Best 8 Grandma Nortons Yorkshire Pudding Recipes
In the realm of classic British comfort food, few dishes evoke nostalgia and warmth quite like Grandma Norton's Yorkshire pudding. This iconic dish, with its golden-brown, crispy exterior and light, fluffy interior, has become a beloved staple on Sunday dinner tables and special occasions across the generations. Whether you're a seasoned cook looking to perfect your Yorkshire pudding skills or a novice home chef seeking to recreate the comforting flavors of your childhood, this culinary journey will guide you through the secrets and techniques that make Grandma Norton's Yorkshire pudding a true masterpiece.
Let's cook with our recipes!
GRANDMA'S YORKSHIRE PUDDING
These are delicious Yorkies! Very easy too! Serve with roast beef or pork, as this recipe requires meat drippings.
Provided by IBELLIBIE
Categories Bread Quick Bread Recipes Popovers and Yorkshire Pudding Recipes
Time 40m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees F (220 degrees C). Place about a tablespoon of beef drippings into each cup of a 6 cup muffin tin.
- In a medium bowl, whisk eggs until well blended. Stir in the milk, flour and salt. Fill the muffin cups about half way.
- Bake for 15 minutes in the preheated oven, then reduce the oven temperature to 350 degrees F (175 degrees C) and bake for an additional 15 minutes.
Nutrition Facts : Calories 475.4 calories, Carbohydrate 17.9 g, Cholesterol 102.9 mg, Fat 42.1 g, Fiber 0.6 g, Protein 5.6 g, SaturatedFat 16.5 g, Sodium 487.5 mg, Sugar 2.1 g
YORKSHIRE PUDDING
Provided by Ree Drummond : Food Network
Categories side-dish
Time 20m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees F.
- To make the batter, combine the half-and-half and eggs in a bowl and whisk until totally combined. Then throw the flour and salt into a sifter and sift them straight into the bowl. Whisk until it's nice and smooth.
- Pour a small amount of beef drippings (about 1/2 teaspoon or so) into each cup of a standard muffin pan and place the pan in the hot oven until just before the drippings begin to smoke, a couple of minutes. Carefully remove the pan from the oven and immediately fill the muffin cups about one-half to three-quarters full with the batter. Bake until the puddings have popped about as much as they can pop, 13 to 14 minutes.
GORDON RAMSAY'S YORKSHIRE PUDDING
The Yorkshire pudding mix can be made two or three days before and kept in the fridge. Be sure to make the baking tray piping hot, says Mr. Ramsay, so that when the cold batter hits, the puddings will puff up. Once ladled into the tray, sprinkle with coarse salt, and then once in the oven, leave the door closed. "Treat it like a soufflé." Try this with a roast and gravy but they are so good that you can have them with anything! I included the minimum amount of resting time in the prep time and the time for the stove to heat up before cooking in the cooking time. Enjoy!
Provided by Nif_H
Categories European
Time 55m
Yield 12 puddings, 6 serving(s)
Number Of Ingredients 5
Steps:
- In a blender, combine the eggs, milk, flour, and salt. Blend until well combined and place in the refrigerator until ready to use (allow to rest for at least 30 minutes).
- Preheat oven to 425°F.
- Put 1 teaspoon of the oil (or beef drippings) into each section of a 12-hole Yorkshire pudding tray or muffin tray and put into the oven on the top shelf until very hot, almost smoking.
- As soon as you take the tray from the oven, pour in the batter to three-quarters fill the tins (it should sizzle) and immediately put back into the oven.
- Bake until the Yorkshire puddings are well risen, golden brown and crisp, 15 to 20 minutes. Don't open the oven door until the end or they might collapse.
Nutrition Facts : Calories 259.8, Fat 14.5, SaturatedFat 3.4, Cholesterol 130.1, Sodium 267.9, Carbohydrate 23, Fiber 0.7, Sugar 3.3, Protein 8.8
EMMA'S HUMONGOUS YORKSHIRE PUDDINGS
Being a Yorkshire lass, I take great pride in making these puddings the bigger the better! The only drawback is not having a big enough plate for them!
Provided by EmmaBovill
Categories Side Dish
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place a muffin tin in the preheated oven.
- Whisk eggs, milk, salt, and pepper together in a bowl. Gradually whisk 1 cup plus 2 tablespoons flour, a small amount at a time, into egg mixture until batter is smooth. Let rest 10 to 15 minutes.
- Carefully remove muffin tin from oven and add lard to 6 muffin cups, about 1 teaspoon per muffin cup. Return to the oven.
- Whisk batter again until small bubbles form on the surface. Carefully remove muffin tin from oven and ladle batter into greased muffin cups, filling almost to the top.
- Bake in the preheated oven until puddings are risen and golden brown, about 20 minutes.
Nutrition Facts : Calories 184.5 calories, Carbohydrate 19.7 g, Cholesterol 129.3 mg, Fat 8.1 g, Fiber 0.6 g, Protein 7.7 g, SaturatedFat 2.9 g, Sodium 89 mg, Sugar 0.3 g
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
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.
YORKSHIRE PUDDING: EVEN BETTER THAN MY GRANDMA'S
It pains me to admit that I've discarded my grandma's yorkshire pudding in favor of this one from Delicious magazine. This one uses sparkling water as a secret (shhh!) ingredient. Yum, yum, I love yorkshire pudding!
Provided by Ppaperdoll
Categories Breads
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 220 degrees C, gas mark 7. Put dripping or oil into the holes of a 6 hole muffin tin and place in oven 5 minutes until fat or oil is hot and smoking.
- While that's going on, mix milk and sparkling water in a jug. Sift flour and salt into a large bowl. Season eggs with salt and black pepper. Make a well in the centre of the flour and pour in the eggs with a whisk, gradually incorporating flour mixture as you go, adding milk mixture in stages until you have a smooth batter.
- Transfer batter to a jug. Pour into the hot tins in equal portions, but not more than 3/4 full.
- Place in hot oven and cook without opening oven door for 20-25 minutes until big, big, BIG, and crispy! Serve hot.
GRANDMA NORTONS YORKSHIRE PUDDING
Steps:
- Prheat Oven to 475 Place first 4 ingredients in a bowl together and whisk well until blended. Skim grease off the roast drippings and divide evenly to cover 2 8or9 inch pie pans. Heat grease in oven until it begins to smoke. Quickly pour in batter-dividing it between the 2 pans. Return to oven and bake until golden brown,5-10 minutes.. Cut into pie shapped wedges..Serve warm with gravy on top
Tips:
- Use a deep baking tray to ensure the Yorkshire pudding rises properly.
- Preheat the oven to a very high temperature before adding the batter. This will help the Yorkshire pudding rise quickly.
- Make sure the batter is thin and runny. A thick batter will not rise properly.
- Add a little salt and pepper to the batter for extra flavor.
- Use a spoon to drop the batter into the hot oil. Do not pour the batter, as this will cause the Yorkshire pudding to spread out too much.
- Cook the Yorkshire pudding for 15-20 minutes, or until it is golden brown and risen.
- Serve the Yorkshire pudding immediately with your favorite gravy.
Conclusion:
Yorkshire pudding is a classic British dish that is perfect for any occasion. It is easy to make and can be served with a variety of different main courses. With a little practice, you can make perfect Yorkshire pudding every time.
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