Swedish Yorkshire Pudding No Thats Not A Typo 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:

• Also need 1 book of Viking drinking songs.
• Sift the flour and salt into a bowl.
• Make a well in the centre, tip in the egg and a little of the milk.
• Beat well, and then gradually mix in the flour, adding more of the milk until batter is smooth (the consistency of thick cream).
• Sing Viking drinking song while allowing the mixture to stand for approximately 30 minutes.
• Place a teaspoon of beef dripping in small tin (s) or your brother's best battle helmet.
• Heat the tin (s)/helmet (s) in the oven at 220 Celsius/ 325 Fahrenheit for 5 minutes until the fat is smoking.
• Sing a 5-minute Viking drinking song while it is heating.
• Remove the tin (s)/helmet (s) from the oven and pour in the batter and put back into the oven.
• Bake until well-risen, puffy and golden brown (small ones take 10 to 15 minutes, large ones 40 to 45 minutes if cooked in one tin).
• In the meantime, sing lots more drinking songs and go pillage the nearest village, but make sure you get back in time to check how the cooking is going.
• Serve 1 or 2 puddings along with meat and vegetables and lashings of gravy.
• Sleep after a hard day's activity and dream of Valhalla and immortality in the hall of the Scandinavian gods.

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.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Drop 1 teaspoon olive oil each into 6 muffin cups.
• Beat eggs, egg whites, and milk together in a glass bowl until smooth.
• Heat egg mixture in microwave oven until warmed, about 1 minute.
• Stir flour into the egg mixture until completely incorporated into a batter.
• Heat muffin cups in preheated oven until the oil is smoking, 2 to 3 minutes.
• Stir cold water into batter. Pour 1/4 cup batter into each muffin cup.
• Bake in the preheated oven until risen and cooked in their centers, about 25 minutes.

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:

• 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.