Yorkshire Pudding Recipe 425

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 PUDDINGS

Steps:

• Preheat the oven to 425 degrees F.
• Pour the beef drippings into a muffin pan. Place the pan in the oven until the drippings are smoking hot.
• Meanwhile, mix together the flour, milk, water, eggs and some salt and pepper in a bowl.
• Divide the batter among the muffin cups and return the pan to the oven.
• Bake until golden brown and crisp, 25 to 35 minutes, depending on the oven.

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.

YORKSHIRE PUDDING

Steps:

• Add the eggs, milk, flour and salt to a blender. Blend on high until completely smooth, then allow the batter to rest for 30 minutes.
• Preheat the oven to 425 degrees F. Place a 12-cup muffin tin in the oven over a baking sheet and allow the pan to preheat while the oven is preheating.
• After 20 minutes, remove the muffin tin from the oven and evenly pour the fat amongst the 12 cups (about 1 teaspoon of fat in each cup). Place the muffin tin back in the oven for 1 to 2 minutes to allow the fat to heat up.
• Remove the baking sheet from the oven and carefully fill each cup a third of the way with the batter. Immediately place the baking sheet back in the oven and bake until golden brown and puffed, about 15 minutes. Serve while still warm.

QUICK AND EASY YORKSHIRE PUDDING

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, beat eggs with milk. Stir in flour. Set aside.
• Divide butter evenly into the twelve cups of a muffin tin, about 1/2 teaspoon per cup. Place tin in oven to melt butter, 2 to 5 minutes. Remove tin from oven, and distribute batter evenly among buttery cups.
• Bake in preheated oven 5 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake 25 minutes more or until puffed and golden.

PERFECT YORKSHIRE PUDDING

Steps:

• Whisk together salt & flour; set aside.
• In a medium bowl, whisk together eggs & milk.
• Add flour mixture and whisk until combined; cover with plastic wrap & chill in the refrigerator at least 4 hours or overnight.
• When the roast is done, raise oven temperature to 425°F.
• Transfer enough pan drippings to coat pan & heat pan in oven until hot.
• Remove batter from refrigerator & whisk well.
• Remove pan from oven & quickly add batter.
• Bake until crisp & golden 20-35 minutes.
• Serve with prime rib & gravy.

GIANT YORKSHIRE PUDDING

Steps:

• Heat the oven to 450 degrees with a rack positioned in the lower third of the oven. Brush a 9-by-13-inch baking pan with 3 tablespoons roast drippings to coat the base and sides.
• In a large bowl, whisk the eggs, milk and the remaining 2 tablespoons roast drippings to combine. Add the flour and salt and continue to whisk until the mixture forms a loose batter.
• Transfer the baking pan to the oven and heat until warmed, 1 to 2 minutes. Pour the batter into the heated pan. Return the pan to the oven and reduce the temperature to 425 degrees. Bake until the pudding is puffy and deep golden-brown, about 40 minutes.
• Remove from the oven and serve warm. (The pudding may collapse slightly if not served immediately, but it will still be delicious.)

EASY YORKSHIRE PUDDING

Steps:

• Mix flour, milk, and eggs together in a bowl; let sit for 2 hours.
• Preheat oven to 400 degrees F (200 degrees C). Divide the vegetable oil among 6 large muffin cups and place in oven for 5 minutes.
• Spoon flour mixture into the prepared muffin cups. Increase oven temperature to 425 degrees F (220 degrees C).
• Bake in the preheated oven until browned, about 10 minutes.

YORKSHIRE PUDDINGS

Steps:

• In a blender blend flour, salt, eggs, and milk until just smooth. Chill batter, covered 30 minutes.
• Preheat oven to 425°F.
• Arrange four 5 1/2-inch pie plates* in a large shallow baking pan and spoon 1 tablespoon oil or beef fat into each. Put baking pan in middle of oven 5 minutes to heat oil. Quickly pour 1/2 cup batter into each pie plate and bake in middle of oven until puddings are puffed and golden brown, about 18 minutes. With tongs remove puddings from pie plates and serve immediately.
• *Pie plates (5 1/2 inch) are available by mail order from Bridge Kitchenware, (800) 274-3455 or (212) 838-1901.

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.

SIMPLE YORKSHIRE PUDDING

Steps:

• Sift together flour and salt; set aside. In a medium bowl, whisk together eggs and milk. Add flour mixture, and whisk until combined. Cover with plastic; chill in the refrigerator for at least 4 hours, or overnight.
• When prime rib has finished cooking, raise oven temperature to 425 degrees. After roasting pan has been deglazed, pour 1/4 cup reserved pan drippings back into pan. Heat pan and drippings on top of the stove until very hot, about 5 minutes. Remove batter from refrigerator, and shake or whisk well; quickly pour into hot roasting pan.
• Bake until crisp and golden, 20 to 30 minutes. Serve warm with prime rib.

ISHBEL'S YORKSHIRE PUDDING

Steps:

• To assemble the batter:
• In a bowl combine flour, salt, and milk until well blended. Incorporate both eggs and blend together until you have a smooth liquid batter. Let stand at room temperature for 1 hour.
• To bake in a 9x13 ovenproof dish:
• Preheat oven at 450°F. Place dish in oven and heat for 10 minutes. Place the fat into the dish and continue heating for 10 to 15 minutes. Pour the prepared batter into the dish and bake for 20 to 25 minutes or until golden brown. Serve immediately.
• To bake in a large 6 muffin pan:
• Preheat oven to 375°F. Place pan in oven and heat for 10 minutes. Place equal amounts of the fat into each muffin mold and continue heating in oven for 10 to 15 minutes. Pour equal amounts of prepared batter into each muffin mold and bake for 15 to 20 minutes or until golden brown. Serve immediately.