Baked Herb Yorkshire Pudding From English Fields And Hedgerows Recipes

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HERBED YORKSHIRE PUDDING



Herbed Yorkshire Pudding image

Provided by Tyler Florence

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 6

3 eggs
1 1/4 cups milk
1 1/4 cups all-purpose flour
3 tablespoons chopped fresh mixed herbs such as chives, thyme, and parsley
Kosher salt and freshly ground black pepper
1/4 cup reserved beef drippings or melted butter

Steps:

  • Preheat the oven to 450 degrees F.
  • Place an 8 by 12-inch enameled cast iron baking dish in the preheated oven for 10 minutes. Meanwhile, in a mixing bowl, beat the eggs until foamy and light. Whisk in the milk until combined. Add the flour, herbs, a big pinch of salt, and some pepper, beat just until the batter is smooth. Pour the beef drippings into the bottom of the hot pan. Immediately pour in the batter and bake for 10 minutes. Reduce the oven temperature to 350 degrees F and continue baking for 15 to 20 minutes until the pudding is puffy and brown. Serve immediately, it deflates rapidly.

HERBED YORKSHIRE PUDDINGS



Herbed Yorkshire Puddings image

These individual Yorkshire puddings get extra flavor from a trio of fresh herbs: parsley, chives and rosemary.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 12 puddings

Number Of Ingredients 9

1 1/2 cups whole milk
3 large eggs
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter, melted and cooled slightly
1 1/2 cups all-purpose flour
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh chives
1 1/2 teaspoons finely chopped fresh rosemary
Vegetable oil, for brushing

Steps:

  • Put a 12-cup muffin pan (preferably light-colored metal) in the oven and preheat to 400 degrees F.
  • Whisk the milk, eggs, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Whisk in the melted butter, then whisk in the flour until smooth. Stir in the parsley, chives and rosemary. Let the batter sit at room temperature at least 10 minutes.
  • Remove the hot muffin pan from the oven and generously brush each cup with vegetable oil. Divide the batter among the cups, filling each about halfway (about 1/3 cup batter per cup). Bake until the puddings rise and are deep golden brown, about 35 minutes. Do not open the oven during baking.
  • Let them cool 5 minutes in the pan, then remove with a small offset spatula. Serve warm or at room temperature.

HERBED YORKSHIRE PUDDINGS



Herbed Yorkshire Puddings image

Categories     Egg     Herb     Side     Bake     Christmas     Winter     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 16

Number Of Ingredients 10

3 large eggs
1 cup whole milk
1 cup all purpose flour
1/4 teaspoon salt
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh sage
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
6 tablespoons reserved pan drippings from Roast Prime Rib with Madeira Sauce and Horseradish Sauce or 6 tablespoons olive oil

Steps:

  • Whisk eggs in medium bowl to blend. Gradually whisk in milk. Sift flour and salt into egg mixture; whisk until well blended and smooth. Whisk in all herbs. Let batter stand at room temperature at least 30 minutes or refrigerate up to 3 hours. Rewhisk before using.
  • Preheat oven to 450°F. Place 16 standard (1/3 cup) metal muffin cups in oven to preheat 10 minutes. Place 1 teaspoon drippings from rib roast in each muffin cup. Return pan to oven until drippings are very hot, about 8 minutes. Immediately spoon 2 generous tablespoonfuls batter atop hot drippings in each muffin cup. Bake until puddings are golden and puffy, about 12 minutes (puddings will sink in center but edges will stay puffy). Serve hot.

TRADITIONAL YORKSHIRE PUDDING



Traditional Yorkshire Pudding image

As legend has it, Yorkshire puddings were traditionally cooked in a pan of fat, at the bottom of a hearth, underneath a large piece of roasting beef. The smoky heat from the fire, along with all the other goodness dripping into the pan from the meat, must've made for quite a delicious pastry. Though limited by modern ovens, we can still come close to the original by using real rendered beef fat, without which you're just eating a popover.

Provided by Chef John

Categories     Bread     Quick Bread Recipes     Popovers and Yorkshire Pudding Recipes

Time 1h

Yield 12

Number Of Ingredients 5

4 large eggs
1 teaspoon kosher salt
⅞ cup all-purpose flour
1 cup whole milk
¾ cup melted beef fat

Steps:

  • Whisk eggs and salt together in a bowl until light and frothy. Whisk in flour and milk until smooth and lump-free; batter will be thin and barely coat the back of a spoon.
  • Transfer batter to a 4-cup measuring cup and chill in the refrigerator, at least 15 minutes.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Fill each cup of a 12-cup nonstick muffin tin with 1 tablespoon melted beef fat; use your finger to grease the sides and tops of the cups. Place the muffin tin on a baking sheet.
  • Heat in the preheated oven on the middle rack until fat is smoking hot, 10 to 15 minutes.
  • Remove from the oven and fill each muffin cup halfway full with batter.
  • Bake pudding in the preheated oven until browned and fully puffed, about 25 minutes more. Remove from the oven and immediately poke a hole in the center of each to release steam. Serve hot, warm, or room-temperature.

Nutrition Facts : Calories 102.7 calories, Carbohydrate 8 g, Cholesterol 81.5 mg, Fat 3.2 g, Fiber 0.2 g, Protein 10 g, SaturatedFat 1.2 g, Sodium 198.2 mg, Sugar 1.1 g

ROAST BEEF AND YORKSHIRE PUDDING



Roast Beef and Yorkshire Pudding image

This recipe came from an English friend who married an American serviceman. Her family serves it every Sunday (a British tradition).

Provided by Jan Laskey

Categories     100+ Everyday Cooking Recipes

Time 2h

Yield 4

Number Of Ingredients 8

2 pounds rump roast
garlic powder to taste
salt to taste
freshly ground pepper, to taste
¼ teaspoon salt
1 cup all-purpose flour
2 eggs, beaten
1 cup milk

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Wash roast and sprinkle with garlic powder, salt and pepper. Insert a meat thermometer into the thickest part of the roast, making sure it doesn't touch any bone or fat.
  • Bake on a wire rack inside of a large roasting pan in the preheated oven for 90 minutes, or to desired doneness. For medium-rare, the meat thermometer should read 135 degrees F (57 degrees C). Remove roast from pan, reserving drippings.
  • In a small mixing bowl, beat the two eggs until frothy. In another small bowl, mix the salt and flour. Stir the beaten eggs into the flour. Stirring constantly, gradually pour in the milk.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Pour the reserved pan drippings into a medium muffin tin. Place in the preheated oven for 3 minutes. Remove from heat and pour the egg, flour and milk mixture into the hot drippings. Return muffin tin to the oven and bake for 20 minutes, or until fluffy and golden brown.

Nutrition Facts : Calories 663.1 calories, Carbohydrate 26.9 g, Cholesterol 236.2 mg, Fat 36.4 g, Fiber 0.8 g, Protein 53.1 g, SaturatedFat 14.5 g, Sodium 317.1 mg, Sugar 3.1 g

HERBY MUSTARD YORKIES



Herby mustard Yorkies image

These quick, easy, fluffy Yorkshire Puddings can be prepared ahead - but make sure you leave the oven door closed while cooking!

Provided by Good Food team

Categories     Side dish

Time 30m

Yield Makes 12

Number Of Ingredients 6

200g plain flour
2 large tbsp English mustard powder
5 eggs
400ml milk
large bunch rosemary and thyme , leaves picked
4 tbsp sunflower oil

Steps:

  • Heat oven to 220C/200C fan/gas 7. In a bowl, beat the flour and mustard powder with the eggs until you have a smooth, thick batter. Gradually beat in the milk until the batter is the same consistency as single cream, then stir in the herbs, and season.
  • Pour a drizzle of oil into each hole of a sturdy 12-hole muffin tin. Put the tin in the oven and heat for 5 mins. Working quickly, remove the tin and pour enough batter into each hole so that it comes two-thirds of the way up the sides. Carefully place the tin back in the oven and cook the puddings for about 20 mins until they are puffed up and brown.

Nutrition Facts : Calories 157 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.13 milligram of sodium

BAKED HERB YORKSHIRE PUDDING FROM ENGLISH FIELDS AND HEDGEROWS



Baked Herb Yorkshire Pudding from English Fields and Hedgerows image

This is a delightful pudding, normally eaten at supper time, and it is suitable for vegetarians. It has its origins in Northallerton (North of England) and would have been made from wild herbs, gathered from the hedgerows and fields, and eaten with 'mushy' peas. I found this recipe in a small English regional cookery book - Yorkshire Recipes, and have made it regularly as an alternative to Yorkshire Pudding. Preparation time includes the standing time for the batter.

Provided by French Tart

Categories     Savory Pies

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 large onions
1 tablespoon parsley or 1 tablespoon mint
2 tablespoons fresh white breadcrumbs
fresh coarse ground black pepper
salt
10 ounces plain flour (sifted)
1 large egg
1 pinch salt
5 ounces water
5 ounces milk
1 tablespoon vegetable oil

Steps:

  • (Pre-heat the oven to gas mark 4, 180'C / 350'F)
  • Make the Yorkshire pudding batter: Sift the flour into a large bowl . Break the egg into the centre of the heap of flour. Mix the water and the milk together in a jug. Pour the mixture slowly onto the flour and egg. As you start to pour the water/milk slowly beat the mixture together with a whisk. Add the salt and continue to beat. The puddings will be lighter if the batter includes a little air.
  • Once all the ingredients have been beaten together leave to stand, covered by a cloth, for 40 minutes or so.
  • Peel the onions, then boil them in water until they are soft. Allow them to cool and chop them into small pieces.
  • Put the chopped onions into a large bowl. Add the sage, parsley or mint, bread crumbs, black pepper and salt. (Pepper and salt to taste). Blend together the mixture.
  • Now slowly blend in the Yorkshire pudding batter making sure that all is well mixed.
  • Heat the dripping in an oven proof dish or roasting tray and pour over the herby batter mixture.
  • Bake in the centre of the pre-heated oven for 40 minutes until golden brown and well risen.

Nutrition Facts : Calories 382.6, Fat 6.9, SaturatedFat 1.9, Cholesterol 58.2, Sodium 89, Carbohydrate 67.7, Fiber 3.3, Sugar 3.6, Protein 11.4

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