Crowdiemowdieasteamedpuddingscotland Recipes

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YORKSHIRE PUDDING

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 20m

Yield 12 servings

Number Of Ingredients 5



Yorkshire Pudding image

Steps:

  • Preheat the oven to 450 degrees F.
  • To make the batter, combine the half-and-half and eggs in a bowl and whisk until totally combined. Then throw the flour and salt into a sifter and sift them straight into the bowl. Whisk until it's nice and smooth.
  • Pour a small amount of beef drippings (about 1/2 teaspoon or so) into each cup of a standard muffin pan and place the pan in the hot oven until just before the drippings begin to smoke, a couple of minutes. Carefully remove the pan from the oven and immediately fill the muffin cups about one-half to three-quarters full with the batter. Bake until the puddings have popped about as much as they can pop, 13 to 14 minutes.

1 cup half-and-half
5 large eggs
1 cup all-purpose flour
2 teaspoons kosher salt
Beef drippings or vegetable oil, for the muffin pan

YORKSHIRE PUDDING

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 40m

Yield 12 servings

Number Of Ingredients 12



Yorkshire Pudding image

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.

5 large eggs
1 cup half-and-half
1 cup all-purpose flour
Kosher salt
Drippings from the Prime Rib, recipe follows
4 tablespoons tricolor peppercorns (or any peppercorns)
3 sprigs rosemary
3 sprigs thyme
1/3 cup kosher salt
8 cloves garlic, minced
1 10 -to-14-pound boneless rib-eye roast
1/4 cup olive oil

GORDON RAMSAY'S YORKSHIRE PUDDING

The Yorkshire pudding mix can be made two or three days before and kept in the fridge. Be sure to make the baking tray piping hot, says Mr. Ramsay, so that when the cold batter hits, the puddings will puff up. Once ladled into the tray, sprinkle with coarse salt, and then once in the oven, leave the door closed. "Treat it like a soufflé." Try this with a roast and gravy but they are so good that you can have them with anything! I included the minimum amount of resting time in the prep time and the time for the stove to heat up before cooking in the cooking time. Enjoy!

Provided by Nif_H

Categories     European

Time 55m

Yield 12 puddings, 6 serving(s)

Number Of Ingredients 5



Gordon Ramsay's Yorkshire Pudding image

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.

Nutrition Facts : Calories 259.8, Fat 14.5, SaturatedFat 3.4, Cholesterol 130.1, Sodium 267.9, Carbohydrate 23, Fiber 0.7, Sugar 3.3, Protein 8.8

4 large eggs
1 1/2 cups whole milk
1/2 teaspoon coarse salt
1 1/4 cups all-purpose flour
4 tablespoons vegetable oil (or beef drippings)

SCOTTISH MEALY PUDDING

Make and share this Scottish Mealy Pudding recipe from Food.com.

Provided by Northern_Reflectionz

Categories     Scottish

Time 3h10m

Yield 1 roll

Number Of Ingredients 5



Scottish Mealy Pudding image

Steps:

  • Mix all ingredients together in a bowl.
  • Do not add water.
  • Dip a cheesecloth in boiling water, and rub it well with flour.
  • Put the mixture into the cloth and tie securely.
  • Drop into boiling water but do not allow the water to come more than 2/3s up the pudding.
  • Boil for 3 hours, replenishing water as it boils away.
  • When cold, slice and fry with bacon or as an accompaniment to sausages, liver etc.

Nutrition Facts : Calories 2905.3, Fat 227.9, SaturatedFat 121.3, Cholesterol 154.4, Sodium 2357.5, Carbohydrate 175, Fiber 25.6, Sugar 12.7, Protein 41.9

1/2 lb oatmeal
2 medium onions, chopped
1 teaspoon salt
1/2 teaspoon pepper
1/2 lb beef suet

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