Yorkshire Pudding Ii Recipes

GORDON RAMSAY'S YORKSHIRE PUDDING

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.

YORKSHIRE PUDDING

Steps:

• Preheat the oven to 450 degrees F.
• Sift together the flour and salt in a bowl. In another bowl, beat together the eggs and milk until light and foamy. Stir in the dry ingredients just until incorporated. Pour the drippings into a 9-inch pie pan, cast iron skillet, or square baking dish. Put the pan in oven and get the drippings smoking hot. Carefully take the pan out of the oven and pour in the batter. Put the pan back in oven and cook until puffed and dry, 15 to 20 minutes.

YORKSHIRE PUDDING

Steps:

• Preheat oven to 400 degrees. In a medium bowl, whisk together eggs, milk, flour and salt. Do not overmix. Allow the batter to rest 30 minutes at room temperature.
• Add a teaspoon of fat to each cup of a 12-cup muffin tin and transfer to the oven to heat, about 5 to 7 minutes. Once hot, divide batter equally to fill the cups about halfway, and return the muffin tin for 10 to 12 minutes, or until the puddings are golden brown and crisp. 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.

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.

TRADITIONAL YORKSHIRE PUDDING

Steps:

• Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk . Let stand for 10 minutes.
• Serve and enjoy.

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.

YORKSHIRE PUDDING

Steps:

• Combine the egg, flour, milk, and salt in an electric blender.
• Process at high speed for 2 to 3 seconds.
• Turn off the machine and scrape down the sides of the jar.
• Blend for 40 seconds. To make by hand, beat the eggs and salt until frothy.
• Beat in the flour gradually, followed by the milk.
• Refrigerate for at least 1 hour.
• Heat the beef drippings in a large roasting pan (you may use the one the roast was cooked in after removing the rest of the drippings) over moderate heat until the drippings are hot and begin to bubble.
• Beat the batter briefly and pour into the hot roasting pan.
• Place in a preheated 375F (190C) oven and bake for about 30 minutes, until the batter is crisp and brown and has risen up the sides of the pan.
• Cut the pudding into squares.
• Serve immediately.

EASY YORKSHIRE PUDDING

Steps:

• Preheat the oven to 450ºF. Place the flour, milk, eggs, and salt into a large bowl and whisk until fully combined. Set aside and let sit for 20 minutes.
• Remove all the oven racks except the one at the very bottom. Pour the butter or drippings into a 10-inch sized skillet or divide between a 12-cup muffin pan.
• Place the skillet into the oven or if using a muffin tin place on a large baking sheet and place into the oven. Bake for 5 minutes until the oil and pan is heated.
• Remove the skillet or muffin pan from the oven carefully and whisk the batter again. Pour all of the batter into the skillet or divide between the muffin cups. Bake for 25 minutes or until the batter begins to puff up and turn a golden brown.
• Serve hot, immediately.

YORKSHIRE PUDDING

Steps:

• Preheat oven to 400 F degrees.
• Beat the eggs with the milk and water. Pour into flour/salt mixture and beat until batter creates large bubbles rising to the surface.
• Spray a muffin tin with Pam spray making sure you get spray on the top surface of the tin around each cup. This prevents the yorkshire from adhering to the tin as it rises so you will get puffier yorkshires. Then put 1-2 tsp of oil or hot beef drippings in the bottom of each cup. Place in oven until oil starts to smoke.
• Remove from oven and quickly fill each muffin cup with batter about half full.
• Place tin in oven and bake pudding for 20 minutes and then reduce heat to 350 F degrees and continue baking another 10-15 minutes until golden brown. Don't open oven door during baking.
• Remove from oven and use a knife to go around each muffin cup to loosen pudding. Serve at once. Each person can have their own pudding filled with gravy--great for dipping meat into.

YORKSHIRE PUDDING II

Steps:

• Beat ingredients, pour into greased muffin tins which have been pre-heated till they are smoking, very hot. Bake at 400 degrees for 20 minutes or until puffy and brown.

THE BEST YORKSHIRE PUDDING RECIPE

Steps:

• Adjust oven rack to center position and preheat oven to 450°F (230°C). Divide drippings (or other fat) evenly between two 8-inch cast iron or oven-safe non-stick skillets, two 6-well popover tins (see notes), one 12-well standard muffin tin, or one 24-well mini muffin tin. Preheat in the oven until the fat is smoking hot, about 10 minutes.

YORKSHIRE PUDDING

Steps:

• Preheat oven to hot (450ºF).
• Beat the eggs with the milk. Sift together the flour and salt and stir this into the egg mixture. Beat the batter until well blended.
• Discard most of the fat from the pan in which the beef was roasted. Heat an 11x7-inch baking pan or ring mold and pour into it one-quarter cup of the beef drippings. Pour in the pudding mixture and bake ten minutes. Reduce the oven temperature to moderate (350ºF) and bake fifteen to twenty minutes longer, or until puffy and delicately browned. Cut into squares and serve immediately with roast beef.