Baked Herb Yorkshire Pudding From English Fields And Hedgerows Food

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HERBED YORKSHIRE PUDDINGS



Herbed Yorkshire Puddings image

These individual Yorkshire puddings get extra flavor from a trio of fresh herbs: parsley, chives and rosemary.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 12 puddings

Number Of Ingredients 9

1 1/2 cups whole milk
3 large eggs
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter, melted and cooled slightly
1 1/2 cups all-purpose flour
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh chives
1 1/2 teaspoons finely chopped fresh rosemary
Vegetable oil, for brushing

Steps:

  • Put a 12-cup muffin pan (preferably light-colored metal) in the oven and preheat to 400 degrees F.
  • Whisk the milk, eggs, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Whisk in the melted butter, then whisk in the flour until smooth. Stir in the parsley, chives and rosemary. Let the batter sit at room temperature at least 10 minutes.
  • Remove the hot muffin pan from the oven and generously brush each cup with vegetable oil. Divide the batter among the cups, filling each about halfway (about 1/3 cup batter per cup). Bake until the puddings rise and are deep golden brown, about 35 minutes. Do not open the oven during baking.
  • Let them cool 5 minutes in the pan, then remove with a small offset spatula. Serve warm or at room temperature.

HERBED YORKSHIRE PUDDING



Herbed Yorkshire Pudding image

Provided by Tyler Florence

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 6

3 eggs
1 1/4 cups milk
1 1/4 cups all-purpose flour
3 tablespoons chopped fresh mixed herbs such as chives, thyme, and parsley
Kosher salt and freshly ground black pepper
1/4 cup reserved beef drippings or melted butter

Steps:

  • Preheat the oven to 450 degrees F.
  • Place an 8 by 12-inch enameled cast iron baking dish in the preheated oven for 10 minutes. Meanwhile, in a mixing bowl, beat the eggs until foamy and light. Whisk in the milk until combined. Add the flour, herbs, a big pinch of salt, and some pepper, beat just until the batter is smooth. Pour the beef drippings into the bottom of the hot pan. Immediately pour in the batter and bake for 10 minutes. Reduce the oven temperature to 350 degrees F and continue baking for 15 to 20 minutes until the pudding is puffy and brown. Serve immediately, it deflates rapidly.

THE BEST YORKSHIRE PUDDING



The Best Yorkshire Pudding image

Our classic pudding is deeply savory, making it the perfect accompaniment for roasted meats. The beef fat adds both richness and flavor but also keeps the pudding from sticking to the pan. Be sure to let the dough rest before baking. This allows the flour to hydrate and create the soft pillowy texture that Yorkshire puddings are known for. It's also important to preheat the pan; the puddings won't rise and puff unless your tin is literally smoking hot.

Provided by Food Network Kitchen

Categories     condiment

Time 1h10m

Yield 12 puddings

Number Of Ingredients 5

1 cup all-purpose flour
1 cup milk
3 large eggs
Kosher salt
1/4 cup rendered beef fat (see Cook's Note)

Steps:

  • Preheat the oven to 400 degrees F.
  • Whisk the flour, milk, eggs and 2 teaspoons salt in a medium bowl until smooth-be sure not to over mix. Let sit for 30 minutes.
  • Meanwhile, spoon 1 teaspoon beef fat into each hole of a 12-cup muffin tin. Place the tin in the oven and cook until the fat melts and the pan is very hot, 5 to 6 minutes. Working quickly, pour the batter evenly into the muffin tins, filling each tin about halfway. Bake until the puddings are golden brown and very puffed, about 20 minutes. Serve immediately.

MY MUM'S EASY AND TRADITIONAL ENGLISH YORKSHIRE PUDDING



My Mum's Easy and Traditional English Yorkshire Pudding image

Exactly as the title says, this is my Mum's Traditional English Yorkshire Pudding recipe and it is so easy. It is slightly different from my Toad-in-the-Hole batter recipe, the Yorkshire puddings in this recipe are lighter. (You need a more substantial batter for the addition of sausages!!) I have held off posting this for a while as it is so easy, but it works -please see my photo's! The great thing about this recipe is that it works on equal measures of volume and so there is no weighing or measuring as such. So, if there are only two of you, use a very small cup - if there are a crowd of you, use a big cup, jug or a mug!! Easy! One tip - ALWAYS make sure the oil/fat is SIZZLING hot before you pour in your batter; preheat your tins with the oil/fat before pouring in your batter......that's about it really! NOTE: (I have made the yield between 8-16 individual Yorkshire puddings, depending on the size cup you use. A tip - 4 beaten eggs will make about 8 to 10 Yorkshires.) N.B. My first reviewer quite rightly stated that Yorkshires are often cooked in a large dish/tin; traditionally UNDERNEATH the meat drippings actually!! But, my grandmother & my Mum also made very Traditional Yorkshires in special tins - as photographed; as I understand it, popovers are baked in smaller diameter tins - Yorkshire Pudding Tins have a diameter of at least 4" wide & generally only have 4 holes in a tray!!

Provided by French Tart

Categories     One Dish Meal

Time 35m

Yield 8-16 Yorkshire Puddings, 4-8 serving(s)

Number Of Ingredients 7

1 cup beaten egg
1 cup plain flour
1/2 cup milk
1/2 cup water
salt
pepper
1 -2 tablespoon cooking oil or 1 -2 tablespoon dripping

Steps:

  • Preheat your oven to 240C,475F or gas mark 9. (If you are cooking roast beef and/or roast potatoes, make sure the beef has been removed to "rest" before carving and that the potatoes are moved down to the bottom shelf and NEED browning still.).
  • Pour a scant amount of oil or dripping into your Yorkshire Pudding tins.(A large roasting tin can be used too. If you do not have a Yorkshire Pudding tin which has 4 wide and shallow cups of about 4" in diameter, then use a large muffin tin.).
  • Put the tin into the pre-heated oven about 5 minutes before you want to cook the Yorkshire Puddings.
  • Empty the flour, salt & pepper into a large roomy bowl.
  • Make a dip in the centre and add the beaten eggs bit by bit, mixing as you go along.
  • Add the water/milk mixture gradually and whisk in between each addition.
  • Keep whisking until all the liquids have been added. The batter may still be lumpy - this does not matter.
  • Cover and leave to rest for up to 1 hour.
  • Just before cooking, whisk thoroughly again to break down any lumps & add some more air.
  • Carefully take out the tin/s. Pour the batter into the tin/s and QUICKLY return to the oven.
  • Cook for about 20 minutes until well risen and golden brown. DO NOT open the oven in the first 10-15 minutes or they will DROP!
  • If you have two tins cooking, rotate the tins from top to bottom shelves after the 10-15 minutes so they cook evenly.
  • Serve with Roast Beef and lashings of gravy!
  • Can also be served with any Roast Dinner - we love them with Roast Chicken - see photos!

YORKSHIRE PUDDING WITH HERBS



Yorkshire Pudding With Herbs image

Here are the "secrets to success" for making Yorkshire Puddings and, believe me - roast beef, gravy & yorkies - it just doesn't get any better! Prep time includes "standing".

Provided by CountryLady

Categories     Savory Pies

Time 50m

Yield 12 puddings

Number Of Ingredients 9

3 large eggs
1 cup whole milk
1 cup all-purpose flour
1 pinch salt
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh sage
2 teaspoons chopped fresh thyme
1/3 cup clarified butter or 1/3 cup pan dripping, from a beef roast

Steps:

  • In a medium bowl, whisk eggs just to blend.
  • Gradually whisk in milk.
  • Sift flour and salt into egg mixture and whisk until well blended and smooth.
  • Whisk in all herbs.
  • This is the first key to success- let the batter stand at room temperature for AT LEAST 30 minutes!
  • While the batter is resting, preheat the oven to 450°F.
  • This is the second key to success- the oven must be very hot!
  • Re-whisk the batter before using and transfer to large measuring cup or pitcher with a spout so it will be easy to pour.
  • Heat muffin tin with 12 muffin cups in oven for 10 minutes.
  • This is the third key to success- the muffin tins must be very hot!
  • Transfer drippings or melted butter to a measuring cup with a spout so you can easily pour it into the muffin tin.
  • Pour about 1 tsp drippings or melted butter in each muffin cup.
  • Return pan to oven for about 6 to 8 minutes.
  • This is the last key to success- the fat must be very hot!
  • Pour batter evenly into the muffin cups onto the hot fat.
  • Bake until puddings are golden and puffy, about 12 to 15 minutes.
  • Puddings will sink slightly in centre.
  • Serve immediately out of oven while still hot.

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