do you have a good recipie for yorkshire pudding?

Answer 1

well for someone how has to make 350 Yorkie every Sunday i will give you our trade secret

make your batter the normal way ,it should resemble the thickness of double cream,then.....now here's the best bit add egg white to your mixture you didn't even have to whisk it just plonk it in and mix together.
what this does is change the structure of the mix and as albumen is a natural raising agent the puds will rise.
now imagine if we got this recipe wrong 350 puds in the bin.
we have become famous for our puds and have also appeared on sky TV re these puds (trade secrets)

have a go

regards
Gary the chef

Answer 2

The ingredients for Yorkshire Puddings are simple as your other answerers have written BUT the most important secret to good home made ones is as follows:-
1. On the morning of the day that you intend to have Yorkshire Puddings make the batter BEFORE you have your breakfast and put it in the fridge.
2. Heat the tin and fat in the oven until it is smoking hot.
3. Quickly pour the batter into the tin and close the door straight away. Cook for about ten to fifteen minutes.
4. Result perfect Yorkshire Puddings

Answer 3

Try the following

Try the following, these work for me

Yorkshire Pudding
A classic Yorkshire pudding is not difficult to make provided you have the right recipe, the right size tin and the right oven temperature. I find a good solid roasting tin 11 x 7 inches (28 x 18 cm) makes a perfect pud for four people. So, for eight, I double the ingredients and use two tins.

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.


OR Yorkshire pudding with onion gravy
250g/10oz plain flour
8 medium free-range eggs
salt and freshly ground black pepper
500ml/1 pint full fat milk
100g/4oz beef dripping
For the Red onion gravy
30g/1¼oz butter
2 red onions, thinly sliced
2 cloves garlic, grated
200ml/7fl oz red wine
1 litre/2 pints fresh beef stock
2 sprigs thyme
2 tbsp balsamic vinegar

Method
1. Preheat oven to 220C/430F/Gas 8.
2. Place the flour, eggs and seasoning into a food processor.
3. Turn on and blend to a paste before adding the milk. Continue to process until a smooth batter is formed.
4. Pour into a jug and place in the fridge to rest. This works best if you are able to leave it overnight.
5. Place the Yorkshire tins on a baking tray, then put the beef dripping into the tins and place in the oven. Heat for 5-10 minutes until smoking hot.
6. Pour the batter into the tins and bake for 10-15 minutes until golden brown and risen around the edges.
7. Meanwhile, heat a sauté pan until hot then add the butter, sliced onions and garlic and cook for 8-10 minutes until tender but not coloured.
8. Add the red wine and reduce by half.
9. Add the beef stock and bring to the boil.
10. Reduce the heat to a simmer, add the balsamic vinegar and thyme and cook for 10-15 minutes.
11. Season with salt and black pepper.
12. Serve poured over the Yorkshire Pudding.

or Yorkshire pudding

Ingredients
50g/2oz rice flour
50g/2oz tapioca flour
pinch of salt
2 eggs, preferably free-range
300ml/½ pint milk
10g/½oz butter, melted
olive oil or pure beef dripping (unless for vegetarians), for greasing tins
You will also need
deep bun tin

Method
1. Preheat the oven to 230C/450F/Gas 8.
2. Sift the rice flour and tapioca flour into a large bowl. Add the salt. Make a well in the centre and drop in the eggs. Using a small whisk or wooden spoon, stir continuously, gradually drawing in flour from the sides, adding half the milk in a steady stream at the same time. When all the flour has been mixed in, whisk in the remainder of the milk and the cool melted butter. Allow to stand for one hour.
3. Grease a hot deep bun tin with olive oil or beef dripping and fill up to half to two thirds with the batter. Bake in the oven for about 20 minutes. Remove from the tins and serve warm.

Answer 4

4 oz plain flour
½ tsp salt
1 egg, size 4
½ pint milk or milk/water
2 oz oil, lard or dripping

a baking tin (1 big or 1 especially for Yorkshire Puddings)
a small whisk



Put the fat in the baking tin, place it on the top shelf and pre-heat the oven on 450°F.

Mix flour and salt. Make a hollow in the middle and drop the egg in it
Gradually mix flour and egg in with the milk until all floor is absorbed. Now the mix is ready.

If smoke is coming from the fat, you can pour in the mix. The puddings will rise, so don't pour more mix in than a quarter high of the tin.

Bake 30 minutes for a large tin and 20 minutes for a small one.

Answer 5

Sure do,

4 oz plain flour
1 good sized egg
10 fl oz milk

Whilst you are mixing the batter put some oil or lard in the tin and put it in the oven at about 220 the fat must be hot when you pour in the batter mix.

Sift the flour into a bowl and mix in the egg and half the milk using a whisk, then whisk in the rest of the milk.

Our into the heated tin, you can see the mix start to cook. Put into the oven for about 30-40 mins, depends on the oven, keep checking on them through the glass int he door rather than opening so they don't burn, you should see them rising and going a lovely golden colour. A little tip is to put a little sprinkle of stuffing mix into each pudding before you put in to cook. Just a sprinkle though.

Answer 6

YORKSHIRE PUDDING

3/4 c. flour
1/2 tsp. salt
2 eggs
1 c. milk
4 tbsp. oil

Beat flour, salt, eggs, milk together until very smooth, scraping bowl occasionally. Refrigerate 2 hours or longer. Heat oven to 450 degrees. Measure oil into 8 x 8 x 2 inch square Pyrex pan. Heat for 2 minutes. Pour batter into pan and bake for 20-30 minutes. Do not open door. Serve immediately.
When fresh from oven good Yorkshire pudding is a puffy irregular shaped golden mass, unlike any other baked dish. On standing a few minutes, the surface settles more or less evenly and when cut the outer crust is tender, crisp and center soft and custardy.

Answer 7

This a really really good recipe....

Yorkshire Puddings with Minced Beef and Horseradish
(Serves 4-6)

Yorkshire pudding was traditionally served with lettuce sauce or gravy as a preamble to roast beef in Yorkshire homes. The ibdividual puddings in this recipe make wonderful crisp containers for savoury minced beef. The batter and minced beef may be prepared several hours in advance if kept in the refrigerator. you can use six 4in (100mm) tins or patty pans.

Batter
4oz (115g) plain flour
salt
1 egg
1/4 pint (150ml) semi-skimmed milk
2 tbs virgin olive oil
Filling
2 large onions
2 tbs olive oil
1 lb(450g) lean minced beef
3/4 pint (450ml) beef stock
1 large carrot
4 tbs horseradish relish
1 tbs Worcestershire sauce
A few drops gravy browning (optional)
Salt and freshly ground black pepper
Parsly sprigs for garnish

Sift the flour and a pinch of salt into a bowl. Beat in the egg, milk and 1/4 pint (150ml) of cold water, to give a smooth batter.

Place a tsp of oil in each of the Yorkshire pudding tins, or 1/2 tsp if using patty pans, and place in the oven for 2-3 minutes, until very hit. Divide the batter between the tins and bake for 40 minutes (30 minutes for smaller ones) until risen.

Meanwhile, chop the onions and saute them in 1 tbs of olive oil until transparent. Add the minced beef and cook until well browned on all sides. Stir in the stock and simmer for about 10 minutes. Grate the carrot ready for the ganish.

Stir in thr horseradish relish, Worcestershire sauce, and a few drops of gravy browning if wished. The mixture should be moist with the stock, but not sloppy. Season to taste.

Fill the Yorkshire pudding with the minced beef and top each one with a little grated carrot. Garnish each pudding with a sprig of parsley ans serve.

Good Luck!

Answer 8

Yorkshire Pudding: 1 cup flour; 1 teaspoon salt; 2 eggs; 1/2 cup milk; 1/2 cup water; 2 tablespoons hot beef fat

- whisk together flour, salt, eggs, milk, and water. LEt rest for 30 minutes.
- 2 tablespoons hot beef fat, place it to a 10-inch cast-iron skillet and heat in oven 10 minutes
- Pour prepared Yorkshire Pudding batter into hot skillet and bake in 400 F oven until puffy and golden brown (about 25 minutes)
- Remove, cut in 8 pieces, and set aside on platter to serve with meat

Tips: Pudding can be baked on same rack as roast if there is room, or on antoher rack, in another oven, or in oven used for meat while roast is resting.


Yorkshire Pudding
3 T. beef drippings
3 eggs
1 cup whole milk
1 cup bread flour
1/2 t. salt


Preheat oven to 450?. Grease a deep, medium-sized baking dish with 2 tablespoons of the drippings, and preheat the pan in the oven.

Beat the eggs until well blended; add milk, flour and salt, and beat for 30 seconds. Add remaining tablespoon of drippings and pour into baking dish. Bake for 20 to 25 minutes, until puffed and golden brown. Serve immediately in the baking dish.


Yorkshire Puddings for Roast Beef

Tin: 11 x 7 inches (28 x 18 cm) solid roasting tin. Or
you can do individual little ones in bun tins.

3 oz Plain Flour (75g)
1 egg
3 fl oz of milk (75ml)
2 fl oz water (55ml)
Salt and freshly milled pepper
2 tablespoons of beef fat for the tin

Tips - always have the oven very hot, use a flameproof
metal container and always use plain flour not
self-rising.

Make the batter - sift the flour into the bowl, make a
well in the center and break the egg in it. Beat it,
gradually incorporating the flour milk water and
seasoning. Beat it really well to get lots of air into
it. You don't have to leave the batter to stand so
make it when you need it!

15 minutes before the roast beef is due to come out of
the oven, increase the heat to 425 degrees F, or 220
degrees C and place the tin on a free shelf with the
beef fat in to heat up. After 15 minutes remove the
meat and leave it on one side to rest then place the
pudding tin over direct heat on top of the stove while
you pour the batter into the sizzling hot fat - BE
CAREFUL!. Then return the tin to the highest shelf.
The pudding will take about 25 - 30 minutes to rise
and become crisp and golden. Serve as soon as possible
before it loses it's crunchy texture if it sits for
too long. Also, if you keep opening the oven to peek
it won't rise - so DON'T!!!

Answer 9

I follow a Gordon Ramsey recipe that has never failed me!
All ingredients are pretty approximate!

400g plain flour
4 eggs
100ml milk (cant remember but your aiming for thin custard consistency)
salt
beef dripping

Preheat over to highest temperature.

Chop about 2tbsp of lard into flour and then eggs and half milk into well in middle, mix like mad to form thick batter then add remaining milk and pinch of salt. Leave to stand half hour or so.

Put dollop of dripping into each pudding hole in tray, heat in oven until smoking.

Beat batter one last time and fill each hole up about two thirds.

Bake approx 10mins.

You can turn over for an extra min or two to crisp up the bottoms if you want. You can also cook these well in advance and just heat up for a min or so just as your serving your dinner - I have frozen mine aswell and they were fine.

Makes about 30 small or 12 large

Answer 10

Equal quantities (by volume - i.e. a cup, a jam jar or whatever, so long as you measure all three ingredients in the same vessel) of:
Flour (SR), Eggs, and Milk and the ubiquitous "pinch of salt". Whisk all together and let stand for up to a couple of hours if possible before using.
Note that these measurements are NOT by weight so scales aren't necessary.