Recipe Yorkshire Pudding

[TastyReuben]

Yorkshire Pudding
Makes two large puds or maybe 8 or so muffin tin-sized puds

Ingredients
2 large eggs
75g all-purpose flour
3 oz milk
1/4 tsp kosher salt
2 1/2 tsp water
1/4 cup fat (bacon grease, beef dripping, shortening, etc)

Directions
Add the eggs, flour, milk, water, and salt in the container of a stick blender and whizz until smooth. Place in a container and refrigerate batter overnight or for up to 3 days. When ready to bake, remove from refrigerator while you preheat the oven so batter can come up to room temperature.

Preheat oven to 450°F. Divide fat between two 6-inch cake pans or oven-safe non-stick skillets, or two 6-muffin muffin tins, but using just 8 of the wells. Place in the oven while it’s preheating, until the fat is hot, about 5-8 minutes.

Remove the pans or tins and divide the batter evenly between the two pans or 8 wells (batter should come up just over half of each well). Return to oven and bake until the puddings have browned and are crisp to the touch (15-20 minutes for muffins, 25-30 minutes for the larger ones). Serve immediately.

Recipe based on Serious Eats Yorkshire Puddings

 

[CookieMonster]

those are super nifty! thanks!
I can think of all kinds of "stuff for the middle"

 

[rascal]

U use yorkys recipe. After all he should know??

Russ

 

[The Velvet Curtain]

A big problem with yorkies is when people overbeat the batter so developing the gluten which stops them rising. I always suggest hand mixing with a balloon whisk until just incorporated.

 

[karadekoolaid]

And I read (because I haven't made Yorkies for years) that the secret is very hot oil.

 

[The Velvet Curtain]

And I read (because I haven't made Yorkies for years) that the secret is very hot oil.

absolutely, you want it to skin as soon as the batter hits the pan

 

[Lullabelle]

Yorkshire Pudding
Makes two large puds or maybe 8 or so muffin tin-sized puds

Ingredients
2 large eggs
75g all-purpose flour
3 oz milk
1/4 tsp kosher salt
2 1/2 tsp water
1/4 cup fat (bacon grease, beef dripping, shortening, etc)

Directions
Add the eggs, flour, milk, water, and salt in the container of a stick blender and whizz until smooth. Place in a container and refrigerate batter overnight or for up to 3 days. When ready to bake, remove from refrigerator while you preheat the oven so batter can come up to room temperature.

Preheat oven to 450°F. Divide fat between two 6-inch cake pans or oven-safe non-stick skillets, or two 6-muffin muffin tins, but using just 8 of the wells. Place in the oven while it’s preheating, until the fat is hot, about 5-8 minutes.

Remove the pans or tins and divide the batter evenly between the two pans or 8 wells (batter should come up just over half of each well). Return to oven and bake until the puddings have browned and are crisp to the touch (15-20 minutes for muffins, 25-30 minutes for the larger ones). Serve immediately.

Recipe based on Serious Eats Yorkshire Puddings

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