Time 1h35m Yield 8 Number Of Ingredients 6 Steps:
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.
Time 30m Yield 6 servings Number Of Ingredients 5 Steps:
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.
Number Of Ingredients 5 Steps:
To assemble the batter: In a bowl combine flour, salt, and milk until well blended. Incorporate both eggs and blend together until you have a smooth liquid batter. Let stand at room temperature for 1 hour. To bake in a 9x13 ovenproof dish: Preheat oven at 450°F. Place dish in oven and heat for 10 minutes. Place the fat into the dish and continue heating for 10 to 15 minutes. Pour the prepared batter into the dish and bake for 20 to 25 minutes or until golden brown. Serve immediately. To bake in a large 6 muffin pan: Preheat oven to 375°F. Place pan in oven and heat for 10 minutes. Place equal amounts of the fat into each muffin mold and continue heating in oven for 10 to 15 minutes. Pour equal amounts of prepared batter into each muffin mold and bake for 15 to 20 minutes or until golden brown. Serve immediately.
Time 1h10m Yield 12 puddings Number Of Ingredients 5 Steps:
Preheat the oven to 400 degrees F. Whisk the flour, milk, eggs and 2 teaspoons salt in a medium bowl until smooth-be sure not to over mix. Let sit for 30 minutes. Meanwhile, spoon 1 teaspoon beef fat into each hole of a 12-cup muffin tin. Place the tin in the oven and cook until the fat melts and the pan is very hot, 5 to 6 minutes. Working quickly, pour the batter evenly into the muffin tins, filling each tin about halfway. Bake until the puddings are golden brown and very puffed, about 20 minutes. Serve immediately.
Time 40m Yield 12 servings Number Of Ingredients 12 Steps:
Make the batter before removing the prime rib from the oven: Combine the eggs and half-and-half in a bowl and whisk until they’re totally combined. Throw the flour and 2 teaspoons salt into a sifter and sift them straight into the bowl. Whisk until it’s nice and smooth, then refrigerate until the prime rib is ready. After the beef is removed from the pan, increase the oven temperature to 450 degrees F. Use a slotted spoon to remove the peppercorns, herbs and excess salt from the drippings. Pour the remaining drippings into a separate container. They should be speckled and lovely! Pour a small amount (about 1/2 teaspoon or so) of the drippings into each cup of a standard muffin pan and place the pan in the hot oven for a couple of minutes, or until just before the drippings begin to smoke. Carefully remove the pan from the oven and immediately fill the muffin cups about 1/2 to 2/3 full. Bake 13 to 14 minutes, or until they’ve “popped” about as much as they can pop. Serve them in a basket with a pretty napkin right next to the prime rib. Move the oven rack to the bottom and preheat the oven to 500 degrees F, then start with the seasoning: Grab the peppercorns and throw them in a big plastic bag and pound them with a rolling pin to break them open. Pull the leaves off the rosemary and thyme sprigs. Throw the crushed peppercorns into a bowl with the salt and herb leaves and add the minced garlic. Use your fingers to toss it all together, then set it aside. Place the beef, fat-side up, on a rack in a roasting pan. Drizzle the olive oil all over the surface and rub it in with your hands. Sprinkle the peppercorn-herb-salt mixture all over the surface of the beef, pressing it lightly with your hands. Roast the beef 45 minutes for the first stage. Reduce the oven temperature to 300 degrees F and insert a meat thermometer sideways into the roast. Roast the beef an additional 1 hour 15 minutes to 1 hour 30 minutes, or until the thermometer registers 120 degrees F to 135 degrees F in the center for medium rare. (The meat will continue to cook for a bit after you remove it from the oven.) Remove the beef from the rack and let it rest about 15 minutes to allow the juices to redistribute throughout the meat. When you’re ready to serve, carve it into slices of your preferred width.
Time 35m Yield 8 to 10 servings Number Of Ingredients 5 Steps:
Preheat oven to 450 degrees F. Mix the batter ingredients together. Let rest for 10 minutes Preheat a Yorkshire pudding tray or muffin tin with 1/2-inch (1 centimeter) of oil in each section. After the 10 minutes divide the batter into the tray. Cook for around 15 to 20 minutes until crisp and puffy, don’t open the oven door before then or they won’t rise.
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 6-8 serving(s) Number Of Ingredients 6 Steps:
Mix the flour and salt and sift them into a large mixing bowl. Make a well and add the eggs, 1 1/2tbsp of the beef dripping, half the milk and beat everything until smooth and all the lumps have gone. Whisk in the remaining milk. Set batter aside and allow to rest for at least 30 minutes. Preheat oven to 450°F/230°C/Gas 8. Place a spoonful of dripping in each pudding mold and heat in the oven until piping hot and starting to smoke. Whisk the batter again and very carefully pour into the hot pudding tins, filling each compartment to about 3/4. Bake immediately for approximately 10-15 minutes. Don’t open the oven door apart from when you need to check if they are done for the first time after 10 minutes. If you’re making one large pudding, it will take 30-40 minutes. They should be golden brown, risen on the outside with a deep depression in the centre. (sometimes they rise in the middle as well, but that doesn’t really matter. ;D).
Time 40m Yield 6 Number Of Ingredients 5 Steps:
Preheat the oven to 450 degrees F (220 degrees C). Place about a tablespoon of beef drippings into each cup of a 6 cup muffin tin. In a medium bowl, whisk eggs until well blended. Stir in the milk, flour and salt. Fill the muffin cups about half way. Bake for 15 minutes in the preheated oven, then reduce the oven temperature to 350 degrees F (175 degrees C) and bake for an additional 15 minutes.
Time 20m Yield 12 puddings Number Of Ingredients 5 Steps:
Whisk the eggs, flour, salt, and milk together really well in a bowl to make your batter. Pour the batter into a jug, and let it sit for 30 minutes before you use it. Turn your oven up to the highest setting, and place a 12 cup muffin tray in the oven to heat up for 5 minutes. Place 1 tb of oil in each muffin hole, and put the tray back into the oven and heat until oil is very hot. Open oven door, slide the tray half out, and carefully pour the batter into the muffin holes. Close the door and cook for 15 minutes without opening the oven door. Serve immediately.
Time 35m Yield 8-16 Yorkshire Puddings, 4-8 serving(s) Number Of Ingredients 7 Steps:
Preheat your oven to 240C,475F or gas mark 9. (If you are cooking roast beef and/or roast potatoes, make sure the beef has been removed to “rest” before carving and that the potatoes are moved down to the bottom shelf and NEED browning still.). Pour a scant amount of oil or dripping into your Yorkshire Pudding tins.(A large roasting tin can be used too. If you do not have a Yorkshire Pudding tin which has 4 wide and shallow cups of about 4" in diameter, then use a large muffin tin.). Put the tin into the pre-heated oven about 5 minutes before you want to cook the Yorkshire Puddings. Empty the flour, salt & pepper into a large roomy bowl. Make a dip in the centre and add the beaten eggs bit by bit, mixing as you go along. Add the water/milk mixture gradually and whisk in between each addition. Keep whisking until all the liquids have been added. The batter may still be lumpy - this does not matter. Cover and leave to rest for up to 1 hour. Just before cooking, whisk thoroughly again to break down any lumps & add some more air. Carefully take out the tin/s. Pour the batter into the tin/s and QUICKLY return to the oven. Cook for about 20 minutes until well risen and golden brown. DO NOT open the oven in the first 10-15 minutes or they will DROP! If you have two tins cooking, rotate the tins from top to bottom shelves after the 10-15 minutes so they cook evenly. Serve with Roast Beef and lashings of gravy! Can also be served with any Roast Dinner - we love them with Roast Chicken - see photos!
Time 40m Yield 12 Number Of Ingredients 4 Steps:
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, beat eggs with milk. Stir in flour. Set aside. Divide butter evenly into the twelve cups of a muffin tin, about 1/2 teaspoon per cup. Place tin in oven to melt butter, 2 to 5 minutes. Remove tin from oven, and distribute batter evenly among buttery cups. Bake in preheated oven 5 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake 25 minutes more or until puffed and golden.
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.
Yield Serves 4 Number Of Ingredients 5 Steps:
Preheat oven to hot (450ºF). Beat the eggs with the milk. Sift together the flour and salt and stir this into the egg mixture. Beat the batter until well blended. Discard most of the fat from the pan in which the beef was roasted. Heat an 11x7-inch baking pan or ring mold and pour into it one-quarter cup of the beef drippings. Pour in the pudding mixture and bake ten minutes. Reduce the oven temperature to moderate (350ºF) and bake fifteen to twenty minutes longer, or until puffy and delicately browned. Cut into squares and serve immediately with roast beef.
Time 45m Yield 6 Number Of Ingredients 4 Steps:
To Make Pudding Batter: In a large bowl combine the flour, salt, milk and eggs. Mix all together with a hand beater just until smooth. Prepare Yorkshire pudding 30 minutes before roast is done. Remove roast from oven and spoon drippings into a 9x9 inch pan, to measure 1/2 cup. Increase oven temperature to 425 degrees F (220 degrees C). Return roast to oven. Pour pudding batter into pan with drippings and bake in preheated oven for 10 minutes. Remove roast from oven; continue baking pudding for another 25 to 30 minutes. Let cool, cut into squares and serve with roast.
