how do you make yorkshire puddings?

Answer 1

1 cup plain flour
1 cup eggs
1 cup milk
salt

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Preheat the oven to hot (425F/220C/Gas 7)
Put a teaspoonful of oil or dripping in each of several muffin tins or, to be truly Yorkshire, a couple of tablespoonsful in a larger roasting tin and place in the oven until the fat is really hot and beginning to smoke. Meanwhile combine the rest of the ingredients and beat to form a batter of the consistency of double cream.
If you wish you can add mixed dried herbs to add a savoury flavour.
When the fat is smoking take the tin out of the oven and place it over a low light so that it doesn't cool as you add the batter.
Pour in the batter If you're using muffin tins don't over fill.
Remember that the puddings will rise and puff up.
Put the tin back into the top of the oven as soon as possible and leave for about 20-25 minutes by which time they will be puffed up and crisp.
When my grandmother used to make Yorkshire pudding to go with the Sunday roast we would eat it in the true Yorkshire way.
That is, as a first course with just a savoury gravy poured over it. After all, the idea of Yorkshire pudding is to fill you up so that you don't want so much of the more expensive meat! If there was any of the pudding left over as a treat we kids would have it as a desert with Golden Syrup poured over it. Servings: 4 Ian Rice (Yorkshireman)


OR



Put slightly less than a cup of flour in a mixing bowl.

Add a dash of salt.

Combine a half cup of hot water with a half cup of milk.

Start mixing the flour with a hand-held electric mixer while pouring in the liquid.

Beat until fluffy.

Add two eggs while continuing to beat until bubbly.

Put half a stick of butter in a 12" skillet (with heat-proof handle) or a shallow pie/pizza dish.

Pre-heat oven to 400 degrees.

Place dish with butter on the middle rack (or add butter to hot dish)

When the butter is melted leave the dish in the oven and pour the batter into the center of the dish.

Check after fifteen minutes, rotating dish and reducing heat to 350 degrees if overly brown on edges.

Remove the pudding when the center has puffed up and is browned to your taste.

Serve immediately.

Tips:

The depth of the raw pudding will help determine the degree of puffiness, the larger pizza dish will result in a shallower center.

Experiment with slightly different flour amounts, all or more than 50/50 milk to water, pan sizes, and oven temperatures (start at 450, watch it and reduce heat to finish cooking without over browning) until it comes out to your personal taste

Answer 2

Serves 4

Ingredients
3 oz (75 g) plain flour
1 egg
3 fl oz (75 ml) milk
2 fl oz (55 ml) water
2 tablespoons beef dripping
salt and freshly milled black pepper

Make up the batter by sifting the flour into a bowl and making a well in the centre. Break the egg into it and beat, gradually incorporating the flour, and then beat in the milk, 2 fl oz (50 ml) water and seasoning (an electric hand whisk will do this in seconds). There is no need to leave the batter to stand, so make it when you're ready to cook the pudding.

About 15 minutes before the beef is due to come out of the oven, increase the heat to gas mark 7, 425°F (220°C), add the dripping to the roasting tin and place that on a baking sheet on a free shelf. After 15 minutes remove the meat, then place the tin over direct heat while you pour the batter into the sizzling hot fat. Return the tin to the baking sheet on the highest shelf (or, if you have roast potatoes on that one, the second highest). The pudding will take 25-30 minutes to rise and become crisp and golden. Serve as soon as possible: if it has to wait around too long it loses its crunchiness.

Answer 3

'Meow! The Yorkshire pudding is a staple of the British Sunday lunch and in some cases is eaten as a separate course prior to the main meat dish. This was the traditional method of eating the pudding and is still common in parts of Yorkshire today. Because the rich gravy from the roast meat drippings was used up with the first course, the main meat and vegetable course was often served with a parsley or white sauce. It is often claimed that the purpose of the dish was to provide a cheap way to fill the diners - the Yorkshire pudding being much cheaper than the other constituents of the meal - thus stretching a lesser amount of the more expensive ingredients as the Yorkshire pudding was traditionally served first

Answer 4

Being from yorkshire iye born n bred! i should know this here goes:

Make sure you have a tin like 12 or 4 cups for this recipe and a little lard or veg oil in each, put in the oven at the same time as the meat to make sure its hot

2 eggs
2 cups Plain flour
water
Splash ofmilk
Pinch of salt
Pinch of black pepper

Put flour in a bowl, add eggs mix to a paste, add milk a little at a time until its more like a sloppy paste, add water until its a more custardy consistancy then season woth the salt and pepper, mix well until bubbles appear on the surface then when the time is right ie 30 mins from the end of cooking time for the meat add the mixture to the preheated tin do not open the oven until at least 20 mins have passed otherwise they will not rise, also use the left over mixture to add to gravy to make it extra thick and tasty, you can also add onions if you wish.

This always works for me after years of failure this always works, and the cold ones are great with jam!! OOh you've made me hungry... happy yorkshire pudding making! xx

Answer 5

To make yorkshire pudding you need the following: 8oz plain flour,pinch salt, pepper, 2 large eggs, 4 fluid ozs milk. Wisk all ingredients together until you have a batter that will coat the back of a spoon, like double cream. For individual puds, heat oil/lard in muffin tin or similar in the oven until it is good and hot, smoking even( GAS 6, 200c electric) pour in batter into oven and bake for 25 mins approx until risen and golden. Do not open oven door before 25 mins. You can make a large one by pouring into a large tin.

Answer 6

Two very important points when making Yorkshire pudding :-

Do not over beat the batter, I always use a fork not a whisk.

Make sure the dripping in the tins is very hot.

Answer 7

YORKSHIRE PUDDINGS

1 cup all-purpose flour
1 teaspoon salt
2 large eggs
1 cup whole milk
4 tablespoons vegetable oil or reserved beef fat from prime rib



In a blender blend flour, salt, eggs, and milk until just smooth. Chill batter, covered 30 minutes.
Preheat oven to 425°F.

Arrange four 5 1/2-inch pie plates* in a large shallow baking pan and spoon 1 tablespoon oil or beef fat into each. Put baking pan in middle of oven 5 minutes to heat oil. Quickly pour 1/2 cup batter into each pie plate and bake in middle of oven until puddings are puffed and golden brown, about 18 minutes. With tongs remove puddings from pie plates and serve immediately.

Answer 8

Yorkshire Pudding Recipe

Ingredients:
About 1/2 cup beef drippings
1 cup flour
1/2 teaspoon salt
1 cup milk
2 or 3 eggs



Directions:
Preheat oven to 425 degrees F.


Divide beef drippings between 8 muffin cups. Put in oven to heat. (You can use oil in place of drippings if you are making these without a roast - about 1 teaspoon per muffin cup).


Mix flour and salt. Add milk gradually to prevent lumping.


Beat eggs well and add to batter.


Remove muffin pan from the oven. Divide batter between muffin cups.


Place pan back in oven. Reduce heat to 375 degrees F. and bake until puffy and golden.

Yorkshire Pudding

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
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.

Yorkshire Pudding (England)


Yorkshire Pudding (England)
Serves 8

2 cups milk
4 eggs
1 teaspoon salt
2 cups all-purpose flour
1/4 cup drippings from roast beef (or butter)

Combine milk, eggs, and salt in a food processor or blender. Blend 15 seconds. Add flour and blend 2 minutes, until smooth.

Let stand at room temperature 30 minutes to 1 hour.

Preheat oven to 425F. Pour drippings (or place butter) into a 9 x 13" glass baking pan. Place pan in oven to heat 5 minutes, until sizzling.

Pour batter into the hot drippings. Do not stir. Bake 20 minutes.

Reduce oven temperature to 350F. Bake 10 minutes longer, until browned and puffed.

Serve hot.



Here is a few that I have......enjoy! :o)

Answer 9

my mam taught me to make perfect yorkshire pudds but without a weighing scale......4-5 tablespoons PLAIN FLOUR,
half teaspoon salt
put above in a mixing bowl, turn cold water tap to slow abit more than a trickle, with bowl in one hand and tablespoon in the other put bowl below water and start to mix, using the back of the spoon to press mixture against edge of bowl, when its thick but smooth stop and take away. its better to be cautious you can always add more liquid. add 2 large or 3 med eggs one at a time, no need to mix them first just pop them in and use the same method as before. you'll soon get the hang. i usually add a bit of milk about 2 tablespoons.
Before doing the above turn your oven on full, prepare a shelf preferably a runged one near the top of the oven but leave enough space for the pudds to rise.
if using conventional yorkshire pudd tins put approx 1 tbls of veg oil in each and put in the oven to get really hot, usually the oil smokes a bit.
as quickly as poss remove tins from the oven(use gloves) pour mixture in each to about half way and put back in the oven as quick as poss. then watch them rise, takes about 15 mins.
usually if the results are not quite right eg not risen enough its to do with the amount of egg.
if you have a top and bottom element on the oven only use the
bottom one.

Answer 10

All these recipes are great, but there are three secrets.

1. After beating, leave the mixture to stand in the fridge for ten minutes
2 It cooks better in the dripping from the meat. Why/ Because,
3. The fat has to be really hot, and oil cannot get hot enough.