Best Yorkshire Puddings Recipes
YORKSHIRE PUDDING
This recipe is from the British-born chef April Bloomfield, who says it dates back to an era when an English pub might cook a hunk of meat by dangling it from a hook above a roaring fire. The "pudding" emerged from a pan full of runny batter that would have been placed beneath the meat to soak up the juices. "The heat of the fire would make the Yorkshire pudding rise up, and all the fat would seep in," she said. (Life back then was "nasty, brutish, and short," as Thomas Hobbes once griped, but apparently there were upsides.) Of course, making Yorkshire pudding these days is a more domesticated undertaking. "Now what happens is you kind of recreate that," said Ms. Bloomfield, who serves it as part of an order-ahead prime-rib feast at the Breslin Bar & Dining Room in the Ace Hotel in Manhattan. "It's very soulful," she said. "Give me 10 Yorkshire puddings and a thin sliver of beef, and I'll be very happy."
Provided by Jeff Gordinier
Categories easy, snack, breads, side dish
Time 50m
Yield 12 puddings
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. In a medium bowl, whisk together eggs, milk, flour and salt. Do not overmix. Allow the batter to rest 30 minutes at room temperature.
- Add a teaspoon of fat to each cup of a 12-cup muffin tin and transfer to the oven to heat, about 5 to 7 minutes. Once hot, divide batter equally to fill the cups about halfway, and return the muffin tin for 10 to 12 minutes, or until the puddings are golden brown and crisp. Serve immediately.
Nutrition Facts : @context http, Calories 65, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 2 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 90 milligrams, Sugar 1 gram, TransFat 0 grams
THE BEST YORKSHIRE PUDDING
Here in Yorkshire you can't have a Sunday roast or Christmas dinner without Yorkshire Puddings. This recipe was adapted from one featured on Gordon Ramsey's F-Word television program. If you have any leftover, try eating them with golden syrup, they are just as good sweet. If you can't find dripping you can use lard or vegetable oil. They work best in a Yorkshire pudding tray, with indivdual molds, but you van use a deep oven tray approx. 8x10 and make one large pudding, that you can cut into individual portions. Preparation time includes time for the batter to rest.
Provided by -Sylvie-
Categories European
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 6
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).
Nutrition Facts : Calories 399, Fat 22, SaturatedFat 9.7, Cholesterol 164.7, Sodium 162.3, Carbohydrate 38.3, Fiber 1.3, Sugar 0.4, Protein 10.6
SKY HIGH YORKSHIRE PUDDING
Here is recipe I came up with while cooking roast beef dinner. These Yorkies stay tall and have a perfect hollow centre for lots of yummy gravy.
Provided by Ronismom
Categories Bread Quick Bread Recipes Popovers and Yorkshire Pudding Recipes
Time 50m
Yield 12
Number Of Ingredients 4
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.
Nutrition Facts : Calories 160.1 calories, Carbohydrate 17.9 g, Cholesterol 65.3 mg, Fat 7.2 g, Fiber 0.6 g, Protein 5.6 g, SaturatedFat 1.8 g, Sodium 40.4 mg, Sugar 2.1 g
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
YORKSHIRE PUDDING
A yummy and traditional addition to the holiday feast. If you intend to make this, the timing has to be juuuuust right. I would suggest preparing the mixture the evening before, and having it ready while the roast beef is cooking. Originally submitted to ThanksgivingRecipe.com.
Provided by Mort Tibble
Categories Bread Quick Bread Recipes Popovers and Yorkshire Pudding Recipes
Time 1h35m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 157.1 calories, Carbohydrate 19.1 g, Cholesterol 89.1 mg, Fat 3.3 g, Fiber 0.6 g, Protein 11.8 g, SaturatedFat 1.2 g, Sodium 261.3 mg, Sugar 1.3 g
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.
Nutrition Facts : Calories 160 kcal, Carbohydrate 18 g, Cholesterol 128 mg, Fiber 1 g, Protein 8 g, SaturatedFat 2 g, Sodium 88 mg, Sugar 2 g, Fat 6 g, ServingSize 6 servings, UnsaturatedFat 0 g
YORKSHIRE PUDDINGS
Provided by Mary McCartney
Categories Bread Side Bake Pastry Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 (2 puddings per person)
Number Of Ingredients 5
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".
YORKSHIRE PUDDINGS
To help us celebrate the Holiday season, Chef Lynn Crawford shared with us her recipe for traditional Yorkshire Pudding.
Categories Dinner
Time 20m
Yield Serves: 12
Number Of Ingredients 5
Steps:
- Set a rack in upper third of oven and preheat oven to 425°F (220°C).
- In a medium bowl, whisk together eggs, milk, flour and salt until smooth. Set aside.
- Place 1 tsp (5 mL) oil or beef drippings into each cup of a 12-cup muffin pan. Transfer pan to oven and heat until oil is smoking, about 2 minutes.
- Remove pan from oven and quickly pour batter into cups, filling ⅔ full. Bake until puddings have risen and are golden brown, about 15 minutes. Serve immediately.
Nutrition Facts :
YORKSHIRE PUDDING RECIPE
The secret to making perfect (foolproof) Yorkshire puddings! Should the batter be refrigerated? Can you make ahead? Your questions answered!
Provided by Nicky Corbishley
Categories Sides
Time 25m
Number Of Ingredients 6
Steps:
- Place the flour in a jug and make a well in the centre.
- Add the eggs and stir together with a balloon whisk, bringing the flour into the centre with the eggs bit-by-bit.
- Add in the milk and stir again with the whisk until combined. It's fine if it's a little bit lumpy.
- Place the jug in the fridge for at least 30 minutes (up to overnight) to chill. This is important to allow the flour granules to swell (also, cold batter hitting a very hot pan should result in a good rise).
- Preheat the oven to 220C/425F.
- Add ½ tsp of lard to each hole of a 12-hole metal bun tin(*see recipe note 1 below for larger Yorkshire puddings). Place in the oven to heat for 10 minutes.
- Take the jug of Yorkshire pudding batter of the fridge, add in the salt and pepper and stir once more with the whisk.
- Open the oven door, and if safe to do so(* note 2), pull out the tray and quickly (be careful, the melted lard will be very hot!), pour the batter into each of the prepared muffin holes. Close the door immediately and cook for 15-18 minutes until risen and golden.
Nutrition Facts : Calories 92 kcal, Carbohydrate 9 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 58 mg, Sodium 31 mg, ServingSize 1 serving
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.
Nutrition Facts : Calories 219 kcal, Carbohydrate 16 g, Cholesterol 95 mg, Fiber 1 g, Protein 6 g, SaturatedFat 2 g, Sodium 142 mg, Sugar 1 g, Fat 15 g, ServingSize Makes 2 skillet-sized, 8 popover-sized, 12 muffin-sized, or 24 mini muffin-sized puddings, UnsaturatedFat 0 g
EASY YORKSHIRE PUDDING
Light and fluffy with an egg-like taste, Yorkshire Pudding is a delicious side dish perfect for serving with your Sunday roast. This easy recipe will show you how to prepare the dish traditionally with beef drippings or using standard fats like butter and oil.
Provided by Aimee Mars
Time 50m
Number Of Ingredients 5
Steps:
- Preheat the oven to 450ºF. Place the flour, milk, eggs, and salt into a large bowl and whisk until fully combined. Set aside and let sit for 20 minutes.
- Remove all the oven racks except the one at the very bottom. Pour the butter or drippings into a 10-inch sized skillet or divide between a 12-cup muffin pan.
- Place the skillet into the oven or if using a muffin tin place on a large baking sheet and place into the oven. Bake for 5 minutes until the oil and pan is heated.
- Remove the skillet or muffin pan from the oven carefully and whisk the batter again. Pour all of the batter into the skillet or divide between the muffin cups. Bake for 25 minutes or until the batter begins to puff up and turn a golden brown.
- Serve hot, immediately.
Nutrition Facts : ServingSize 1 pudding, Calories 68 kcal, Carbohydrate 9 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 49 mg, Sodium 318 mg, Fiber 1 g, Sugar 1 g
THE BEST YORKSHIRE PUDDING
Our classic pudding is deeply savory, making it the perfect accompaniment for roasted meats. The beef fat adds both richness and flavor but also keeps the pudding from sticking to the pan. Be sure to let the dough rest before baking. This allows the flour to hydrate and create the soft pillowy texture that Yorkshire puddings are known for. It's also important to preheat the pan; the puddings won't rise and puff unless your tin is literally smoking hot.
Provided by Food Network Kitchen
Categories condiment
Time 1h10m
Yield 12 puddings
Number Of Ingredients 5
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
The secret to getting gloriously puffed-up Yorkshire puddings is to have the fat sizzling hot and don't open the oven door!
Provided by Barney Desmazery
Categories Dinner, Lunch, Side dish
Time 25m
Yield Makes 8 large puds or 24 small
Number Of Ingredients 4
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.
Nutrition Facts : Calories 199 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 1 grams sugar, Protein 6 grams protein, Sodium 0.12 milligram of sodium
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- Preheat the oven to 225°C/425°F/gas 9. Get yourself a cupcake tin and add a tiny splash of vegetable oil into each of the 12 compartments.
- Pop into the oven for 10 to 15 minutes so the oil gets really hot.Meanwhile, beat the eggs, flour, milk and a pinch of salt and pepper together in a jug until light and smooth.Carefully remove the tray from the oven, then confidently pour the batter evenly into the compartments.
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Place of origin United KingdomAlternative names YorkshireRegion or state Northern EnglandMain ingredients Milk or water, flour and eggs
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- Whisk in the milk until combined. Cover and leave to stand at room temperature for about 1 hour.
- Put 2 teaspoons of vegetable oil into each compartment of two 4-hole Yorkshire pudding tins (see tip, below). If you only have one tin, you’ll have to do this and cook the Yorkshires in two batches.
- Place the tin in the oven for 12-15 minutes to heat up the oil and tins until very hot (this is important for the rise).
- Stir the batter and pour into a jug. At the oven (this is safer than carrying a tin of hot oil across the kitchen), carefully pour some batter into the middle of the oil in each hole, remembering that it is very hot.
- Put the tins straight back into the oven and bake for about 15 minutes or until the Yorkshires are well risen, golden brown and crisp. Serve immediately with your choice of roast and all the trimmings.
BEST YORKSHIRE PUDDING RECIPE - SUNDAY SUPPER MOVEMENT
From sundaysuppermovement.com
4.6/5 (10)Total Time 35 minsCategory Side DishCalories 140 per serving
- Preheat the oven to 400° F. Place a sheet pan below the rack you're using for the Yorkies to catch any overflow.
- Place the eggs, milk, flour, salt, and pepper in a blender and blend on high until the mixture is combined and resembles heavy cream. (This can be done several hours in advance.)
- Pour a bit of drippings or vegetable oil into each popover cup, just enough to cover the bottom. Heat in oven for 2 minutes.
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4.9/5 (33)Total Time 17 minsCategory Side DishCalories 111 per serving
- In a mixing bowl, whisk or beat together the flour, salt and eggs until relatively smooth. Gradually add the milk, whisking until the batter is smooth and lump-free. Cover with plastic wrap refrigerate for at least 2 hours and preferably overnight for maximum flavor. The longer the batter rests the better the flavor will be. (*See blog post for discussion about cold versus room temperature batter to determine which results you prefer)
- Preheat the oven to 450 degrees F. Using a traditional Yorkshire pudding tin (*see blog post for discussion about which type of tin to use), place a teaspoon or two of beef tallow in each tin and place the tin in the oven for about 6-7 minutes until piping hot. Pour the batter into each tin (the pan should be hot enough that the batter sizzles) between 1/2 to 3/4 full. (Note: If making two large Yorkshire puddings in two 8-inch cast iron pans, fill each pan slightly less than half full. These will need to bake slightly longer than individual puddings.) Bake the Yorkshire puddings for 11-13 minutes or until a deep golden brown.
- Makes enough for 12 Yorkshire pudding tins or regular muffin tin or two 8-inch cast irons if making two large Yorkshire puddings.
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