Yorkshire Pudding Pizza Crust Recipes

PIZZA WITH YORKSHIRE CRUST

Steps:

• Crust: Place butter in a 9x13 pan and place into a hot oven (400 degrees) to melt.
• Mix the remaining ingredients.
• Take out pan and tilt it so the butter will coat bottom, reduce the heat of the oven to 350 degrees.
• Pour the crust over the top of the butter.
• Bake 15 minutes.
• While Crust is baking, prepare toppings.
• Toppings: heat oil in a small skillet and saute' onion, garlic until lightly brown.
• Stir in tomato sauce, oregano, salt.
• Spread the crust with the tomato mixture-- top with the cheese.
• BAke another 5 minutes to melt cheese and heat pizza through.
• NOTE: You can add mushroom, sausage or other toppings to the tomato mixture if you like.

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.

BEEF POTPIES WITH YORKSHIRE PUDDING CRUSTS

Steps:

• In a large bowl combine the roast beef, the peas, and the potatoes. In a skillet cook the onion in the 1 tablespoon unmelted butter over moderately low heat, stirring occasionally, until it is softened, add the garlic, and cook the mixture for 3 minutes. Stir in the Worcestershire sauce, the horseradish, and the cream and cook the mixture, stirring until it is thickened. Add the sauce to the roast beef mixture, season the mixture with salt and pepper, and combine it well. Divide the mixture among the six 1 1/2 cup gratin dishes.
• Pour the melted butter around the edges of the gratin dishes and heat the potpies in the middle of a preheated 450°F., oven for 2 minutes. Pour 1/3 cup of the Yorkshire pudding batter around the edge of each gratin dish and bake the potpies for 15 minutes (do not open the oven door). Reduce the heat to 400°F. and bake the potpies for 10 to 15 minutes more, or until the pudding is puffed and browned.
• Make the Yorkshire pudding batter
• In a blender blend the eggs, the salt, the flour, and the milk for 30 seconds and chill the mixture, covered, for 30 minutes. In a small bowl beat the egg white until it forms soft peaks and fold it into the mixture.

BEEF RIB ROAST WITH YORKSHIRE PUDDING

Steps:

• Heat oven to 350°F. For easy cleanup, line shallow roasting pan with foil. In pan, place beef, fat side up; sprinkle with 1/2 teaspoon salt and the pepper. Insert ovenproof meat thermometer so tip is in center of the thickest part of beef and does not rest in fat or touch bone. (Do not add water.)
• For medium-rare, bake 1 hour 45 minutes to 2 hours 15 minutes or until thermometer reads 135°F. Remove beef from pan onto carving board. Cover beef loosely with foil and let stand 15 to 20 minutes until thermometer reads 145°F. (Temperature will continue to rise about 10°F, and beef will be easier to carve.) For medium, bake uncovered 2 hours 15 minutes to 2 hours 45 minutes or until thermometer reads 150°F. Cover beef loosely with foil and let stand 15 to 20 minutes or until thermometer reads 160°F.
• While beef is standing, make Yorkshire Pudding. Measure pan drippings, adding enough oil to drippings, if necessary, to measure 1/4 cup. Place hot drippings in 9-inch square pan; place pan in oven and heat until hot. Increase oven temperature to 450°F. In medium bowl, beat flour, milk, 1/2 teaspoon salt and the eggs with wire whisk just until smooth. Pour batter into pan of drippings and oil. Bake 18 to 23 minutes or puffy and golden brown (pudding will puff during baking but will deflate shortly after being removed from oven). Cut pudding into squares; serve immediately with beef.

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.

BEEF POT PIES WITH YORKSHIRE PUDDING CRUSTS

Steps:

• In a large bowl combine the roast beef, the peas, and the potatoes.
• In a skillet cook the onion in the 1 tablespoon butter over moderately low heat, stirring occasionally, until it is softened.
• Add the garlic, and cook the mixture for 3 minutes.
• Stir in the Worcestershire sauce, horseradish, and cream and cook, stirring until thickened.
• Add the sauce to the roast beef mixture, season with salt and pepper, and combine well.
• Divide the mixture among the six 1 1/2 cup gratin dishes.
• Pour the melted butter around the edges of the gratin dishes and heat the potpies in the middle of a preheated 450°F, oven for 2 minutes.
• Pour 1/3 cup of the Yorkshire pudding batter around the edge of each gratin dish and bake the potpies for 15 minutes (do not open the oven door).
• Reduce the heat to 400°F and bake the potpies for 10 to 15 minutes more, or until the pudding is puffed and browned.
• Make the Yorkshire pudding batter.
• In a blender blend the eggs, salt, flour, and milk for 30 seconds and chill, covered, for 30 minutes.
• In a small bowl beat the egg white until it forms soft peaks and fold it into the mixture.

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.

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.