Simple Yorkshire Pudding Recipe 455

Steps:

• Preheat the oven to 400 degrees F.
• Whisk the flour, milk, eggs and 2 teaspoons salt in a medium bowl until smooth-be sure not to over mix. Let sit for 30 minutes.
• Meanwhile, spoon 1 teaspoon beef fat into each hole of a 12-cup muffin tin. Place the tin in the oven and cook until the fat melts and the pan is very hot, 5 to 6 minutes. Working quickly, pour the batter evenly into the muffin tins, filling each tin about halfway. Bake until the puddings are golden brown and very puffed, about 20 minutes. Serve immediately.

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.

Steps:

• Mix flour, milk, and eggs together in a bowl; let sit for 2 hours.
• Preheat oven to 400 degrees F (200 degrees C). Divide the vegetable oil among 6 large muffin cups and place in oven for 5 minutes.
• Spoon flour mixture into the prepared muffin cups. Increase oven temperature to 425 degrees F (220 degrees C).
• Bake in the preheated oven until browned, about 10 minutes.

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:

• 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:

• 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:

• 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.

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:

• 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.