Best 7 Fool Proof Yorkshire Puddings Recipes
Yorkshire puddings, those golden and fluffy popovers that accompany a traditional British roast dinner, can be a daunting task for even the most experienced cooks. With their delicate balance of ingredients and precise cooking methods, they often fall flat, literally and figuratively. But fear not, aspiring Yorkshire pudding masters! With the right recipe and a few simple tips, you can create foolproof Yorkshire puddings that will impress your family and friends.
Let's cook with our recipes!
FOOLPROOF YORKSHIRE PUDDINGS
This recipe was given to me by my Mam many years ago and it has never let me down.
Provided by andyrvtr
Time 1h25m
Yield Serves 2
Number Of Ingredients 4
Steps:
- Sieve the flour into a bowl and add in a pinch of salt. Mix 1 beaten egg, 4 tablespoons each of water & milk into a jug, then add to the flour & salt mixing continually, beat well with a 'wooden' spoon until a smooth runny batter, is obtained. This mix is sufficient for 2 people, if more is required simply multiply the mix.
- This is the important part, leave the mixture to stand at room temperature for 1 hour.
- Heat the oven to 230C and when hot add 1/2tsp of fat to each tin and place the tin into hot oven, when the fat is smoking hot then add your mixture.
- Tip: Keep fat used from previously cooked pork/beef sausages in your fridge until required, this adds a fantastic flavour.
- Cook in the hot oven for approx 15-20 minutes if using small bun tins and 30-35mins if using large tins.
- Enjoy!!
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
BEST YORKSHIRE PUDDINGS
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
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
FOOLPROOF YORKSHIRE PUDDING
Well, this year for our holiday dinner, I finally did it! After a couple of previous experimental attempts at making Yorkshire Pudding (usually on a holiday and always with guests present), I finally got it right! Light and crispy and poofy huge. The biggest contribution to my success this year seems to be the Wondra flour, but using pan drippings and not taking shortcuts by using crisco and beef broth also yielded good results for me. I think cast iron muffin pans would work fabulous, but I'll have to wait to try that experiment until I add to my cast iron assortment.
Provided by bikerchick
Categories Quick Breads
Time 4h30m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- In a medium mixing bowl, whisk eggs and milk together.
- In a separate bowl, combine flour and salt, then whisk into egg/milk mixture, mix until combined and smooth, cover and refrigerate for at least 4 hours, or overnight.
- After roast is done cooking and out of the oven, increase oven temperature to 425°F Spoon a teaspoonful of beef drippings into 12 large muffin tins and place pan into oven and heat until nearly smoking, about 5 minutes.
- Remove bowl of batter from refrigerator and quickly whisk again, then fill each muffin tin approximately 2/3 full of cold batter.
- Bake in the enter of the oven, or on the top shelf, for 25-30 minutes or until well risen and crispy golden brown.
- Do not open the oven door during the first 20 minutes of the cooking time.
- Serve immediately.
Nutrition Facts : Calories 33.6, Fat 2.1, SaturatedFat 0.9, Cholesterol 55.4, Sodium 124.6, Carbohydrate 1.2, Sugar 1.4, Protein 2.4
FOOLPROOF YORKSHIRE PUDDINGS
I was given this recipe for yorkshire puddings, previously mine have never been that successful but these work a dream.
Provided by Kazd Davis
Categories Healthy
Time 22m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Put all the ingredients in a bowl and whisk to a smooth batter for a couple of minutes.
- Pour into individual moulds and bake in hot oven (200 deg Centigrade) for 20 minutes.
- Will make 12 small yorkies.
Nutrition Facts : Calories 46.2, Fat 1.4, SaturatedFat 0.6, Cholesterol 37.1, Sodium 18.5, Carbohydrate 6, Fiber 0.2, Sugar 0.1, Protein 2.2
FOOL-PROOF YORKSHIRE PUDDINGS
These traditional British Yorkshire puddings take less than 10 minutes from start to finish! [Recipe originally submitted to Allrecipes.co.uk]
Provided by breckland
Categories Side Dish
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Pour oil equally into 6 cups of a Yorkshire pudding tin and place in the oven to heat.
- Line up 3 identical glasses. Add eggs to the first glass. Add milk to the second glass; it should come to the height of the eggs in the first glass. Add 1/2 cup plus 2 tablespoons flour to the third glass; it should match the height of the eggs and milk in the other glasses. Whisk measured eggs, milk, and flour together in a mixing bowl. Season the batter with salt and pepper.
- Remove hot oiled tin from the oven. Pour batter into the cups and return tin immediately to the oven.
- Bake puddings in the preheated oven until well-risen, 4 to 5 minutes.
Nutrition Facts : Calories 141.6 calories, Carbohydrate 11 g, Cholesterol 63.6 mg, Fat 9 g, Fiber 0.4 g, Protein 4.1 g, SaturatedFat 1.9 g, Sodium 57.8 mg, Sugar 1.1 g
IDIOT-PROOF YORKSHIRE PUDDINGS
This is more of a formula than a recipe. You can use any measure you like, as long as they are all the same. I just used a cup for ease of demonstration. Once you know how to do it there is no excuse for buying those horrible frozen jobs ever again (as my husband says-they are for people who are too stupid to mix together flour, eggs and milk!) You can also freeze these, then just pop them from the freezer into a hot oven for a few minutes to heat through and crisp up. I make little mini ones for the children and freeze them-a great standby for a quick dinner or a cheats 'Toad in the Hole'. Try it--you'll be wanting to eat roasts more often!
Provided by Noo8820
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix together the flour, eggs and milk, until well combined. Cover and leave in the fridge for as long as possible-24 hours is good, 60 minutes minimum.
- Melt blobs of lard/dripping or oil in pudding tin holes-enough that when its melted it comes up the side of the hole about 1/2cm.Remember lard has a higher smoke point than oil, and dripping more than lard, and in this case the hotter you can go, the better.
- Heat the pan in a HOT oven, until oil/lard or dripping is smoking hot. If need be, heat the pan over a flame over the stove to get it smoking.
- Remove batter from the fridge and mix quickly, pour into pudding holes. It should sizzle immediately.
- Place tray in hot oven and do not open the door. Four large puddings take about 20-25 minutes.
- NB-you can eat these cold with jam too!
Nutrition Facts : Calories 239.7, Fat 8.3, SaturatedFat 3.3, Cholesterol 234.5, Sodium 116.8, Carbohydrate 27.1, Fiber 0.8, Sugar 0.3, Protein 12.9
Tips:
- Use the right ingredients: Make sure you have all the right ingredients and that they are fresh. Use plain flour, not self-raising flour, and make sure your eggs are at room temperature.
- Get the batter right: The batter should be smooth and lump-free. If it's too thick, add a little more milk. If it's too thin, add a little more flour.
- Heat the oil properly: The oil should be very hot before you add the batter. This will help the Yorkshire puddings to rise quickly and evenly.
- Don't open the oven door: Once the Yorkshire puddings are in the oven, don't open the door until they are cooked. This will help them to rise properly.
- Serve immediately: Yorkshire puddings are best served immediately after they are cooked. They can be served with gravy, roast beef, or any other desired accompaniment.
Conclusion:
Yorkshire puddings are a delicious and easy-to-make side dish that can be enjoyed with a variety of meals. By following these tips, you can make perfect Yorkshire puddings every time.
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