can some 1 please please help i need the ingrediants to make yorkshire puddings from scratch?

Answer 1

Like Grandma used to make - the secrets of success are Hot Oven, Hot Fat and Hot Heavy Pans.

I find semi-skimmed milk is better than full cream. Some cooks use half and half milk and water. Originally the pudding was cooked below the joint to soak up the meat juices which dripped down from the shelf above. Nowadays the puddings are often cooked in the top of the oven while the meat is resting and the puddings can be served as a first course or as an accompaniment. We've got main course and dessert recipes later.

Ingredients

125g / 4oz sifted plain flour
a pinch of salt
1 large / 1 medium egg
300ml / half pint semi-skimmed milk
oil or melted dripping

Make sure the oven is hot - 220C / 475F / Gas Mk 8.

Using a wooden spoon, gradually beat the egg and milk into the flour and salt until you have a smooth batter. Beat well and leave to stand.
Pour a little oil or dripping into each cup of a heavy gauge bun tin (I use a cast iron American Popover Pan). Alternatively use a roasting tin for one large pudding. Place in the hot oven to preheat for 5 minutes. Beat the batter again and decant into a jug for speed. Without allowing the oil to cool, pour the batter into the hot pans, half filling the cups. Bake for 12 - 20 minutes - depending on size - until puffed and golden. Serve immediately.
Try not to open the oven door until they're done - glass doors are useful. If you have to, just open it enough to take a quick peek.

Answer 2

Ingredients:
3 large eggs
1 c all purpose flour
3/4 c whole milk
1/2 tsp salt
5 tsp vegetable oil

Preparation:
Using a hand whisk or an electric mixer, beat the eggs with the flour in a large bowl until smooth and sticky (this will take about 5 minutes). The more the pudding batter is beaten in the early stage of making it the better the pudding will rise when cooked in the oven. Gradually beat in the milk to form a smooth batter. Once the batter has no lumps add the salt and set aside to rest for 1 hour.

Preheat the oven to 400 F. Pour 1/2 tsp of vegetable oil into each of the 10 muffin /cupcake cups and then pour 3 tablespoons of the pudding batter into each cup. Bake for 25 minutes or until the pudding is set around the sides and golden brown. Remove the pan from the oven and lift the puddings out of the pans and let them dry. Once the puddings have been taken from the oven, they can be cooled and reheated in the oven before serving.

Answer 3

Yorkshire Pudding Recipe courtesy Tyler Florence
Show: How To Boil Water
Episode: Christmas Made Easy

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 6 servings

3/4 cup all-purpose flour
1/2 teaspoon salt
3 eggs
3/4 cup milk
1/2 cup pan drippings from roast prime rib of beef

Preheat the oven to 450 degrees F.
Sift together the flour and salt in a bowl. In another bowl, beat together the eggs and milk until light and foamy. Stir in the dry ingredients just until incorporated. Pour the drippings into a 9-inch pie pan, cast iron skillet, or square baking dish. Put the pan in oven and get the drippings smoking hot. Carefully take the pan out of the oven and pour in the batter. Put the pan back in oven and cook until puffed and dry, 15 to 20 minutes.

**Although Tyler's recipe calls for drippings from a prime rib (Which in my opinion is the absolute best), any fat will do. But don't use butter because it will burn/smoke too easily. Your best bet for substitution would be bacon fat or lard.** (my experience)

Answer 4

INGREDIENTS:
1 1/2 cups all-purpose flour
3/4 teaspoon salt
3 eggs, room temperature
3/4 cup water
1/2 cup beef drippings
3/4 cup milk, room temperature

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DIRECTIONS:
Mix flour and salt together until blended. Make a well in the flour, add the milk, and whisk until consistent. Beat the eggs into the batter. Add water and beat again until the mixture is light and frothy. Set aside for an hour (or, if it's the day before, cover in the fridge overnight).
If the batter has been refrigerated, allow it to come up to room temperature before using. When the roast beef is ready to come out of the oven, ready the mixture.
Preheat oven to 400 degrees F (205 degrees C).
Pour off drippings from roast beef and measure out desired amount (about 1/2 cup should do). Pour drippings into a 9x12 inch baking dish and place into the oven until the drippings sizzle. Pour the batter over the drippings and bake for 30 minutes (or until the sides have risen and are golden brown). Cut into eight portions and serve immediately.

Answer 5

Yorkshire Pudding
¼ cup of bacon dripping
½ cup milk
1 egg, well-beaten
½ cup sifted all-purpose flour
¼ teaspoon salt

Temp: 450º F Time: 10 - 15 min. (If you use a glass pan, turn the heat down to 425°F.

Tip
One tasty and cooking trick - save in a mug in the fridge drained off bacon drippings to use in this recipe - also for that super taste in English Roast Potatoes!

Now combine well-beaten egg and milk; beat till light. Gradually beat in sifted flour and salt; beat with dover beater till smooth. Let stand 30 minutes. (I personally don't bother with this letting stand 30 minutes step.)

Put about 2 tablespoons bacon dripping into pan or divided up between 6 large muffin tins or into an 8"x8" pan. Heat in oven, make sure you watch pan as it will start to smoke! Pour batter into hot pan; bake in hot over till done. Serves 4.

The trick is the hot fat and the hot oven. Don't keep opening the oven to check. Serve immediately as it will deflate as it gets cold. Pour nice beef gravy over top. Or you can use "Yorkies" with chicken.

Answer 6

A cook once told me to make good yorkshire puds don't use milk?
I know, it sounds crazy.
I do know 1 thing, the oven has to be really hot.
Good luck.

Answer 7

plain flour half milk/water egg salt beat with a fork well, to get plenty of air in the mix put oil in a heavy tin and heat in a hot oven til oils smoking ,then put batter in the tins and put in oven finally sit down with a cuppa an keep your fingers crossed.oh an i nearly forgot your supposed to leave it stand for a bit between mixing and putting in the oven

Answer 8

Good recipes here, but remember NEVER wash your pudding tins, just wipe them with kitchen paper. The blacker they get, the better the puddings.

Answer 9

Flour egg milk and water salt to taste

Answer 10

Flour, milk, eggs and salt - if you like a crispy edge use half milk half water.