Best Homemade Yorkshire Puddings Recipes

THE BEST YORKSHIRE PUDDING

Steps:

• Mix the flour and salt and sift them into a large mixing bowl.
• Make a well and add the eggs, 1 1/2tbsp of the beef dripping, half the milk and beat everything until smooth and all the lumps have gone.
• Whisk in the remaining milk.
• Set batter aside and allow to rest for at least 30 minutes.
• Preheat oven to 450°F/230°C/Gas 8.
• Place a spoonful of dripping in each pudding mold and heat in the oven until piping hot and starting to smoke.
• Whisk the batter again and very carefully pour into the hot pudding tins, filling each compartment to about 3/4.
• Bake immediately for approximately 10-15 minutes.
• Don't open the oven door apart from when you need to check if they are done for the first time after 10 minutes.
• If you're making one large pudding, it will take 30-40 minutes.
• They should be golden brown, risen on the outside with a deep depression in the centre. (sometimes they rise in the middle as well, but that doesn't really matter. ;D).

YORKSHIRE PUDDING

Steps:

• Mix flour and salt together until blended. Make a well in the flour, add the milk, and whisk until consistent. Beat the eggs into the batter. Add water and beat again until the mixture is light and frothy. Set aside for an hour (or, if it's the day before, cover in the fridge overnight).
• If the batter has been refrigerated, allow it to come up to room temperature before using. When the roast beef is ready to come out of the oven, ready the mixture.
• Preheat oven to 400 degrees F (205 degrees C).
• Pour off drippings from roast beef and measure out desired amount (about 1/2 cup should do). Pour drippings into a 9x12 inch baking dish and place into the oven until the drippings sizzle. Pour the batter over the drippings and bake for 30 minutes (or until the sides have risen and are golden brown). Cut into eight portions and serve immediately.

SKY HIGH YORKSHIRE PUDDING

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• In a large bowl, whisk together the eggs and milk until well blended. Whisk in the flour one cup at a time until frothy and well blended. Set aside.
• Distribute the oil equally among 12 muffin cups, a little over a teaspoon per cup. Place in the oven for 5 to 10 minutes, until smoking. Remove from the oven and quickly ladle about 1/4 cup of batter into each cup.
• Bake for 30 to 35 minutes in the preheated oven. Serve immediately. I turn my oven off and leave the door partially open with the yorkies inside to keep them from deflating while waiting for everyone to ask for seconds.

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.

MARY BERRY'S YORKSHIRE PUDDINGS

Steps:

• Preheat the oven to 220C/200C Fan/Gas 7.
• Mix the flour and salt together in a bowl and make a well in the centre. Add the eggs and a little of the milk. Whisk until smooth, then gradually add the remaining milk. This can be done with a wooden spoon, but is easier with an electric hand-held whisk. Pour the mixture into a jug.
• Measure a teaspoon of oil into each hole of a 12-bun tray, or a tablespoonful into each hole of a 4-hole tin, or 3 tablespoons into a roasting tin. Transfer to the oven for 5 minutes, or until the oil is piping hot.
• Carefully remove from the oven and pour the batter equally between the holes or the tin. Return the batter quickly to the oven and cook for 20-25 minutes (35 if making the Yorkshire pudding in the roasting tin), or until golden-brown and well-risen. Serve immediately.

YORKSHIRE PUDDINGS

Steps:

• Preheat the oven to 400°F.
• Sift the flour into a medium-sized mixing bowl and add a pinch of salt. Crack the eggs in and whisk together with the flour, then gradually pour in the milk, stirring constantly. Beat all the ingredients together until the batter is the consistency of cream. Refrigerate the batter for 30 minutes.
• Pour 1 teaspoon of oil into the bottom of each of the 8 wells in a non-stick muffin tin. Put the muffin tin in the oven to heat the oil until it's very hot-almost smoking hot (about 5 minutes).
• Give the batter a quick stir and then pour it equally into each well in the tin (you should hear it sizzle and it should bubble). Return the tin to the oven and bake the puddings for 20-25 minutes, until they have risen and are deep golden brown. These are wonderful with Sage and Onion "Roast".

TRADITIONAL YORKSHIRE PUDDING

Steps:

• Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk . Let stand for 10 minutes.
• Serve and enjoy.

THE BEST YORKSHIRE PUDDING RECIPE

Steps:

• Adjust oven rack to center position and preheat oven to 450°F (230°C). Divide drippings (or other fat) evenly between two 8-inch cast iron or oven-safe non-stick skillets, two 6-well popover tins (see notes), one 12-well standard muffin tin, or one 24-well mini muffin tin. Preheat in the oven until the fat is smoking hot, about 10 minutes.

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.

BEST YORKSHIRE PUDDINGS

Steps:

• Heat oven to 230C/fan 210C/gas 8.
• Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins and place in the oven to heat through.
• To make the batter, tip 140g plain flour into a bowl and beat in 4 eggs until smooth.
• Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.
• Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.
• Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.
• Serve immediately. You can now cool them and freeze for up to 1 month.

BEST HOMEMADE YORKSHIRE PUDDINGS

Steps:

• 1. Preheat the oven at 200C/400F.
• 2. Pour some oil/goose fat into a nonstick/silicone 12 holes muffin tray and place in the preheated oven for about 10-12 minutes until the oil/fat is fairly hot. The batter should be sizzling when poured in. This is very important! If oil isn't hot enough the pud won't be right.
• 3. In a bowl, swift the flour mixed with salt and a little pepper.
• 4. Make a little well in the middle of the flour and put in the eggs. Using a whisking tool, whisk the eggs with the flour until it all becomes a lump-free, a thicker batter.
• 5. Pour in the milk gradually while still whisking constantly until the batter becomes smoother.
• 6. Pour the batter into a jug and set aside until ready to be poured in.
• 7. Carefully remove the tray from the oven, place on a nice stable surface (super careful, it is very hot) and start pouring a little batter in each hole. Try and be pretty quick with this operation. When the batter is all finished, place carefully but quickly the tray back in the oven. Bake for 20-25 minutes until nicely 'tanned'.

BEST EVER 3-INGREDIENT YORKSHIRE PUDDINGS

Steps:

• Preheat your oven to 200°C fan / 220°C / 425°F. Grab a muffin tray and add just over 1 teaspoon of oil to each of the holes. Place in the oven for 10-15 minutes until the oil is super hot - basically spitting! Meanwhile, add your cornflour to a large mixing bowl, crack in your eggs and whisk together. Once thoroughly combined, gradually add the milk, whisking in between additions. Pour the batter into a jug (pitcher) so it's easier to pour. Next you need to be quick! Remove your muffin tray from the oven and immediately pour batter into each hole until just under three-quarters full. They should sizzle a little as you pour the batter in. Get them back in the oven asap! Cook for around 15-20 minutes until golden and risen - never open the oven door during their bake as this will ruin them! Once you can see that they're huge and fully risen, give them a little extra time to crisp up as this will reduce the amount they deflate once out of the oven. Remove from the oven and serve up immediately with a delicious roast dinner.