GIANT YORKSHIRE PUDDING SUNDAY LUNCH
Try this twist on a Sunday roast, with steak, potatoes, veg and gravy served in a giant Yorkshire pudding. Prep ahead and make Sunday lunch in no time
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 1h5m
Number Of Ingredients 10
Steps:
- To make the batter, crack the eggs into a bowl or jug, then add the flour - it should make roughly the same quantity as the eggs. Whisk together until smooth. Gradually add the milk and carry on whisking until the mixture is lump-free. Season. Pour the batter into a jug, cover and chill for at least 30 mins and up to 24 hrs.
- Heat a dry frying pan. Brush the steak with oil and season it well, place in the pan and brown on each side, then remove from the pan and leave to cool completely. If you're making ahead, wrap and chill until you need it, up to 24 hrs. Peel the potato and cut it into quarters, put them in a pan, cover with water and then bring to the boil. Once they've come to the boil, cook for 2 mins, then drain. Leave to dry completely and chill until needed.
- When you're ready to serve your Sunday lunch, heat oven to 230C/210C fan/gas 8. Drizzle a little oil into a 20cm frying pan with an ovenproof handle and put it in the oven. Heat a little oil in a small roasting tin on the same shelf. Tip the potatoes into the roasting tin, turn them over in the oil, add the carrots and the steak. Put the tin back in the oven. Pour the batter into the frying pan and put it back in the oven and cook for 25 mins.
- Check the Yorkshire pudding. It should have a good dark brown colour at the edges and feel firm and dry. If it's ready, take it out and set aside. Remove the steak from the tin and rest until you're ready to serve, wrapped loosely in foil to keep warm. Turn the potatoes and carrots and add the broccoli to the tin. Cook for a further 10 mins and if they look done, remove the veg, but put the potatoes back in the oven. Heat the gravy.
- Turn off the oven and put the Yorkshire back in to warm through. Slice the steak and tip any juices into the gravy. Serve the Yorkshire on a plate, filled with the meat, veg and potatoes and pour over the gravy.
Nutrition Facts : Calories 746 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 12 grams sugar, Fiber 10 grams fiber, Protein 48 grams protein, Sodium 1.2 milligram of sodium
GIANT YORKSHIRE PUDDING
Classic Yorkshire pudding is the combination of a few humble ingredients-eggs, milk and flour-bolstered by the savory drippings from a large beef roast. The recipe is simple, and relies upon just a few ingredients whisked together in a bowl then baked at a high temperature to achieve puffy, golden-brown perfection. (Yorkshire pudding also happens to serve as a perfect accompaniment to said roast.) If you don't have roast drippings, or run short on them, or are serving vegetarians, the recipe can also be prepared using butter instead.
Provided by Erin Jeanne McDowell
Categories breads, side dish
Time 50m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat the oven to 450 degrees with a rack positioned in the lower third of the oven. Brush a 9-by-13-inch baking pan with 3 tablespoons roast drippings to coat the base and sides.
- In a large bowl, whisk the eggs, milk and the remaining 2 tablespoons roast drippings to combine. Add the flour and salt and continue to whisk until the mixture forms a loose batter.
- Transfer the baking pan to the oven and heat until warmed, 1 to 2 minutes. Pour the batter into the heated pan. Return the pan to the oven and reduce the temperature to 425 degrees. Bake until the pudding is puffy and deep golden-brown, about 40 minutes.
- Remove from the oven and serve warm. (The pudding may collapse slightly if not served immediately, but it will still be delicious.)
Nutrition Facts : @context http, Calories 384, UnsaturatedFat 6 grams, Carbohydrate 43 grams, Fat 17 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 9 grams, Sodium 457 milligrams, Sugar 5 grams, TransFat 0 grams
YORKSHIRE PUDDING
This recipe is from the British-born chef April Bloomfield, who says it dates back to an era when an English pub might cook a hunk of meat by dangling it from a hook above a roaring fire. The "pudding" emerged from a pan full of runny batter that would have been placed beneath the meat to soak up the juices. "The heat of the fire would make the Yorkshire pudding rise up, and all the fat would seep in," she said. (Life back then was "nasty, brutish, and short," as Thomas Hobbes once griped, but apparently there were upsides.) Of course, making Yorkshire pudding these days is a more domesticated undertaking. "Now what happens is you kind of recreate that," said Ms. Bloomfield, who serves it as part of an order-ahead prime-rib feast at the Breslin Bar & Dining Room in the Ace Hotel in Manhattan. "It's very soulful," she said. "Give me 10 Yorkshire puddings and a thin sliver of beef, and I'll be very happy."
Provided by Jeff Gordinier
Categories easy, snack, breads, side dish
Time 50m
Yield 12 puddings
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. In a medium bowl, whisk together eggs, milk, flour and salt. Do not overmix. Allow the batter to rest 30 minutes at room temperature.
- Add a teaspoon of fat to each cup of a 12-cup muffin tin and transfer to the oven to heat, about 5 to 7 minutes. Once hot, divide batter equally to fill the cups about halfway, and return the muffin tin for 10 to 12 minutes, or until the puddings are golden brown and crisp. Serve immediately.
Nutrition Facts : @context http, Calories 65, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 2 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 90 milligrams, Sugar 1 gram, TransFat 0 grams
SKY HIGH YORKSHIRE PUDDING
Here is recipe I came up with while cooking roast beef dinner. These Yorkies stay tall and have a perfect hollow centre for lots of yummy gravy.
Provided by Ronismom
Categories Bread Quick Bread Recipes Popovers and Yorkshire Pudding Recipes
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.
Nutrition Facts : Calories 160.1 calories, Carbohydrate 17.9 g, Cholesterol 65.3 mg, Fat 7.2 g, Fiber 0.6 g, Protein 5.6 g, SaturatedFat 1.8 g, Sodium 40.4 mg, Sugar 2.1 g
TRADITIONAL YORKSHIRE PUDDING
As legend has it, Yorkshire puddings were traditionally cooked in a pan of fat, at the bottom of a hearth, underneath a large piece of roasting beef. The smoky heat from the fire, along with all the other goodness dripping into the pan from the meat, must've made for quite a delicious pastry. Though limited by modern ovens, we can still come close to the original by using real rendered beef fat, without which you're just eating a popover.
Provided by Chef John
Categories Bread Quick Bread Recipes Popovers and Yorkshire Pudding Recipes
Time 1h
Yield 12
Number Of Ingredients 5
Steps:
- Whisk eggs and salt together in a bowl until light and frothy. Whisk in flour and milk until smooth and lump-free; batter will be thin and barely coat the back of a spoon.
- Transfer batter to a 4-cup measuring cup and chill in the refrigerator, at least 15 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Fill each cup of a 12-cup nonstick muffin tin with 1 tablespoon melted beef fat; use your finger to grease the sides and tops of the cups. Place the muffin tin on a baking sheet.
- Heat in the preheated oven on the middle rack until fat is smoking hot, 10 to 15 minutes.
- Remove from the oven and fill each muffin cup halfway full with batter.
- Bake pudding in the preheated oven until browned and fully puffed, about 25 minutes more. Remove from the oven and immediately poke a hole in the center of each to release steam. Serve hot, warm, or room-temperature.
Nutrition Facts : Calories 102.7 calories, Carbohydrate 8 g, Cholesterol 81.5 mg, Fat 3.2 g, Fiber 0.2 g, Protein 10 g, SaturatedFat 1.2 g, Sodium 198.2 mg, Sugar 1.1 g
BEST YORKSHIRE PUDDINGS
The secret to getting gloriously puffed-up Yorkshire puddings is to have the fat sizzling hot and don't open the oven door!
Provided by Barney Desmazery
Categories Dinner, Lunch, Side dish
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.
Nutrition Facts : Calories 199 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 1 grams sugar, Protein 6 grams protein, Sodium 0.12 milligram of sodium
YORKSHIRE PUDDING
Puffy Yorkshire pudding is a classic English accompaniment to roasted meats. This version comes from author Molly Stevens's cookbook "All About Roasting."
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 5
Steps:
- In a medium bowl, whisk together eggs and salt until frothy. Whisk in milk, followed by flour, until well combined. Cover and refrigerate batter at least 4 hours, and up to overnight.
- Preheat oven to 450 degrees with rack set in center of oven.
- Add beef drippings to reserved pan from Standing Rib Roast and transfer to oven. Heat until hot and sizzling, 4 to 6 minutes.
- Remove batter from refrigerator and stir. Slide out roasting pan just enough to add batter all at once; batter should be very liquid and spread on its own without tilting. Bake for 12 minutes.
- Reduce oven temperature to 350 degrees; rotate pan and continue baking until pudding is puffy and nicely browned, about 15 minutes more. Cut into small squares and serve immediately.
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TRADITIONAL YORKSHIRE PUDDING - THE DARING GOURMET
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4.9/5 (34)Total Time 17 minsCategory Side DishCalories 111 per serving
- In a mixing bowl, whisk or beat together the flour, salt and eggs until relatively smooth. Gradually add the milk, whisking until the batter is smooth and lump-free. Cover with plastic wrap refrigerate for at least 2 hours and preferably overnight for maximum flavor. The longer the batter rests the better the flavor will be. (*See blog post for discussion about cold versus room temperature batter to determine which results you prefer)
- Preheat the oven to 450 degrees F. Using a traditional Yorkshire pudding tin (*see blog post for discussion about which type of tin to use), place a teaspoon or two of beef tallow in each tin and place the tin in the oven for about 6-7 minutes until piping hot. Pour the batter into each tin (the pan should be hot enough that the batter sizzles) between 1/2 to 3/4 full. (Note: If making two large Yorkshire puddings in two 8-inch cast iron pans, fill each pan slightly less than half full. These will need to bake slightly longer than individual puddings.) Bake the Yorkshire puddings for 11-13 minutes or until a deep golden brown.
- Makes enough for 12 Yorkshire pudding tins or regular muffin tin or two 8-inch cast irons if making two large Yorkshire puddings.
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