Uncle Bills Yorkshire Pudding Recipes

YORKSHIRE PUDDING WITH ROAST

Steps:

• Preheat oven to 400 degrees F.
• Leave 2 tablespoons of drippings in the roasting pan and place in the oven.
• Place the flour, salt, eggs, milk and remaining 2 tablespoons of drippings into the bowl of a food processor or blender and process for 30 seconds. Pour the batter into the hot roasting pan and bake for 35 to 40 minutes or until puffed and golden brown. While the pudding is cooking, carve the roast. Serve the pudding with the roast.

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.

YORKSHIRE PUDDING

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.

UNCLE BILL'S YORKSHIRE PUDDING

Steps:

• Preheat oven to 450 degrees F.
• In a mixing bowl, combine milk and flour.
• Add eggs one at a time and beat well after each addition until batter is smooth.
• Add salt and mix well.
• Heat a 12 cup muffin pan for 3 minutes in preheated 450 F oven.
• Remove pan from oven and add 1 1/2 teaspoons of olive oil to each muffin cup.
• Return muffin pan to preheated 450 F oven and heat for about 2 minutes or until oil gets hot (THIS IS VERY IMPORANT.) Remove heated pan from oven and spoon about 3 tablespoons of batter into each cup until mixture is evenly distributed in the 12 cups.
• Return to oven and bake in preheated 450 F overn for 10 minutes.
• Reduce heat to 350 F and continue to bake for another 10 minutes or until Yorkshire pudding has risen and is lightly browned.
• DO NOT OPEN OVEN DOOR AT ANYTIME DURING THE BAKING PERIOD.
• At the end of the baking time specified, you may open the oven door to take a peek at the pudding to see if it has risen and is lightly browned.
• Remove from oven and serve immediately with your favorite gravy recipe along with your roast.
• If you have any fat from your roast, you may use this in lieu of the olive oil.
• Prepare muffin pan in the same manner.
• For an easy gravy, see recipe #25365.

YORKSHIRE PUDDING II

Steps:

• To Make Pudding Batter: In a large bowl combine the flour, salt, milk and eggs. Mix all together with a hand beater just until smooth.
• Prepare Yorkshire pudding 30 minutes before roast is done. Remove roast from oven and spoon drippings into a 9x9 inch pan, to measure 1/2 cup. Increase oven temperature to 425 degrees F (220 degrees C). Return roast to oven. Pour pudding batter into pan with drippings and bake in preheated oven for 10 minutes.
• Remove roast from oven; continue baking pudding for another 25 to 30 minutes. Let cool, cut into squares and serve with roast.

UNCLE BILL'S PEA FILLING FOR PYRAHI

Steps:

• If using split green peas, add to saucepan, cover with water and cook until just tender.
• Drain and mash.
• Add sugar, salt and butter and mix well.
• Use about 3 tablespoons of mixture for each pyrahi.
• If using fresh or frozen green peas, place in a microwave safe dish, add 2 tablespoons of water and microwave on HIGH (full power) for 4 minutes or until cooked.
• Drain and mash.
• Continue preparing filling as noted above.