Grandma Nortons Yorkshire Pudding Recipes

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IDIOT-PROOF YORKSHIRE PUDDINGS



Idiot-Proof Yorkshire Puddings image

This is more of a formula than a recipe. You can use any measure you like, as long as they are all the same. I just used a cup for ease of demonstration. Once you know how to do it there is no excuse for buying those horrible frozen jobs ever again (as my husband says-they are for people who are too stupid to mix together flour, eggs and milk!) You can also freeze these, then just pop them from the freezer into a hot oven for a few minutes to heat through and crisp up. I make little mini ones for the children and freeze them-a great standby for a quick dinner or a cheats 'Toad in the Hole'. Try it--you'll be wanting to eat roasts more often!

Provided by Noo8820

Categories     European

Time 35m

Yield 4 serving(s)

Number Of Ingredients 4

1 cup plain flour
1 cup beaten egg
1 cup milk
lard or oil

Steps:

  • Mix together the flour, eggs and milk, until well combined. Cover and leave in the fridge for as long as possible-24 hours is good, 60 minutes minimum.
  • Melt blobs of lard/dripping or oil in pudding tin holes-enough that when its melted it comes up the side of the hole about 1/2cm.Remember lard has a higher smoke point than oil, and dripping more than lard, and in this case the hotter you can go, the better.
  • Heat the pan in a HOT oven, until oil/lard or dripping is smoking hot. If need be, heat the pan over a flame over the stove to get it smoking.
  • Remove batter from the fridge and mix quickly, pour into pudding holes. It should sizzle immediately.
  • Place tray in hot oven and do not open the door. Four large puddings take about 20-25 minutes.
  • NB-you can eat these cold with jam too!

Nutrition Facts : Calories 239.7, Fat 8.3, SaturatedFat 3.3, Cholesterol 234.5, Sodium 116.8, Carbohydrate 27.1, Fiber 0.8, Sugar 0.3, Protein 12.9

MY MUM'S EASY AND TRADITIONAL ENGLISH YORKSHIRE PUDDING



My Mum's Easy and Traditional English Yorkshire Pudding image

Exactly as the title says, this is my Mum's Traditional English Yorkshire Pudding recipe and it is so easy. It is slightly different from my Toad-in-the-Hole batter recipe, the Yorkshire puddings in this recipe are lighter. (You need a more substantial batter for the addition of sausages!!) I have held off posting this for a while as it is so easy, but it works -please see my photo's! The great thing about this recipe is that it works on equal measures of volume and so there is no weighing or measuring as such. So, if there are only two of you, use a very small cup - if there are a crowd of you, use a big cup, jug or a mug!! Easy! One tip - ALWAYS make sure the oil/fat is SIZZLING hot before you pour in your batter; preheat your tins with the oil/fat before pouring in your batter......that's about it really! NOTE: (I have made the yield between 8-16 individual Yorkshire puddings, depending on the size cup you use. A tip - 4 beaten eggs will make about 8 to 10 Yorkshires.) N.B. My first reviewer quite rightly stated that Yorkshires are often cooked in a large dish/tin; traditionally UNDERNEATH the meat drippings actually!! But, my grandmother & my Mum also made very Traditional Yorkshires in special tins - as photographed; as I understand it, popovers are baked in smaller diameter tins - Yorkshire Pudding Tins have a diameter of at least 4" wide & generally only have 4 holes in a tray!!

Provided by French Tart

Categories     One Dish Meal

Time 35m

Yield 8-16 Yorkshire Puddings, 4-8 serving(s)

Number Of Ingredients 7

1 cup beaten egg
1 cup plain flour
1/2 cup milk
1/2 cup water
salt
pepper
1 -2 tablespoon cooking oil or 1 -2 tablespoon dripping

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!

YORKSHIRE PUDDING: EVEN BETTER THAN MY GRANDMA'S



Yorkshire Pudding: Even Better Than My Grandma's image

It pains me to admit that I've discarded my grandma's yorkshire pudding in favor of this one from Delicious magazine. This one uses sparkling water as a secret (shhh!) ingredient. Yum, yum, I love yorkshire pudding!

Provided by Ppaperdoll

Categories     Breads

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

20 g beef drippings or 20 g vegetable oil
100 ml full-fat milk
50 ml sparkling water
115 g plain flour
1/4 teaspoon salt
2 medium eggs, beaten

Steps:

  • Preheat oven to 220 degrees C, gas mark 7. Put dripping or oil into the holes of a 6 hole muffin tin and place in oven 5 minutes until fat or oil is hot and smoking.
  • While that's going on, mix milk and sparkling water in a jug. Sift flour and salt into a large bowl. Season eggs with salt and black pepper. Make a well in the centre of the flour and pour in the eggs with a whisk, gradually incorporating flour mixture as you go, adding milk mixture in stages until you have a smooth batter.
  • Transfer batter to a jug. Pour into the hot tins in equal portions, but not more than 3/4 full.
  • Place in hot oven and cook without opening oven door for 20-25 minutes until big, big, BIG, and crispy! Serve hot.

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