YORKSHIRE PUDDING PROFITEROLES RECIPE BY TASTY
Here's what you need: flour, eggs, sugar, milk, vegetable oil, dark chocolate, butter, golden syrup, double cream
Provided by Tasty
Categories Desserts
Yield 12 profiteroles
Number Of Ingredients 9
Steps:
- Sift the flour into a large bowl, add sugar and beaten eggs.
- Add half the milk, whisk until smooth, then add the other half and whisk until lump free.
- Rest batter for 30 minutes, or refrigerate for 15.
- Fill muffin tray with 1 tsp vegetable oil in each hole, then heat at the highest temperature on your oven until piping hot.
- Add 3 tbsp batter to oiled holes then bake for 20 mins at 450°F (230°C).
- For the chocolate sauce, heat the chocolate, butter, double cream and golden syrup in a bowl above heated water until melted. Whisk until smooth.
- Serve the puddings with whipped cream and chocolate sauce.
- Enjoy!
Nutrition Facts : Calories 218 calories, Carbohydrate 17 grams, Fat 14 grams, Fiber 1 gram, Protein 5 grams, Sugar 7 grams
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 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
YORKSHIRE PUDDING
Yorkshire Pudding taken from Yorkshire Pudd Youtube Channel. https://www.youtube.com/watch?v=AU5VdyYOBSs
Provided by FrancisMon
Categories Breads
Time 5m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Sieve flour into a bowl.
- Add Salt.
- Whisk eggs and add to bowl of flour.
- Whisk mixture while incorporating milk a little at a time.
- Pour into a large cup with spout.
- Add a tbsp of fat to each hole in a muffin pan.
- Put in the oven on high to head it up.
- Remove from oven and pour in the mixture.
- Back in the oven and lower heat to 230°C.
- Take out when they pop-out golden brown.
- Serve.
Nutrition Facts : Calories 139.1, Fat 3.3, SaturatedFat 1.4, Cholesterol 78.7, Sodium 276.4, Carbohydrate 20.6, Fiber 0.7, Sugar 0.1, Protein 6.1
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 PUDDING
Hate the mess of making Yorkshire Puddings with hot beef fat in the muffin cups? Here's the trick to solve your troubles! Cooking Spray! These Yorkshire puddings bake up wonderfully, with no chance of an oil spill-over in the oven. I credit my mom with trying this trick and discovering how wonderfully it works!
Provided by MapleLeafLili Hill
Categories Breads
Time 50m
Yield 12 Yorkshire Puddings
Number Of Ingredients 6
Steps:
- Pre-heat oven to 375.
- Heat a clean, ungreased, empty muffin-pan in the oven while you mix together the milk, melted butter, eggs, flour, and salt.
- This dough should be thin/runny.
- When ingredients are mixed together, remove your muffin-pan from the oven, and spray each cup with Pam cooking spray (This step removes the messy'beef-fat method' used in traditional Yorkshire Puddings, and your Yorkshire Puddings will not spill the beef fat over into your oven as they puff up).
- Once the pan is sprayed, fill each muffin-cup only 2/3 full of the Yorkshire pudding mixture, (they REALLY puff up).
- Bake in your pre-heated oven for 40 minutes or until golden in colour and puffed up. (avoid peeking before the time is up).
- Serve while still warm, best served with beef gravy.
- These form a hollow centre as they bake.
- These shrink as they cool, so enjoy them while still warm.
Nutrition Facts : Calories 94.3, Fat 4.9, SaturatedFat 2.7, Cholesterol 57, Sodium 150.2, Carbohydrate 9, Fiber 0.3, Sugar 0.1, Protein 3.3
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- Gently sift the flour and sugar into a mixing bowl. In a separate bowl, beat the eggs until they form a thick, glue-like consistency. Tip the beaten eggs and half the milk into the flour and sugar, continuously mixing together until it turns into a runny paste. Add the remaining milk and whisk until all the ingredients have combined. Once you have reached this stage, cover the mixture with cling film and place in the fridge for ten minutes.
- Meanwhile, prepare a muffin tray by adding half a tsp. of vegetable oil in each section. Turn the oven onto its highest temperature (usually around 270 degrees) and place the muffin tray in the oven immediately. When the oven reaches optimum temperature, (usually around 10 minutes depending on your oven), remove the tray carefully avoiding any hot oil from spilling out of the holes. Turn your oven down to around 230 degrees.
- Remove the mixture from the fridge and whisk to liven up the batter. With a tablespoon, fill each hole with the mixture so that they are all half full. Avoid filling any of the holes up to the top as you need to allow room for them to rise.
- Place the batter into the oven for around 20 minutes, turning the tray around occasionally to allow an even bake.
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