Perfect Yorkshire Pudding Recipes

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BEST YORKSHIRE PUDDINGS



Best Yorkshire puddings image

The secret to getting gloriously puffed-up Yorkshire puddings is to have the fat sizzling hot and don't open the oven door!

Provided by Barney Desmazery

Categories     Dinner, Lunch, Side dish

Time 25m

Yield Makes 8 large puds or 24 small

Number Of Ingredients 4

140g plain flour (this is about 200ml/7fl oz)
4 eggs (200ml/7fl oz)
200ml milk
sunflower oil , for cooking

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.

Nutrition Facts : Calories 199 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 1 grams sugar, Protein 6 grams protein, Sodium 0.12 milligram of sodium

YORKSHIRE PUDDING RECIPE



Yorkshire Pudding Recipe image

The secret to making perfect (foolproof) Yorkshire puddings! Should the batter be refrigerated? Can you make ahead? Your questions answered!

Provided by Nicky Corbishley

Categories     Sides

Time 25m

Number Of Ingredients 6

140 g (1cup+1tbsp) plain (all purpose) flour
4 medium eggs
200 ml (3/4cup+1tbsp) Semi Skimmed milk ((I prefer to use semi-skimmed or half fat milk))
6 tsp beef dripping or lard ((replace with vegetable oil for a vegetarian version))
1/4 tsp salt
1/4 tsp black pepper

Steps:

  • Place the flour in a jug and make a well in the centre.
  • Add the eggs and stir together with a balloon whisk, bringing the flour into the centre with the eggs bit-by-bit.
  • Add in the milk and stir again with the whisk until combined. It's fine if it's a little bit lumpy.
  • Place the jug in the fridge for at least 30 minutes (up to overnight) to chill. This is important to allow the flour granules to swell (also, cold batter hitting a very hot pan should result in a good rise).
  • Preheat the oven to 220C/425F.
  • Add ½ tsp of lard to each hole of a 12-hole metal bun tin(*see recipe note 1 below for larger Yorkshire puddings). Place in the oven to heat for 10 minutes.
  • Take the jug of Yorkshire pudding batter of the fridge, add in the salt and pepper and stir once more with the whisk.
  • Open the oven door, and if safe to do so(* note 2), pull out the tray and quickly (be careful, the melted lard will be very hot!), pour the batter into each of the prepared muffin holes. Close the door immediately and cook for 15-18 minutes until risen and golden.

Nutrition Facts : Calories 92 kcal, Carbohydrate 9 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 58 mg, Sodium 31 mg, ServingSize 1 serving

PERFECT YORKSHIRE PUDDING



Perfect Yorkshire Pudding image

This is a traditional part of our Christmas day dinner that has been wishy washy since my Grandmother died. I have only one 6 serving popover pan, so when I found this recipe at marthastewart.com, I was thrilled. My mother's recipe calls for putting the Yorkshires into a cold oven which is an impossibility so another thumbs up for this recipe. **It DOES call for resting/chilling for 4 hours - overnight, which is not included in the prep/cook time**. I just mixed it up in the morning. It wasn't fussy about cooktime - I started at the lower end of the recommended cooktime and checked it every 5 minutes. It just kept getting bigger & bigger!!! I cooked it for a total of 35 minutes. When it came out of the oven, Mom said it looked just like my Grandmother's. The ULTIMATE compliment. And my FIL wants a copy of the recipe. I also used a 9x13" pan so I could use the roasting pan for gravy. I had the leftovers for breakfast with a bowl of gravy. Yup, no kidding. Enjoy!

Provided by Elmotoo

Categories     < 60 Mins

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 5

2 cups all-purpose flour
1 teaspoon salt
6 large eggs
2 1/2 cups milk
1/4-1/2 cup pan dripping, to coat a 9x13-inch baking dish

Steps:

  • Whisk together salt & flour; set aside.
  • In a medium bowl, whisk together eggs & milk.
  • Add flour mixture and whisk until combined; cover with plastic wrap & chill in the refrigerator at least 4 hours or overnight.
  • When the roast is done, raise oven temperature to 425°F.
  • Transfer enough pan drippings to coat pan & heat pan in oven until hot.
  • Remove batter from refrigerator & whisk well.
  • Remove pan from oven & quickly add batter.
  • Bake until crisp & golden 20-35 minutes.
  • Serve with prime rib & gravy.

Nutrition Facts : Calories 217.7, Fat 6.8, SaturatedFat 3, Cholesterol 169.3, Sodium 381.2, Carbohydrate 27.7, Fiber 0.8, Sugar 0.4, Protein 10.4

QUICK AND EASY YORKSHIRE PUDDING



Quick and Easy Yorkshire Pudding image

A great, quick and easy recipe for Yorkshire pudding. Everybody loves 'em!

Provided by BLU_17

Categories     Bread     Quick Bread Recipes     Popovers and Yorkshire Pudding Recipes

Time 40m

Yield 12

Number Of Ingredients 4

3 eggs
1 cup milk
1 cup all-purpose flour
2 tablespoons butter

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.

Nutrition Facts : Calories 82.9 calories, Carbohydrate 9 g, Cholesterol 53.2 mg, Fat 3.7 g, Fiber 0.3 g, Protein 3.3 g, SaturatedFat 1.9 g, Sodium 39.7 mg, Sugar 1.1 g

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