Fantastic Never Fail Pan Yorkshire Pudding Recipes

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:

• 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.

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!

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Pour oil equally into 6 cups of a Yorkshire pudding tin and place in the oven to heat.
• Line up 3 identical glasses. Add eggs to the first glass. Add milk to the second glass; it should come to the height of the eggs in the first glass. Add 1/2 cup plus 2 tablespoons flour to the third glass; it should match the height of the eggs and milk in the other glasses. Whisk measured eggs, milk, and flour together in a mixing bowl. Season the batter with salt and pepper.
• Remove hot oiled tin from the oven. Pour batter into the cups and return tin immediately to the oven.
• Bake puddings in the preheated oven until well-risen, 4 to 5 minutes.

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.

Steps:

• Pre-heat oven to 375.
• Heat a clean, ungreased, empty muffin-pan in the oven while you mix together the milk, melted butter, eggs, flour, and salt.
• This dough should be thin/runny.
• When ingredients are mixed together, remove your muffin-pan from the oven, and spray each cup with Pam cooking spray (This step removes the messy'beef-fat method' used in traditional Yorkshire Puddings, and your Yorkshire Puddings will not spill the beef fat over into your oven as they puff up).
• Once the pan is sprayed, fill each muffin-cup only 2/3 full of the Yorkshire pudding mixture, (they REALLY puff up).
• Bake in your pre-heated oven for 40 minutes or until golden in colour and puffed up. (avoid peeking before the time is up).
• Serve while still warm, best served with beef gravy.
• These form a hollow centre as they bake.
• These shrink as they cool, so enjoy them while still warm.

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 degrees F.
• Divide drippings among eight muffin pan cups.
• Heat the cups in the oven until almost smoking.
• Beat batter until bubbly, stir in rosemary and cayenne, 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.

Steps:

• Up to 3-4 hrs before cooking, mix together the milk, eggs, flour and 2 tsp salt in a food processor or blender until you have a smooth batter. If you don't have a food processor or blender, whisk the eggs into the flour and salt, then gradually whisk in the milk until smooth. Transfer to a jug, cover and leave at room temperature for at least 15 mins.
• Heat oven to 220C/200C fan/gas 7 and brush 12 holes of a muffin tin with the oil. Heat the tin in the oven for 5 mins, then carefully lift out and quickly pour the batter into the holes. Bake in the oven for 5 mins, then reduce oven temperature to 200C/180C fan/ gas 6 and cook for a further 30 mins until puffed, risen and golden.

Steps:

• Mix together the flour, eggs and milk, until well combined. Cover and leave in the fridge for as long as possible-24 hours is good, 60 minutes minimum.
• Melt blobs of lard/dripping or oil in pudding tin holes-enough that when its melted it comes up the side of the hole about 1/2cm.Remember lard has a higher smoke point than oil, and dripping more than lard, and in this case the hotter you can go, the better.
• Heat the pan in a HOT oven, until oil/lard or dripping is smoking hot. If need be, heat the pan over a flame over the stove to get it smoking.
• Remove batter from the fridge and mix quickly, pour into pudding holes. It should sizzle immediately.
• Place tray in hot oven and do not open the door. Four large puddings take about 20-25 minutes.
• NB-you can eat these cold with jam too!

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:

• Put all the ingredients in a bowl and whisk to a smooth batter for a couple of minutes.
• Pour into individual moulds and bake in hot oven (200 deg Centigrade) for 20 minutes.
• Will make 12 small yorkies.