Best 3 Gary Rhodes Yorkshire Pudding Recipes

Welcome to the world of Yorkshire puddings, a beloved British dish that has captured the hearts of food enthusiasts for centuries. Originating in the county of Yorkshire, England, these golden-brown, savory treats are a staple of traditional British cuisine, often served alongside roast beef and gravy. With their crispy outer shell and soft, fluffy interior, Yorkshire puddings offer a delightful combination of textures and flavors that will tantalize your taste buds. Join us as we embark on a culinary journey to discover the secrets of creating the perfect Gary Rhodes Yorkshire pudding, a recipe that pays homage to the culinary genius of the late chef Gary Rhodes.

Here are our top 3 tried and tested recipes!

GARY RHODES YORKSHIRE PUDDING RECIPE - (3.3/5)

Gary Rhodes Yorkshire Pudding Recipe - (3.3/5) image

Provided by SharonE

Number Of Ingredients 6

Ingredients

8 ounces plain flour
1/3 teaspoon salt
3 large free-range eggs
1 large free-range egg white (optional)
10 ounces milk (you may need a little extra)
cooking oil, lard or dripping, for cooking

Steps:

Turn up the oven temperature to 425°F. Sift the flour and salt into a bowl and whisk the eggs and the egg white into well of flour. Whisk in 10 ounces of the milk. This will give you a good thick batter. Check the consistency by lifting a spoon in and out. The batter should hold and coat the back of the spoon; if it's a little thick, whisk in a little more milk. Refrigerate for 24 hours. Allow to rest for at least 30 minutes out of fridge. This quantity of batter will fill ten to twelve (4-inch) individual tins or two 12-hole pudding mould trays. (Muffin tins can also be used for even deeper individual puddings if you wish.) Put a generous amount of oil or fat into your chosen tins and heat in the oven until almost smoking. When hot, add the batter, filling each one almost to full. Bake in the preheated oven for 25 to 30 minutes, until risen and golden. (An extra 5 to 10 minutes may still be needed for a really crisp finish.)

GARY RHODES'S BREAD & BUTTER PUDDING

Gary Rhodes's Bread & Butter Pudding image

I always hated those burnt raisins on top of Bread and Butter Pudding. This is a first class recipe - with no shrivelled and burnt bits of charcoal to spoil the flavour. This is the Rolls-Royce of bread puddings, using lots of eggs and cream. Make it when you have a surplus of eggs - or when you're making a pavlova or meringues!

Provided by Sherrie-pie

Categories Dessert

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

12 slices white bread, crusts remove and buttered with
50 g unsalted butter, softened
8 egg yolks
175 g caster sugar
1 vanilla pod or 3 -5 drops vanilla essence
300 ml milk
300 ml double cream
25 sultanas (1 ounce)
25 g raisins
caster sugar, to finish

Steps:

Grease a 1.7 (3pint) litre pudding basin with butter.
First make the custard:.
Whisk the egg yolks and caster sugar. Split the vanilla pod and place in a pan with the milk and cream. Bring the milk and cream to the simmer, then sieve onto the egg yolks, stirring all the time.
Then:.
Arrange the bread in layers in the prepared basin, sprinkling the sultanas and raisins in between layers. Finish with a final layer of bread without any fruit on top as this tends to burn. The warm egg mixture may now be poured over the bread and cooked straightaway or pour the custard over the pudding then leave it to soak for 20 minutes before cooking as it allows the bread to take on a new texture and have the flavours all the way through. So says Gary.
Preheat the oven to 180C/350F/gas4.
Put the dish in roasting tray three-quarters filled with warm water and place in the oven. Cook for about 20-30 minutes until it begins to set. We're not aiming for a thick custard here - says Gary.
When ready, remove from the water bath, sprinkle liberally with caster sugar to cover and glaze under the grill on medium heat, until the sugar dissolves and caramelizes.

Nutrition Facts : Calories 591, Fat 34.5, SaturatedFat 19.4, Cholesterol 316, Sodium 310.2, Carbohydrate 62.2, Fiber 1.4, Sugar 33.9, Protein 9.9

GARY RHODES - STICKY TOFFEE PUDDING

Gary Rhodes - Sticky Toffee Pudding image

Gary Rhodes Recipe: "This is a good old English pudding which is made all over the country. I think this recipe originated with Francis Coulson of Sharrow Bay in Ullswater, and it works better than any of the other recipes I have tried. The best dates to use are Medjool, which come from India. They are plump and meaty with almost a molasses taste".

Provided by - Carla -

Categories Dessert

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3/4 cup dates, stoned and chopped
1 1/4 cups water
1 teaspoon baking soda
4 tablespoons unsalted butter
3/4 cup sugar
2 eggs, beaten
1 1/3 cups self-raising flour
1 teaspoon vanilla extract
1 1/4 cups heavy whipping cream
1/3 cup brown sugar
2 teaspoons molasses or 2 teaspoons dark corn syrup

Steps:

Preheat the oven to 350°F and grease an 11x7 inch baking dish.
Boil the dates in the water for about 5 minutes until soft, then add the baking soda.
Cream the butter and sugar together until light and fluffy, then add the eggs and beat well.
Mix in the dates, flour and vanilla, then pour into the greased baking pan and cook in the preheated oven for about 30-40 minutes, or until just firm to the touch.
To make the sauce, simply place all the ingredients in a pan over a low heat and stir together until blended, then bring to the boil.
Some of this can be poured over the pudding and finished under the broiler, or it can be kept totally separate and ladled over the pudding when served.

Tips:

Ensure Proper Ingredient Measurement: Precise measurements of ingredients, particularly flour and milk, are crucial for achieving the perfect Yorkshire pudding. Use a digital scale for accuracy and consistency.
Use Fresh, Quality Ingredients: Opt for fresh, high-quality ingredients, especially eggs and milk. Fresh eggs provide a rich flavor and structure, while full-fat milk adds richness and helps the pudding rise.
Allow the Batter to Rest: Resting the batter for at least 30 minutes, or up to overnight, allows the flour to fully hydrate and the gluten to relax. This results in a lighter, fluffier pudding.
Preheat the Pan and Drippings: Preheating the pan and the beef drippings to a very high temperature is essential. This creates a hot environment that allows the batter to rise quickly and evenly.
Pour the Batter Quickly and Evenly: When pouring the batter into the hot pan, do so quickly and evenly to ensure that it covers the entire surface. This will help create a uniform rise and prevent uneven cooking.
Do Not Open the Oven Door During Baking: Resist the urge to open the oven door during baking, as this can cause the pudding to collapse. Maintain a consistent temperature throughout the baking process.

Conclusion:

Mastering the art of Yorkshire pudding requires patience, precision, and a keen eye for detail. By following these tips and adhering to the step-by-step instructions provided in the recipes, you can create golden, crispy, and delectable Yorkshire puddings that will elevate any roast dinner or savory dish. Remember, practice makes perfect, so don't be discouraged if your first attempt doesn't turn out as expected. Keep experimenting with different techniques and ingredients until you achieve the perfect Yorkshire pudding that wows your family and friends.