Yorkshire Beef Puff Recipes

YORKIE BEEF PUDDING

Steps:

• Preheat the oven to 425 degrees F.
• Place eggs, milk, salt, and flour in a blender and blend until smooth.
• Let rest.
• Melt the 2 tablespoons of butter in a saucepan and saute the onion until soft.
• Add ground beef and brown well.
• Sprinkle the flour over the beef and onions and blend in.
• Add water and stir.
• Bring to a boil and cook until thickened.
• Add garlic powder and Worchestershire.
• If the beef was not browned well you may need a beef bouillon cube at this point.
• Add salt and pepper to taste.
• Stir the vegetables in with the beef and gravy (If you're using leftover beef and gravy, simply heat them together in a saucepan and season to taste. Use 1 cup of leftover gravy and omit the flour and water).
• Place the 2 tablespoons of butter in a fluted quiche pan or use a 10" pie plate.
• When the butter has melted (watch carefully so that it doesn't burn) remove the pan from the oven.
• Give the Yorkshire Pudding another twist on the blender and add to the pan.
• Spread the beef and gravy mixture evenly on top within one inch of the edge.
• Put back in the oven and bake for 30 minutes or until the pudding is golden brown.
• Serve with additional heated gravy if you wish.

YORKSHIRE BEEF PUFF

Steps:

• Arrange meat over bottom of a 9"square glass baking dish that contains 1/8" meat drippings or oil.
• Beat flour, milk, eggs and salt for 2 minutes and then pour over meat in the pan.
• Bake in a very hot oven (450 degrees) for about 30 minutes.
• Serve with gravy or sauce.
• If you have no drippings, substitute vegetable oil.

YORKSHIRE PUDDING

Steps:

• Preheat oven to hot (450ºF).
• Beat the eggs with the milk. Sift together the flour and salt and stir this into the egg mixture. Beat the batter until well blended.
• Discard most of the fat from the pan in which the beef was roasted. Heat an 11x7-inch baking pan or ring mold and pour into it one-quarter cup of the beef drippings. Pour in the pudding mixture and bake ten minutes. Reduce the oven temperature to moderate (350ºF) and bake fifteen to twenty minutes longer, or until puffy and delicately browned. Cut into squares and serve immediately with roast beef.

ROAST BEEF AND YORKSHIRE PUDDING

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Wash roast and sprinkle with garlic powder, salt and pepper. Insert a meat thermometer into the thickest part of the roast, making sure it doesn't touch any bone or fat.
• Bake on a wire rack inside of a large roasting pan in the preheated oven for 90 minutes, or to desired doneness. For medium-rare, the meat thermometer should read 135 degrees F (57 degrees C). Remove roast from pan, reserving drippings.
• In a small mixing bowl, beat the two eggs until frothy. In another small bowl, mix the salt and flour. Stir the beaten eggs into the flour. Stirring constantly, gradually pour in the milk.
• Preheat oven to 400 degrees F (200 degrees C).
• Pour the reserved pan drippings into a medium muffin tin. Place in the preheated oven for 3 minutes. Remove from heat and pour the egg, flour and milk mixture into the hot drippings. Return muffin tin to the oven and bake for 20 minutes, or until fluffy and golden brown.

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.

THE BEST YORKSHIRE PUDDING

Steps:

• Preheat the oven to 400 degrees F.
• Whisk the flour, milk, eggs and 2 teaspoons salt in a medium bowl until smooth-be sure not to over mix. Let sit for 30 minutes.
• Meanwhile, spoon 1 teaspoon beef fat into each hole of a 12-cup muffin tin. Place the tin in the oven and cook until the fat melts and the pan is very hot, 5 to 6 minutes. Working quickly, pour the batter evenly into the muffin tins, filling each tin about halfway. Bake until the puddings are golden brown and very puffed, about 20 minutes. Serve immediately.