Time 50m Yield 12 Number Of Ingredients 4 Steps:
Preheat the oven to 450 degrees F (230 degrees C). In a large bowl, whisk together the eggs and milk until well blended. Whisk in the flour one cup at a time until frothy and well blended. Set aside. Distribute the oil equally among 12 muffin cups, a little over a teaspoon per cup. Place in the oven for 5 to 10 minutes, until smoking. Remove from the oven and quickly ladle about 1/4 cup of batter into each cup. Bake for 30 to 35 minutes in the preheated oven. Serve immediately. I turn my oven off and leave the door partially open with the yorkies inside to keep them from deflating while waiting for everyone to ask for seconds.
Time 55m Yield 12 puddings, 6 serving(s) Number Of Ingredients 5 Steps:
In a blender, combine the eggs, milk, flour, and salt. Blend until well combined and place in the refrigerator until ready to use (allow to rest for at least 30 minutes). Preheat oven to 425°F. Put 1 teaspoon of the oil (or beef drippings) into each section of a 12-hole Yorkshire pudding tray or muffin tray and put into the oven on the top shelf until very hot, almost smoking. As soon as you take the tray from the oven, pour in the batter to three-quarters fill the tins (it should sizzle) and immediately put back into the oven. 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.
Yield Serves 4 (2 puddings per person) Number Of Ingredients 5 Steps:
Preheat the oven to 400°F. Sift the flour into a medium-sized mixing bowl and add a pinch of salt. Crack the eggs in and whisk together with the flour, then gradually pour in the milk, stirring constantly. Beat all the ingredients together until the batter is the consistency of cream. Refrigerate the batter for 30 minutes. Pour 1 teaspoon of oil into the bottom of each of the 8 wells in a non-stick muffin tin. Put the muffin tin in the oven to heat the oil until it’s very hot-almost smoking hot (about 5 minutes). Give the batter a quick stir and then pour it equally into each well in the tin (you should hear it sizzle and it should bubble). Return the tin to the oven and bake the puddings for 20-25 minutes, until they have risen and are deep golden brown. These are wonderful with Sage and Onion “Roast”.
Time 1h30m Yield 8 serving(s) Number Of Ingredients 6 Steps:
Mix the flour and salt together until well blended. Make a well in the middle of the flour; add in milk and whisk until smooth. Add in eggs and beat until blended. Add in the water and continue beating until the mixture is light and frothy. Set the mixture aside for about 1 hour (or you may cover and refrigerate overnight, if the batter has been refrigerated then it must come down to room temperature before using). When your roast beef is ready to come out of the oven, prepare to use the prepared batter. Set oven to 400 degrees F. Pour 1/2 cup roast beef drippings (or melted butter) into a 12 x 9-inch baking pan. Place the pan in the oven until the drippings in the pan sizzle (the drippings or butter MUST be sizzling!). Pour the prepared batter over the hot drippings and bake for 30 minutes (or until the sides have risen and are golden brown). Slice into 8 equal pieces and serve immediately. Delicious!
Time 25m Yield Makes 8 large puds or 24 small Number Of Ingredients 4 Steps:
Heat oven to 230C/fan 210C/gas 8. Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins and place in the oven to heat through. To make the batter, tip 140g plain flour into a bowl and beat in 4 eggs until smooth. Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper. Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. Serve immediately. You can now cool them and freeze for up to 1 month.
Time 1h Yield 6 servings Number Of Ingredients 5 Steps:
Add the eggs, milk, flour and salt to a blender. Blend on high until completely smooth, then allow the batter to rest for 30 minutes. Preheat the oven to 425 degrees F. Place a 12-cup muffin tin in the oven over a baking sheet and allow the pan to preheat while the oven is preheating. After 20 minutes, remove the muffin tin from the oven and evenly pour the fat amongst the 12 cups (about 1 teaspoon of fat in each cup). Place the muffin tin back in the oven for 1 to 2 minutes to allow the fat to heat up. Remove the baking sheet from the oven and carefully fill each cup a third of the way with the batter. Immediately place the baking sheet back in the oven and bake until golden brown and puffed, about 15 minutes. Serve while still warm.
More about “blender yorkshire pudding recipes”
Time 1h30m Yield 6 Number Of Ingredients 5 Steps:
Break eggs into a blender; blend for 2 to 3 minutes. Sift flour and salt together in a bowl; add flour mixture and 1/4 cup milk to blender. Blend until smooth, 1 minute. Scrape batter from sides of blender and pour in remaining 3/4 cup milk. Blend until smooth, 2 to 3 more minutes. Refrigerate batter 1 to 2 hours before cooking. Preheat an oven to 450 degrees F (230 degrees C). Pour 2 teaspoons of drippings into each of 6 muffin cups. Place muffin pan into oven and heat until drippings are very hot. Pour batter into each of the prepared muffin cups. Bake in the preheated oven until puddings puff up and are slightly browned, 20 to 30 minutes.
