Best My Mums Easy And Traditional English Yorkshire Pudding Recipes
TRADITIONAL YORKSHIRE PUDDING
As legend has it, Yorkshire puddings were traditionally cooked in a pan of fat, at the bottom of a hearth, underneath a large piece of roasting beef. The smoky heat from the fire, along with all the other goodness dripping into the pan from the meat, must've made for quite a delicious pastry. Though limited by modern ovens, we can still come close to the original by using real rendered beef fat, without which you're just eating a popover.
Provided by Chef John
Categories Bread Quick Bread Recipes Popovers and Yorkshire Pudding Recipes
Time 1h
Yield 12
Number Of Ingredients 5
Steps:
- Whisk eggs and salt together in a bowl until light and frothy. Whisk in flour and milk until smooth and lump-free; batter will be thin and barely coat the back of a spoon.
- Transfer batter to a 4-cup measuring cup and chill in the refrigerator, at least 15 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Fill each cup of a 12-cup nonstick muffin tin with 1 tablespoon melted beef fat; use your finger to grease the sides and tops of the cups. Place the muffin tin on a baking sheet.
- Heat in the preheated oven on the middle rack until fat is smoking hot, 10 to 15 minutes.
- Remove from the oven and fill each muffin cup halfway full with batter.
- Bake pudding in the preheated oven until browned and fully puffed, about 25 minutes more. Remove from the oven and immediately poke a hole in the center of each to release steam. Serve hot, warm, or room-temperature.
Nutrition Facts : Calories 102.7 calories, Carbohydrate 8 g, Cholesterol 81.5 mg, Fat 3.2 g, Fiber 0.2 g, Protein 10 g, SaturatedFat 1.2 g, Sodium 198.2 mg, Sugar 1.1 g
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
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
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
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.
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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