Best Homemade Yorkshire Puddings Recipes

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.

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.

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.

Steps:

• 1. Preheat the oven at 200C/400F.
• 2. Pour some oil/goose fat into a nonstick/silicone 12 holes muffin tray and place in the preheated oven for about 10-12 minutes until the oil/fat is fairly hot. The batter should be sizzling when poured in. This is very important! If oil isn't hot enough the pud won't be right.
• 3. In a bowl, swift the flour mixed with salt and a little pepper.
• 4. Make a little well in the middle of the flour and put in the eggs. Using a whisking tool, whisk the eggs with the flour until it all becomes a lump-free, a thicker batter.
• 5. Pour in the milk gradually while still whisking constantly until the batter becomes smoother.
• 6. Pour the batter into a jug and set aside until ready to be poured in.
• 7. Carefully remove the tray from the oven, place on a nice stable surface (super careful, it is very hot) and start pouring a little batter in each hole. Try and be pretty quick with this operation. When the batter is all finished, place carefully but quickly the tray back in the oven. Bake for 20-25 minutes until nicely 'tanned'.

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.

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).