Best Idiot Proof Yorkshire Puddings Recipes
FOOL-PROOF YORKSHIRE PUDDINGS
These traditional British Yorkshire puddings take less than 10 minutes from start to finish! [Recipe originally submitted to Allrecipes.co.uk]
Provided by breckland
Categories Side Dish
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Pour oil equally into 6 cups of a Yorkshire pudding tin and place in the oven to heat.
- Line up 3 identical glasses. Add eggs to the first glass. Add milk to the second glass; it should come to the height of the eggs in the first glass. Add 1/2 cup plus 2 tablespoons flour to the third glass; it should match the height of the eggs and milk in the other glasses. Whisk measured eggs, milk, and flour together in a mixing bowl. Season the batter with salt and pepper.
- Remove hot oiled tin from the oven. Pour batter into the cups and return tin immediately to the oven.
- Bake puddings in the preheated oven until well-risen, 4 to 5 minutes.
Nutrition Facts : Calories 141.6 calories, Carbohydrate 11 g, Cholesterol 63.6 mg, Fat 9 g, Fiber 0.4 g, Protein 4.1 g, SaturatedFat 1.9 g, Sodium 57.8 mg, Sugar 1.1 g
THE BEST YORKSHIRE PUDDING
Our classic pudding is deeply savory, making it the perfect accompaniment for roasted meats. The beef fat adds both richness and flavor but also keeps the pudding from sticking to the pan. Be sure to let the dough rest before baking. This allows the flour to hydrate and create the soft pillowy texture that Yorkshire puddings are known for. It's also important to preheat the pan; the puddings won't rise and puff unless your tin is literally smoking hot.
Provided by Food Network Kitchen
Categories condiment
Time 1h10m
Yield 12 puddings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- Whisk the flour, milk, eggs and 2 teaspoons salt in a medium bowl until smooth-be sure not to over mix. Let sit for 30 minutes.
- Meanwhile, spoon 1 teaspoon beef fat into each hole of a 12-cup muffin tin. Place the tin in the oven and cook until the fat melts and the pan is very hot, 5 to 6 minutes. Working quickly, pour the batter evenly into the muffin tins, filling each tin about halfway. Bake until the puddings are golden brown and very puffed, about 20 minutes. Serve immediately.
IDIOT-PROOF YORKSHIRE PUDDINGS
This is more of a formula than a recipe. You can use any measure you like, as long as they are all the same. I just used a cup for ease of demonstration. Once you know how to do it there is no excuse for buying those horrible frozen jobs ever again (as my husband says-they are for people who are too stupid to mix together flour, eggs and milk!) You can also freeze these, then just pop them from the freezer into a hot oven for a few minutes to heat through and crisp up. I make little mini ones for the children and freeze them-a great standby for a quick dinner or a cheats 'Toad in the Hole'. Try it--you'll be wanting to eat roasts more often!
Provided by Noo8820
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix together the flour, eggs and milk, until well combined. Cover and leave in the fridge for as long as possible-24 hours is good, 60 minutes minimum.
- Melt blobs of lard/dripping or oil in pudding tin holes-enough that when its melted it comes up the side of the hole about 1/2cm.Remember lard has a higher smoke point than oil, and dripping more than lard, and in this case the hotter you can go, the better.
- Heat the pan in a HOT oven, until oil/lard or dripping is smoking hot. If need be, heat the pan over a flame over the stove to get it smoking.
- Remove batter from the fridge and mix quickly, pour into pudding holes. It should sizzle immediately.
- Place tray in hot oven and do not open the door. Four large puddings take about 20-25 minutes.
- NB-you can eat these cold with jam too!
Nutrition Facts : Calories 239.7, Fat 8.3, SaturatedFat 3.3, Cholesterol 234.5, Sodium 116.8, Carbohydrate 27.1, Fiber 0.8, Sugar 0.3, Protein 12.9
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