British Yorkshire Pudding Recipes

TRADITIONAL YORKSHIRE PUDDING

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.

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.

MY MUM'S EASY AND TRADITIONAL ENGLISH YORKSHIRE PUDDING

Steps:

• Preheat your oven to 240C,475F or gas mark 9. (If you are cooking roast beef and/or roast potatoes, make sure the beef has been removed to "rest" before carving and that the potatoes are moved down to the bottom shelf and NEED browning still.).
• Pour a scant amount of oil or dripping into your Yorkshire Pudding tins.(A large roasting tin can be used too. If you do not have a Yorkshire Pudding tin which has 4 wide and shallow cups of about 4" in diameter, then use a large muffin tin.).
• Put the tin into the pre-heated oven about 5 minutes before you want to cook the Yorkshire Puddings.
• Empty the flour, salt & pepper into a large roomy bowl.
• Make a dip in the centre and add the beaten eggs bit by bit, mixing as you go along.
• Add the water/milk mixture gradually and whisk in between each addition.
• Keep whisking until all the liquids have been added. The batter may still be lumpy - this does not matter.
• Cover and leave to rest for up to 1 hour.
• Just before cooking, whisk thoroughly again to break down any lumps & add some more air.
• Carefully take out the tin/s. Pour the batter into the tin/s and QUICKLY return to the oven.
• Cook for about 20 minutes until well risen and golden brown. DO NOT open the oven in the first 10-15 minutes or they will DROP!
• If you have two tins cooking, rotate the tins from top to bottom shelves after the 10-15 minutes so they cook evenly.
• Serve with Roast Beef and lashings of gravy!
• Can also be served with any Roast Dinner - we love them with Roast Chicken - see photos!