Traditional Yorkshire Pudding Recipes

Steps:

• Preheat the oven to 450 degrees F.
• Sift together the flour and salt in a bowl. In another bowl, beat together the eggs and milk until light and foamy. Stir in the dry ingredients just until incorporated. Pour the drippings into a 9-inch pie pan, cast iron skillet, or square baking dish. Put the pan in oven and get the drippings smoking hot. Carefully take the pan out of the oven and pour in the batter. Put the pan back in oven and cook until puffed and dry, 15 to 20 minutes.

Steps:

• In a large bowl, mix together the flour, milk, eggs and salt. Using an electric mixer, beat 5 minutes, until smooth. Cover and refrigerate 1 hour.
• Preheat oven to 425 degrees F (220 degrees C). Coat a 9x13 inch baking pan with beef or bacon drippings. Preheat the pan 15 minutes so the drippings are hot and sizzling.
• Remove the mixture from the refrigerator. Beat briefly, then scoop into the baking pan. Bake 20 minutes.
• Lower oven temperature to 375 degrees F (190 degrees C). Without opening the oven, continue baking 15 minutes. The mixture should be puffed and golden brown. Remove from oven and serve hot.

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:

• Sieve the flour into a mixing bowl.
• Make a well in the the centre of the flour and add the eggs and with either a electric hand whisk or by a hand whisk start to incorporate the flour from the edges. As the mixture starts to thicken add a little of the milk and water, continue until all liquid is added and mix till smooth.
• Leave for about 15 minutes to half an hour.
• Preheat the oven to 220°C, gas mark 7, 425°F.
• Pour a little oil into a 12 muffin tin (or yorkshire pudding) an place in oven for about 10 minutes Remove from oven and pour batter mixture into tin as quickly as possible. Place tin back into oven on a high shelf and leave to cook for about 34-40 minutes, until golden brown and crisp.

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:

• 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:

• Preheat oven to 350 degrees F (175 degrees C). Grease a small glass baking dish; place in oven to heat while you prepare the pudding.
• Beat eggs with a pinch of salt in a bowl until smooth; add milk and flour and whisk until you have a smooth batter.
• Pour batter into the hot baking dish and bake in preheated oven until no longer wet in the center, 10 to 12 minutes.