Idiot Proof Yorkshire Puddings Food

THE BEST YORKSHIRE PUDDING

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.

FOOLPROOF YORKSHIRE PUDDING

Steps:

• In a medium mixing bowl, whisk eggs and milk together.
• In a separate bowl, combine flour and salt, then whisk into egg/milk mixture, mix until combined and smooth, cover and refrigerate for at least 4 hours, or overnight.
• After roast is done cooking and out of the oven, increase oven temperature to 425°F Spoon a teaspoonful of beef drippings into 12 large muffin tins and place pan into oven and heat until nearly smoking, about 5 minutes.
• Remove bowl of batter from refrigerator and quickly whisk again, then fill each muffin tin approximately 2/3 full of cold batter.
• Bake in the enter of the oven, or on the top shelf, for 25-30 minutes or until well risen and crispy golden brown.
• Do not open the oven door during the first 20 minutes of the cooking time.
• Serve immediately.

IDIOT-PROOF YORKSHIRE PUDDINGS

Steps:

• Mix together the flour, eggs and milk, until well combined. Cover and leave in the fridge for as long as possible-24 hours is good, 60 minutes minimum.
• Melt blobs of lard/dripping or oil in pudding tin holes-enough that when its melted it comes up the side of the hole about 1/2cm.Remember lard has a higher smoke point than oil, and dripping more than lard, and in this case the hotter you can go, the better.
• Heat the pan in a HOT oven, until oil/lard or dripping is smoking hot. If need be, heat the pan over a flame over the stove to get it smoking.
• Remove batter from the fridge and mix quickly, pour into pudding holes. It should sizzle immediately.
• Place tray in hot oven and do not open the door. Four large puddings take about 20-25 minutes.
• NB-you can eat these cold with jam too!

FOOL-PROOF YORKSHIRE PUDDINGS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Pour oil equally into 6 cups of a Yorkshire pudding tin and place in the oven to heat.
• Line up 3 identical glasses. Add eggs to the first glass. Add milk to the second glass; it should come to the height of the eggs in the first glass. Add 1/2 cup plus 2 tablespoons flour to the third glass; it should match the height of the eggs and milk in the other glasses. Whisk measured eggs, milk, and flour together in a mixing bowl. Season the batter with salt and pepper.
• Remove hot oiled tin from the oven. Pour batter into the cups and return tin immediately to the oven.
• Bake puddings in the preheated oven until well-risen, 4 to 5 minutes.

BEST YORKSHIRE PUDDINGS

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.