Gordon Ramsays Yorkshire Recipes

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GORDON RAMSAY'S YORKSHIRE



GORDON RAMSAY'S YORKSHIRE image

Categories     Bread     Egg     Christmas     Dinner

Yield 10 servings

Number Of Ingredients 5

4 large eggs
1 1/2 cups whole milk
1/2 teaspoon coarse salt
1 1/4 cups all-purpose flour
4 tablespoons vegetable oil (or beef drippings)

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.

GORDON RAMSAY'S YORKSHIRE PUDDING



Gordon Ramsay's Yorkshire Pudding image

Gordon Ramsay's recipe for Yorkshire puddings is simply one of the best and easiest for this traditional British side dish for roast beef.

Provided by Gene Gerrard

Categories     Side Dish     Bread

Time 55m

Yield 12

Number Of Ingredients 5

4 large eggs
1 1/2 cups whole milk
1/2 teaspoon kosher salt
1 1/4 cups bread flour
1/2 cup roast beef drippings, or vegetable oil

Steps:

  • Enjoy.

Nutrition Facts : Calories 174 kcal, Carbohydrate 12 g, Cholesterol 65 mg, Fiber 0 g, Protein 5 g, SaturatedFat 2 g, Sodium 89 mg, Sugar 2 g, Fat 12 g, ServingSize Serves 12, UnsaturatedFat 0 g

GORDON RAMSAY'S YORKSHIRE PUDDING



Gordon Ramsay's Yorkshire Pudding image

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

4 large eggs
1 1/2 cups whole milk
1/2 teaspoon coarse salt
1 1/4 cups all-purpose flour
4 tablespoons vegetable oil (or beef drippings)

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

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YORKSHIRE PUDDINGS | RECIPES | GORDON RAMSAY RESTAURANTS

From gordonramsayrestaurants.com
Servings 8
Total Time 25 mins
Category Vegetarian
Published 2017-01-31
  • Whisk in the milk until combined. Cover and leave to stand at room temperature for about 1 hour.
  • Put 2 teaspoons of vegetable oil into each compartment of two 4-hole Yorkshire pudding tins (see tip, below). If you only have one tin, you’ll have to do this and cook the Yorkshires in two batches.
  • Place the tin in the oven for 12-15 minutes to heat up the oil and tins until very hot (this is important for the rise).
  • Stir the batter and pour into a jug. At the oven (this is safer than carrying a tin of hot oil across the kitchen), carefully pour some batter into the middle of the oil in each hole, remembering that it is very hot.
  • Put the tins straight back into the oven and bake for about 15 minutes or until the Yorkshires are well risen, golden brown and crisp. Serve immediately with your choice of roast and all the trimmings.

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