YORKSHIRE PUDDING WRAPS
Discover how to make the best Yorkshire pudding wrap. Also, learn about the history of Yorkshire pudding. Many Yorkshire pudding wrap ideas for filling.
Provided by Michelle Minnaar
Categories Main
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 230°C/fan 210°C/gas mark 8.
- Drizzle 5ml (1 tsp) of oil into a 20cm pan or nonstick baking dish and place in the oven to heat through.
- Tip the flour into a large bowl and beat in the eggs until smooth.
- Gradually add the 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 pan from the oven.
- Pour a quarter of the batter into the pan and swirl it around until the whole surface is covered.
- Place the pan back in the oven and cook for 5 minutes or until starting to brown on the edges.
- Remove the pan from the oven and flip the pudding and bake for another 5 minutes or until cooked.
- Serve immediately. Arrange leftover roast meat and vegetables in the center of the wrap and drizzle with gravy and jelly to complete the meal. Enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 257 calories, Sugar 2.8 g, Sodium 87 mg, Fat 10.4 g, SaturatedFat 2.9 g, Carbohydrate 29.6 g, Fiber 1 g, Protein 10.9 g, Cholesterol 168 mg
YORKSHIRE PUDDINGS FILLED WITH CHARRED GREENS & MINT SAUCE
Serve up a batch of golden brown Yorkshire puddings, filled with charred greens and a silky mint sauce, to go with your perfect Sunday roast
Provided by Good Food team
Categories Dinner
Time 55m
Number Of Ingredients 8
Steps:
- Whisk the flour and eggs in a large bowl until you have a smooth, thick paste. Slowly whisk in the almond milk until you get a batter the consistency of double cream. Season with salt and pepper, and leave to rest.
- Heat the oven to 230C/210C fan/gas 8. Bring a large pan of salted water to the boil, and add the tougher greens like baby leeks, and thicker stemmed greens, and blanch for 3-4 mins, adding the leafier greens for the last 1-2 mins. Drain well, then pat dry with kitchen paper.
- Add a little oil to the bases of two 12-hole muffin tins or two four-hole shallow Yorkshire pudding tins so it coats the bases of the tins evenly. Heat in the oven for 10-15 mins.
- Mix the vinegar, shallot, mint and 3-4 tbsp water to make a fresh mint sauce. Season with a little salt and blend with a stick blender until smooth, if you like. Leave at room temperature while you make the Yorkshires.
- Pour the batter into a jug, and pour the batter into the hot oil in the tins. Transfer back to the oven, and put in the oven for 15-18 mins until golden and risen. Don't open the door during cooking.
- Meanwhile, heat a griddle pan to very hot. Toss the blanched veg in a large bowl with the oil and some seasoning. Char for 2-3 mins on all sides until picking up the grill marks and the greens are tender. Chop any large greens, and serve in the Yorkshires with a spoon of the mint sauce over the top.
Nutrition Facts : Calories 178 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.18 milligram of sodium
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
This was my ex father in law's recipe for Yorkshire puddings. He was a career cook in the Canadian military. These always turn out light and crispy. Great with a roast dinner and lots of gravy!
Provided by MarieRynr
Categories Healthy
Time 1h20m
Yield 12 puddings
Number Of Ingredients 4
Steps:
- Beat the eggs together until light.
- Beat in the remaining ingredients well.
- Let stand, covered for 1 hour.
- (This is a really important step) Fill muffin tins 1/4 full of oil or drippings and put into a hot oven until the fat is sizzling hot.
- (450*F) Fill each muffin cup half full of batter, Place in a 450*F oven and bake for 20 minutes, gradually lowering the oven temperature every 5 minutes by 25 degrees until puffed, crispy and brown.
Nutrition Facts : Calories 67.2, Fat 1.9, SaturatedFat 0.9, Cholesterol 34.8, Sodium 219.1, Carbohydrate 9.3, Fiber 0.3, Sugar 0.1, Protein 3
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