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
CLASSIC YORKSHIRE PUDDINGS
No roast is complete without a proper Yorkshire pud - here's how to make your own
Provided by Silvana Franco
Categories Lunch, Side dish
Time 40m
Number Of Ingredients 4
Steps:
- Place the flour in a bowl and stir in the eggs, followed by the milk. Swap your wooden spoon for a wire whisk and beat until smooth. Cover and chill for 10 mins or until ready to cook.
- Heat oven to 220C/200C fan/gas 7. Divide the oil between a 6-hole large muffin tin and heat in the oven for 5 mins. Tip the batter into a jug, then quickly pour into the heated tin. Bake for 25-30 mins until well risen and browned - make sure the puds are cooked all the way through.
Nutrition Facts : Calories 224 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.16 milligram of sodium
CLASSIC YORKSHIRE PUDDING
Not a pudding, but a puffed pastry baked with meat drippings. We in the U.S. tend to think Yorkshire pudding and popovers are the same thing. Popovers are hard and very airy. Yorkshire pudding is softer and doesn't rise as high as a popover. Traditionally served with roast beef.
Provided by Karen Cooke
Categories Bread Quick Bread Recipes Popovers and Yorkshire Pudding Recipes
Time 1h35m
Yield 8
Number Of Ingredients 5
Steps:
- In a large bowl, mix together the flour, milk, eggs and salt. Using an electric mixer, beat 5 minutes, until smooth. Cover and refrigerate 1 hour.
- Preheat oven to 425 degrees F (220 degrees C). Coat a 9x13 inch baking pan with beef or bacon drippings. Preheat the pan 15 minutes so the drippings are hot and sizzling.
- Remove the mixture from the refrigerator. Beat briefly, then scoop into the baking pan. Bake 20 minutes.
- Lower oven temperature to 375 degrees F (190 degrees C). Without opening the oven, continue baking 15 minutes. The mixture should be puffed and golden brown. Remove from oven and serve hot.
Nutrition Facts : Calories 104.9 calories, Carbohydrate 13.4 g, Cholesterol 55.7 mg, Fat 2.7 g, Fiber 0.4 g, Protein 6.4 g, SaturatedFat 1.1 g, Sodium 177.7 mg, Sugar 1.5 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
Steps:
- In a blender blend flour, salt, eggs, and milk until just smooth. Chill batter, covered 30 minutes.
- Preheat oven to 425°F.
- Arrange four 5 1/2-inch pie plates* in a large shallow baking pan and spoon 1 tablespoon oil or beef fat into each. Put baking pan in middle of oven 5 minutes to heat oil. Quickly pour 1/2 cup batter into each pie plate and bake in middle of oven until puddings are puffed and golden brown, about 18 minutes. With tongs remove puddings from pie plates and serve immediately.
- *Pie plates (5 1/2 inch) are available by mail order from Bridge Kitchenware, (800) 274-3455 or (212) 838-1901.
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