YORKSHIRE PUDDING
Steps:
- Preheat the oven to 450 degrees F.
- Sift together the flour and salt in a bowl. In another bowl, beat together the eggs and milk until light and foamy. Stir in the dry ingredients just until incorporated. Pour the drippings into a 9-inch pie pan, cast iron skillet, or square baking dish. Put the pan in oven and get the drippings smoking hot. Carefully take the pan out of the oven and pour in the batter. Put the pan back in oven and cook until puffed and dry, 15 to 20 minutes.
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.
EASY YORKSHIRE PUDDING
Not the traditional Yorkshire pudding, but it sure is better! Its very important that the egg, milk, flour mixture be at room temperature.
Provided by CookingFreak
Categories Bread Quick Bread Recipes Popovers and Yorkshire Pudding Recipes
Time 2h25m
Yield 6
Number Of Ingredients 4
Steps:
- Mix flour, milk, and eggs together in a bowl; let sit for 2 hours.
- Preheat oven to 400 degrees F (200 degrees C). Divide the vegetable oil among 6 large muffin cups and place in oven for 5 minutes.
- Spoon flour mixture into the prepared muffin cups. Increase oven temperature to 425 degrees F (220 degrees C).
- Bake in the preheated oven until browned, about 10 minutes.
Nutrition Facts : Calories 140.1 calories, Carbohydrate 17.9 g, Cholesterol 65.3 mg, Fat 4.9 g, Fiber 0.6 g, Protein 5.6 g, SaturatedFat 1.4 g, Sodium 40.4 mg, Sugar 2.1 g
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!
QUICK AND EASY YORKSHIRE PUDDING
A great, quick and easy recipe for Yorkshire pudding. Everybody loves 'em!
Provided by BLU_17
Categories Bread Quick Bread Recipes Popovers and Yorkshire Pudding Recipes
Time 40m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, beat eggs with milk. Stir in flour. Set aside.
- Divide butter evenly into the twelve cups of a muffin tin, about 1/2 teaspoon per cup. Place tin in oven to melt butter, 2 to 5 minutes. Remove tin from oven, and distribute batter evenly among buttery cups.
- Bake in preheated oven 5 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake 25 minutes more or until puffed and golden.
Nutrition Facts : Calories 82.9 calories, Carbohydrate 9 g, Cholesterol 53.2 mg, Fat 3.7 g, Fiber 0.3 g, Protein 3.3 g, SaturatedFat 1.9 g, Sodium 39.7 mg, Sugar 1.1 g
SIMPLE YORKSHIRE PUDDING
A delicious 15-minute Yorkshire pudding.
Provided by aro-bar
Categories Bread Quick Bread Recipes Popovers and Yorkshire Pudding Recipes
Time 15m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a small glass baking dish; place in oven to heat while you prepare the pudding.
- Beat eggs with a pinch of salt in a bowl until smooth; add milk and flour and whisk until you have a smooth batter.
- Pour batter into the hot baking dish and bake in preheated oven until no longer wet in the center, 10 to 12 minutes.
Nutrition Facts : Calories 90 calories, Carbohydrate 13.4 g, Cholesterol 48.9 mg, Fat 2 g, Fiber 0.4 g, Protein 4.2 g, SaturatedFat 0.8 g, Sodium 49.7 mg, Sugar 1.6 g
YORKSHIRE PUDDING II
Flour, salt, milk and eggs, along with roast beef pan drippings, make this classic Yorkshire pudding to serve with roast beef.
Provided by jane
Categories World Cuisine Recipes European UK and Ireland English
Time 45m
Yield 6
Number Of Ingredients 4
Steps:
- To Make Pudding Batter: In a large bowl combine the flour, salt, milk and eggs. Mix all together with a hand beater just until smooth.
- Prepare Yorkshire pudding 30 minutes before roast is done. Remove roast from oven and spoon drippings into a 9x9 inch pan, to measure 1/2 cup. Increase oven temperature to 425 degrees F (220 degrees C). Return roast to oven. Pour pudding batter into pan with drippings and bake in preheated oven for 10 minutes.
- Remove roast from oven; continue baking pudding for another 25 to 30 minutes. Let cool, cut into squares and serve with roast.
Nutrition Facts : Calories 124.1 calories, Carbohydrate 17.9 g, Cholesterol 66.1 mg, Fat 3.2 g, Fiber 0.6 g, Protein 5.6 g, SaturatedFat 1.3 g, Sodium 233.8 mg, Sugar 2 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
YORKSHIRE PUDDING
This recipe is from the British-born chef April Bloomfield, who says it dates back to an era when an English pub might cook a hunk of meat by dangling it from a hook above a roaring fire. The "pudding" emerged from a pan full of runny batter that would have been placed beneath the meat to soak up the juices. "The heat of the fire would make the Yorkshire pudding rise up, and all the fat would seep in," she said. (Life back then was "nasty, brutish, and short," as Thomas Hobbes once griped, but apparently there were upsides.) Of course, making Yorkshire pudding these days is a more domesticated undertaking. "Now what happens is you kind of recreate that," said Ms. Bloomfield, who serves it as part of an order-ahead prime-rib feast at the Breslin Bar & Dining Room in the Ace Hotel in Manhattan. "It's very soulful," she said. "Give me 10 Yorkshire puddings and a thin sliver of beef, and I'll be very happy."
Provided by Jeff Gordinier
Categories easy, snack, breads, side dish
Time 50m
Yield 12 puddings
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. In a medium bowl, whisk together eggs, milk, flour and salt. Do not overmix. Allow the batter to rest 30 minutes at room temperature.
- Add a teaspoon of fat to each cup of a 12-cup muffin tin and transfer to the oven to heat, about 5 to 7 minutes. Once hot, divide batter equally to fill the cups about halfway, and return the muffin tin for 10 to 12 minutes, or until the puddings are golden brown and crisp. Serve immediately.
Nutrition Facts : @context http, Calories 65, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 2 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 90 milligrams, Sugar 1 gram, TransFat 0 grams
YORKSHIRE PUDDING
This is more of a technique than a recipe. I learned it from a professional chef. The proportions are 1:1:1 plus salt.
Provided by fraxinus
Categories European
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F.
- Mix all ingredients in a large bowl.
- Fill muffin tins 1/8 full of oil. Place on large cookie sheet and place in oven for 10-12 min on middle rack.
- Have a ladle ready.
- Pull rack out and carefully ladle batter into muffin tin 3/4 full.
- Bake for 10-15 minutes, try not to check for first 10 minutes.
- Take out of oven when medium brown.
Nutrition Facts : Calories 793.2, Fat 64.6, SaturatedFat 10.7, Cholesterol 349.1, Sodium 173.4, Carbohydrate 36.2, Fiber 1.1, Sugar 4.8, Protein 17.2
YORKSHIRE PUDDING
This was my ex father in law's recipe for Yorkshire puddings. He was a career cook in the Canadian military. These always turn out light and crispy. Great with a roast dinner and lots of gravy!
Provided by MarieRynr
Categories Healthy
Time 1h20m
Yield 12 puddings
Number Of Ingredients 4
Steps:
- Beat the eggs together until light.
- Beat in the remaining ingredients well.
- Let stand, covered for 1 hour.
- (This is a really important step) Fill muffin tins 1/4 full of oil or drippings and put into a hot oven until the fat is sizzling hot.
- (450*F) Fill each muffin cup half full of batter, Place in a 450*F oven and bake for 20 minutes, gradually lowering the oven temperature every 5 minutes by 25 degrees until puffed, crispy and brown.
Nutrition Facts : Calories 67.2, Fat 1.9, SaturatedFat 0.9, Cholesterol 34.8, Sodium 219.1, Carbohydrate 9.3, Fiber 0.3, Sugar 0.1, Protein 3
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
This recipe is a family favourite. We have it with just about any kind of roast--chicken, turkey, beef. It puffs up and is slightly crisp on the outside and soft in the centre. The centre is hollow and holds the gravy so you can dip your meat into it. The yorkshire slowly absorbs the gravy and creates its own meal! Have all the ingredients at room temperature or the puddings will not puff. If the eggs are cold, place in warm water until they warm up before using. I usually have to double the recipe as each person usually has 2-3 puddings.
Provided by Signlady
Categories Healthy
Time 40m
Yield 5 large puddings, 5-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 F degrees.
- Beat the eggs with the milk and water. Pour into flour/salt mixture and beat until batter creates large bubbles rising to the surface.
- Spray a muffin tin with Pam spray making sure you get spray on the top surface of the tin around each cup. This prevents the yorkshire from adhering to the tin as it rises so you will get puffier yorkshires. Then put 1-2 tsp of oil or hot beef drippings in the bottom of each cup. Place in oven until oil starts to smoke.
- Remove from oven and quickly fill each muffin cup with batter about half full.
- Place tin in oven and bake pudding for 20 minutes and then reduce heat to 350 F degrees and continue baking another 10-15 minutes until golden brown. Don't open oven door during baking.
- Remove from oven and use a knife to go around each muffin cup to loosen pudding. Serve at once. Each person can have their own pudding filled with gravy--great for dipping meat into.
Nutrition Facts : Calories 139.3, Fat 4.1, SaturatedFat 1.5, Cholesterol 130.3, Sodium 287.4, Carbohydrate 18.1, Fiber 0.6, Sugar 0.3, Protein 6.8
YORKSHIRE PUDDINGS
Those wonderful "shells" that accompany a good roast of beef, and you can pour gravy into! Easy to do, in a muffin tin, this one's older than I am, and I'm 51 tomorrow!
Provided by John DOH
Categories Meat
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Flour and salt in a large bowl --.
- Make a "well in the dry ingredients, and add the "warm" milk.
- Stir thoroughly.
- Beat the eggs separately and add to batter.
- Add the warmed water.
- Beat this with a beater until large bubbles rise to the surface -- then allow to "rest" for an hour --.
- Beat again after resting --.
- Melt lard to 1/4" depth (6mm) in each muffin holder at preheated 400 degree oven, then pour in batter in each cup to 5/8" (15 mm) depth (very quickly!) and cook at 400°F for 20 minutes --.
- Lard will make them taste best, but butter or just about any other oil will also work, will beef fat, which is smokey but superb in flavour.
- ENJOY!
Nutrition Facts : Calories 155.8, Fat 3.9, SaturatedFat 1.5, Cholesterol 110, Sodium 341.8, Carbohydrate 22.5, Fiber 0.7, Sugar 0.3, Protein 7
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