Herbed Yorkshire Puddings Recipes

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YORKSHIRE PUDDING



Yorkshire Pudding image

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

1 ½ cups all-purpose flour
¾ teaspoon salt
¾ cup milk, room temperature
3 eggs, room temperature
¾ cup water
½ cup beef drippings

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

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.

YORKSHIRE PUDDINGS



Yorkshire Puddings image

Provided by Mary McCartney

Categories     Bread     Side     Bake     Pastry     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 (2 puddings per person)

Number Of Ingredients 5

3/4 cup all-purpose or light spelt flour
pinch sea salt
2 large, free-range eggs
1 1/4 cups milk
8 teaspoons vegetable or light olive oil for the muffin tin

Steps:

  • Preheat the oven to 400°F.
  • Sift the flour into a medium-sized mixing bowl and add a pinch of salt. Crack the eggs in and whisk together with the flour, then gradually pour in the milk, stirring constantly. Beat all the ingredients together until the batter is the consistency of cream. Refrigerate the batter for 30 minutes.
  • Pour 1 teaspoon of oil into the bottom of each of the 8 wells in a non-stick muffin tin. Put the muffin tin in the oven to heat the oil until it's very hot-almost smoking hot (about 5 minutes).
  • Give the batter a quick stir and then pour it equally into each well in the tin (you should hear it sizzle and it should bubble). Return the tin to the oven and bake the puddings for 20-25 minutes, until they have risen and are deep golden brown. These are wonderful with Sage and Onion "Roast".

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

YORKSHIRE PUDDING WITH HERBS



Yorkshire Pudding With Herbs image

Here are the "secrets to success" for making Yorkshire Puddings and, believe me - roast beef, gravy & yorkies - it just doesn't get any better! Prep time includes "standing".

Provided by CountryLady

Categories     Savory Pies

Time 50m

Yield 12 puddings

Number Of Ingredients 9

3 large eggs
1 cup whole milk
1 cup all-purpose flour
1 pinch salt
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh sage
2 teaspoons chopped fresh thyme
1/3 cup clarified butter or 1/3 cup pan dripping, from a beef roast

Steps:

  • In a medium bowl, whisk eggs just to blend.
  • Gradually whisk in milk.
  • Sift flour and salt into egg mixture and whisk until well blended and smooth.
  • Whisk in all herbs.
  • This is the first key to success- let the batter stand at room temperature for AT LEAST 30 minutes!
  • While the batter is resting, preheat the oven to 450°F.
  • This is the second key to success- the oven must be very hot!
  • Re-whisk the batter before using and transfer to large measuring cup or pitcher with a spout so it will be easy to pour.
  • Heat muffin tin with 12 muffin cups in oven for 10 minutes.
  • This is the third key to success- the muffin tins must be very hot!
  • Transfer drippings or melted butter to a measuring cup with a spout so you can easily pour it into the muffin tin.
  • Pour about 1 tsp drippings or melted butter in each muffin cup.
  • Return pan to oven for about 6 to 8 minutes.
  • This is the last key to success- the fat must be very hot!
  • Pour batter evenly into the muffin cups onto the hot fat.
  • Bake until puddings are golden and puffy, about 12 to 15 minutes.
  • Puddings will sink slightly in centre.
  • Serve immediately out of oven while still hot.

SAGE & ONION YORKSHIRE PUDDINGS



Sage & onion Yorkshire puddings image

Add sage and onion to Yorkshire pudding batter for a delicious side dish to go with a Sunday roast or your Christmas dinner

Provided by Good Food team

Categories     Side dish

Time 35m

Yield Serves 8-10

Number Of Ingredients 6

2 red onions , peeled
4 large eggs
140g plain flour
200ml milk
½ small bunch of sage , leaves picked and finely sliced
sunflower oil , for cooking

Steps:

  • Cut the onions into thin wedges, keeping the root intact so they hold together, to make about 12-16 thin wedges.
  • Whisk the eggs and flour in a large bowl to make a smooth paste, then whisk in the milk to make a smooth batter. Season, then stir in the sage. Leave to rest for 10 mins at room temperature. Will keep chilled for up to 24 hrs (bring up to room temperature before using). Heat the oven to 230C/210C fan/gas 8.
  • Pour a drizzle of oil evenly into 10 holes of a 12-hole muffin tin, or in all of two four-hole Yorkshire pudding tins to coat the bases. Add a wedge of onion to each hole and put in the oven for 10 mins to heat up.
  • Transfer the batter to a jug, carefully remove the tins from the oven and pour the batter over the onions, dividing it evenly between the holes. The batter should sizzle as soon as it hits the oil. Put back in the oven and turn the temperature down to 220C/200C fan/gas 7. Cook for 15 mins until golden and risen. Don't open the door until the time is up, or they may sink.

Nutrition Facts : Calories 174 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium

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

This is a family favorite. We serve it with our holiday prime rib. These puddin's are a cross between a popover and a puffy pancake. Prep time is estimated. Active cook time includes pre-heating pan and then warming the drippings. The recipe is courtesy of Epicurious Food.

Provided by Crabzilla

Categories     Breads

Time 1h

Yield 16 muffins

Number Of Ingredients 10

3 large eggs
1 cup whole milk (don't skimp with skim, go for it)
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 your prime rib roast, you may substitute 6 Tablespoons of olive oil if you are low on drippings

Steps:

  • Whisk egss in medium bowl to blend.
  • Gradually whisk in milk.
  • Sift flour and salt together into egg mixture and whisk until well blended and smooth.
  • Whisk in all herbs.
  • Let batter stand at room temperature at least 30 minutes.
  • You can refrigerate up to 3 hours, but make sure to leave enough time to let batter come to room temp (re-whisk before using).
  • Preheat oven to 400 degrees.
  • Place 16 standard (1/3 cup) metal muffin cups in oven to preheat for 10 minutes. Place 1 teaspoon of drippings into each muffin cup.
  • Return pan to oven until drippings are very hot, but not smoking (about 8 minutes - you know your own oven!).
  • Immediately spoon 2 generous Tablespooons of batter atop hot dripping in each muffin cup.
  • Bake until puddin's are golden and puffy, about 12 minutes.
  • Puddin's will sink in center, but edges will stay puffy. Serve hot and enjoy!

Nutrition Facts : Calories 51.9, Fat 1.5, SaturatedFat 0.6, Cholesterol 41.2, Sodium 55.9, Carbohydrate 6.8, Fiber 0.3, Sugar 0.9, Protein 2.5

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