Yorkshire Pudding With Oat Milk Recipes

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BEST YORKSHIRE PUDDINGS RECIPE



Best Yorkshire Puddings Recipe image

How to make the best Yorkshire puddings at home with little faff or effort.

Provided by savvydad

Categories     Side Dish

Time 30m

Number Of Ingredients 4

5 tbsp rapeseed oil
150 g plain flour
210 ml fresh milk
3 large eggs

Steps:

  • Heat your oven to 220C/fan 200C, the fan is best.Pour sunflower oil or rapeseed oil into a muffin tin evenly, don't be stingy this point.
  • You want the oil to be nuclear hot! Be careful.To make the batter, empty all the plain flour into a bowl and enthusiastically beats the eggs in until smooth and silky.
  • Slowly add in the milk. Season with a little salt and pepper.Continue mixing to ensure no lumps in the batter.
  • Pour the batter into a jug suitable for pouring.
  • Carefully remove the hot muffin tins from the oven. If they're almost smoking, you've got them at a great temperature.
  • Evenly pour the batter into the holes.
  • Place the tins back in the oven and leave for 25 mins until the puddings have risen well. Do not, whatever you do, open the door until you're ready to accept the resulting puddings.

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

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

TRADITIONAL YORKSHIRE PUDDING



Traditional Yorkshire Pudding image

As legend has it, Yorkshire puddings were traditionally cooked in a pan of fat, at the bottom of a hearth, underneath a large piece of roasting beef. The smoky heat from the fire, along with all the other goodness dripping into the pan from the meat, must've made for quite a delicious pastry. Though limited by modern ovens, we can still come close to the original by using real rendered beef fat, without which you're just eating a popover.

Provided by Chef John

Categories     Bread     Quick Bread Recipes     Popovers and Yorkshire Pudding Recipes

Time 1h

Yield 12

Number Of Ingredients 5

4 large eggs
1 teaspoon kosher salt
⅞ cup all-purpose flour
1 cup whole milk
¾ cup melted beef fat

Steps:

  • Whisk eggs and salt together in a bowl until light and frothy. Whisk in flour and milk until smooth and lump-free; batter will be thin and barely coat the back of a spoon.
  • Transfer batter to a 4-cup measuring cup and chill in the refrigerator, at least 15 minutes.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Fill each cup of a 12-cup nonstick muffin tin with 1 tablespoon melted beef fat; use your finger to grease the sides and tops of the cups. Place the muffin tin on a baking sheet.
  • Heat in the preheated oven on the middle rack until fat is smoking hot, 10 to 15 minutes.
  • Remove from the oven and fill each muffin cup halfway full with batter.
  • Bake pudding in the preheated oven until browned and fully puffed, about 25 minutes more. Remove from the oven and immediately poke a hole in the center of each to release steam. Serve hot, warm, or room-temperature.

Nutrition Facts : Calories 102.7 calories, Carbohydrate 8 g, Cholesterol 81.5 mg, Fat 3.2 g, Fiber 0.2 g, Protein 10 g, SaturatedFat 1.2 g, Sodium 198.2 mg, Sugar 1.1 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

Hate the mess of making Yorkshire Puddings with hot beef fat in the muffin cups? Here's the trick to solve your troubles! Cooking Spray! These Yorkshire puddings bake up wonderfully, with no chance of an oil spill-over in the oven. I credit my mom with trying this trick and discovering how wonderfully it works!

Provided by MapleLeafLili Hill

Categories     Breads

Time 50m

Yield 12 Yorkshire Puddings

Number Of Ingredients 6

1 cup milk
3 tablespoons melted butter
3 eggs
1 cup all-purpose flour
1/2 teaspoon salt
Pam cooking spray

Steps:

  • Pre-heat oven to 375.
  • Heat a clean, ungreased, empty muffin-pan in the oven while you mix together the milk, melted butter, eggs, flour, and salt.
  • This dough should be thin/runny.
  • When ingredients are mixed together, remove your muffin-pan from the oven, and spray each cup with Pam cooking spray (This step removes the messy'beef-fat method' used in traditional Yorkshire Puddings, and your Yorkshire Puddings will not spill the beef fat over into your oven as they puff up).
  • Once the pan is sprayed, fill each muffin-cup only 2/3 full of the Yorkshire pudding mixture, (they REALLY puff up).
  • Bake in your pre-heated oven for 40 minutes or until golden in colour and puffed up. (avoid peeking before the time is up).
  • Serve while still warm, best served with beef gravy.
  • These form a hollow centre as they bake.
  • These shrink as they cool, so enjoy them while still warm.

Nutrition Facts : Calories 94.3, Fat 4.9, SaturatedFat 2.7, Cholesterol 57, Sodium 150.2, Carbohydrate 9, Fiber 0.3, Sugar 0.1, Protein 3.3

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