Lord Randalls Pudding Recipes

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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

POOR MAN'S PUDDING



Poor Man's Pudding image

Originally known as 'Pouding Chomeur,' this is a favorite French-Canadian dessert that originates from the Province of Quebec. And for good reason - it is quick, easy, and oh so delicious!

Provided by Basking

Categories     Desserts     Custards and Pudding Recipes

Time 1h

Yield 9

Number Of Ingredients 9

1 ½ cups all-purpose flour
1 tablespoon baking powder
½ cup white sugar
¼ cup vegetable oil
1 egg
1 cup milk
2 cups brown sugar
1 ½ cups hot water
2 tablespoons butter, melted

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Whisk the flour and baking powder together in a small bowl.
  • Beat the white sugar, oil, and egg together in a bowl until smooth. Stir in the flour mixture alternately with the milk. Pour into a 9-inch square pan. Dissolve the brown sugar in the hot water, then pour stir in the melted butter. Drizzle the syrup over the pudding.
  • Bake in the preheated oven until the pudding firms and becomes golden brown on top, about 40 minutes.

Nutrition Facts : Calories 339.5 calories, Carbohydrate 60.2 g, Cholesterol 29.6 mg, Fat 9.9 g, Fiber 0.6 g, Protein 3.8 g, SaturatedFat 3.1 g, Sodium 159.6 mg, Sugar 43.7 g

LORD RANDALL'S PUDDING



Lord Randall's Pudding image

While looking for English recipes, I found this one on Saveur site. It sounds like something I'd like to try! Posted for 2005 Zaar World Tour. Times are estimated.

Provided by katie in the UP

Categories     Dessert

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 8

14 tablespoons unsalted butter, softened
1 1/4 cups flour
1 teaspoon baking soda
2/3 cup lightly packed brown sugar
1 egg
3/4 cup milk
1 cup coarsely chopped dried apricot
3/4 cup thick dark orange marmalade

Steps:

  • Grease a 4-cup ceramic or glass pudding mold with 1 1/2 tablespoons of the butter. Line the bottom of the mold with parchment paper, then grease with 1/2 tablespoons of the butter and set aside. Grease one side of a 1-foot length of heavy foil with 1 tablespoons of the butter and set aside. Sift together flour and baking soda in a small bowl and set aside.
  • Beat the sugar and remaining 11 tablespoons of the butter in a medium mixing bowl with an electric mixer on medium speed until light and fluffy, 3-5 minutes. Beat in the egg, then the milk. Reduce speed, add the reserved flour, and beat, scraping the sides of the bowl with a rubber spatula, until mixture is just combined. Stir in apricots, then 1/2 cup of the marmalade until well combined.
  • Transfer batter to the prepared mold, cover tightly with the buttered foil, and place on a rack in the bottom of a large deep pot. Add enough hot water to come halfway up the sides of the mold. Cover, bring water to a gentle simmer over medium-low heat, and steam pudding until a toothpick inserted in the center comes out clean, 2-2 1/2 hours.
  • Remove pudding from simmering water, discard foil, and set aside to cool for 15 minutes.
  • Meanwhile, heat remaining 1/4 cup of the marmalade in a small saucepan over medium-low heat until syrupy, 1-2 minutes. Invert mold onto a serving plate, unmold pudding, then discard parchment. Spoon heated marmalade over top of pudding.
  • Serve pudding warm, with custard sauce, if you like.

Nutrition Facts : Calories 607.4, Fat 29.1, SaturatedFat 18, Cholesterol 106.5, Sodium 272.1, Carbohydrate 85.5, Fiber 2.6, Sugar 59.4, Protein 5.9

LORD RANDALL'S PUDDING



LORD RANDALL'S PUDDING image

Categories     Cake     Dessert     Steam     Vegetarian     Christmas Eve

Number Of Ingredients 8

14 tablespoons unsalted butter, softened
1 1/4 cups flour
1 teaspoon baking soda
2/3 cup lightly packed brown sugar
1 egg
3/4 cup milk
1 cup coarsely chopped dried apricots
3/4 cup thick dark orange marmalade

Steps:

  • 1. Grease a 4-cup ceramic or glass pudding mold with 1 1/2 tablespoons of the butter. Line the bottom of the mold with parchment paper, then grease with 1/2 tablespoons of the butter and set aside. Grease one side of a 1-foot length of heavy foil with 1 tablespoons of the butter and set aside. Sift together flour and baking soda in a small bowl and set aside. 2. Beat the sugar and remaining 11 tablespoons of the butter in a medium mixing bowl with an electric mixer on medium speed until light and fluffy, 3-5 minutes. Beat in the egg, then the milk. Reduce speed, add the reserved flour, and beat, scraping the sides of the bowl with a rubber spatula, until mixture is just combined. Stir in apricots, then 1/2 cup of the marmalade until well combined. 3. Transfer batter to the prepared mold, cover tightly with the buttered foil, and place on a rack in the bottom of a large deep pot. Add enough hot water to come halfway up the sides of the mold. Cover, bring water to a gentle simmer over medium-low heat, and steam pudding until a toothpick inserted in the center comes out clean, 2-2 1/2 hours. Remove pudding from simmering water, discard foil, and set aside to cool for 15 minutes. Meanwhile, heat remaining 1/4 cup of the marmalade in a small saucepan over medium-low heat until syrupy, 1-2 minutes. Invert mold onto a serving plate, unmold pudding, then discard parchment. Spoon heated marmalade over top of pudding. Serve pudding warm, with custard sauce, if you like.

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