HI-RISE EASY YORKSHIRE PUDDING
Simple and easy Yorkshire pudding recipe.
Provided by Rob Poole
Categories Bread Quick Bread Recipes Popovers and Yorkshire Pudding Recipes
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Drop 1 teaspoon olive oil each into 6 muffin cups.
- Beat eggs, egg whites, and milk together in a glass bowl until smooth.
- Heat egg mixture in microwave oven until warmed, about 1 minute.
- Stir flour into the egg mixture until completely incorporated into a batter.
- Heat muffin cups in preheated oven until the oil is smoking, 2 to 3 minutes.
- Stir cold water into batter. Pour 1/4 cup batter into each muffin cup.
- Bake in the preheated oven until risen and cooked in their centers, about 25 minutes.
Nutrition Facts : Calories 166.9 calories, Carbohydrate 17.1 g, Cholesterol 94.6 mg, Fat 7.6 g, Fiber 0.6 g, Protein 7.2 g, SaturatedFat 1.7 g, Sodium 62.5 mg, Sugar 1.3 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
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
MY MUM'S EASY AND TRADITIONAL ENGLISH YORKSHIRE PUDDING
Exactly as the title says, this is my Mum's Traditional English Yorkshire Pudding recipe and it is so easy. It is slightly different from my Toad-in-the-Hole batter recipe, the Yorkshire puddings in this recipe are lighter. (You need a more substantial batter for the addition of sausages!!) I have held off posting this for a while as it is so easy, but it works -please see my photo's! The great thing about this recipe is that it works on equal measures of volume and so there is no weighing or measuring as such. So, if there are only two of you, use a very small cup - if there are a crowd of you, use a big cup, jug or a mug!! Easy! One tip - ALWAYS make sure the oil/fat is SIZZLING hot before you pour in your batter; preheat your tins with the oil/fat before pouring in your batter......that's about it really! NOTE: (I have made the yield between 8-16 individual Yorkshire puddings, depending on the size cup you use. A tip - 4 beaten eggs will make about 8 to 10 Yorkshires.) N.B. My first reviewer quite rightly stated that Yorkshires are often cooked in a large dish/tin; traditionally UNDERNEATH the meat drippings actually!! But, my grandmother & my Mum also made very Traditional Yorkshires in special tins - as photographed; as I understand it, popovers are baked in smaller diameter tins - Yorkshire Pudding Tins have a diameter of at least 4" wide & generally only have 4 holes in a tray!!
Provided by French Tart
Categories One Dish Meal
Time 35m
Yield 8-16 Yorkshire Puddings, 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat your oven to 240C,475F or gas mark 9. (If you are cooking roast beef and/or roast potatoes, make sure the beef has been removed to "rest" before carving and that the potatoes are moved down to the bottom shelf and NEED browning still.).
- Pour a scant amount of oil or dripping into your Yorkshire Pudding tins.(A large roasting tin can be used too. If you do not have a Yorkshire Pudding tin which has 4 wide and shallow cups of about 4" in diameter, then use a large muffin tin.).
- Put the tin into the pre-heated oven about 5 minutes before you want to cook the Yorkshire Puddings.
- Empty the flour, salt & pepper into a large roomy bowl.
- Make a dip in the centre and add the beaten eggs bit by bit, mixing as you go along.
- Add the water/milk mixture gradually and whisk in between each addition.
- Keep whisking until all the liquids have been added. The batter may still be lumpy - this does not matter.
- Cover and leave to rest for up to 1 hour.
- Just before cooking, whisk thoroughly again to break down any lumps & add some more air.
- Carefully take out the tin/s. Pour the batter into the tin/s and QUICKLY return to the oven.
- Cook for about 20 minutes until well risen and golden brown. DO NOT open the oven in the first 10-15 minutes or they will DROP!
- If you have two tins cooking, rotate the tins from top to bottom shelves after the 10-15 minutes so they cook evenly.
- Serve with Roast Beef and lashings of gravy!
- Can also be served with any Roast Dinner - we love them with Roast Chicken - see photos!
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
NO-FAIL YORKIES
Perfect for mopping up gravy, these soft but crisp Yorkshire puddings will rise every time thanks to a great batter
Provided by Sarah Cook
Categories Lunch, Side dish
Time 45m
Yield Makes 12
Number Of Ingredients 4
Steps:
- Up to 3-4 hrs before cooking, mix together the milk, eggs, flour and 2 tsp salt in a food processor or blender until you have a smooth batter. If you don't have a food processor or blender, whisk the eggs into the flour and salt, then gradually whisk in the milk until smooth. Transfer to a jug, cover and leave at room temperature for at least 15 mins.
- Heat oven to 220C/200C fan/gas 7 and brush 12 holes of a muffin tin with the oil. Heat the tin in the oven for 5 mins, then carefully lift out and quickly pour the batter into the holes. Bake in the oven for 5 mins, then reduce oven temperature to 200C/180C fan/ gas 6 and cook for a further 30 mins until puffed, risen and golden.
Nutrition Facts : Calories 130 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.9 milligram of sodium
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
FABULOUSLY EASY YORKSHIRE PUDDING
This is an inherited recipe from a member who no longer frequents Zaar. Keeping the mixture at room temp and then keeping the muffing cups as piping hot as possible before getting the mixture into them is the true key to success... the rosemary and cayenne give this a real " something extra". Enjoy ! ZWT REGION: England.
Provided by kiwidutch
Categories Weeknight
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl combine flour and salt.
- With a handheld mixer add the milk, in a stream, until smooth.
- Add water and eggs and beat until combined well and bubbly.
- Let stand, covered, at room temperature for 1 hour.
- Preheat oven to 450 degrees F.
- Divide drippings among eight muffin pan cups.
- Heat the cups in the oven until almost smoking.
- Beat batter until bubbly, stir in rosemary and cayenne, and divide among muffin cups.
- Bake 10 minutes in lower third of the oven without opening the oven door.
- Reduce oven temperature to 350 degrees F and continue to bake for another 10 minutes until puffed, crisp and golden brown.
- Serve immediately.
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!
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- Preheat your oven to 220C / 200C fan / gas mark 7 / 425F. Put 1 teaspoon of olive oil into each hole of a 12 hole muffin tin (see note 1) and place the muffin tin in the oven – it will heat up as the oven heats up.
- Measure out the milk and water in a measuring jug, then crack the eggs into the same jug. Whisk together with a balloon whisk (or a fork, if you don’t have a balloon whisk).
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