Best 10 Classic Yorkshire Pudding Recipes
Yorkshire pudding is a classic British dish that is typically served with roast beef and gravy. It is a savory batter pudding that is made with eggs, flour, and milk. Yorkshire pudding is believed to have originated in the north of England in the 18th century. It is a very popular dish in the United Kingdom and is also enjoyed in many other parts of the world. There are many different recipes for Yorkshire pudding, but the basic ingredients are always the same. The batter is poured into a hot baking dish and cooked in the oven until it is golden brown and crispy. Yorkshire pudding can be served as a main course or as a side dish. It is a delicious and versatile dish that can be enjoyed by people of all ages.
Check out the recipes below so you can choose the best recipe for yourself!
TRADITIONAL YORKSHIRE PUDDING
Steps:
- Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk . Let stand for 10 minutes.
- Serve and enjoy.
Nutrition Facts : Calories 160 kcal, Carbohydrate 18 g, Cholesterol 128 mg, Fiber 1 g, Protein 8 g, SaturatedFat 2 g, Sodium 88 mg, Sugar 2 g, Fat 6 g, ServingSize 6 servings, UnsaturatedFat 0 g
YORKSHIRE PUDDING
Provided by Michael Symon : Food Network
Categories side-dish
Time 1h
Yield 6 servings
Number Of Ingredients 5
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.
CLASSIC YORKSHIRE PUDDING
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
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
THE BEST YORKSHIRE PUDDING
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
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 PUDDINGS
Steps:
- In a blender blend flour, salt, eggs, and milk until just smooth. Chill batter, covered 30 minutes.
- Preheat oven to 425°F.
- Arrange four 5 1/2-inch pie plates* in a large shallow baking pan and spoon 1 tablespoon oil or beef fat into each. Put baking pan in middle of oven 5 minutes to heat oil. Quickly pour 1/2 cup batter into each pie plate and bake in middle of oven until puddings are puffed and golden brown, about 18 minutes. With tongs remove puddings from pie plates and serve immediately.
- *Pie plates (5 1/2 inch) are available by mail order from Bridge Kitchenware, (800) 274-3455 or (212) 838-1901.
CLASSIC YORKSHIRE PUDDINGS
No roast is complete without a proper Yorkshire pud - here's how to make your own
Provided by Silvana Franco
Categories Lunch, Side dish
Time 40m
Number Of Ingredients 4
Steps:
- Place the flour in a bowl and stir in the eggs, followed by the milk. Swap your wooden spoon for a wire whisk and beat until smooth. Cover and chill for 10 mins or until ready to cook.
- Heat oven to 220C/200C fan/gas 7. Divide the oil between a 6-hole large muffin tin and heat in the oven for 5 mins. Tip the batter into a jug, then quickly pour into the heated tin. Bake for 25-30 mins until well risen and browned - make sure the puds are cooked all the way through.
Nutrition Facts : Calories 224 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.16 milligram of sodium
MY MUM'S EASY AND TRADITIONAL ENGLISH YORKSHIRE PUDDING
Exactly as the title says, this is my Mum's Traditional English Yorkshire Pudding recipe and it is so easy. It is slightly different from my Toad-in-the-Hole batter recipe, the Yorkshire puddings in this recipe are lighter. (You need a more substantial batter for the addition of sausages!!) I have held off posting this for a while as it is so easy, but it works -please see my photo's! The great thing about this recipe is that it works on equal measures of volume and so there is no weighing or measuring as such. So, if there are only two of you, use a very small cup - if there are a crowd of you, use a big cup, jug or a mug!! Easy! One tip - ALWAYS make sure the oil/fat is SIZZLING hot before you pour in your batter; preheat your tins with the oil/fat before pouring in your batter......that's about it really! NOTE: (I have made the yield between 8-16 individual Yorkshire puddings, depending on the size cup you use. A tip - 4 beaten eggs will make about 8 to 10 Yorkshires.) N.B. My first reviewer quite rightly stated that Yorkshires are often cooked in a large dish/tin; traditionally UNDERNEATH the meat drippings actually!! But, my grandmother & my Mum also made very Traditional Yorkshires in special tins - as photographed; as I understand it, popovers are baked in smaller diameter tins - Yorkshire Pudding Tins have a diameter of at least 4" wide & generally only have 4 holes in a tray!!
Provided by French Tart
Categories One Dish Meal
Time 35m
Yield 8-16 Yorkshire Puddings, 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat your oven to 240C,475F or gas mark 9. (If you are cooking roast beef and/or roast potatoes, make sure the beef has been removed to "rest" before carving and that the potatoes are moved down to the bottom shelf and NEED browning still.).
- Pour a scant amount of oil or dripping into your Yorkshire Pudding tins.(A large roasting tin can be used too. If you do not have a Yorkshire Pudding tin which has 4 wide and shallow cups of about 4" in diameter, then use a large muffin tin.).
- Put the tin into the pre-heated oven about 5 minutes before you want to cook the Yorkshire Puddings.
- Empty the flour, salt & pepper into a large roomy bowl.
- Make a dip in the centre and add the beaten eggs bit by bit, mixing as you go along.
- Add the water/milk mixture gradually and whisk in between each addition.
- Keep whisking until all the liquids have been added. The batter may still be lumpy - this does not matter.
- Cover and leave to rest for up to 1 hour.
- Just before cooking, whisk thoroughly again to break down any lumps & add some more air.
- Carefully take out the tin/s. Pour the batter into the tin/s and QUICKLY return to the oven.
- Cook for about 20 minutes until well risen and golden brown. DO NOT open the oven in the first 10-15 minutes or they will DROP!
- If you have two tins cooking, rotate the tins from top to bottom shelves after the 10-15 minutes so they cook evenly.
- Serve with Roast Beef and lashings of gravy!
- Can also be served with any Roast Dinner - we love them with Roast Chicken - see photos!
GIANT YORKSHIRE PUDDING
Classic Yorkshire pudding is the combination of a few humble ingredients-eggs, milk and flour-bolstered by the savory drippings from a large beef roast. The recipe is simple, and relies upon just a few ingredients whisked together in a bowl then baked at a high temperature to achieve puffy, golden-brown perfection. (Yorkshire pudding also happens to serve as a perfect accompaniment to said roast.) If you don't have roast drippings, or run short on them, or are serving vegetarians, the recipe can also be prepared using butter instead.
Provided by Erin Jeanne McDowell
Categories breads, side dish
Time 50m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat the oven to 450 degrees with a rack positioned in the lower third of the oven. Brush a 9-by-13-inch baking pan with 3 tablespoons roast drippings to coat the base and sides.
- In a large bowl, whisk the eggs, milk and the remaining 2 tablespoons roast drippings to combine. Add the flour and salt and continue to whisk until the mixture forms a loose batter.
- Transfer the baking pan to the oven and heat until warmed, 1 to 2 minutes. Pour the batter into the heated pan. Return the pan to the oven and reduce the temperature to 425 degrees. Bake until the pudding is puffy and deep golden-brown, about 40 minutes.
- Remove from the oven and serve warm. (The pudding may collapse slightly if not served immediately, but it will still be delicious.)
Nutrition Facts : @context http, Calories 384, UnsaturatedFat 6 grams, Carbohydrate 43 grams, Fat 17 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 9 grams, Sodium 457 milligrams, Sugar 5 grams, TransFat 0 grams
YORKSHIRE PUDDING
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.
TRADITIONAL YORKSHIRE PUDDING
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
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
Tips:
- Use good quality ingredients. The fresher the ingredients, the better your Yorkshire puddings will be.
- Make sure your oven is hot enough before you start cooking. The ideal temperature for Yorkshire puddings is 220°C (425°F).
- Use a muffin tin or Yorkshire pudding tray that has been well greased. This will help the puddings to rise evenly.
- Pour the batter into the muffin tin or Yorkshire pudding tray as soon as you have mixed it. Don't let it sit for too long, or it will start to lose its airiness.
- Cook the Yorkshire puddings for 20-25 minutes, or until they are golden brown and risen.
- Serve the Yorkshire puddings immediately with your favorite gravy and fillings.
Conclusion:
Yorkshire puddings are a delicious and versatile dish a perfect accompaniment to a roast dinner, beef stew, or any other hearty meal. They are also a great way to use up leftover batter. With a few simple tips, you can make perfect Yorkshire puddings every time.
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