Best No Fail Yorkshire Pudding Recipes
GORDON RAMSAY'S YORKSHIRE PUDDING
The Yorkshire pudding mix can be made two or three days before and kept in the fridge. Be sure to make the baking tray piping hot, says Mr. Ramsay, so that when the cold batter hits, the puddings will puff up. Once ladled into the tray, sprinkle with coarse salt, and then once in the oven, leave the door closed. "Treat it like a soufflé." Try this with a roast and gravy but they are so good that you can have them with anything! I included the minimum amount of resting time in the prep time and the time for the stove to heat up before cooking in the cooking time. Enjoy!
Provided by Nif_H
Categories European
Time 55m
Yield 12 puddings, 6 serving(s)
Number Of Ingredients 5
Steps:
- In a blender, combine the eggs, milk, flour, and salt. Blend until well combined and place in the refrigerator until ready to use (allow to rest for at least 30 minutes).
- Preheat oven to 425°F.
- Put 1 teaspoon of the oil (or beef drippings) into each section of a 12-hole Yorkshire pudding tray or muffin tray and put into the oven on the top shelf until very hot, almost smoking.
- As soon as you take the tray from the oven, pour in the batter to three-quarters fill the tins (it should sizzle) and immediately put back into the oven.
- Bake until the Yorkshire puddings are well risen, golden brown and crisp, 15 to 20 minutes. Don't open the oven door until the end or they might collapse.
Nutrition Facts : Calories 259.8, Fat 14.5, SaturatedFat 3.4, Cholesterol 130.1, Sodium 267.9, Carbohydrate 23, Fiber 0.7, Sugar 3.3, Protein 8.8
FANTASTIC NEVER-FAIL PAN YORKSHIRE PUDDING
This recipe has never failed me yet and you may also make this using melted butter in place of the roast pan drippings, no need to use any muffin tins for this, the complete batter is baked in one pan then sliced into eight pieces, plan ahead the batter needs to sit for 1 hour before using, you may refrigerate the batter overnight but you *must* allow it to come down to room temperature before using, make certain all your ingredients are room temperature... you will *LOVE* this!
Provided by Kittencalrecipezazz
Categories Breads
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix the flour and salt together until well blended.
- Make a well in the middle of the flour; add in milk and whisk until smooth.
- Add in eggs and beat until blended.
- Add in the water and continue beating until the mixture is light and frothy.
- Set the mixture aside for about 1 hour (or you may cover and refrigerate overnight, if the batter has been refrigerated then it must come down to room temperature before using).
- When your roast beef is ready to come out of the oven, prepare to use the prepared batter.
- Set oven to 400 degrees F.
- Pour 1/2 cup roast beef drippings (or melted butter) into a 12 x 9-inch baking pan.
- Place the pan in the oven until the drippings in the pan sizzle (the drippings or butter MUST be sizzling!).
- Pour the prepared batter over the hot drippings and bake for 30 minutes (or until the sides have risen and are golden brown).
- Slice into 8 equal pieces and serve immediately.
- Delicious!
Nutrition Facts : Calories 126.8, Fat 2.9, SaturatedFat 1.1, Cholesterol 73, Sodium 184.3, Carbohydrate 19.1, Fiber 0.6, Sugar 0.1, Protein 5.5
NO-FAIL YORKSHIRE PUDDING
No roast beef dinner is complete in our house with out yorkshire pudding. I find that the best results come from having all the ingredients at room temperature and once mixed let it sit for an hour or so before baking. The secret I have found is having the pudding quite thin and letting it sit. *Making today so will post pic...
Provided by Doreen Fish
Categories Other Side Dishes
Number Of Ingredients 4
Steps:
- 1. Spray a 12 cup muffin tin with Pam. Put one tsp of butter in each cup....if you have roast drippings use that but I like to keep my drippings for gravy so I use butter. Put pan in oven just till butter is melted. Using a meat baster...I find this works so well....suck up the batter and fill all cups equally. Bake at 400 degrees 30 mins or until tripled in size and brown and crispy!!
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
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
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