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.
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 25m Yield 1 batch, 6 serving(s) Number Of Ingredients 4 Steps:
In a bowl combine flour and salt. With a handheld mixer add the milk, in a stream, until smooth. Add water and eggs and beat until combined well and bubbly. Let stand, covered, at room temperature for 1 hour. Preheat oven to 450°F Divide drippings among six muffin pan cups. Heat the cups in the oven until almost smoking. Beat batter until bubbly and divide among muffin cups. Bake 10 minutes in lower third of the oven without opening the oven door. Reduce oven temperature to 350 degrees F and continue to bake for another 10 minutes until puffed, crisp and golden brown. Serve immediately. MUM’S YORKSHIRE PUDDING 1 cup flour 1 cup milk 2 eggs salt & pepper Put fat from roast into glass pie plate or use vegetable oil. (Be generous.) Mix listed ingredients together. Cook in 450F oven for 25 minutes.
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 1h35m Yield 12 Number Of Ingredients 7 Steps:
Mix flour, salt, and baking soda together in a large bowl; make a deep well in the center of flour mixture. Break eggs into the well and beat until smooth. Mix milk and water together in a small bowl; slowly stir milk mixture, about 1/4 cup at a time, into flour mixture until batter is a thin, paste-like consistency. Cover bowl and allow batter to stand at room temperature for 1 hour. Preheat oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin with butter, using 1/2 teaspoon butter per muffin cup. Place muffin tin on the second shelf from the top in the preheated oven until butter melts and begins to smoke, 3 to 4 minutes. Whisk the batter to fully incorporate all the ingredients, about 2 minutes. Pour batter into the melted butter in each muffin tin, 1/2 to 2/3 full. Bake in the preheated oven until puddings are golden brown and well-risen, keeping the oven door closed the entire time of cooking, 17 to 20 minutes.
Time 1h35m Yield 12 Number Of Ingredients 7 Steps:
Mix flour, salt, and baking soda together in a large bowl; make a deep well in the center of flour mixture. Break eggs into the well and beat until smooth. Mix milk and water together in a small bowl; slowly stir milk mixture, about 1/4 cup at a time, into flour mixture until batter is a thin, paste-like consistency. Cover bowl and allow batter to stand at room temperature for 1 hour. Preheat oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin with butter, using 1/2 teaspoon butter per muffin cup. Place muffin tin on the second shelf from the top in the preheated oven until butter melts and begins to smoke, 3 to 4 minutes. Whisk the batter to fully incorporate all the ingredients, about 2 minutes. Pour batter into the melted butter in each muffin tin, 1/2 to 2/3 full. Bake in the preheated oven until puddings are golden brown and well-risen, keeping the oven door closed the entire time of cooking, 17 to 20 minutes.
