Best Yorkshire Beef Puff Recipes

THE BEST YORKSHIRE PUDDING

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.

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.

GORDON RAMSAY'S YORKSHIRE PUDDING

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.

YORKSHIRE PUDDING

Steps:

• In a medium bowl, whisk together eggs and salt until frothy. Whisk in milk, followed by flour, until well combined. Cover and refrigerate batter at least 4 hours, and up to overnight.
• Preheat oven to 450 degrees with rack set in center of oven.
• Add beef drippings to reserved pan from Standing Rib Roast and transfer to oven. Heat until hot and sizzling, 4 to 6 minutes.
• Remove batter from refrigerator and stir. Slide out roasting pan just enough to add batter all at once; batter should be very liquid and spread on its own without tilting. Bake for 12 minutes.
• Reduce oven temperature to 350 degrees; rotate pan and continue baking until pudding is puffy and nicely browned, about 15 minutes more. Cut into small squares and serve immediately.

YORKIE BEEF PUDDING

Steps:

• Preheat the oven to 425 degrees F.
• Place eggs, milk, salt, and flour in a blender and blend until smooth.
• Let rest.
• Melt the 2 tablespoons of butter in a saucepan and saute the onion until soft.
• Add ground beef and brown well.
• Sprinkle the flour over the beef and onions and blend in.
• Add water and stir.
• Bring to a boil and cook until thickened.
• Add garlic powder and Worchestershire.
• If the beef was not browned well you may need a beef bouillon cube at this point.
• Add salt and pepper to taste.
• Stir the vegetables in with the beef and gravy (If you're using leftover beef and gravy, simply heat them together in a saucepan and season to taste. Use 1 cup of leftover gravy and omit the flour and water).
• Place the 2 tablespoons of butter in a fluted quiche pan or use a 10" pie plate.
• When the butter has melted (watch carefully so that it doesn't burn) remove the pan from the oven.
• Give the Yorkshire Pudding another twist on the blender and add to the pan.
• Spread the beef and gravy mixture evenly on top within one inch of the edge.
• Put back in the oven and bake for 30 minutes or until the pudding is golden brown.
• Serve with additional heated gravy if you wish.