SKY HIGH YORKSHIRE PUDDING
Here is recipe I came up with while cooking roast beef dinner. These Yorkies stay tall and have a perfect hollow centre for lots of yummy gravy.
Provided by Ronismom
Categories Bread Quick Bread Recipes Popovers and Yorkshire Pudding Recipes
Time 50m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- In a large bowl, whisk together the eggs and milk until well blended. Whisk in the flour one cup at a time until frothy and well blended. Set aside.
- Distribute the oil equally among 12 muffin cups, a little over a teaspoon per cup. Place in the oven for 5 to 10 minutes, until smoking. Remove from the oven and quickly ladle about 1/4 cup of batter into each cup.
- Bake for 30 to 35 minutes in the preheated oven. Serve immediately. I turn my oven off and leave the door partially open with the yorkies inside to keep them from deflating while waiting for everyone to ask for seconds.
Nutrition Facts : Calories 160.1 calories, Carbohydrate 17.9 g, Cholesterol 65.3 mg, Fat 7.2 g, Fiber 0.6 g, Protein 5.6 g, SaturatedFat 1.8 g, Sodium 40.4 mg, Sugar 2.1 g
GLUTEN-FREE YORKSHIRE PUDDING RECIPE - BEST EVER!
Gluten-free Yorkshire pudding recipe - the ONLY recipe you'll ever need and easy to make in a standard cupcake/muffin tray. They rise beautifully and only need 3 ingredients! You can even make them dairy free too.
Provided by Bex
Categories Everyday Meals
Time 30m
Number Of Ingredients 4
Steps:
- Preheat your oven to 220°C/200°C fan/425°F.
- Add just around a tsp of oil to each of the holes in the muffin tin.
- Place your tin in the oven for 10-15 minutes until the oil is super hot, basically spitting!
- Whilst your oil is heating, beat/whisk your 6 eggs into your cornflour in a big mixing bowl.
- Once thoroughly combined, gradually add your milk a little at a time. Mix together - I use a non-electric whisk for this but you could use a electric hand mixer if you like.
- Pour your Yorkshire pudding batter into a jug so it's easier to pour into each hole.
- Next you need to be quick! Remove your muffin tray from the oven and immediately fill each hole with your mixture until just under 3/4 full (for really big yorkies or under half full for more modest but equally epic yorkies!). They should sizzle a little. Be very quick here and get them back in the oven asap!
- Place back in the oven and bake for around 15-20 minutes until golden and risen. (NEVER open the oven door during their bake, this will ruin them!)
- Remove from your oven once cooked and serve up with a delicious roast dinner (lots of gravy!).
- Enjoy!
Nutrition Facts : ServingSize 1 g, Calories 143 kcal, Carbohydrate 14 g, Protein 5 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 95 mg, Sodium 48 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 5 g
GORDON RAMSAY'S YORKSHIRE PUDDING
The Yorkshire pudding mix can be made two or three days before and kept in the fridge. Be sure to make the baking tray piping hot, says Mr. Ramsay, so that when the cold batter hits, the puddings will puff up. Once ladled into the tray, sprinkle with coarse salt, and then once in the oven, leave the door closed. "Treat it like a soufflé." Try this with a roast and gravy but they are so good that you can have them with anything! I included the minimum amount of resting time in the prep time and the time for the stove to heat up before cooking in the cooking time. Enjoy!
Provided by Nif_H
Categories European
Time 55m
Yield 12 puddings, 6 serving(s)
Number Of Ingredients 5
Steps:
- In a blender, combine the eggs, milk, flour, and salt. Blend until well combined and place in the refrigerator until ready to use (allow to rest for at least 30 minutes).
- Preheat oven to 425°F.
- Put 1 teaspoon of the oil (or beef drippings) into each section of a 12-hole Yorkshire pudding tray or muffin tray and put into the oven on the top shelf until very hot, almost smoking.
- As soon as you take the tray from the oven, pour in the batter to three-quarters fill the tins (it should sizzle) and immediately put back into the oven.
- Bake until the Yorkshire puddings are well risen, golden brown and crisp, 15 to 20 minutes. Don't open the oven door until the end or they might collapse.
Nutrition Facts : Calories 259.8, Fat 14.5, SaturatedFat 3.4, Cholesterol 130.1, Sodium 267.9, Carbohydrate 23, Fiber 0.7, Sugar 3.3, Protein 8.8
YORKSHIRE PUDDING
A yummy and traditional addition to the holiday feast. If you intend to make this, the timing has to be juuuuust right. I would suggest preparing the mixture the evening before, and having it ready while the roast beef is cooking. Originally submitted to ThanksgivingRecipe.com.
Provided by Mort Tibble
Categories Bread Quick Bread Recipes Popovers and Yorkshire Pudding Recipes
Time 1h35m
Yield 8
Number Of Ingredients 6
Steps:
- Mix flour and salt together until blended. Make a well in the flour, add the milk, and whisk until consistent. Beat the eggs into the batter. Add water and beat again until the mixture is light and frothy. Set aside for an hour (or, if it's the day before, cover in the fridge overnight).
- If the batter has been refrigerated, allow it to come up to room temperature before using. When the roast beef is ready to come out of the oven, ready the mixture.
- Preheat oven to 400 degrees F (205 degrees C).
- Pour off drippings from roast beef and measure out desired amount (about 1/2 cup should do). Pour drippings into a 9x12 inch baking dish and place into the oven until the drippings sizzle. Pour the batter over the drippings and bake for 30 minutes (or until the sides have risen and are golden brown). Cut into eight portions and serve immediately.
Nutrition Facts : Calories 157.1 calories, Carbohydrate 19.1 g, Cholesterol 89.1 mg, Fat 3.3 g, Fiber 0.6 g, Protein 11.8 g, SaturatedFat 1.2 g, Sodium 261.3 mg, Sugar 1.3 g
THE BEST YORKSHIRE PUDDING
Here in Yorkshire you can't have a Sunday roast or Christmas dinner without Yorkshire Puddings. This recipe was adapted from one featured on Gordon Ramsey's F-Word television program. If you have any leftover, try eating them with golden syrup, they are just as good sweet. If you can't find dripping you can use lard or vegetable oil. They work best in a Yorkshire pudding tray, with indivdual molds, but you van use a deep oven tray approx. 8x10 and make one large pudding, that you can cut into individual portions. Preparation time includes time for the batter to rest.
Provided by -Sylvie-
Categories European
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Mix the flour and salt and sift them into a large mixing bowl.
- Make a well and add the eggs, 1 1/2tbsp of the beef dripping, half the milk and beat everything until smooth and all the lumps have gone.
- Whisk in the remaining milk.
- Set batter aside and allow to rest for at least 30 minutes.
- Preheat oven to 450°F/230°C/Gas 8.
- Place a spoonful of dripping in each pudding mold and heat in the oven until piping hot and starting to smoke.
- Whisk the batter again and very carefully pour into the hot pudding tins, filling each compartment to about 3/4.
- Bake immediately for approximately 10-15 minutes.
- Don't open the oven door apart from when you need to check if they are done for the first time after 10 minutes.
- If you're making one large pudding, it will take 30-40 minutes.
- They should be golden brown, risen on the outside with a deep depression in the centre. (sometimes they rise in the middle as well, but that doesn't really matter. ;D).
Nutrition Facts : Calories 399, Fat 22, SaturatedFat 9.7, Cholesterol 164.7, Sodium 162.3, Carbohydrate 38.3, Fiber 1.3, Sugar 0.4, Protein 10.6
MARY BERRY'S YORKSHIRE PUDDINGS
Mary Berry's Yorkshire pudding recipe is easy and foolproof. She's been making them to serve with Sunday lunches for many years. Watch the video and she'll show you how to make Yorkshire puddings too! Equipment and preparation: you will need a 12-hole deep bun tin, or two four-hole Yorkshire pudding tins or a large roasting tin. Each serving provides 197 kcal, 7g protein, 14.5g carbohydrates (of which 2g sugars), 12g fat (of which 3g saturates), 0.7g fibre and 0.3g salt.
Provided by Mary Berry
Categories Side dishes
Yield Serves 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 220C/200C Fan/Gas 7.
- Mix the flour and salt together in a bowl and make a well in the centre. Add the eggs and a little of the milk. Whisk until smooth, then gradually add the remaining milk. This can be done with a wooden spoon, but is easier with an electric hand-held whisk. Pour the mixture into a jug.
- Measure a teaspoon of oil into each hole of a 12-bun tray, or a tablespoonful into each hole of a 4-hole tin, or 3 tablespoons into a roasting tin. Transfer to the oven for 5 minutes, or until the oil is piping hot.
- Carefully remove from the oven and pour the batter equally between the holes or the tin. Return the batter quickly to the oven and cook for 20-25 minutes (35 if making the Yorkshire pudding in the roasting tin), or until golden-brown and well-risen. Serve immediately.
Nutrition Facts : Calories 197kcal, Carbohydrate 14.5g, Fat 12g, Fiber 0.7g, Protein 7g, SaturatedFat 3g, Sugar 2g
TRADITIONAL YORKSHIRE PUDDING
Steps:
- Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk . Let stand for 10 minutes.
- Serve and enjoy.
Nutrition Facts : Calories 160 kcal, Carbohydrate 18 g, Cholesterol 128 mg, Fiber 1 g, Protein 8 g, SaturatedFat 2 g, Sodium 88 mg, Sugar 2 g, Fat 6 g, ServingSize 6 servings, UnsaturatedFat 0 g
THE BEST YORKSHIRE PUDDING RECIPE
Steps:
- Adjust oven rack to center position and preheat oven to 450°F (230°C). Divide drippings (or other fat) evenly between two 8-inch cast iron or oven-safe non-stick skillets, two 6-well popover tins (see notes), one 12-well standard muffin tin, or one 24-well mini muffin tin. Preheat in the oven until the fat is smoking hot, about 10 minutes.
Nutrition Facts : Calories 219 kcal, Carbohydrate 16 g, Cholesterol 95 mg, Fiber 1 g, Protein 6 g, SaturatedFat 2 g, Sodium 142 mg, Sugar 1 g, Fat 15 g, ServingSize Makes 2 skillet-sized, 8 popover-sized, 12 muffin-sized, or 24 mini muffin-sized puddings, UnsaturatedFat 0 g
YORKSHIRE PUDDING RECIPE
The secret to making perfect (foolproof) Yorkshire puddings! Should the batter be refrigerated? Can you make ahead? Your questions answered!
Provided by Nicky Corbishley
Categories Sides
Time 25m
Number Of Ingredients 6
Steps:
- Place the flour in a jug and make a well in the centre.
- Add the eggs and stir together with a balloon whisk, bringing the flour into the centre with the eggs bit-by-bit.
- Add in the milk and stir again with the whisk until combined. It's fine if it's a little bit lumpy.
- Place the jug in the fridge for at least 30 minutes (up to overnight) to chill. This is important to allow the flour granules to swell (also, cold batter hitting a very hot pan should result in a good rise).
- Preheat the oven to 220C/425F.
- Add ½ tsp of lard to each hole of a 12-hole metal bun tin(*see recipe note 1 below for larger Yorkshire puddings). Place in the oven to heat for 10 minutes.
- Take the jug of Yorkshire pudding batter of the fridge, add in the salt and pepper and stir once more with the whisk.
- Open the oven door, and if safe to do so(* note 2), pull out the tray and quickly (be careful, the melted lard will be very hot!), pour the batter into each of the prepared muffin holes. Close the door immediately and cook for 15-18 minutes until risen and golden.
Nutrition Facts : Calories 92 kcal, Carbohydrate 9 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 58 mg, Sodium 31 mg, ServingSize 1 serving
BEST YORKSHIRE PUDDINGS
The secret to getting gloriously puffed-up Yorkshire puddings is to have the fat sizzling hot and don't open the oven door!
Provided by Barney Desmazery
Categories Dinner, Lunch, Side dish
Time 25m
Yield Makes 8 large puds or 24 small
Number Of Ingredients 4
Steps:
- Heat oven to 230C/fan 210C/gas 8.
- Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins and place in the oven to heat through.
- To make the batter, tip 140g plain flour into a bowl and beat in 4 eggs until smooth.
- Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.
- Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.
- Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.
- Serve immediately. You can now cool them and freeze for up to 1 month.
Nutrition Facts : Calories 199 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 1 grams sugar, Protein 6 grams protein, Sodium 0.12 milligram of sodium
HUGE YORKSHIRE PUDDINGS
Provided by Jamie Oliver
Categories side-dish
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F.
- Mix the batter ingredients together. Let rest for 10 minutes
- Preheat a Yorkshire pudding tray or muffin tin with 1/2-inch (1 centimeter) of oil in each section. After the 10 minutes divide the batter into the tray. Cook for around 15 to 20 minutes until crisp and puffy, don't open the oven door before then or they won't rise.
AIR FRIED YORKSHIRE PUDDINGS
Yorkshire puddings can be maddening things to cook. Sometimes they rise, sometimes they flop. Sometimes they're perfect little light pastries, sometimes they come out as dense little biscuits. My aim in using the air fryer to make Yorkshires is to ultimately come up with a simple, foolproof, repeatable method! Science!
Provided by Stuart
Time 1h18m
Number Of Ingredients 5
Steps:
- Preheat air fryer to 400F
- Add 1 tsp of oil to a ramekin, cook at 400F in air fryer for five minutes
- Add five tablespoons Yorkshire Pudding mixture (see below) to ramekin
- Cook at 400F for 18 minutes
- Do not open fryer while cooking!
BEST-EVER YORKSHIRE PUDDING
These are perfect alongside any roast dinner, served with a big bowl of chili or even smothered in jam or Nutella!Courtesy of Miranda Keyes.
Provided by Food Network Canada
Categories bake,eggs and dairy,quick and easy,side
Time 25m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F.
- Sift the flour into a large bowl. Mix in the salt and a few cracks of black pepper. Create a well in the flour and add the eggs, milk, cold water and mustard. Mix well. Let sit for at least 10 minutes. If there are lumps strain through a fine sieve into a jug for pouring. The consistency should be like whipping cream; if it is too thick, pour in a bit more milk.
- Divide the vegetable oil between a 12-tin muffin tray and place in the preheated oven for at least 5 minutes. It is really important that the oil is sizzling hot, almost smoking.
- Working quickly, pull the tin out of the oven and fill the muffin holes ¾ full of batter. If you want giant Yorkies, fill them right to the top (you'll just have less). Remove from the oven and serve immediately.
- Bake for 20 minutes. The puds should be golden brown and crispy. If they're not crispy, they will sink as soon as they come out of the oven.
THE BEST YORKSHIRE PUDDING
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
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.
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- Drizzle a little vegetable oil into a non stick 12 cup muffin tin. Place the grease muffin tin into the oven as it preheats. Your muffin tin and oil should be smoking HOT before adding your batter.
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- Add the flour and salt and beat again until smooth and lump free. If you are struggling with a fork, use a whisk instead. Cover and rest at room temperature for up to 4 hours (a minimum of 1 hour).
- When 20 mins is left on the timer, pour 1 tsp of oil into 6 of the Yorkshire pudding tin holes and place it on the top shelf in your oven. Preheat to 230ºC/Fan 220ºC/446ºF.
- When the oil is hot and the oven has preheated, pour the batter into the Yorkshire pudding tin holes. The oil should sizzle.
WHAT TO SERVE WITH YORKSHIRE PUDDINGS? 8 BEST SIDE DISHES ...
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Servings 1Total Time 30 minsCategory Side DishesPublished 2021-12-21
- Classic Mashed Potatoes and Gravy. If you want to go with a classic side dish, then mashed potatoes and gravy are the way to go. You can’t go wrong with this combination, especially if you’re serving Yorkshire puddings as a main course.
- Creamy Cheesy Spinach. This is a decadent dish perfect for those who love cheesy dishes. I know you’re going to love the creamy and rich taste. First, start by cooking your spinach in water or chicken stock until it’s wilted.
- Green Beans with Bacon. Green beans are a delicious and healthy side dish that goes well with any main course. And this recipe takes them to the next level by adding bacon.
- Buttered Parsley Noodles. Buttered noodles are an excellent side dish because they’re easy to make and go well with many main courses. This recipe is especially delicious with chicken or turkey.
- Buttery Garlic Bread. Yorkshire puddings are excellent by themselves, but they taste even better when you have something to dip into them. That’s where this buttery garlic bread comes in.
- Beef Bourguignon. Bourguignon is a type of stew known for its rich and creamy sauce. It’s beef that has been boiled in red wine and then cooked with bacon, mushrooms, pearl onions, garlic, and herbs like rosemary and thyme.
- Roast Beef or Turkey with Gravy. No Thanksgiving or Christmas feast is complete without roast beef or turkey. And the best part is the gravy. There are many different ways to make gravy, but I will share my favorite recipe with you.
- Sausages with Apple Sauce. Sausages are a type of meat typically made from pork, beef, or lamb. They’re often smoked or grilled, and they’re a popular addition to many dishes.
PERFECT YORKSHIRE PUDDING - THE DARING GOURMET
From daringgourmet.com
4.9/5 (33)Total Time 17 minsCategory Side DishCalories 111 per serving
- In a mixing bowl, whisk or beat together the flour, salt and eggs until relatively smooth. Gradually add the milk, whisking until the batter is smooth and lump-free. Cover with plastic wrap refrigerate for at least 2 hours and preferably overnight for maximum flavor. The longer the batter rests the better the flavor will be. (*See blog post for discussion about cold versus room temperature batter to determine which results you prefer)
- Preheat the oven to 450 degrees F. Using a traditional Yorkshire pudding tin (*see blog post for discussion about which type of tin to use), place a teaspoon or two of beef tallow in each tin and place the tin in the oven for about 6-7 minutes until piping hot. Pour the batter into each tin (the pan should be hot enough that the batter sizzles) between 1/2 to 3/4 full. (Note: If making two large Yorkshire puddings in two 8-inch cast iron pans, fill each pan slightly less than half full. These will need to bake slightly longer than individual puddings.) Bake the Yorkshire puddings for 11-13 minutes or until a deep golden brown.
- Makes enough for 12 Yorkshire pudding tins or regular muffin tin or two 8-inch cast irons if making two large Yorkshire puddings.
7 BEST VEGAN YORKSHIRE PUDDING RECIPES - VEGANUARY
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Estimated Reading Time 3 mins
- The Vegan Punks. Creating a worthy Yorkshire pud is no easy feat. This recipe by The Vegan Punks has been improved and refined over the years, because they want to ensure that it’s just right.
- All Plants. You can rest assured that this recipe by All Plants also went through several iterations to help people achieve the perfect crispy and golden Yorkshire puddings.
- BOSH. The Bosh duo, Henry and Ian, are no strangers to creating plant-based versions of beloved dishes. They heard the vegan community’s cries for help and developed their own recipe for Yorkshire puddings we can drizzle in gravy and enjoy alongside our Sunday roast.
- OGGS. In this recipe, you can use the aquafaba egg replacer by OGGS to create the perfect pud.
- Avant Garde Vegan. Gaz Oakley of Avant Garde Vegan also took up the challenge of veganising this tricky dish! We’re pretty impressed with how they turned out.
- Flora. Although you may find some unconventional ingredients in Flora’s Yorkshire pudding recipe, it’s more suitable for those who are less advanced in the kitchen!
- Cauldron. If you’re confident in the kitchen and want to push the boat out, why not try this Yorkshire pudding stuffed with winter veggies? This recipe by Cauldron serves 6 fluffy puds.
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