Best My Mums Easy And Traditional English Yorkshire Pudding Recipes
FABULOUSLY EASY YORKSHIRE PUDDING
This is an inherited recipe from a member who no longer frequents Zaar. Keeping the mixture at room temp and then keeping the muffing cups as piping hot as possible before getting the mixture into them is the true key to success... the rosemary and cayenne give this a real " something extra". Enjoy ! ZWT REGION: England.
Provided by kiwidutch
Categories Weeknight
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 8
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.
EASY YORKSHIRE PUDDINGS
I've made these a few times, and they've turned out perfect each time! A traditional Yorkshire pudding is made with beef drippings but this recipe uses butter. If you have drippings, by all means use the drippings instead of the butter!
Provided by truebrit
Categories European
Time 40m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees Fahreneheit.
- In a bowl, beat the eggs and milk together; stir in the flour and salt.
- Set aside.
- Divide the butter or margarine into twelve cups of a muffin tin.
- Place tin in oven until butter is melted and hot.
- Remove tin from oven; divide batter evenly between all twelve cups.
- Bake at 375 degrees Fahrenheit for 5 minutes.
- Reduce temperature to 350 degrees Fahrenheit.
- Bake for about 25 additional minutes or until puffed and golden.
- Great served with gravy!
YORKSHIRE PUDDING
Traditionally, Yorkshire puddings were served as a starter because they are cheap to make. Often families wouldn't have a lot of meat to go round so they filled up on Yorkshire pudding first! In my family, we still serve them as a starter and they are quite large. They are smothered in gravy and are yummy! Again the traditional way to cook them is by using animal fat, I have used vegetable oil and it still works (although my dad thought they were not as good). My mum makes these often and doesn't bother to measure the ingredients, so I don't think they need to be exact. This recipe comes from a very old copy of the Be-ro flour baking book (1950's) that belonged to my Grandmother
Provided by skyeday
Categories Meat
Time 30m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 230ºC, 450ºF, Gas Mark 8.
- Mix flour and salt in a basin, make a hollow in the centre and drop in egg.
- Stir with a wooden spoon and add liquid gradually, until all the flour is worked inches.
- Beat well and add remaining liquid.
- N.B. The consistency should be like single cream.
- Heat oil or fat in shallow tin or 12 patty tins. Place in oven until haze appears.
- Pour all the batter into the tin, or almost fill patty tins. Bake for about 30 minutes for a large pudding, 20 minutes for small ones.
Nutrition Facts : Calories 65.8, Fat 1.4, SaturatedFat 0.7, Cholesterol 22, Sodium 33.9, Carbohydrate 10.3, Fiber 0.3, Sugar 0.1, Protein 2.6
ENGLISH YORKSHIRE PUDDING
Make and share this English Yorkshire Pudding recipe from Food.com.
Provided by Olha7397
Categories Breads
Time 37m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl place the eggs, milk and water and whisk thoroughly. Add the salt and flour and beat lightly to work out any lumps. Pass through a strainer and place to one side. In a Yorkshire pudding pan, place a little lard, beef drippings or vegetable oil. Place tray into a hot oven at 350F degrees until the tray begins to smoke. Remove, fill with batter, place back into the oven and cook for 10 to 12 minutes. When cooked, remove and keep warm.
- Chef Michael Bonacini.
Nutrition Facts : Calories 379.1, Fat 10.1, SaturatedFat 4.4, Cholesterol 228.6, Sodium 567.4, Carbohydrate 53.8, Fiber 1.7, Sugar 0.6, Protein 16.8
YORKSHIRE PUDDING
Hate the mess of making Yorkshire Puddings with hot beef fat in the muffin cups? Here's the trick to solve your troubles! Cooking Spray! These Yorkshire puddings bake up wonderfully, with no chance of an oil spill-over in the oven. I credit my mom with trying this trick and discovering how wonderfully it works!
Provided by MapleLeafLili Hill
Categories Breads
Time 50m
Yield 12 Yorkshire Puddings
Number Of Ingredients 6
Steps:
- Pre-heat oven to 375.
- Heat a clean, ungreased, empty muffin-pan in the oven while you mix together the milk, melted butter, eggs, flour, and salt.
- This dough should be thin/runny.
- When ingredients are mixed together, remove your muffin-pan from the oven, and spray each cup with Pam cooking spray (This step removes the messy'beef-fat method' used in traditional Yorkshire Puddings, and your Yorkshire Puddings will not spill the beef fat over into your oven as they puff up).
- Once the pan is sprayed, fill each muffin-cup only 2/3 full of the Yorkshire pudding mixture, (they REALLY puff up).
- Bake in your pre-heated oven for 40 minutes or until golden in colour and puffed up. (avoid peeking before the time is up).
- Serve while still warm, best served with beef gravy.
- These form a hollow centre as they bake.
- These shrink as they cool, so enjoy them while still warm.
Nutrition Facts : Calories 94.3, Fat 4.9, SaturatedFat 2.7, Cholesterol 57, Sodium 150.2, Carbohydrate 9, Fiber 0.3, Sugar 0.1, Protein 3.3
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