No Fail Yorkshire Pudding Food

YORKSHIRE PUDDING

Yorkshire Pudding image

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

Ingredients

1 ½ cups all-purpose flour
¾ teaspoon salt
¾ cup milk, room temperature
3 eggs, room temperature
¾ cup water
½ cup beef drippings

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

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

GORDON RAMSAY'S YORKSHIRE PUDDING

Gordon Ramsay's Yorkshire Pudding image

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

Ingredients

4 large eggs
1 1/2 cups whole milk
1/2 teaspoon coarse salt
1 1/4 cups all-purpose flour
4 tablespoons vegetable oil (or beef drippings)

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

AMAZING YORKIES

Amazing Yorkies image

The absolute classic recipe for crisp and fluffy Yorkshire puddings.

Provided by Jamie Oliver

Categories Eggs Recipes Eggs Christmas British

Time 30m

Yield 12

Number Of Ingredients 4

Ingredients

vegetable oil
2 large free-range eggs
100 g plain flour
100 ml milk

Steps:

Preheat the oven to 225°C/425°F/gas 9.
Get yourself a cupcake tin and add a tiny splash of vegetable oil into each of the 12 compartments.
Pop into the oven for 10 to 15 minutes so the oil gets really hot.
Meanwhile, beat the eggs, flour, milk and a pinch of salt and pepper together in a jug until light and smooth.
Carefully remove the tray from the oven, then confidently pour the batter evenly into the compartments.
Pop the tray back in the oven to cook for 12 to 15 minutes, or until risen and golden.

Nutrition Facts : Calories 73 calories, Fat 4.3 g fat, SaturatedFat 0.8 g saturated fat, Protein 2.3 g protein, Carbohydrate 6.9 g carbohydrate, Sugar 0.5 g sugar, Sodium 0.2 g salt, Fiber 0.3 g fibre

SKY HIGH YORKSHIRE PUDDING

Sky High Yorkshire Pudding image

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

Ingredients

4 eggs
2 cups all-purpose flour
2 cups milk
¼ cup vegetable oil

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

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