Best 6 Nannas Yorkshire Pudding Recipes
In the culinary world, there is a dish that stands out as a symbol of British comfort food: Nanna's Yorkshire Pudding. This delectable treat is a savory, crispy, and airy batter-based dish that has been enjoyed for generations, earning a special place in the hearts of food enthusiasts worldwide. Whether you are a seasoned cook or a novice in the kitchen, embarking on a journey to discover the best recipe for Nanna's Yorkshire Pudding can be an exciting and rewarding experience. This article aims to guide you through the culinary landscape, providing insights into the history, variations, and essential ingredients that contribute to the creation of this iconic dish.
Check out the recipes below so you can choose the best recipe for yourself!
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
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
NANNA'S YORKSHIRE PUDDING
These are my nanna's and mother's Yorkshire pudding recipes. I guess the problem with traditional recipes is that they are seldom very accurate. This does not produce a "popover" style Yorkshire pudding like I have found in North American restaurants. The result of the recipes below is the more traditional style--slightly eggy, and "fallen." My siblings and I MUCH prefer it this way. Batter resting time not included in preparation time.
Provided by Strawberry Girl
Categories European
Time 25m
Yield 1 batch, 6 serving(s)
Number Of Ingredients 4
Steps:
- In a bowl combine flour and salt.
- With a handheld mixer add the milk, in a stream, until smooth.
- Add water and eggs and beat until combined well and bubbly.
- Let stand, covered, at room temperature for 1 hour.
- Preheat oven to 450°F
- Divide drippings among six muffin pan cups.
- Heat the cups in the oven until almost smoking.
- Beat batter until bubbly and divide among muffin cups.
- Bake 10 minutes in lower third of the oven without opening the oven door.
- Reduce oven temperature to 350 degrees F and continue to bake for another 10 minutes until puffed, crisp and golden brown.
- Serve immediately.
- MUM'S YORKSHIRE PUDDING 1 cup flour 1 cup milk 2 eggs salt & pepper Put fat from roast into glass pie plate or use vegetable oil. (Be generous.) Mix listed ingredients together. Cook in 450F oven for 25 minutes.
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.
NANA'S YORKSHIRE PUDDING
This is my Grandmother's traditional Yorkshire pudding recipe. She's been using it since before I can remember, and they always turn out perfectly! Crispy golden brown on the outside, and a fluffy tender inside. Fill with your favorite gravy, and you have an instant crowd pleaser! Goes great with roasts or with holiday turkeys.
Provided by Whirlybird
Categories Popovers and Yorkshire Pudding
Time 1h35m
Yield 12
Number Of Ingredients 7
Steps:
- Mix flour, salt, and baking soda together in a large bowl; make a deep well in the center of flour mixture. Break eggs into the well and beat until smooth.
- Mix milk and water together in a small bowl; slowly stir milk mixture, about 1/4 cup at a time, into flour mixture until batter is a thin, paste-like consistency. Cover bowl and allow batter to stand at room temperature for 1 hour.
- Preheat oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin with butter, using 1/2 teaspoon butter per muffin cup.
- Place muffin tin on the second shelf from the top in the preheated oven until butter melts and begins to smoke, 3 to 4 minutes.
- Whisk the batter to fully incorporate all the ingredients, about 2 minutes. Pour batter into the melted butter in each muffin tin, 1/2 to 2/3 full.
- Bake in the preheated oven until puddings are golden brown and well-risen, keeping the oven door closed the entire time of cooking, 17 to 20 minutes.
Nutrition Facts : Calories 89.9 calories, Carbohydrate 10.7 g, Cholesterol 52.8 mg, Fat 3.6 g, Fiber 0.4 g, Protein 3.4 g, SaturatedFat 1.8 g, Sodium 235.6 mg, Sugar 0.8 g
NANA'S YORKSHIRE PUDDING
This is my Grandmother's traditional Yorkshire pudding recipe. She's been using it since before I can remember, and they always turn out perfectly! Crispy golden brown on the outside, and a fluffy tender inside. Fill with your favorite gravy, and you have an instant crowd pleaser! Goes great with roasts or with holiday turkeys.
Provided by Whirlybird
Categories Popovers and Yorkshire Pudding
Time 1h35m
Yield 12
Number Of Ingredients 7
Steps:
- Mix flour, salt, and baking soda together in a large bowl; make a deep well in the center of flour mixture. Break eggs into the well and beat until smooth.
- Mix milk and water together in a small bowl; slowly stir milk mixture, about 1/4 cup at a time, into flour mixture until batter is a thin, paste-like consistency. Cover bowl and allow batter to stand at room temperature for 1 hour.
- Preheat oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin with butter, using 1/2 teaspoon butter per muffin cup.
- Place muffin tin on the second shelf from the top in the preheated oven until butter melts and begins to smoke, 3 to 4 minutes.
- Whisk the batter to fully incorporate all the ingredients, about 2 minutes. Pour batter into the melted butter in each muffin tin, 1/2 to 2/3 full.
- Bake in the preheated oven until puddings are golden brown and well-risen, keeping the oven door closed the entire time of cooking, 17 to 20 minutes.
Nutrition Facts : Calories 89.9 calories, Carbohydrate 10.7 g, Cholesterol 52.8 mg, Fat 3.6 g, Fiber 0.4 g, Protein 3.4 g, SaturatedFat 1.8 g, Sodium 235.6 mg, Sugar 0.8 g
Tips:
- Use plain flour, not self-raising flour.
- Make sure the eggs are at room temperature.
- Don't overbeat the batter.
- Let the batter rest for at least 30 minutes before cooking.
- Heat the oven to a very high temperature before cooking the Yorkshire puddings.
- Use a muffin tin or Yorkshire pudding tin that has been greased with lard or oil.
- Don't open the oven door during cooking.
- Serve the Yorkshire puddings immediately with your favorite gravy.
Conclusion:
Yorkshire puddings are a delicious and versatile dish that can be served with a variety of main courses. They are easy to make, but there are a few things to keep in mind to ensure success. By following the tips above, you can make perfect Yorkshire puddings every time.
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