YORKSHIRE PUDDING RECIPE - NYT COOKING
This recipe is from the British-born chef April Bloomfield, who says it dates back to an era when an English pub might cook a hunk of meat by dangling it from a hook above a roaring fire. The “pudding” emerged from a pan full of runny batter that would have been placed beneath the meat to soak up the juices. “The heat of the fire would make the Yorkshire pudding rise up, and all the fat would seep in,” she said. (Life back then was “nasty, brutish, and short,” as Thomas Hobbes once griped, but apparently there were upsides.) Of course, making Yorkshire pudding these days is a more domesticated undertaking. “Now what happens is you kind of recreate that,” said Ms. Bloomfield, who serves it as part of an order-ahead prime-rib feast at the Breslin Bar & Dining Room in the Ace Hotel in Manhattan. “It’s very soulful,” she said. “Give me 10 Yorkshire puddings and a thin sliver of beef, and I’ll be very happy.”
Provided by Jeff Gordinier
Total Time 50 minutes
Yield 12 puddings
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. In a medium bowl, whisk together eggs, milk, flour and salt. Do not overmix. Allow the batter to rest 30 minutes at room temperature.
- Add a teaspoon of fat to each cup of a 12-cup muffin tin and transfer to the oven to heat, about 5 to 7 minutes. Once hot, divide batter equally to fill the cups about halfway, and return the muffin tin for 10 to 12 minutes, or until the puddings are golden brown and crisp. Serve immediately.
Nutrition Facts : @context http//schema.org, Calories 65, UnsaturatedFatContent 1 gram, CarbohydrateContent 8 grams, FatContent 2 grams, FiberContent 0 grams, ProteinContent 4 grams, SaturatedFatContent 1 gram, SodiumContent 90 milligrams, SugarContent 1 gram, TransFatContent 0 grams
EASY YORKSHIRE PUDDING RECIPE | JAMIE OLIVER RECIPES
The absolute classic recipe for crisp and fluffy Yorkshire puddings.
Total Time 30 minutes
Yield 12
Number Of Ingredients 4
Steps:
- Preheat the oven to 225°C/425°F/gas 9.
- Get yourself a cupcake tin and add a tiny splash of vegetable oil into each of the 12 compartments.
- Pop into the oven for 10 to 15 minutes so the oil gets really hot.
- Meanwhile, beat the eggs, flour, milk and a pinch of salt and pepper together in a jug until light and smooth.
- Carefully remove the tray from the oven, then confidently pour the batter evenly into the compartments.
- Pop the tray back in the oven to cook for 12 to 15 minutes, or until risen and golden.
Nutrition Facts : Calories 73 calories, FatContent 4.3 g fat, SaturatedFatContent 0.8 g saturated fat, ProteinContent 2.3 g protein, CarbohydrateContent 6.9 g carbohydrate, SugarContent 0.5 g sugar, SodiumContent 0.2 g salt, FiberContent 0.3 g fibre
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- Heat oven to 220C/200C fan/gas 7. Spoon a tsp of oil into eight holes of a muffin tin and place in the oven for 5 mins to get really hot. Remove the tin from the oven and carefully pour the batter into the hot oil. Return to the oven and bake for 25-30 mins until risen and deep golden brown.
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Category Dinner, Lunch, Side dish
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Calories 199 calories per serving
- Serve immediately. You can now cool them and freeze for up to 1 month.
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- Heat oven to 220C/200C fan/gas 7. Spoon a tsp of oil into eight holes of a muffin tin and place in the oven for 5 mins to get really hot. Remove the tin from the oven and carefully pour the batter into the hot oil. Return to the oven and bake for 25-30 mins until risen and deep golden brown.
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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!
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- 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.
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Our classic pudding is deeply savory, making it the perfect accompaniment for roasted meats. The beef fat adds both richness and flavor but also keeps the pudding from sticking to the pan. Be sure to let the dough rest before baking. This allows the flour to hydrate and create the soft pillowy texture that Yorkshire puddings are known for. It's also important to preheat the pan; the puddings won't rise and puff unless your tin is literally smoking hot.
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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!
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Reviews 5.0
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Calories 259.8 per serving
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Reviews 5.0
Total Time 55 minutes
Calories 259.8 per serving
- 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.
See details
THE BEST YORKSHIRE PUDDING RECIPE | FOOD NETWORK KITCHE…
Our classic pudding is deeply savory, making it the perfect accompaniment for roasted meats. The beef fat adds both richness and flavor but also keeps the pudding from sticking to the pan. Be sure to let the dough rest before baking. This allows the flour to hydrate and create the soft pillowy texture that Yorkshire puddings are known for. It's also important to preheat the pan; the puddings won't rise and puff unless your tin is literally smoking hot.
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