable up to to 220 (ie 200 fan). Any tin recommendations for one that isn’t non stick?

Garbage no cooking temp at all whats the point

What happened to Chef Lemm?

You can use the eggs as weights on your scales. Match the milk and flour to the weight of the eggs.

i like the fact that this video is short and clear and i don’t have to watch 1 hour long film and waste my time.

You’re a British cauliflower

Thank you so much for giving such wonderful and healthy recipes

That is everyone’s way of making Yorkshire puddings. Yours is NO different

What oil? What temperature? Ya kinda left out some crucial details... heh

I curse the metric system every time I try and get a recipe.

I've never understood why people bag on British food. It's the best comfort food

Hi cutie ❤ thank you for your English Yorkies recipe.

Great recipe!!!! They turned out wonderfully. I have gotten better at converting mls to ounces over the years!

So it's a giant Yorkshire pudding with sausages? 😆

That looks lovely 😍

Brilliant !

What temperature?

You are a legend.

what temp is the oven supposed be

Agree a simple straightforward recipe. Because in my country cheese is very expensive and not all kinds are available so we have to make do with what is available

Brilliant recipe, so easy and straightforward, no messing about with other Ingredients..thank you you have a new subscriber

Are you not going to post any more videos? Peace x

1st time making this and it was perfect. Thank you😃

If you want to add a twist to the recipe, try a desert spoon of dijon mixed into the cheese sauce and serve it as a side dish to a thick pork chop. Mmmmm

I searched for this after looking at the ingredients in a packet of instant gravy, this is so much healthier. 😊

Thank you so much for giving the recipe measurements to the recipe. I am going to try this out today. I can’t wait 😀👏

Marry me!

Great, concise video

This was absolutely lovely; thank you so much!

what flower do you use

Gonna try it now!!! ❤ always the best, thank you. I come back to your recipes every single time. Your videos are just to the point and well made. Please continue ❤

Looks LUSH!

Awesome recipe, have made it twice now, yum!

I usually roast the cauliflower and add English mustard to the roux