Cheddar And Chive Yorkshire Pudding Recipes

EASY YORKSHIRE PUDDINGS

Steps:

• Preheat oven to 375 degrees Fahreneheit.
• In a bowl, beat the eggs and milk together; stir in the flour and salt.
• Set aside.
• Divide the butter or margarine into twelve cups of a muffin tin.
• Place tin in oven until butter is melted and hot.
• Remove tin from oven; divide batter evenly between all twelve cups.
• Bake at 375 degrees Fahrenheit for 5 minutes.
• Reduce temperature to 350 degrees Fahrenheit.
• Bake for about 25 additional minutes or until puffed and golden.
• Great served with gravy!

CHEDDAR AND CHIVE YORKSHIRE PUDDING

Steps:

• Position rack in center of oven; preheat to 450°F. Place large rimmed baking sheet in oven. Brush ten 3/4-cup glass baking dishes or ramekins with 2 tablespoons fat or butter.
• Whisk eggs to blend in large bowl. Add milk and whisk until well blended. Whisk flour and salt in medium bowl to blend. Gradually whisk flour mixture and remaining 6 tablespoons fat or butter into egg mixture until well blended (some small lumps will remain). Whisk in cheese and chives; divide batter among baking dishes (about 1/2 cup batter for each).
• Place baking dishes on hot baking sheet in oven. Bake until Yorkshire puddings are puffed and begin to brown, about 25 minutes. Reduce oven temperature to 350°F and bake until puddings are brown, puffed, and crisp around sides, about 20 minutes longer. Transfer Yorkshire puddings to plates. Serve immediately.

YORKSHIRE PUDDINGS

Steps:

• Flour and salt in a large bowl --.
• Make a "well in the dry ingredients, and add the "warm" milk.
• Stir thoroughly.
• Beat the eggs separately and add to batter.
• Add the warmed water.
• Beat this with a beater until large bubbles rise to the surface -- then allow to "rest" for an hour --.
• Beat again after resting --.
• Melt lard to 1/4" depth (6mm) in each muffin holder at preheated 400 degree oven, then pour in batter in each cup to 5/8" (15 mm) depth (very quickly!) and cook at 400°F for 20 minutes --.
• Lard will make them taste best, but butter or just about any other oil will also work, will beef fat, which is smokey but superb in flavour.
• ENJOY!

JAMIE OLIVER'S YORKSHIRE PUDDINGS

Steps:

• Whisk the eggs, flour, salt, and milk together really well in a bowl to make your batter. Pour the batter into a jug, and let it sit for 30 minutes before you use it.
• Turn your oven up to the highest setting, and place a 12 cup muffin tray in the oven to heat up for 5 minutes.
• Place 1 tb of oil in each muffin hole, and put the tray back into the oven and heat until oil is very hot.
• Open oven door, slide the tray half out, and carefully pour the batter into the muffin holes.
• Close the door and cook for 15 minutes without opening the oven door.
• Serve immediately.

JAMIE OLIVER'S HUGE YORKSHIRE PUDDINGS

Steps:

• Mix all the ingredients, except the oil, to make a batter using an electric mixer.
• Let it rest for 10 minutes.
• Preheat oven at 450°F.
• Preheat a muffin tray and grease with a little oil.
• Divide the batter into the tray.
• Cook for 20 minutes at 450°F.

ONION YORKSHIRE PUDDINGS

Steps:

• In a large skillet, saute the onions with 1/2 teaspoon salt and pepper in butter until tender but not browned.
• Divide among eight 6 ounce ramekins or custard cups.
• In a large bowl, combine flour and remaining salt.
• Combine the eggs, water and milk, whisk into flour mixture just until blended.
• Fill each ramekin with 1/4 cup batter.
• Bake at 400°F for 30-35 minutes or until puffed and golden brown.
• Serve immediately.