British Yorkshire Pudding Recipes

OLD ENGLAND TRADITIONAL ROAST BEEF AND YORKSHIRE PUDDING

Steps:

• Combined method for cooking the Roast Beef and the Yorkshire Pudding:.
• Preheat the oven to 220C/425F/Gas 7.
• Put the joint of beef into a shallow baking tray or tin.
• Season the meat to taste with a little salt and black pepper, and English mustard powder if using.
• Melt half of the beef dripping and pour over the meat and seasoning.
• Roast in the preheated oven for 30 minutes and then reduce the heat to 190C/375F/Gas 5 for a further 1 1/2 hours. This will give you rare roast beef in the middle.
• When cooked, put the meat in a warm place to rest for 20-30 minutes before carving and serving, and then turn up the heat to 240C,475F or gas mark 9.
• Pour the remainder of the beef dripping into a cake baking tray (The type of baking tray used to make small cakes / muffins). Put the tray, with a little bit of dripping in each of the depressions in the tray, into the oven for 3 minutes or until you see the dripping smoke.
• Remove from the oven and pour 2 tablespoons of the Yorkshire Pudding batter (see below for batter recipe) into each cake depression and bake for 15 to 20 minutes, or until well puffed up and golden brown. DO NOT Open the door for the first 10 minutes!
• Meanwhile carve and portion the beef on to hot plates, and make a gravy using the juices left in the roasting. As soon as the Yorkshire pudding is ready, serve, with mustard and horseradish sauce, roast potatoes and seasonal vegetables.
• To make the Yorkshire Pudding Mixture (Batter):.
• Sift the flour into a large bowl.
• and add the beaten eggs 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.
• Now you are at 'step 8' in the main cooking method. Your oven should be very hot and your tray for the puddings very hot.
• Tip: The bigger the joint, the better the meat, and it should always be cooked on the bone. The meat should have a good covering of fat, be dark red in colour (which shows it has been hung properly), and have a good marbling of fat throughout.
• Sprinkling some English mustard powder over the top of the meat gives a great crust and a fabulous taste.

YORKSHIRE PUDDINGS

Steps:

• Preheat the oven to 425 degrees F.
• Pour the beef drippings into a muffin pan. Place the pan in the oven until the drippings are smoking hot.
• Meanwhile, mix together the flour, milk, water, eggs and some salt and pepper in a bowl.
• Divide the batter among the muffin cups and return the pan to the oven.
• Bake until golden brown and crisp, 25 to 35 minutes, depending on the oven.

YORKSHIRE PUDDING

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.

TRADITIONAL YORKSHIRE PUDDING

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.

YORKSHIRE PUDDING

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.

TRADITIONAL YORKSHIRE PUDDING

Steps:

• Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk . Let stand for 10 minutes.
• Serve and enjoy.

25 TRADITIONAL BRITISH RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a British dish in 30 minutes or less!

YORKSHIRE PUDDING

Steps:

• Combine the egg, flour, milk, and salt in an electric blender.
• Process at high speed for 2 to 3 seconds.
• Turn off the machine and scrape down the sides of the jar.
• Blend for 40 seconds. To make by hand, beat the eggs and salt until frothy.
• Beat in the flour gradually, followed by the milk.
• Refrigerate for at least 1 hour.
• Heat the beef drippings in a large roasting pan (you may use the one the roast was cooked in after removing the rest of the drippings) over moderate heat until the drippings are hot and begin to bubble.
• Beat the batter briefly and pour into the hot roasting pan.
• Place in a preheated 375F (190C) oven and bake for about 30 minutes, until the batter is crisp and brown and has risen up the sides of the pan.
• Cut the pudding into squares.
• Serve immediately.

BRITISH YORKSHIRE PUDDING

Steps:

• Preheat oven to 425 degrees F. In a large bowl, whisk eggs, milk, water, flour, and salt until smooth. Let rest 15 minutes.
• Meanwhile, brush a 12-cup muffin tin with oil. Place empty muffin tin in oven 5 minutes to heat up while the dough is resting. Carefully remove the empty tin from the oven and fill each cup three-quarters full with batter.
• Bake 20 to 22 minutes or until golden and puffy. Remove from muffin tin and serve immediately.

YORKSHIRE PUDDING

Steps:

• Combine the flour, salt, milk and eggs in a mixing bowl. Beat using an electric mixer for 1 minute, forming a thick gravy-like batter.
• If time allows, cover the bowl and let the batter rest for one hour.
• Pre-heat the oven to 425 degrees F.
• Add 1/4 teaspoon of canola oil to the bottom of each cup in a 12-count muffin tray. Place the oiled muffin tray in the oven and heat for 3 to 5 minutes.
• While the oil is heating, use an electric mixer to beat the pudding batter for 1 to 2 minutes. Do not over beat, or the puddings will pop and burst during cooking.
• Remove the heated muffin tray from the oven. Pour the batter into each muffin cup, upto 3/4's full.
• Bake at 425 degrees F for 25 to 30 minutes, until the puddings have puffed up and turned a golden color.
• Serve with roast beef and topped with gravy.

GORDON RAMSAY'S YORKSHIRE PUDDING

Steps:

• Enjoy.