Time 50m Yield 8 servings. Number Of Ingredients 8 Steps:
Preheat oven to 400°. In a large skillet, saute onions, 1/2 teaspoon salt and pepper in butter until tender but not browned. Divide among eight 6-oz. ramekins or custard cups. Place on a baking sheet., In a large bowl, combine flour and remaining salt. Whisk the eggs, water and milk; whisk into flour mixture just until blended. Pour 1/4 cup into each ramekin. , Bake 30-35 minutes or until puffed and golden brown. Serve immediately.
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 45m Yield 8 serving(s) Number Of Ingredients 9 Steps:
In a large skillet, saute the onions with 1/2 teaspoon salt and pepper in butter until tender but not browned. Divide among eight 6 ounce ramekins or custard cups. In a large bowl, combine flour and remaining salt. Combine the eggs, water and milk, whisk into flour mixture just until blended. Fill each ramekin with 1/4 cup batter. Bake at 400°F for 30-35 minutes or until puffed and golden brown. Serve immediately.
Time 45m Yield 24 Yorkshire pudding bites Number Of Ingredients 10 Steps:
Preheat the oven to 400 degrees F. Place a 24-cup mini muffin tin on a rimmed baking sheet. Add enough vegetable oil to each muffin cup to coat the bottom. Transfer to the oven so it gets hot as the oven preheats. Whisk together the milk and eggs in a large liquid measuring cup. Next add the flour, 1/4 teaspoon salt and 1/4 teaspoon pepper and whisk to combine. Set aside. Heat a saute pan over medium-high heat. Add 1 tablespoon of vegetable oil and the onions. Cook, stirring frequently, until the onions begin to soften. Stir in the sugar and 1/4 teaspoon salt. Continue cooking until the onions are slightly browned and softened, about 10 minutes. Turn the heat off and set aside. Carefully remove the hot pans from the oven. Add the batter to the muffin cups, filling each about three-quarters full. Bake until the puddings are puffed and golden brown, about 20 minutes; do not open the oven before the 20 minutes are up or the puddings could collapse. Transfer the Yorkshire puddings to a serving platter. Top each with some of the caramelized onions. Slice or tear the roast beef slices in half or in thirds and arrange the pieces on top of the onions. Top each with about 1/4 teaspoon of the horseradish sauce and sprinkle with the chopped chives.
Time 45m Yield 8 serving(s) Number Of Ingredients 9 Steps:
Saute onions, half the salt, and pepper in butter in a large skillet until tender but not browned. Divide among eight 6-oz. ramekins or custard cups. In a large bowl, combine flour and remaining salt. Combine the eggs, water and milk and whisk into the flour mixture just until blended. Fill each ramekin with 1/4 cup of batter. Bake at 400°F for 30-35 minutes or until puffed and golden brown.
Time 35m Yield Makes 12 small puddings Number Of Ingredients 10 Steps:
Tip the onion and spices into a bowl with a generous pinch of salt. Mix well and leave for an hour until the onions have softened. Add the chilli and coriander (if using) to the onions then crack in the eggs. Tip in the flour and mix. Gradually add the milk and beat until the batter is smooth. Heat the oven to 240C/220C fan/gas 9 with an oiled 12 hole muffin tray inside. Spoon the batter into the holes and cook for 15-20 mins until puffed up and golden and the onions have frazzled slightly. Serve as a starter with Indian chutneys or as part of a roast.
More about “onion yorkshire puddings recipes”
Time 35m Yield Serves 8-10 Number Of Ingredients 6 Steps:
Cut the onions into thin wedges, keeping the root intact so they hold together, to make about 12-16 thin wedges. Whisk the eggs and flour in a large bowl to make a smooth paste, then whisk in the milk to make a smooth batter. Season, then stir in the sage. Leave to rest for 10 mins at room temperature. Will keep chilled for up to 24 hrs (bring up to room temperature before using). Heat the oven to 230C/210C fan/gas 8. Pour a drizzle of oil evenly into 10 holes of a 12-hole muffin tin, or in all of two four-hole Yorkshire pudding tins to coat the bases. Add a wedge of onion to each hole and put in the oven for 10 mins to heat up. Transfer the batter to a jug, carefully remove the tins from the oven and pour the batter over the onions, dividing it evenly between the holes. The batter should sizzle as soon as it hits the oil. Put back in the oven and turn the temperature down to 220C/200C fan/gas 7. Cook for 15 mins until golden and risen. Don’t open the door until the time is up, or they may sink.
