Perfect Yorkshire Pudding Recipes

MARY BERRY'S YORKSHIRE PUDDINGS

Mary Berry's Yorkshire puddings image

Mary Berry's Yorkshire pudding recipe is easy and foolproof. She's been making them to serve with Sunday lunches for many years. Watch the video and she'll show you how to make Yorkshire puddings too! Equipment and preparation: you will need a 12-hole deep bun tin, or two four-hole Yorkshire pudding tins or a large roasting tin. Each serving provides 197 kcal, 7g protein, 14.5g carbohydrates (of which 2g sugars), 12g fat (of which 3g saturates), 0.7g fibre and 0.3g salt.

Provided by Mary Berry

Yield Serves 6

Number Of Ingredients 5

Ingredients

100g/3½oz plain flour
¼ tsp salt
3 large free-range eggs
225ml/8fl oz milk
4 tbsp sunflower oil

Steps:

Preheat the oven to 220C/200C Fan/Gas 7.
Mix the flour and salt together in a bowl and make a well in the centre. Add the eggs and a little of the milk. Whisk until smooth, then gradually add the remaining milk. This can be done with a wooden spoon, but is easier with an electric hand-held whisk. Pour the mixture into a jug.
Measure a teaspoon of oil into each hole of a 12-bun tray, or a tablespoonful into each hole of a 4-hole tin, or 3 tablespoons into a roasting tin. Transfer to the oven for 5 minutes, or until the oil is piping hot.
Carefully remove from the oven and pour the batter equally between the holes or the tin. Return the batter quickly to the oven and cook for 20-25 minutes (35 if making the Yorkshire pudding in the roasting tin), or until golden-brown and well-risen. Serve immediately.

Nutrition Facts : Calories 197kcal, Carbohydrate 14.5g, Fat 12g, Fiber 0.7g, Protein 7g, SaturatedFat 3g, Sugar 2g

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

Ingredients

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

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

Ingredients

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

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