YORKSHIRE PUDDING
A yummy and traditional addition to the holiday feast. If you intend to make this, the timing has to be juuuuust right. I would suggest preparing the mixture the evening before, and having it ready while the roast beef is cooking. Originally submitted to ThanksgivingRecipe.com.
Provided by Mort Tibble
Categories Bread Quick Bread Recipes Popovers and Yorkshire Pudding Recipes
Time 1h35m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 157.1 calories, Carbohydrate 19.1 g, Cholesterol 89.1 mg, Fat 3.3 g, Fiber 0.6 g, Protein 11.8 g, SaturatedFat 1.2 g, Sodium 261.3 mg, Sugar 1.3 g
YORKSHIRE PUDDING PROFITEROLES RECIPE BY TASTY
Here's what you need: flour, eggs, sugar, milk, vegetable oil, dark chocolate, butter, golden syrup, double cream
Provided by Tasty
Categories Desserts
Yield 12 profiteroles
Number Of Ingredients 9
Steps:
- Sift the flour into a large bowl, add sugar and beaten eggs.
- Add half the milk, whisk until smooth, then add the other half and whisk until lump free.
- Rest batter for 30 minutes, or refrigerate for 15.
- Fill muffin tray with 1 tsp vegetable oil in each hole, then heat at the highest temperature on your oven until piping hot.
- Add 3 tbsp batter to oiled holes then bake for 20 mins at 450°F (230°C).
- For the chocolate sauce, heat the chocolate, butter, double cream and golden syrup in a bowl above heated water until melted. Whisk until smooth.
- Serve the puddings with whipped cream and chocolate sauce.
- Enjoy!
Nutrition Facts : Calories 218 calories, Carbohydrate 17 grams, Fat 14 grams, Fiber 1 gram, Protein 5 grams, Sugar 7 grams
BEST YORKSHIRE PUDDINGS
The secret to getting gloriously puffed-up Yorkshire puddings is to have the fat sizzling hot and don't open the oven door!
Provided by Barney Desmazery
Categories Dinner, Lunch, Side dish
Time 25m
Yield Makes 8 large puds or 24 small
Number Of Ingredients 4
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.
Nutrition Facts : Calories 199 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 1 grams sugar, Protein 6 grams protein, Sodium 0.12 milligram of sodium
SIMPLE YORKSHIRE PUDDING
A delicious 15-minute Yorkshire pudding.
Provided by aro-bar
Categories Bread Quick Bread Recipes Popovers and Yorkshire Pudding Recipes
Time 15m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a small glass baking dish; place in oven to heat while you prepare the pudding.
- Beat eggs with a pinch of salt in a bowl until smooth; add milk and flour and whisk until you have a smooth batter.
- Pour batter into the hot baking dish and bake in preheated oven until no longer wet in the center, 10 to 12 minutes.
Nutrition Facts : Calories 90 calories, Carbohydrate 13.4 g, Cholesterol 48.9 mg, Fat 2 g, Fiber 0.4 g, Protein 4.2 g, SaturatedFat 0.8 g, Sodium 49.7 mg, Sugar 1.6 g
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- Gently sift the flour and sugar into a mixing bowl. In a separate bowl, beat the eggs until they form a thick, glue-like consistency. Tip the beaten eggs and half the milk into the flour and sugar, continuously mixing together until it turns into a runny paste. Add the remaining milk and whisk until all the ingredients have combined. Once you have reached this stage, cover the mixture with cling film and place in the fridge for ten minutes.
- Meanwhile, prepare a muffin tray by adding half a tsp. of vegetable oil in each section. Turn the oven onto its highest temperature (usually around 270 degrees) and place the muffin tray in the oven immediately. When the oven reaches optimum temperature, (usually around 10 minutes depending on your oven), remove the tray carefully avoiding any hot oil from spilling out of the holes. Turn your oven down to around 230 degrees.
- Remove the mixture from the fridge and whisk to liven up the batter. With a tablespoon, fill each hole with the mixture so that they are all half full. Avoid filling any of the holes up to the top as you need to allow room for them to rise.
- Place the batter into the oven for around 20 minutes, turning the tray around occasionally to allow an even bake.
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