No Fail Yorkies Food

FANTASTIC NEVER-FAIL PAN YORKSHIRE PUDDING

Fantastic Never-Fail Pan Yorkshire Pudding image

This recipe has never failed me yet and you may also make this using melted butter in place of the roast pan drippings, no need to use any muffin tins for this, the complete batter is baked in one pan then sliced into eight pieces, plan ahead the batter needs to sit for 1 hour before using, you may refrigerate the batter overnight but you must allow it to come down to room temperature before using, make certain all your ingredients are room temperature... you will LOVE this!

Provided by Kittencalrecipezazz

Categories Breads

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 cups all-purpose flour
1/2 teaspoon salt
3 large eggs, room temperature
3/4 cup water, room temperature
1/2 cup beef drippings or 1/2 cup use melted butter
3/4 cup milk, room temperature

Steps:

Mix the flour and salt together until well blended.
Make a well in the middle of the flour; add in milk and whisk until smooth.
Add in eggs and beat until blended.
Add in the water and continue beating until the mixture is light and frothy.
Set the mixture aside for about 1 hour (or you may cover and refrigerate overnight, if the batter has been refrigerated then it must come down to room temperature before using).
When your roast beef is ready to come out of the oven, prepare to use the prepared batter.
Set oven to 400 degrees F.
Pour 1/2 cup roast beef drippings (or melted butter) into a 12 x 9-inch baking pan.
Place the pan in the oven until the drippings in the pan sizzle (the drippings or butter MUST be sizzling!).
Pour the prepared batter over the hot drippings and bake for 30 minutes (or until the sides have risen and are golden brown).
Slice into 8 equal pieces and serve immediately.
Delicious!

Nutrition Facts : Calories 126.8, Fat 2.9, SaturatedFat 1.1, Cholesterol 73, Sodium 184.3, Carbohydrate 19.1, Fiber 0.6, Sugar 0.1, Protein 5.5

NO-FAIL YORKIES

No-fail Yorkies image

Perfect for mopping up gravy, these soft but crisp Yorkshire puddings will rise every time thanks to a great batter

Provided by Sarah Cook

Categories Lunch, Side dish

Time 45m

Yield Makes 12

Number Of Ingredients 4

Ingredients

450ml milk
4 large eggs
250g plain flour
2 tbsp sunflower or vegetable oil

Steps:

Up to 3-4 hrs before cooking, mix together the milk, eggs, flour and 2 tsp salt in a food processor or blender until you have a smooth batter. If you don't have a food processor or blender, whisk the eggs into the flour and salt, then gradually whisk in the milk until smooth. Transfer to a jug, cover and leave at room temperature for at least 15 mins.
Heat oven to 220C/200C fan/gas 7 and brush 12 holes of a muffin tin with the oil. Heat the tin in the oven for 5 mins, then carefully lift out and quickly pour the batter into the holes. Bake in the oven for 5 mins, then reduce oven temperature to 200C/180C fan/ gas 6 and cook for a further 30 mins until puffed, risen and golden.

Nutrition Facts : Calories 130 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.9 milligram of sodium

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