YORKSHIRE PUDDING RECIPE
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
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
GROUND BEEF YORKSHIRE
This dish features ground beef and Yorkshire pudding in a comfort food one-dish casserole.
Provided by JillSev
Categories Main Dish Recipes Casserole Recipes
Time 1h25m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
- Whisk together the flour, baking powder, and the 1 teaspoon salt. In a separate bowl, whisk together the eggs, milk, and butter. Pour the egg mixture over the flour mixture; beat until well blended. Stir in parsley; set aside.
- Heat a large skillet over medium-high heat and stir in the ground beef and onion. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
- Combine the drained meat mixture with the celery, carrot, the 1/2 teaspoon salt, pepper, Worcestershire sauce, and steak sauce. Spread meat mixture evenly into the prepared baking dish. Pour the batter over the meat.
- Bake in the preheated oven until the pudding has risen tall and is golden, about 45 minutes. Serve immediately.
Nutrition Facts : Calories 345.7 calories, Carbohydrate 21.6 g, Cholesterol 152.8 mg, Fat 19.2 g, Fiber 1 g, Protein 21 g, SaturatedFat 9.4 g, Sodium 887.3 mg, Sugar 4 g
INDIVIDUAL YORKSHIRE PUDDINGS WITH RARE ROAST BEEF
Categories Blender Beef Egg Appetizer Bake Freeze/Chill Cocktail Party Horseradish Sour Cream Parsley Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 36 hors d'oeuvres
Number Of Ingredients 13
Steps:
- Make batter:
- In a blender blend batter ingredients until smooth and transfer to a bowl. Let batter stand, covered, 1 hour.
- Preheat oven to 425°F.
- Put 2 mini-muffin pans on 1 baking sheet and put remaining pan on another baking sheet. Spoon 1 teaspoon oil into each cup. Put first baking sheet in middle of oven 3 minutes to heat oil in cups. Working quickly, pour 2 teaspoons batter into hot oil in each cup and bake in middle of oven 18 minutes, or until pudding shells are golden and puffed. Remove shells from cups with tongs and cool on racks. Repeat procedure with other baking sheet. Shells may be made 3 days ahead and chilled, covered, or 1 month ahead and frozen in airtight containers. Bring shells to room temperature and recrisp in a 300°F. oven 10 minutes.
- In a small bowl stir together sour cream, horseradish, and parsley and transfer to a small pastry bag fitted with 1/8-inch plain tip.
- Fold a few beef slices into each shell and pipe 1 teaspoon horseradish cream onto each pudding. Garnish puddings with parsley.
OLD ENGLAND TRADITIONAL ROAST BEEF AND YORKSHIRE PUDDING
Possibly the most famous of all English dishes, traditionally served for the "big" family meal of the week, Sunday Lunch. First a little about the Yorkshire Pudding. Different areas of England cook, serve and eat this in totally different ways. No single way is 'right' nor 'wrong'. It depends upon your family tradition and where you live. Originally the Yorkshire Pudding was eaten on its own as a first course with thick gravy. This was to fill your stomach with the cheap Yorkshire Pudding so that you would not eat so much of the more expensive meat in the next course. Now Yorkshire Puddings tend to be lighter and crispier and they are served and eaten with the meat course, with lashings of beef gravy with them! How to serve the roast beef: Some families carve the meat in the kitchen and bring it to the table on pre-warmed plates. Others carve the meat at the table so every one can see, that is how my Dad used to do it! Roast Beef is best served with roast potatoes, and a selection of freshly steamed seasonal vegetables, such as carrots, cabbage and broccoli. Have a gravy boat brimming full of gravy for diners to help themselves to. For special occasions consider making the gravy with a glass or two of wine! I have posted this recipe for 8 to 10 people; I always feel it's worth cooking more than you need, as you can have cold roast beef sandwiches for tea and of course make cottage pie the next day! The Yorkshire pudding listed below is already posted on Zaar - Recipe #203349, but I have added it here again, so you can cook them with the beef, following only one recipe for ease. My Mum's Yorkshire pudding recipe is simple, as long as all the ratio of measurements are equal, you can increase or decrease the amount of puddings you make!
Provided by French Tart
Categories One Dish Meal
Time 3h45m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Combined method for cooking the Roast Beef and the Yorkshire Pudding:.
- Preheat the oven to 220C/425F/Gas 7.
- Put the joint of beef into a shallow baking tray or tin.
- Season the meat to taste with a little salt and black pepper, and English mustard powder if using.
- Melt half of the beef dripping and pour over the meat and seasoning.
- Roast in the preheated oven for 30 minutes and then reduce the heat to 190C/375F/Gas 5 for a further 1 1/2 hours. This will give you rare roast beef in the middle.
- When cooked, put the meat in a warm place to rest for 20-30 minutes before carving and serving, and then turn up the heat to 240C,475F or gas mark 9.
- Pour the remainder of the beef dripping into a cake baking tray (The type of baking tray used to make small cakes / muffins). Put the tray, with a little bit of dripping in each of the depressions in the tray, into the oven for 3 minutes or until you see the dripping smoke.
- Remove from the oven and pour 2 tablespoons of the Yorkshire Pudding batter (see below for batter recipe) into each cake depression and bake for 15 to 20 minutes, or until well puffed up and golden brown. DO NOT Open the door for the first 10 minutes!
- Meanwhile carve and portion the beef on to hot plates, and make a gravy using the juices left in the roasting. As soon as the Yorkshire pudding is ready, serve, with mustard and horseradish sauce, roast potatoes and seasonal vegetables.
- To make the Yorkshire Pudding Mixture (Batter):.
- Sift the flour into a large bowl.
- and add the beaten eggs into the centre of the heap of flour.
- Mix the water and the milk together in a jug. Pour the mixture slowly onto the flour and egg. As you start to pour the water/milk slowly beat the mixture together with a whisk. Add the salt and continue to beat. The puddings will be lighter if the batter includes a little air.
- Once all the ingredients have been beaten together leave to stand, covered by a cloth, for 40 minutes or so.
- Now you are at 'step 8' in the main cooking method. Your oven should be very hot and your tray for the puddings very hot.
- Tip: The bigger the joint, the better the meat, and it should always be cooked on the bone. The meat should have a good covering of fat, be dark red in colour (which shows it has been hung properly), and have a good marbling of fat throughout.
- Sprinkling some English mustard powder over the top of the meat gives a great crust and a fabulous taste.
Nutrition Facts : Calories 1476.4, Fat 104.3, SaturatedFat 41.3, Cholesterol 517.7, Sodium 389.8, Carbohydrate 12.9, Fiber 0.4, Sugar 0.3, Protein 113.8
ROAST BEEF AND YORKSHIRE PUDDING
This recipe came from an English friend who married an American serviceman. Her family serves it every Sunday (a British tradition).
Provided by Jan Laskey
Categories 100+ Everyday Cooking Recipes
Time 2h
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 663.1 calories, Carbohydrate 26.9 g, Cholesterol 236.2 mg, Fat 36.4 g, Fiber 0.8 g, Protein 53.1 g, SaturatedFat 14.5 g, Sodium 317.1 mg, Sugar 3.1 g
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PEPPERCORN ROAST BEEF WITH HERBED YORKSHIRE PUDDINGS
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Servings 12Calories 324 per servingTotal Time 45 mins
- Preheat oven to 325°F. In a small bowl combine the peppercorns, the 1 teaspoon salt, the 1 teaspoon thyme, and the rosemary. Cut several slits in roast; insert a garlic slice into each slit. Use your hands to rub salt mixture over roast. Place roast, fat side up, on a rack in a shallow roasting pan.
- Insert an oven-going meat thermometer into center of roast. Roast for 1 3/4 to 2 1/2 hours or until thermometer registers 135°F. About 30 minutes before roast is done, prepare batter for Herbed Yorkshire Puddings; set aside. Remove roast from pan. Cover with foil; let stand for 15 minutes. Keep warm. Bake Herbed Yorkshire Puddings.
- Meanwhile, pour the drippings into a large measuring cup, scraping up crusty brown bits from bottom of pan. Skim fat from drippings. Reserve 1/4 cup fat (if necessary, add vegetable oil to equal 1/4 cup). Meanwhile, measure remaining drippings. Add beef broth to equal 2 cups. In a medium saucepan combine the reserved 1/4 cup fat and the flour; cook and stir over medium heat until bubbly. Gradually stir the 2 cups drippings mixture and red wine into the flour mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with additional salt and pepper. If desired, garnish roast with thyme sprigs. Serve roast with Herbed Yorkshire Puddings. If desired, serve with roasted vegetables.
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