FANTASTIC NEVER-FAIL PAN YORKSHIRE PUDDING
This recipe has never failed me yet and you may also make this using melted butter in place of the roast pan drippings, no need to use any muffin tins for this, the complete batter is baked in one pan then sliced into eight pieces, plan ahead the batter needs to sit for 1 hour before using, you may refrigerate the batter overnight but you *must* allow it to come down to room temperature before using, make certain all your ingredients are room temperature... you will *LOVE* this!
Provided by Kittencalrecipezazz
Categories Breads
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix the flour and salt together until well blended.
- Make a well in the middle of the flour; add in milk and whisk until smooth.
- Add in eggs and beat until blended.
- Add in the water and continue beating until the mixture is light and frothy.
- Set the mixture aside for about 1 hour (or you may cover and refrigerate overnight, if the batter has been refrigerated then it must come down to room temperature before using).
- When your roast beef is ready to come out of the oven, prepare to use the prepared batter.
- Set oven to 400 degrees F.
- Pour 1/2 cup roast beef drippings (or melted butter) into a 12 x 9-inch baking pan.
- Place the pan in the oven until the drippings in the pan sizzle (the drippings or butter MUST be sizzling!).
- Pour the prepared batter over the hot drippings and bake for 30 minutes (or until the sides have risen and are golden brown).
- Slice into 8 equal pieces and serve immediately.
- Delicious!
Nutrition Facts : Calories 126.8, Fat 2.9, SaturatedFat 1.1, Cholesterol 73, Sodium 184.3, Carbohydrate 19.1, Fiber 0.6, Sugar 0.1, Protein 5.5
YORKSHIRE PUDDING
This was my ex father in law's recipe for Yorkshire puddings. He was a career cook in the Canadian military. These always turn out light and crispy. Great with a roast dinner and lots of gravy!
Provided by MarieRynr
Categories Healthy
Time 1h20m
Yield 12 puddings
Number Of Ingredients 4
Steps:
- Beat the eggs together until light.
- Beat in the remaining ingredients well.
- Let stand, covered for 1 hour.
- (This is a really important step) Fill muffin tins 1/4 full of oil or drippings and put into a hot oven until the fat is sizzling hot.
- (450*F) Fill each muffin cup half full of batter, Place in a 450*F oven and bake for 20 minutes, gradually lowering the oven temperature every 5 minutes by 25 degrees until puffed, crispy and brown.
Nutrition Facts : Calories 67.2, Fat 1.9, SaturatedFat 0.9, Cholesterol 34.8, Sodium 219.1, Carbohydrate 9.3, Fiber 0.3, Sugar 0.1, Protein 3
YORKSHIRE PUDDING
This recipe has never failed me! I got it from the Best of Bridge. My MIL was a Brit and she loved them!!!
Provided by Abby Girl
Categories Breads
Time 15m
Yield 12 puddings
Number Of Ingredients 6
Steps:
- In a blender, mix the flour, salt, milk eggs and water. Blend well and leave at room temperature for 1 hour. Blend in between.
- Preheat oven to 400.
- Place the batter in muffin tins and cook for 20 minutes then turn oven down to 350 and cook for another 10 minutes.
Nutrition Facts : Calories 56.7, Fat 1.3, SaturatedFat 0.5, Cholesterol 36.7, Sodium 114, Carbohydrate 8.5, Fiber 0.3, Sugar 0.1, Protein 2.5
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- Add the flour and salt and beat again until smooth and lump free. If you are struggling with a fork, use a whisk instead. Cover and rest at room temperature for up to 4 hours (a minimum of 1 hour).
- When 20 mins is left on the timer, pour 1 tsp of oil into 6 of the Yorkshire pudding tin holes and place it on the top shelf in your oven. Preheat to 230ºC/Fan 220ºC/446ºF.
- When the oil is hot and the oven has preheated, pour the batter into the Yorkshire pudding tin holes. The oil should sizzle.
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