Best Easy Yorkshire Pudding Recipes

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.

MY MUM'S EASY AND TRADITIONAL ENGLISH YORKSHIRE PUDDING

Steps:

• Preheat your oven to 240C,475F or gas mark 9. (If you are cooking roast beef and/or roast potatoes, make sure the beef has been removed to "rest" before carving and that the potatoes are moved down to the bottom shelf and NEED browning still.).
• Pour a scant amount of oil or dripping into your Yorkshire Pudding tins.(A large roasting tin can be used too. If you do not have a Yorkshire Pudding tin which has 4 wide and shallow cups of about 4" in diameter, then use a large muffin tin.).
• Put the tin into the pre-heated oven about 5 minutes before you want to cook the Yorkshire Puddings.
• Empty the flour, salt & pepper into a large roomy bowl.
• Make a dip in the centre and add the beaten eggs bit by bit, mixing as you go along.
• Add the water/milk mixture gradually and whisk in between each addition.
• Keep whisking until all the liquids have been added. The batter may still be lumpy - this does not matter.
• Cover and leave to rest for up to 1 hour.
• Just before cooking, whisk thoroughly again to break down any lumps & add some more air.
• Carefully take out the tin/s. Pour the batter into the tin/s and QUICKLY return to the oven.
• Cook for about 20 minutes until well risen and golden brown. DO NOT open the oven in the first 10-15 minutes or they will DROP!
• If you have two tins cooking, rotate the tins from top to bottom shelves after the 10-15 minutes so they cook evenly.
• Serve with Roast Beef and lashings of gravy!
• Can also be served with any Roast Dinner - we love them with Roast Chicken - see photos!

HI-RISE EASY YORKSHIRE PUDDING

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Drop 1 teaspoon olive oil each into 6 muffin cups.
• Beat eggs, egg whites, and milk together in a glass bowl until smooth.
• Heat egg mixture in microwave oven until warmed, about 1 minute.
• Stir flour into the egg mixture until completely incorporated into a batter.
• Heat muffin cups in preheated oven until the oil is smoking, 2 to 3 minutes.
• Stir cold water into batter. Pour 1/4 cup batter into each muffin cup.
• Bake in the preheated oven until risen and cooked in their centers, about 25 minutes.

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.

FABULOUSLY EASY YORKSHIRE PUDDING

Steps:

• In a bowl combine flour and salt.
• With a handheld mixer add the milk, in a stream, until smooth.
• Add water and eggs and beat until combined well and bubbly.
• Let stand, covered, at room temperature for 1 hour.
• Preheat oven to 450 degrees F.
• Divide drippings among eight muffin pan cups.
• Heat the cups in the oven until almost smoking.
• Beat batter until bubbly, stir in rosemary and cayenne, and divide among muffin cups.
• Bake 10 minutes in lower third of the oven without opening the oven door.
• Reduce oven temperature to 350 degrees F and continue to bake for another 10 minutes until puffed, crisp and golden brown.
• Serve immediately.

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.

QUICK AND EASY YORKSHIRE PUDDING [256]

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.

EASY YORKSHIRE PUDDING

Steps:

• Heat the oven to the highest temperature possible, however, do not exceed 450F/230C or the fat may burn. 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. Leave to stand for 10 minutes. Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using an electric hand beater or hand-whisk to create a lump free batter resembling thick cream, if there are any lumps pass the batter through a fine sieve. Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible - up to several hours. Place a pea-sized piece of lard, dripping or ½ tsp vegetable oil into your chosen Yorkshire pudding tin, or a 4 x 2"/5cm hole tin or 12-hole muffin tin and heat in the oven until the fat is smoking. Give the batter another good whisk adding 2 tbsps of cold water and fill a third of each section of the tin with batter and return quickly to the oven. Leave to cook until golden brown approx 20 minutes. Repeat the last step again until all the batter is used up. Serving Yorkshire Pudding In Yorkshire serving the pudding is traditionally with gravy as a starter dish followed by the meat and vegetables. More often smaller puddings cooked in muffin tins are served alongside meat and vegetables. Yorkshire pudding isn't reserved only for Sunday lunch. A large pudding filled with a meaty stew or chili is a dish in its own right. Cold left-over Yorkshire Puddings make a lovely snack with a little jam or honey. Yorkshire Puddings do not reheat well, becoming brittle and dry.

EASY YORKSHIRE PUDDING

Steps:

• Pre-heat the oven to 230C. Fill a muffin tray with a tsp of sunflower oil in each dent, and place in the oven straight away.
• Sieve the flour with the seasoning and mustard from a height into a medium sized bowl.
• Make a well in the centre and break the 2 eggs into the centre (No need to whisk before) add a wee drop of milk into the eggs and then with a electric mixer (for speed) or a whisk beat to make a smooth thick paste, add more milk a little at a time whilst whisking to eventually make the consistency of pouring cream. Make your own judgment.
• Make sure the batter is smooth with no lumps. If there are then keeps mixing or break the puffs with a spoon and mix into the batter.
• Make sure the muffin trays with sunflower oil are piping hot in the pre-heated oven. Then pour the batter into a pouring jug and pour into the muffin bases, the batter should sizzle on contact with the oil.
• Bake in the oven for roughly 30 minutes or until the puddings are golden brown and risen. Do not bang or open the oven once they are in as you will ruin the mixture and they will not rise.
• 1) Use half Self raising flour and half Plain, My grandma swears by this method. Or you can use all self raising, however it can become just crisp and no substance.
• ) Make sure the oven is at temperature and the oil/fat is boiling hot. If the oil does not sizzle with contact with the batter then put it back in the oven for a few more minutes.
• 3)Do not bang or open the oven during the cooking time. Always use your oven window and light to check, like you would for a cake. It's the same principle. If you think it is looking almost ready and you want to have a peep, then open the oven door just a little and be quick, let the heat escape before peeking in mind, you will have burnt eyelashes or if wearing mascara they will stick together, trust me!
• 3) Put them on the top shelf and if cooking roast potatoes put them in first and when they start to look like they are colouring slowly, then place them on a lower shelf.
• 4) You can use sunflower oil, but my grandfather loved his made with lard. I find this method a bit heavy and can create a nasty after taste, so try goose fat. But i don't recommend you always cook with goose fat...
• Also another thought, if you do like your yorkshires to be a little lighter then try just Four tbsp of flour and 1 egg. It wont be as rich in colour, but just as tastey.
• And if all fails and they are stodgy then just get some good beef gravy, pour all over and just eat it! Yum!