No Fail 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:

• 1. Spray a 12 cup muffin tin with Pam. Put one tsp of butter in each cup....if you have roast drippings use that but I like to keep my drippings for gravy so I use butter. Put pan in oven just till butter is melted. Using a meat baster...I find this works so well....suck up the batter and fill all cups equally. Bake at 400 degrees 30 mins or until tripled in size and brown and crispy!!

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:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, beat eggs with milk. Stir in flour. Set aside.
• Divide butter evenly into the twelve cups of a muffin tin, about 1/2 teaspoon per cup. Place tin in oven to melt butter, 2 to 5 minutes. Remove tin from oven, and distribute batter evenly among buttery cups.
• Bake in preheated oven 5 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake 25 minutes more or until puffed and golden.

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:

• Place the flour in a bowl and stir in the eggs, followed by the milk. Swap your wooden spoon for a wire whisk and beat until smooth. Cover and chill for 10 mins or until ready to cook.
• Heat oven to 220C/200C fan/gas 7. Divide the oil between a 6-hole large muffin tin and heat in the oven for 5 mins. Tip the batter into a jug, then quickly pour into the heated tin. Bake for 25-30 mins until well risen and browned - make sure the puds are cooked all the way through.

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:

• Sieve the flour into a bowl and add in a pinch of salt. Mix 1 beaten egg, 4 tablespoons each of water & milk into a jug, then add to the flour & salt mixing continually, beat well with a 'wooden' spoon until a smooth runny batter, is obtained. This mix is sufficient for 2 people, if more is required simply multiply the mix.
• This is the important part, leave the mixture to stand at room temperature for 1 hour.
• Heat the oven to 230C and when hot add 1/2tsp of fat to each tin and place the tin into hot oven, when the fat is smoking hot then add your mixture.
• Tip: Keep fat used from previously cooked pork/beef sausages in your fridge until required, this adds a fantastic flavour.
• Cook in the hot oven for approx 15-20 minutes if using small bun tins and 30-35mins if using large tins.
• Enjoy!!

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.