Best 6 Blue Cheesy Yorkshire Pudding Recipes

YORKSHIRE PUDDING WITH BLUE CHEESE

Steps:

• Preheat oven to 450 degrees.
• Combine first 7 ingredients in a bowl. Beat at medium speed with electric mixer until smooth. Beat at high speed 15 seconds; set aside.
• DIvide oil evenly among 8 muffin or popover cups. Coat sides of cups with cooking spray. Place muffin cups in oven for 3 minutes. Divide batter evenly among hot prepared cups. Bake for 10 minutes.
• Reduce oven temperature to 350 degrees. Bake additional 15 minutes or until golden. Serve immediately.

SKY HIGH YORKSHIRE PUDDING

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• In a large bowl, whisk together the eggs and milk until well blended. Whisk in the flour one cup at a time until frothy and well blended. Set aside.
• Distribute the oil equally among 12 muffin cups, a little over a teaspoon per cup. Place in the oven for 5 to 10 minutes, until smoking. Remove from the oven and quickly ladle about 1/4 cup of batter into each cup.
• Bake for 30 to 35 minutes in the preheated oven. Serve immediately. I turn my oven off and leave the door partially open with the yorkies inside to keep them from deflating while waiting for everyone to ask for seconds.

TRADITIONAL YORKSHIRE PUDDING

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.

ONION YORKSHIRE PUDDINGS

Steps:

• Preheat oven to 400°. In a large skillet, saute onions, 1/2 teaspoon salt and pepper in butter until tender but not browned. Divide among eight 6-oz. ramekins or custard cups. Place on a baking sheet., In a large bowl, combine flour and remaining salt. Whisk the eggs, water and milk; whisk into flour mixture just until blended. Pour 1/4 cup into each ramekin. , Bake 30-35 minutes or until puffed and golden brown. Serve immediately.

JEFF'S YORKSHIRE PUDDING

Steps:

• One half hour before standing rib roast is done, prepare Yorkshire pudding batter. ( Mix all ingredient with hand mixer just until smooth.).
• Heat 9x9" pan in oven with roast.
• Remove roast from oven; spoon off drippings and add melted shortening to measure 1/2 cup.
• Increase oven temperature to 425 degrees; return roast to oven.
• Place hot drippings in heated square pan; pour in batter.
• Bake for 10 minutes.
• Remove roast; continue baking pudding 25-30 minutes longer.
• Cut pudding into squares and serve.
• To bake in a large 6 muffin pan: Preheat oven to 375°F.
• Place pan in oven and heat for 10 minutes.
• Place equal amounts of the drippings into each muffin mold and continue heating in oven for 10 to 15 minutes.
• Pour equal amounts of prepared batter into each muffin mold and bake for 15 to 20 minutes or until golden brown.
• Serve immediately.

BEST YORKSHIRE PUDDINGS

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.