Yorkshire Pudding Ii Recipes

TRADITIONAL YORKSHIRE PUDDING

Steps:

• Whisk eggs and salt together in a bowl until light and frothy. Whisk in flour and milk until smooth and lump-free; batter will be thin and barely coat the back of a spoon.
• Transfer batter to a 4-cup measuring cup and chill in the refrigerator, at least 15 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Fill each cup of a 12-cup nonstick muffin tin with 1 tablespoon melted beef fat; use your finger to grease the sides and tops of the cups. Place the muffin tin on a baking sheet.
• Heat in the preheated oven on the middle rack until fat is smoking hot, 10 to 15 minutes.
• Remove from the oven and fill each muffin cup halfway full with batter.
• Bake pudding in the preheated oven until browned and fully puffed, about 25 minutes more. Remove from the oven and immediately poke a hole in the center of each to release steam. Serve hot, warm, or room-temperature.

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 PUDDINGS

Steps:

• Set a rack in upper third of oven and preheat oven to 425°F (220°C).
• In a medium bowl, whisk together eggs, milk, flour and salt until smooth. Set aside.
• Place 1 tsp (5 mL) oil or beef drippings into each cup of a 12-cup muffin pan. Transfer pan to oven and heat until oil is smoking, about 2 minutes.
• Remove pan from oven and quickly pour batter into cups, filling ⅔ full. Bake until puddings have risen and are golden brown, about 15 minutes. 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.

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.

YORKSHIRE PUDDING

Steps:

• In a medium bowl, whisk together eggs and salt until frothy. Whisk in milk, followed by flour, until well combined. Cover and refrigerate batter at least 4 hours, and up to overnight.
• Preheat oven to 450 degrees with rack set in center of oven.
• Add beef drippings to reserved pan from Standing Rib Roast and transfer to oven. Heat until hot and sizzling, 4 to 6 minutes.
• Remove batter from refrigerator and stir. Slide out roasting pan just enough to add batter all at once; batter should be very liquid and spread on its own without tilting. Bake for 12 minutes.
• Reduce oven temperature to 350 degrees; rotate pan and continue baking until pudding is puffy and nicely browned, about 15 minutes more. Cut into small squares and serve immediately.

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.

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 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:

• 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.

YORKSHIRE PUDDING II

Steps:

• Sift together the flour and the salt in a large mixing bowl.
• Add the milk, water and eggs.
• Beat the mixture until smooth.
• Cover the bowl and let stand at room temperature for 2 hours.
• Pour the beef drippings into a shallow 10x15-inch baking dish.
• Place in a preheated 450 degree F oven for 10 minutes.
• Stir the batter again and pour into the baking dish.
• Bake 15 minutes.
• Reduce the heat to 350 degree F and bake 20 to 30 minutes, until the pudding is puffed and golden.