Yorkshire Pudding Recipe 425 Recipes

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CLASSIC YORKSHIRE PUDDING



Classic Yorkshire Pudding image

Not a pudding, but a puffed pastry baked with meat drippings. We in the U.S. tend to think Yorkshire pudding and popovers are the same thing. Popovers are hard and very airy. Yorkshire pudding is softer and doesn't rise as high as a popover. Traditionally served with roast beef.

Provided by Karen Cooke

Categories     Bread     Quick Bread Recipes     Popovers and Yorkshire Pudding Recipes

Time 1h35m

Yield 8

Number Of Ingredients 5

1 cup all-purpose flour
1 cup whole milk
2 eggs
½ teaspoon salt
3 tablespoons beef or bacon drippings

Steps:

  • In a large bowl, mix together the flour, milk, eggs and salt. Using an electric mixer, beat 5 minutes, until smooth. Cover and refrigerate 1 hour.
  • Preheat oven to 425 degrees F (220 degrees C). Coat a 9x13 inch baking pan with beef or bacon drippings. Preheat the pan 15 minutes so the drippings are hot and sizzling.
  • Remove the mixture from the refrigerator. Beat briefly, then scoop into the baking pan. Bake 20 minutes.
  • Lower oven temperature to 375 degrees F (190 degrees C). Without opening the oven, continue baking 15 minutes. The mixture should be puffed and golden brown. Remove from oven and serve hot.

Nutrition Facts : Calories 104.9 calories, Carbohydrate 13.4 g, Cholesterol 55.7 mg, Fat 2.7 g, Fiber 0.4 g, Protein 6.4 g, SaturatedFat 1.1 g, Sodium 177.7 mg, Sugar 1.5 g

YORKSHIRE PUDDING



Yorkshire Pudding image

A yummy and traditional addition to the holiday feast. If you intend to make this, the timing has to be juuuuust right. I would suggest preparing the mixture the evening before, and having it ready while the roast beef is cooking. Originally submitted to ThanksgivingRecipe.com.

Provided by Mort Tibble

Categories     Bread     Quick Bread Recipes     Popovers and Yorkshire Pudding Recipes

Time 1h35m

Yield 8

Number Of Ingredients 6

1 ½ cups all-purpose flour
¾ teaspoon salt
¾ cup milk, room temperature
3 eggs, room temperature
¾ cup water
½ cup beef drippings

Steps:

  • Mix flour and salt together until blended. Make a well in the flour, add the milk, and whisk until consistent. Beat the eggs into the batter. Add water and beat again until the mixture is light and frothy. Set aside for an hour (or, if it's the day before, cover in the fridge overnight).
  • If the batter has been refrigerated, allow it to come up to room temperature before using. When the roast beef is ready to come out of the oven, ready the mixture.
  • Preheat oven to 400 degrees F (205 degrees C).
  • Pour off drippings from roast beef and measure out desired amount (about 1/2 cup should do). Pour drippings into a 9x12 inch baking dish and place into the oven until the drippings sizzle. Pour the batter over the drippings and bake for 30 minutes (or until the sides have risen and are golden brown). Cut into eight portions and serve immediately.

Nutrition Facts : Calories 157.1 calories, Carbohydrate 19.1 g, Cholesterol 89.1 mg, Fat 3.3 g, Fiber 0.6 g, Protein 11.8 g, SaturatedFat 1.2 g, Sodium 261.3 mg, Sugar 1.3 g

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

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 PUDDING



Yorkshire Pudding image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 5

4 large eggs
1 1/2 cups whole milk
1 1/2 cups all-purpose flour
1 teaspoon kosher salt
1/4 cup meat drippings or olive oil

Steps:

  • Add the eggs, milk, flour and salt to a blender. Blend on high until completely smooth, then allow the batter to rest for 30 minutes.
  • Preheat the oven to 425 degrees F. Place a 12-cup muffin tin in the oven over a baking sheet and allow the pan to preheat while the oven is preheating.
  • After 20 minutes, remove the muffin tin from the oven and evenly pour the fat amongst the 12 cups (about 1 teaspoon of fat in each cup). Place the muffin tin back in the oven for 1 to 2 minutes to allow the fat to heat up.
  • Remove the baking sheet from the oven and carefully fill each cup a third of the way with the batter. Immediately place the baking sheet back in the oven and bake until golden brown and puffed, about 15 minutes. Serve while still warm.

YORKSHIRE PUDDING



Yorkshire Pudding image

Yorkshire pudding is a popular staple in England. My grandfather's family is from Wales and the simple recipe was handed down from my great grandmother.

Provided by KHLPCOOKBOOK

Categories     European

Time 30m

Yield 8 Pie shaped slices

Number Of Ingredients 5

2 eggs
1 cup milk
1 cup flour
1/2 teaspoon salt
2 tablespoons margarine

Steps:

  • Pre-heat oven to 425 degrees.
  • Put margarine in glass pie plate and place in oven while it pre-heats.
  • With an electric mixer beat together eggs and milk.
  • Slowly add flour and salt to egg/milk mixture.
  • Beat until smooth.
  • Remove pie plate from oven and swirl melted margarine around bottom and sides of pie plate.
  • Pour pudding mixture into pie plate and bake for 25 minutes.
  • Cut and serve immediately.
  • Pudding will fall when you cut it.
  • Serve with pork/beef roast.
  • Goes great with gravy!

EASY YORKSHIRE PUDDING



Easy Yorkshire Pudding image

Not the traditional Yorkshire pudding, but it sure is better! Its very important that the egg, milk, flour mixture be at room temperature.

Provided by CookingFreak

Categories     Bread     Quick Bread Recipes     Popovers and Yorkshire Pudding Recipes

Time 2h25m

Yield 6

Number Of Ingredients 4

1 cup all-purpose flour
1 cup milk
2 eggs
1 tablespoon vegetable oil

Steps:

  • Mix flour, milk, and eggs together in a bowl; let sit for 2 hours.
  • Preheat oven to 400 degrees F (200 degrees C). Divide the vegetable oil among 6 large muffin cups and place in oven for 5 minutes.
  • Spoon flour mixture into the prepared muffin cups. Increase oven temperature to 425 degrees F (220 degrees C).
  • Bake in the preheated oven until browned, about 10 minutes.

Nutrition Facts : Calories 140.1 calories, Carbohydrate 17.9 g, Cholesterol 65.3 mg, Fat 4.9 g, Fiber 0.6 g, Protein 5.6 g, SaturatedFat 1.4 g, Sodium 40.4 mg, Sugar 2.1 g

YORKSHIRE PUDDINGS



Yorkshire Puddings image

Provided by Mary McCartney

Categories     Bread     Side     Bake     Pastry     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 (2 puddings per person)

Number Of Ingredients 5

3/4 cup all-purpose or light spelt flour
pinch sea salt
2 large, free-range eggs
1 1/4 cups milk
8 teaspoons vegetable or light olive oil for the muffin tin

Steps:

  • Preheat the oven to 400°F.
  • Sift the flour into a medium-sized mixing bowl and add a pinch of salt. Crack the eggs in and whisk together with the flour, then gradually pour in the milk, stirring constantly. Beat all the ingredients together until the batter is the consistency of cream. Refrigerate the batter for 30 minutes.
  • Pour 1 teaspoon of oil into the bottom of each of the 8 wells in a non-stick muffin tin. Put the muffin tin in the oven to heat the oil until it's very hot-almost smoking hot (about 5 minutes).
  • Give the batter a quick stir and then pour it equally into each well in the tin (you should hear it sizzle and it should bubble). Return the tin to the oven and bake the puddings for 20-25 minutes, until they have risen and are deep golden brown. These are wonderful with Sage and Onion "Roast".

YORKSHIRE PUDDING



Yorkshire Pudding image

This classic Yorkshire pudding recipe comes from the original 1961 edition of The New York Times Cookbook. Serve with your favorite roast beef.

Provided by Craig Claiborne

Categories     Christmas     Bread     Side

Yield Serves 4

Number Of Ingredients 5

2 eggs
1 cup milk
1 cup sifted flour
1/2 teaspoon salt
Beef drippings from roast beef (about 1/4 cup)

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.

GORDON RAMSAY'S YORKSHIRE PUDDING



Gordon Ramsay's Yorkshire Pudding image

The Yorkshire pudding mix can be made two or three days before and kept in the fridge. Be sure to make the baking tray piping hot, says Mr. Ramsay, so that when the cold batter hits, the puddings will puff up. Once ladled into the tray, sprinkle with coarse salt, and then once in the oven, leave the door closed. "Treat it like a soufflé." Try this with a roast and gravy but they are so good that you can have them with anything! I included the minimum amount of resting time in the prep time and the time for the stove to heat up before cooking in the cooking time. Enjoy!

Provided by Nif_H

Categories     European

Time 55m

Yield 12 puddings, 6 serving(s)

Number Of Ingredients 5

4 large eggs
1 1/2 cups whole milk
1/2 teaspoon coarse salt
1 1/4 cups all-purpose flour
4 tablespoons vegetable oil (or beef drippings)

Steps:

  • In a blender, combine the eggs, milk, flour, and salt. Blend until well combined and place in the refrigerator until ready to use (allow to rest for at least 30 minutes).
  • Preheat oven to 425°F.
  • Put 1 teaspoon of the oil (or beef drippings) into each section of a 12-hole Yorkshire pudding tray or muffin tray and put into the oven on the top shelf until very hot, almost smoking.
  • As soon as you take the tray from the oven, pour in the batter to three-quarters fill the tins (it should sizzle) and immediately put back into the oven.
  • Bake until the Yorkshire puddings are well risen, golden brown and crisp, 15 to 20 minutes. Don't open the oven door until the end or they might collapse.

Nutrition Facts : Calories 259.8, Fat 14.5, SaturatedFat 3.4, Cholesterol 130.1, Sodium 267.9, Carbohydrate 23, Fiber 0.7, Sugar 3.3, Protein 8.8

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

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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