Huge Yorkshire Puddings Recipes

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SKY HIGH YORKSHIRE PUDDING



Sky High Yorkshire Pudding image

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

4 eggs
2 cups all-purpose flour
2 cups milk
¼ cup vegetable oil

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

JAMIE OLIVER'S HUGE YORKSHIRE PUDDINGS



Jamie Oliver's Huge Yorkshire Puddings image

Make and share this Jamie Oliver's Huge Yorkshire Puddings recipe from Food.com.

Provided by katia

Categories     Breads

Time 40m

Yield 10 muffins, 10 serving(s)

Number Of Ingredients 5

290 ml milk
115 g all-purpose flour
1 pinch salt
3 eggs
1 tablespoon olive oil

Steps:

  • Mix all the ingredients, except the oil, to make a batter using an electric mixer.
  • Let it rest for 10 minutes.
  • Preheat oven at 450°F.
  • Preheat a muffin tray and grease with a little oil.
  • Divide the batter into the tray.
  • Cook for 20 minutes at 450°F.

GIANT YORKSHIRE PUDDING SUNDAY LUNCH



Giant Yorkshire pudding Sunday lunch image

Try this twist on a Sunday roast, with steak, potatoes, veg and gravy served in a giant Yorkshire pudding. Prep ahead and make Sunday lunch in no time

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 1h5m

Number Of Ingredients 10

2 large eggs (these should make 100ml in a jug)
70g plain flour
100ml whole milk
rapeseed or sunflower oil, for the tin
1 fat steak (rather than a long, thin one)
rapeseed oil, for frying
1 large potato
2 carrots, peeled and cut into batons, or 8-10 baby carrots
4 stems Tenderstem broccoli
200-300ml gravy

Steps:

  • To make the batter, crack the eggs into a bowl or jug, then add the flour - it should make roughly the same quantity as the eggs. Whisk together until smooth. Gradually add the milk and carry on whisking until the mixture is lump-free. Season. Pour the batter into a jug, cover and chill for at least 30 mins and up to 24 hrs.
  • Heat a dry frying pan. Brush the steak with oil and season it well, place in the pan and brown on each side, then remove from the pan and leave to cool completely. If you're making ahead, wrap and chill until you need it, up to 24 hrs. Peel the potato and cut it into quarters, put them in a pan, cover with water and then bring to the boil. Once they've come to the boil, cook for 2 mins, then drain. Leave to dry completely and chill until needed.
  • When you're ready to serve your Sunday lunch, heat oven to 230C/210C fan/gas 8. Drizzle a little oil into a 20cm frying pan with an ovenproof handle and put it in the oven. Heat a little oil in a small roasting tin on the same shelf. Tip the potatoes into the roasting tin, turn them over in the oil, add the carrots and the steak. Put the tin back in the oven. Pour the batter into the frying pan and put it back in the oven and cook for 25 mins.
  • Check the Yorkshire pudding. It should have a good dark brown colour at the edges and feel firm and dry. If it's ready, take it out and set aside. Remove the steak from the tin and rest until you're ready to serve, wrapped loosely in foil to keep warm. Turn the potatoes and carrots and add the broccoli to the tin. Cook for a further 10 mins and if they look done, remove the veg, but put the potatoes back in the oven. Heat the gravy.
  • Turn off the oven and put the Yorkshire back in to warm through. Slice the steak and tip any juices into the gravy. Serve the Yorkshire on a plate, filled with the meat, veg and potatoes and pour over the gravy.

Nutrition Facts : Calories 746 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 12 grams sugar, Fiber 10 grams fiber, Protein 48 grams protein, Sodium 1.2 milligram of sodium

BEST YORKSHIRE PUDDINGS



Best Yorkshire puddings image

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

140g plain flour (this is about 200ml/7fl oz)
4 eggs (200ml/7fl oz)
200ml milk
sunflower oil , for cooking

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

GIANT YORKSHIRE PUDDING



Giant Yorkshire Pudding image

Classic Yorkshire pudding is the combination of a few humble ingredients-eggs, milk and flour-bolstered by the savory drippings from a large beef roast. The recipe is simple, and relies upon just a few ingredients whisked together in a bowl then baked at a high temperature to achieve puffy, golden-brown perfection. (Yorkshire pudding also happens to serve as a perfect accompaniment to said roast.) If you don't have roast drippings, or run short on them, or are serving vegetarians, the recipe can also be prepared using butter instead.

Provided by Erin Jeanne McDowell

Categories     breads, side dish

Time 50m

Yield 6 servings

Number Of Ingredients 5

5 tablespoons/75 milliliters roast drippings (or melted unsalted butter)
5 large eggs
2 1/4 cups/540 milliliters whole milk
2 1/3 cups/300 grams all-purpose flour
1 1/2 teaspoons kosher salt

Steps:

  • Heat the oven to 450 degrees with a rack positioned in the lower third of the oven. Brush a 9-by-13-inch baking pan with 3 tablespoons roast drippings to coat the base and sides.
  • In a large bowl, whisk the eggs, milk and the remaining 2 tablespoons roast drippings to combine. Add the flour and salt and continue to whisk until the mixture forms a loose batter.
  • Transfer the baking pan to the oven and heat until warmed, 1 to 2 minutes. Pour the batter into the heated pan. Return the pan to the oven and reduce the temperature to 425 degrees. Bake until the pudding is puffy and deep golden-brown, about 40 minutes.
  • Remove from the oven and serve warm. (The pudding may collapse slightly if not served immediately, but it will still be delicious.)

Nutrition Facts : @context http, Calories 384, UnsaturatedFat 6 grams, Carbohydrate 43 grams, Fat 17 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 9 grams, Sodium 457 milligrams, Sugar 5 grams, TransFat 0 grams

HUGE YORKSHIRE PUDDING



Huge Yorkshire Pudding image

I got this recipe from jamie oliver's website.I could never make a proper yorkshire pudding,so i figured him being english would have a great recipe,and i was right. This is THEE BEST yorkshire pudding ive ever had. It comes out huge everytime. I found out making it in a 9x13 ractangle pan comes out the best.good luck!

Provided by Mortadella1985

Categories     < 60 Mins

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 6

2 1/2 cups milk
1 cup flour
6 eggs
1 teaspoon baking powder
1 teaspoon salt
vegetable oil, for the pan

Steps:

  • preheat your oven to 450 degrees fehreinheit.
  • mix together the milkl and the eggs,whisk until it become airy and frothy.
  • Add the flour,baking powder,salt,keep whisking the more air the better.
  • let this sit to the side for a bit,about half an hour.
  • when you are ready pour enough oil into your pan to cover the entire bottom about a 1/4 inch deep.If your making roast beef or turkey,add some of the juices to the oil.
  • put your pan filled with ONLY the oil,into the oven for about 5 minutes,or until you see it start so sizzle.
  • Take it out and now you can pour your batter into the pan.Put back into theoven and let it bake for about 25 minutes or until you see its golden brown on the top.
  • Do not open your oven door until it is fully cooked,this lets out to much heat.
  • Dont worry if it looks HUGE in the oven,it will deflate once you take it out of the oven. Enjoy with gravey,mashed potatoes and roast beef.

Nutrition Facts : Calories 214.8, Fat 8.9, SaturatedFat 3.9, Cholesterol 225.7, Sodium 568.3, Carbohydrate 21.2, Fiber 0.6, Sugar 0.4, Protein 11.8

YORKSHIRE PUDDING



Yorkshire Pudding image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 6

2 eggs
1/2 teaspoon salt
1 cup flour
1 cup milk
1 egg white, room temperature
2 tablespoons unsalted butter, melted

Steps:

  • In a blender, blend the eggs, salt, flour and milk for 30 seconds. Chill the mixture, covered, for 30 minutes.
  • Preheat the oven to 450 degrees F, and place a muffin pan in the oven so that it is hot when the batter is ready. In a small bowl, beat the egg white to soft peaks, and fold into chilled mixture.
  • Grease the hot muffin pan with the melted butter. Pour in the batter, filling them about half full. Bake for about 20 minutes, until the pudding is puffed and browned.

HUGE YORKSHIRE PUDDINGS



Huge Yorkshire Puddings image

Provided by Jamie Oliver

Categories     side-dish

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 5

1/2 pint (285 milliliters) milk
4 ounces (115 grams) all-purpose flour
Pinch salt
3 eggs
Vegetable oil

Steps:

  • Preheat oven to 450 degrees F.
  • Mix the batter ingredients together. Let rest for 10 minutes
  • Preheat a Yorkshire pudding tray or muffin tin with 1/2-inch (1 centimeter) of oil in each section. After the 10 minutes divide the batter into the tray. Cook for around 15 to 20 minutes until crisp and puffy, don't open the oven door before then or they won't rise.

EMMA'S HUMONGOUS YORKSHIRE PUDDINGS



Emma's Humongous Yorkshire Puddings image

Being a Yorkshire lass, I take great pride in making these puddings the bigger the better! The only drawback is not having a big enough plate for them!

Provided by EmmaBovill

Categories     Side Dish

Time 45m

Yield 6

Number Of Ingredients 6

4 eggs
¾ cup 1% milk
salt and ground black pepper to taste
1 cup all-purpose flour
2 tablespoons all-purpose flour
2 tablespoons lard

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place a muffin tin in the preheated oven.
  • Whisk eggs, milk, salt, and pepper together in a bowl. Gradually whisk 1 cup plus 2 tablespoons flour, a small amount at a time, into egg mixture until batter is smooth. Let rest 10 to 15 minutes.
  • Carefully remove muffin tin from oven and add lard to 6 muffin cups, about 1 teaspoon per muffin cup. Return to the oven.
  • Whisk batter again until small bubbles form on the surface. Carefully remove muffin tin from oven and ladle batter into greased muffin cups, filling almost to the top.
  • Bake in the preheated oven until puddings are risen and golden brown, about 20 minutes.

Nutrition Facts : Calories 184.5 calories, Carbohydrate 19.7 g, Cholesterol 129.3 mg, Fat 8.1 g, Fiber 0.6 g, Protein 7.7 g, SaturatedFat 2.9 g, Sodium 89 mg, Sugar 0.3 g

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