GRANNY'S NANA PUDDING
Steps:
- In a chilled bowl, with chilled beaters, beat the cream and confectioners' sugar together until soft peaks.
- Whisk together the sweetened condensed milk, pudding mix, half-and-half, sour cream and the salt in a large bowl.
- Reserve 4 to 6 cookies for garnish and layer half of the remaining cookies among the bottom of 4 to 6 16-ounce serving dishes (or mason jars), or in a trifle bowl (or other large glass serving dish). Next, drizzle half of the caramel over the cookies, then a layer of half the bananas, then half the pudding mixture. Repeat the layers with the remaining ingredients. Top with the whipped cream and a butter cookie or cookies. Serve or chill up to overnight.
NANNA'S YORKSHIRE PUDDING
These are my nanna's and mother's Yorkshire pudding recipes. I guess the problem with traditional recipes is that they are seldom very accurate. This does not produce a "popover" style Yorkshire pudding like I have found in North American restaurants. The result of the recipes below is the more traditional style--slightly eggy, and "fallen." My siblings and I MUCH prefer it this way. Batter resting time not included in preparation time.
Provided by Strawberry Girl
Categories European
Time 25m
Yield 1 batch, 6 serving(s)
Number Of Ingredients 4
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°F
- Divide drippings among six muffin pan cups.
- Heat the cups in the oven until almost smoking.
- Beat batter until bubbly 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.
- MUM'S YORKSHIRE PUDDING 1 cup flour 1 cup milk 2 eggs salt & pepper Put fat from roast into glass pie plate or use vegetable oil. (Be generous.) Mix listed ingredients together. Cook in 450F oven for 25 minutes.
NANA'S YORKSHIRE PUDDING
This is my Grandmother's traditional Yorkshire pudding recipe. She's been using it since before I can remember, and they always turn out perfectly! Crispy golden brown on the outside, and a fluffy tender inside. Fill with your favorite gravy, and you have an instant crowd pleaser! Goes great with roasts or with holiday turkeys.
Provided by Whirlybird
Categories Popovers and Yorkshire Pudding
Time 1h35m
Yield 12
Number Of Ingredients 7
Steps:
- Mix flour, salt, and baking soda together in a large bowl; make a deep well in the center of flour mixture. Break eggs into the well and beat until smooth.
- Mix milk and water together in a small bowl; slowly stir milk mixture, about 1/4 cup at a time, into flour mixture until batter is a thin, paste-like consistency. Cover bowl and allow batter to stand at room temperature for 1 hour.
- Preheat oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin with butter, using 1/2 teaspoon butter per muffin cup.
- Place muffin tin on the second shelf from the top in the preheated oven until butter melts and begins to smoke, 3 to 4 minutes.
- Whisk the batter to fully incorporate all the ingredients, about 2 minutes. Pour batter into the melted butter in each muffin tin, 1/2 to 2/3 full.
- Bake in the preheated oven until puddings are golden brown and well-risen, keeping the oven door closed the entire time of cooking, 17 to 20 minutes.
Nutrition Facts : Calories 89.9 calories, Carbohydrate 10.7 g, Cholesterol 52.8 mg, Fat 3.6 g, Fiber 0.4 g, Protein 3.4 g, SaturatedFat 1.8 g, Sodium 235.6 mg, Sugar 0.8 g
NANA'S QUICK PUDDING
Make and share this Nana's Quick Pudding recipe from Food.com.
Provided by Stardustannie
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix first 4 into a dough and press into a buttered round (about 6 cup capacity will fill to top once cooked)casserole dish.
- Mix margarine and golden syrup with boiling water, pour over dough mixture and cook for 1/2 hour at 180°C or till skewer comes out clean and top is golden.
- Serve with cream or ice cream.
- Yum, very simple and easy.
Nutrition Facts : Calories 337.4, Fat 4.3, SaturatedFat 1.2, Cholesterol 4.3, Sodium 59.4, Carbohydrate 72.1, Fiber 2.1, Sugar 40.1, Protein 5
NANA'S YORKSHIRE PUDDING
This is my Grandmother's traditional Yorkshire pudding recipe. She's been using it since before I can remember, and they always turn out perfectly! Crispy golden brown on the outside, and a fluffy tender inside. Fill with your favorite gravy, and you have an instant crowd pleaser! Goes great with roasts or with holiday turkeys.
Provided by Whirlybird
Categories Popovers and Yorkshire Pudding
Time 1h35m
Yield 12
Number Of Ingredients 7
Steps:
- Mix flour, salt, and baking soda together in a large bowl; make a deep well in the center of flour mixture. Break eggs into the well and beat until smooth.
- Mix milk and water together in a small bowl; slowly stir milk mixture, about 1/4 cup at a time, into flour mixture until batter is a thin, paste-like consistency. Cover bowl and allow batter to stand at room temperature for 1 hour.
- Preheat oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin with butter, using 1/2 teaspoon butter per muffin cup.
- Place muffin tin on the second shelf from the top in the preheated oven until butter melts and begins to smoke, 3 to 4 minutes.
- Whisk the batter to fully incorporate all the ingredients, about 2 minutes. Pour batter into the melted butter in each muffin tin, 1/2 to 2/3 full.
- Bake in the preheated oven until puddings are golden brown and well-risen, keeping the oven door closed the entire time of cooking, 17 to 20 minutes.
Nutrition Facts : Calories 89.9 calories, Carbohydrate 10.7 g, Cholesterol 52.8 mg, Fat 3.6 g, Fiber 0.4 g, Protein 3.4 g, SaturatedFat 1.8 g, Sodium 235.6 mg, Sugar 0.8 g
BEST YORKSHIRE PUDDINGS
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
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
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