GORDON RAMSAY'S YORKSHIRE PUDDING RECIPE - FOOD.COM
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!
Total Time 55 minutes
Prep Time 35 minutes
Cook Time 20 minutes
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, FatContent 14.5, SaturatedFatContent 3.4, CholesterolContent 130.1, SodiumContent 267.9, CarbohydrateContent 23, FiberContent 0.7, SugarContent 3.3, ProteinContent 8.8
TRADITIONAL YORKSHIRE PUDDING | ALLRECIPES
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
Total Time 1 hours 0 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 12 servings
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, CarbohydrateContent 8 g, CholesterolContent 81.5 mg, FatContent 3.2 g, FiberContent 0.2 g, ProteinContent 10 g, SaturatedFatContent 1.2 g, SodiumContent 198.2 mg, SugarContent 1.1 g
More about "where to buy yorkshire pudding recipes"
GIANT YORKSHIRE PUDDING RECIPE - NYT COOKING
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Reviews 4
Total Time 50 minutes
Cuisine british
Calories 384 per serving
- Remove from the oven and serve warm. (The pudding may collapse slightly if not served immediately, but it will still be delicious.)
YORKSHIRE PUDDING - FOOD24
From food24.com
Total Time 40 minutes
Cuisine Accompaniment
- Preheat the oven to 190°CPour 5 ml of oil into 8 muffin holes of a muffin tin. Place in oven until oil is sizzling hotSift flour and salt into a bowl. Stir in the beaten eggs and melted butterWhisk in the milk until smooth.Divide the mixture into the hot muffin tin.Bake for + – 25 minutes, remove from oven. Turn heat down to 160 °C, prick holes in the puffed up “puddings” and put them back into the oven for +- 5 minutes(to dry out).Make in advance and just pop into a 180°C oven for 8 minutes to heat up.Serve with your roast and enjoy smothered in gravy.Take a look at Carey’s great article: Tips and tricks for the best gravy.Reprinted with permission of Bits of Carey. To see morerecipes, click here.
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