How do you make yorkshire pudding?

Answer 1

Yorkshire Puddings
1 cup all-purpose flour
1/4 teaspoon salt
1 cup milk
2 large eggs
4 tablespoons roast beef pan drippings*
Combine flour and salt in bowl.
In separate bowl, whisk milk and eggs; gradually add to flour mixture. Beat until smooth. (Refrigerate up to 1 hour, if desired.)
After removing roast, heat oven to 450°F.
Spoon pan drippings into 12 muffin cups; tip to coat bottoms. Fill halfway with batter.
Bake in 450°F oven 15 to 18 minutes or until puffed and golden. Serve immediately.
Makes 12 servings.

* If necessary, for lack of pan drippings, melted butter can be substituted.
http://www.cooksrecipes.com/sidedish/yorkshire_puddings_recipe.html

Answer 2

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. I use a glass pie plate so if you also do, turn the heat down to 425°F.

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 3

'Meow! The Yorkshire pudding is a staple of the British Sunday lunch and from time to time is eaten as a separate direction only before the main meat dish. This replaced into the classic technique of ingesting the pudding and remains undemanding in aspects of Yorkshire immediately. because of the fact the wealthy gravy from the roast meat drippings replaced into used up with the 1st direction, the main meat and vegetable direction replaced into many times served with a parsley or white sauce. it somewhat is many times claimed that the purpose of the dish replaced into to furnish a decrease priced thank you to fill the diners - the Yorkshire pudding being lots extra inexpensive than the different components of the meal - to that end stretching a lesser volume of the costlier components because of the fact the Yorkshire pudding replaced into traditionally served first

Answer 4

Blue Cheese Yorkshire Pudding:

1 cup all-purpose flour
3/4 cup 2% low-fat milk
1/3 cup (1 1/3 ounces) crumbled blue cheese
1 1/2 teaspoons sugar
1/8 teaspoon salt
1 large egg
1 large egg white
1 tablespoon vegetable oil
Cooking spray

Preheat oven to 450°.

Combine first 7 ingredients in a bowl; beat at medium speed of a mixer until smooth. Beat at high speed 15 seconds; set aside.

Divide oil evenly among 8 muffin cups; coat sides of cups with cooking spray. Place muffin cups in a 450° oven for 3 minutes. Divide batter evenly among prepared cups; bake at 450° for 10 minutes. Reduce oven temperature to 350°; bake an additional 15 minutes or until golden. Serve immediately.

Yield: 8 servings

Answer 5

yorkshire pudding


1 small yorkshire terrier
1 cup milk
2 tsp sugar

Squeeze the yorkie terrier very well, add the milk and sugar. mix well and put in the fridge for two hours.
hope it works for you.

Answer 6

Find a recipe at recipes.com..... then add an extra egg. The key to good yorkshire pudding, that rises beautifully, is to add an extra egg.