Yorkshire Buck Recipes

THE BEST YORKSHIRE PUDDING

The Best Yorkshire Pudding image

Our classic pudding is deeply savory, making it the perfect accompaniment for roasted meats. The beef fat adds both richness and flavor but also keeps the pudding from sticking to the pan. Be sure to let the dough rest before baking. This allows the flour to hydrate and create the soft pillowy texture that Yorkshire puddings are known for. It's also important to preheat the pan; the puddings won't rise and puff unless your tin is literally smoking hot.

Provided by Food Network Kitchen

Categories condiment

Time 1h10m

Yield 12 puddings

Number Of Ingredients 5

Ingredients

1 cup all-purpose flour
1 cup milk
3 large eggs
Kosher salt
1/4 cup rendered beef fat (see Cook's Note)

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.

YORKSHIRE BUCK

Yorkshire Buck image

From the Nero Wolfe Cookbook. The sauce is based on traditional Welsh Rabbit. A buck is a male rabbit, and in this dish refers to the fact that it includes poached eggs.

Provided by Chocolatl

Categories Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons butter
1 lb cheshire cheese, grated
1 cup ale
1 large egg, beaten
6 large eggs
1/4 teaspoon salt
1 teaspoon dry mustard
2 dashes Tabasco sauce
6 slices Canadian bacon
3 English muffins, split
2 tablespoons Dijon mustard

Steps:

Melt butter in the top of a double boiler.
Add cheese.
As it begins to melt, add ale slowly, stirring constantly.
Add beaten egg along with salt, mustard and tabasco.
Stir until all cheese is melted and mixture is smooth.
Lower heat, and keep warm.
Poach remaining eggs.
Lightly fry bacon.
Toast muffins and spread with a thin coating of Dijon mustard.
Place muffins on a serving plate.
Top with some of the cheese mixture.
Place a slice of bacon and a poached egg on each muffin half, and top with remaining cheese.

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

Ingredients

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

YORKSHIRE BUCK

Yorkshire Buck image

Try these scrumptious buggers, from the North of England, for breakfast; you'll never have a breakfast muffin at Mickey D's again!

Provided by Millereg

Categories Lunch/Snacks

Time 42m

Yield 6 Bucks, 6 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon butter
1 lb shredded sharp cheddar cheese
8 ounces ale (not beer!)
7 large eggs
1/4 teaspoon salt
1 teaspoon dry mustard
2 dashes Tabasco sauce
6 slices Canadian bacon
3 English muffins
2 tablespoons Dijon mustard

Steps:

Melt the butter in the top of a double boiler.
Add the cheese and as it begins to melt, add the ale slowly, stirring constantly.
Beat 1 of the eggs and add it, along with the salt, dry mustard, and Tabasco sauce.
Continue to stir until the cheese is melted and the mixture is smooth.
Lower the heat and keep hot.
Poach the remaining 6 eggs and keep them warm while you fry the bacon on a griddle.
Split and toast the English muffins and spread them with a thin coating of Dijon mustard.
Put the muffins on a serving plate, pour on the cheese, and top with a slice of bacon, a poached egg, and some more cheese.
Serve as hot as possible.
Run the muffins under a hot broiler to glaze the tops, if you like.

Nutrition Facts : Calories 536.3, Fat 35.4, SaturatedFat 19.9, Cholesterol 315.9, Sodium 1230.6, Carbohydrate 16.2, Fiber 1.2, Sugar 1.7, Protein 35.1

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