One Syn Yorkshire Puddings Recipes

THE BEST YORKSHIRE PUDDING

Steps:

• Preheat the oven to 400 degrees F.
• Whisk the flour, milk, eggs and 2 teaspoons salt in a medium bowl until smooth-be sure not to over mix. Let sit for 30 minutes.
• Meanwhile, spoon 1 teaspoon beef fat into each hole of a 12-cup muffin tin. Place the tin in the oven and cook until the fat melts and the pan is very hot, 5 to 6 minutes. Working quickly, pour the batter evenly into the muffin tins, filling each tin about halfway. Bake until the puddings are golden brown and very puffed, about 20 minutes. Serve immediately.

BEST YORKSHIRE PUDDINGS

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.

SAGE & ONION YORKSHIRE PUDDINGS

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.

ONION YORKSHIRE PUDDINGS

Steps:

• In a large skillet, saute the onions with 1/2 teaspoon salt and pepper in butter until tender but not browned.
• Divide among eight 6 ounce ramekins or custard cups.
• In a large bowl, combine flour and remaining salt.
• Combine the eggs, water and milk, whisk into flour mixture just until blended.
• Fill each ramekin with 1/4 cup batter.
• Bake at 400°F for 30-35 minutes or until puffed and golden brown.
• Serve immediately.

CLASSIC YORKSHIRE PUDDINGS

Steps:

• Place the flour in a bowl and stir in the eggs, followed by the milk. Swap your wooden spoon for a wire whisk and beat until smooth. Cover and chill for 10 mins or until ready to cook.
• Heat oven to 220C/200C fan/gas 7. Divide the oil between a 6-hole large muffin tin and heat in the oven for 5 mins. Tip the batter into a jug, then quickly pour into the heated tin. Bake for 25-30 mins until well risen and browned - make sure the puds are cooked all the way through.