Jeffs Yorkshire Pudding Recipes

YORKSHIRE PUDDING

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.

BEST YORKSHIRE PUDDINGS

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.

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.

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.

QUICK AND EASY YORKSHIRE PUDDING

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, beat eggs with milk. Stir in flour. Set aside.
• Divide butter evenly into the twelve cups of a muffin tin, about 1/2 teaspoon per cup. Place tin in oven to melt butter, 2 to 5 minutes. Remove tin from oven, and distribute batter evenly among buttery cups.
• Bake in preheated oven 5 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake 25 minutes more or until puffed and golden.

YORKSHIRE PUDDING

Steps:

• Mix eggs and milk in a bowl, then stir in flour and salt slowly. Bring to room temperature.
• Preheat oven to 450 degrees F.
• Render suet in a frying pan until liquid. Put suet in an 8-inch square baking dish and place in the oven until hot. Carefully pour in batter and bake until golden brown, about 30 minutes.

SKY HIGH YORKSHIRE PUDDING

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.

YORKSHIRE PUDDING

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.

EASY YORKSHIRE PUDDING

Steps:

• Mix flour, milk, and eggs together in a bowl; let sit for 2 hours.
• Preheat oven to 400 degrees F (200 degrees C). Divide the vegetable oil among 6 large muffin cups and place in oven for 5 minutes.
• Spoon flour mixture into the prepared muffin cups. Increase oven temperature to 425 degrees F (220 degrees C).
• Bake in the preheated oven until browned, about 10 minutes.

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.

BANGERS AND MASH IN YORKSHIRE PUDDING

Steps:

• Preheat the oven to 220ºC/gas 7.
• First make the Yorkshire pudding. Heat the lard in a large shallow, round roasting tray in the oven until very hot.
• Meanwhile, whisk together the flour, eggs and milk to form a smooth, lump-free batter. Pour the batter into the hot roasting tray and roast until well-risen, around 20-30 minutes. Remove the Yorkshire pudding, keeping it in the tray, and set aside.
• Reduce the oven temperature to 180ºC/gas.
• Place the sausages in a greased oven tray and bake them for 30 minutes until cooked through, turning now and then so that they colour evenly. Half-way through the sausage's baking time, return the Yorkshire pudding to the oven and heat through for 15 minutes until hot and crisp.
• Meanwhile, cook the cubed potatoes in boiling salted water until tender. Drain, add in the milk and butter and season with salt and freshly ground pepper. Beat with a hand whisk until smooth and creamy. Stir through the creamed horseradish.
• To make the onion gravy, gently heat the butter and olive oil in a frying pan. When hot, add the onions and begin to fry gently. After five minutes, add the chopped sage and garlic. On a gentle heat, add in the Marsala wine and turn up the heat so that everything begins to bubble.
• Sniff the pan and see if alcohol smell has evaporated. If it has, turn the heat down. Stir the mustard into the pan and cook for a final 5 minutes.
• To serve, turn out the crisped Yorkshire pudding from its tin. Place on a plate, fill with a generous serve of mash, stick several sausages into the mash pile and cover the bangers and mash with lashings of the onion gravy!

JEFF'S YORKSHIRE PUDDING

Steps:

• One half hour before standing rib roast is done, prepare Yorkshire pudding batter. ( Mix all ingredient with hand mixer just until smooth.).
• Heat 9x9" pan in oven with roast.
• Remove roast from oven; spoon off drippings and add melted shortening to measure 1/2 cup.
• Increase oven temperature to 425 degrees; return roast to oven.
• Place hot drippings in heated square pan; pour in batter.
• Bake for 10 minutes.
• Remove roast; continue baking pudding 25-30 minutes longer.
• Cut pudding into squares and serve.
• To bake in a large 6 muffin pan: Preheat oven to 375°F.
• Place pan in oven and heat for 10 minutes.
• Place equal amounts of the drippings into each muffin mold and continue heating in oven for 10 to 15 minutes.
• Pour equal amounts of prepared batter into each muffin mold and bake for 15 to 20 minutes or until golden brown.
• Serve immediately.

BLUE CHEESY YORKSHIRE PUDDING

Steps:

• Preheat the oven to 375 degrees F.
• Cook the bacon using the "Mauro Method." Line a baking sheet with parchment, overlapping each side 1 to 2 inches. Put the bacon on the parchment and bake until crisp and brown, about 20 minutes. This way, the fat will fry the bacon to a perfect crisp, but not come in contact with the metal pan, creating a mess. Drain the bacon on paper towels and let cool. Once the fat is cooled, reserve 6 tablespoons.
• Microwave the milk for 45 seconds. Whisk together the milk, eggs and 2 tablespoons of the cooled (yet liquid) bacon fat in a bowl. In a separate bowl, whisk together the flour and salt. Slowly combine the liquid ingredients with the dry ingredients and whisk until combined. Let the batter sit for at least 1 hour (at room temperature) or overnight in the fridge (ideal).
• Preheat the oven to 425 degrees F.
• Evenly ladle the remaining 4 tablespoons bacon fat into the cups of a 12-cup muffin tin. Heat the muffin tin in the hot oven until smoking, about 4 1/2 minutes. Quickly ladle some batter into each cup of the muffin tin, almost up to the brim. Bake until golden brown with a dramatic rise (doubling in size), 25 to 30 minutes.
• Once immediately out of the oven, place some blue cheese crumbles in the center of each warm Yorkshire pudding. Grind some black pepper over them and serve right out of the muffin tin.

YORKSHIRE PUDDING

Steps:

• Make the batter before removing the prime rib from the oven: Combine the eggs and half-and-half in a bowl and whisk until they're totally combined. Throw the flour and 2 teaspoons salt into a sifter and sift them straight into the bowl. Whisk until it's nice and smooth, then refrigerate until the prime rib is ready.
• After the beef is removed from the pan, increase the oven temperature to 450 degrees F. Use a slotted spoon to remove the peppercorns, herbs and excess salt from the drippings. Pour the remaining drippings into a separate container. They should be speckled and lovely!
• Pour a small amount (about 1/2 teaspoon or so) of the drippings into each cup of a standard muffin pan and place the pan in the hot oven for a couple of minutes, or until just before the drippings begin to smoke.
• Carefully remove the pan from the oven and immediately fill the muffin cups about 1/2 to 2/3 full. Bake 13 to 14 minutes, or until they've "popped" about as much as they can pop. Serve them in a basket with a pretty napkin right next to the prime rib.
• Move the oven rack to the bottom and preheat the oven to 500 degrees F, then start with the seasoning: Grab the peppercorns and throw them in a big plastic bag and pound them with a rolling pin to break them open. Pull the leaves off the rosemary and thyme sprigs. Throw the crushed peppercorns into a bowl with the salt and herb leaves and add the minced garlic. Use your fingers to toss it all together, then set it aside.
• Place the beef, fat-side up, on a rack in a roasting pan. Drizzle the olive oil all over the surface and rub it in with your hands. Sprinkle the peppercorn-herb-salt mixture all over the surface of the beef, pressing it lightly with your hands.
• Roast the beef 45 minutes for the first stage. Reduce the oven temperature to 300 degrees F and insert a meat thermometer sideways into the roast. Roast the beef an additional 1 hour 15 minutes to 1 hour 30 minutes, or until the thermometer registers 120 degrees F to 135 degrees F in the center for medium rare. (The meat will continue to cook for a bit after you remove it from the oven.)
• Remove the beef from the rack and let it rest about 15 minutes to allow the juices to redistribute throughout the meat. When you're ready to serve, carve it into slices of your preferred width.

AIR FRIED YORKSHIRE PUDDINGS

Steps:

• Preheat air fryer to 400F
• Add 1 tsp of oil to a ramekin, cook at 400F in air fryer for five minutes
• Add five tablespoons Yorkshire Pudding mixture (see below) to ramekin
• Cook at 400F for 18 minutes
• Do not open fryer while cooking!