Best Yorkshire Puddings Recipes
SKY HIGH YORKSHIRE PUDDING
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
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
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
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
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
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.
YORKSHIRE PUDDING
Provided by Michael Symon : Food Network
Categories side-dish
Time 1h
Yield 6 servings
Number Of Ingredients 5
Steps:
- Add the eggs, milk, flour and salt to a blender. Blend on high until completely smooth, then allow the batter to rest for 30 minutes.
- Preheat the oven to 425 degrees F. Place a 12-cup muffin tin in the oven over a baking sheet and allow the pan to preheat while the oven is preheating.
- After 20 minutes, remove the muffin tin from the oven and evenly pour the fat amongst the 12 cups (about 1 teaspoon of fat in each cup). Place the muffin tin back in the oven for 1 to 2 minutes to allow the fat to heat up.
- Remove the baking sheet from the oven and carefully fill each cup a third of the way with the batter. Immediately place the baking sheet back in the oven and bake until golden brown and puffed, about 15 minutes. Serve while still warm.
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
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
CLASSIC YORKSHIRE PUDDING
Not a pudding, but a puffed pastry baked with meat drippings. We in the U.S. tend to think Yorkshire pudding and popovers are the same thing. Popovers are hard and very airy. Yorkshire pudding is softer and doesn't rise as high as a popover. Traditionally served with roast beef.
Provided by Karen Cooke
Categories Bread Quick Bread Recipes Popovers and Yorkshire Pudding Recipes
Time 1h35m
Yield 8
Number Of Ingredients 5
Steps:
- In a large bowl, mix together the flour, milk, eggs and salt. Using an electric mixer, beat 5 minutes, until smooth. Cover and refrigerate 1 hour.
- Preheat oven to 425 degrees F (220 degrees C). Coat a 9x13 inch baking pan with beef or bacon drippings. Preheat the pan 15 minutes so the drippings are hot and sizzling.
- Remove the mixture from the refrigerator. Beat briefly, then scoop into the baking pan. Bake 20 minutes.
- Lower oven temperature to 375 degrees F (190 degrees C). Without opening the oven, continue baking 15 minutes. The mixture should be puffed and golden brown. Remove from oven and serve hot.
Nutrition Facts : Calories 104.9 calories, Carbohydrate 13.4 g, Cholesterol 55.7 mg, Fat 2.7 g, Fiber 0.4 g, Protein 6.4 g, SaturatedFat 1.1 g, Sodium 177.7 mg, Sugar 1.5 g
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
JAMIE OLIVER'S YORKSHIRE PUDDINGS
This is from Jamie's Ministry Of Food cookbook. Great served with roast beef & gravy! Cooking time does not include 30 minutes of resting time.
Provided by Sara 76
Categories European
Time 20m
Yield 12 puddings
Number Of Ingredients 5
Steps:
- Whisk the eggs, flour, salt, and milk together really well in a bowl to make your batter. Pour the batter into a jug, and let it sit for 30 minutes before you use it.
- Turn your oven up to the highest setting, and place a 12 cup muffin tray in the oven to heat up for 5 minutes.
- Place 1 tb of oil in each muffin hole, and put the tray back into the oven and heat until oil is very hot.
- Open oven door, slide the tray half out, and carefully pour the batter into the muffin holes.
- Close the door and cook for 15 minutes without opening the oven door.
- Serve immediately.
Nutrition Facts : Calories 196.5, Fat 15.8, SaturatedFat 2.7, Cholesterol 49.8, Sodium 77.8, Carbohydrate 10.3, Fiber 0.3, Sugar 0.1, Protein 3.6
THE BEST YORKSHIRE PUDDING
Here in Yorkshire you can't have a Sunday roast or Christmas dinner without Yorkshire Puddings. This recipe was adapted from one featured on Gordon Ramsey's F-Word television program. If you have any leftover, try eating them with golden syrup, they are just as good sweet. If you can't find dripping you can use lard or vegetable oil. They work best in a Yorkshire pudding tray, with indivdual molds, but you van use a deep oven tray approx. 8x10 and make one large pudding, that you can cut into individual portions. Preparation time includes time for the batter to rest.
Provided by -Sylvie-
Categories European
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Mix the flour and salt and sift them into a large mixing bowl.
- Make a well and add the eggs, 1 1/2tbsp of the beef dripping, half the milk and beat everything until smooth and all the lumps have gone.
- Whisk in the remaining milk.
- Set batter aside and allow to rest for at least 30 minutes.
- Preheat oven to 450°F/230°C/Gas 8.
- Place a spoonful of dripping in each pudding mold and heat in the oven until piping hot and starting to smoke.
- Whisk the batter again and very carefully pour into the hot pudding tins, filling each compartment to about 3/4.
- Bake immediately for approximately 10-15 minutes.
- Don't open the oven door apart from when you need to check if they are done for the first time after 10 minutes.
- If you're making one large pudding, it will take 30-40 minutes.
- They should be golden brown, risen on the outside with a deep depression in the centre. (sometimes they rise in the middle as well, but that doesn't really matter. ;D).
Nutrition Facts : Calories 399, Fat 22, SaturatedFat 9.7, Cholesterol 164.7, Sodium 162.3, Carbohydrate 38.3, Fiber 1.3, Sugar 0.4, Protein 10.6
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
JAMES MARTIN'S YORKSHIRE PUDS
Roast beef just wouldn't be the same without crisp Yorkshire puddings.
Provided by James Martin
Categories Dinner, Main course
Time 40m
Yield Makes 12
Number Of Ingredients 4
Steps:
- Put 200g plain flour and some seasoning into a large bowl, stir in 3 eggs, one at a time, then slowly whisk in 300ml milk until you have a smooth batter.
- Chill in the fridge for at least 30 mins or up to a day.
- Heat oven to 220C/180C fan/gas 7. Pour 4 tbsp vegetable oil into the holes of a 12-hole muffin tin, then heat the tin in the oven for 5 mins.
- Carefully ladle the batter mix into the tin, then bake for 30 mins until well browned and risen.
Nutrition Facts : Calories 123 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
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2016-09-03 Sep 3, 2016 - Warm lobster salad in yorkshire puddings. Lovely Friday night dinner with my Hubby. Best part - homemade warm lobster salad in yorkshire pudding shells. I created this recipe... Mince shallots, green onions, garlic and capers. Mix with seafood sauce, garlic powder, olive oil Hellmans, and lime juice. Mix in chunks of cooked lobster claws. Stir …
From pinterest.ca
From pinterest.ca
THE BEST BRITISH YORKSHIRE PUDDINGS: A RECIPE
2021-10-26 Preheat the oven to 220*C/200*C Fan/400*F/Gas 7. Leave it to get nice and hot! Pour roughly a tablespoon of cooking fat into each hold of your tin. Transfer to the oven for about 5-10 minutes until the oil is piping hot. Carefully remove the tin from the oven and place on a heat-protected surface.
From thedarlingacademy.com
From thedarlingacademy.com
YORKSHIRE PUDDINGS | RECIPES | GORDON RAMSAY RESTAURANTS
Cooking instructions. Beat the eggs together in a mixing bowl using a balloon whisk. Sift the flour with the salt, then gradually beat this into the eggs to make a smooth batter. Whisk in the milk until combined. Cover and leave to stand at room temperature for about 1 hour. Preheat the oven to 220°C/200°C fan/Gas 7.
From gordonramsayrestaurants.com
From gordonramsayrestaurants.com
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