Hi Rise Easy Yorkshire Pudding Food
HI-RISE EASY YORKSHIRE PUDDING
Simple and easy Yorkshire pudding recipe.
Provided by Rob Poole
Categories Bread Quick Bread Recipes Popovers and Yorkshire Pudding Recipes
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Drop 1 teaspoon olive oil each into 6 muffin cups.
- Beat eggs, egg whites, and milk together in a glass bowl until smooth.
- Heat egg mixture in microwave oven until warmed, about 1 minute.
- Stir flour into the egg mixture until completely incorporated into a batter.
- Heat muffin cups in preheated oven until the oil is smoking, 2 to 3 minutes.
- Stir cold water into batter. Pour 1/4 cup batter into each muffin cup.
- Bake in the preheated oven until risen and cooked in their centers, about 25 minutes.
Nutrition Facts : Calories 166.9 calories, Carbohydrate 17.1 g, Cholesterol 94.6 mg, Fat 7.6 g, Fiber 0.6 g, Protein 7.2 g, SaturatedFat 1.7 g, Sodium 62.5 mg, Sugar 1.3 g
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.
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.
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
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
HIGH RISE YORKSHIRE PUDDINGS
Make and share this High Rise Yorkshire Puddings recipe from Food.com.
Provided by expat
Categories European
Time 30m
Yield 9 puddings
Number Of Ingredients 6
Steps:
- Mix together egg, flour, milk and baking powder and let sit for around half an hour or until the batter reaches room temperature.
- Pre-Heat oven to 425 degrees.
- Place 1/4 teaspoon of drippings into each muffin cup and place the muffin pan into the oven until fat is smoking hot.
- Fill each muffin cup with a ladle or large seving spoon of batter.
- Bake for 20 minutes.
Nutrition Facts : Calories 54.9, Fat 1.1, SaturatedFat 0.5, Cholesterol 25.4, Sodium 52, Carbohydrate 8.7, Fiber 0.3, Sugar 0.1, Protein 2.2
EASY YORKSHIRE PUDDINGS
I've made these a few times, and they've turned out perfect each time! A traditional Yorkshire pudding is made with beef drippings but this recipe uses butter. If you have drippings, by all means use the drippings instead of the butter!
Provided by truebrit
Categories European
Time 40m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees Fahreneheit.
- In a bowl, beat the eggs and milk together; stir in the flour and salt.
- Set aside.
- Divide the butter or margarine into twelve cups of a muffin tin.
- Place tin in oven until butter is melted and hot.
- Remove tin from oven; divide batter evenly between all twelve cups.
- Bake at 375 degrees Fahrenheit for 5 minutes.
- Reduce temperature to 350 degrees Fahrenheit.
- Bake for about 25 additional minutes or until puffed and golden.
- Great served with gravy!
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- Measure Your Ingredients. Always use equal volumes of egg, milk, and all-purpose flour. If you use too much flour, the resulting pudding will be heavy and dense.
- Mix Thoroughly. Thoroughly beat the batter so it's totally free of lumps. If you're not sure the batter is smooth enough, strain it through a sieve before cooking.
- Let the Batter Rest. To help puddings rise, let the batter sit for a minimum of 30 minutes—longer if possible (up to several hours is ideal). You can cook the puddings right away, but there is a chance they will not be as big as they should be.
- Use the Right Fat. The fats need to reach a high temperature so only use lard, beef drippings, or vegetable oil in the tins and heat in the oven until the fat is smoking.
- Then Stir Again. After the batter has rested, give it another good whisk to ensure there are no lumps. Add 2 tablespoons of cold water to help cool down the mixture before pouring it into the smoking hot fat.
- Wipe Instead of Washing. If you plan to clean your pudding tins before using them, never wash them with soap and water. This spoils the surface of the tins and can cause the batter to stick and thus prevent puddings from rising.
- Don't Fill to the Rim. Filling the tins with batter a third to half full is usually sufficient. If you use too much batter, the puddings will begin to rise but then soon collapse because of the weight.
- Keep Batter Cool and Oven Hot. A successful rise will come from the combination of a cold batter going into a very hot oven. The oven should be as hot as possible—the highest setting your oven can handle (450 F to 500 F) without burning everything to a crisp.
- Don't Use Convection. If possible, avoid using a convection oven, as the forced air in a fan oven can sometimes be too strong and cause the puddings to collapse.
- Don't Open the Oven Door. Avoid opening the oven door during cooking because the cooler air will make the puddings collapse. Sometimes they make a recovery but will never rise quite as high as they should.
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Ingredients. Servings: 6 2 tablespoons olive oil ; 3 eggs ; 2 egg whites ; 1/2 cup milk ; 1 cup all-purpose flour ; 2 tablespoons cold water ; Recipe. Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins preheat oven to 450 degrees f (230 degrees c). drop 1 teaspoon olive oil each into 6 muffin cups.
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