Yorkshire Pudding Recipe?

i have 2 here they are hope thry help you...

INGREDIENTS

4 eggs

2 cups all-purpose flour

2 cups milk

1/4 cup vegetable oil

DIRECTIONS

Preheat the oven to 450 degrees F (230 degrees C).

In a large bowl, whisk together the eggs and milk until well blended. Whisk in the flour one cup at a time until frothy and well blended. Set aside.

Distribute the oil equally among 12 muffin cups, a little over a teaspoon per cup. Place in the oven for 5 to 10 minutes, until smoking. Remove from the oven and quickly ladle about 1/4 cup of batter into each cup.

Bake for 30 to 35 minutes in the preheated oven. Serve immediately. I turn my oven off and leave the door partially open with the yorkies inside to keep them from deflating while waiting for everyone to ask for seconds.

here is my other recipie...

INGREDIENTS

3 eggs

1 cup milk

1 cup all-purpose flour

2 tablespoons butter

DIRECTIONS

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.

The Best Yorkshire Pudding

Ingredients

225 g plain flour(1 3/4 cup)

4 eggs, beaten

300 ml milk(10 fl oz)

1 1/2 tablespoons beef drippings, for batter

100 g beef drippings, for cooking(3 1/2 oz)

Directions

1. Mix the flour and salt and sift them into a large mixing bowl.

2. Make a well and add the eggs, 1 1/2tbsp of the beef dripping, half the milk and beat everything until smooth and all the lumps have gone.

3. Whisk in the remaining milk.

4. Set batter aside and allow to rest for at least 30 minutes.

5. Preheat oven to 450°F/230°C/Gas 8.

6. Place a spoonful of dripping in each pudding mold and heat in the oven until piping hot and starting to smoke.

7. Whisk the batter again and very carefully pour into the hot pudding tins, filling each compartment to about 3/4.

8. Bake immediately for approximately 10-15 minutes.

9. Don't open the oven door apart from when you need to check if they are done for the first time after 10 minutes.

10. If you're making one large pudding, it will take 30-40 minutes.

11. They should be golden brown, risen on the outside with a deep depression in the centre. (sometimes they rise in the middle as well, but that doesn't really matter. ;D).

http://www.recipezaar.com/148756

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2 eggs

1/2 tsp salt

1 cup flour

1 cup whole milk

1 egg white, room temp

2 tbsp butter, melted

in a blender add eggs, salt flour and milk. use a soft spatula to scrape down the sides (the flour will jump up onto them as you start the blender).

cover the blender pitcher and put in fridge for 30 or more minutes. should be about the consistency of pancake batter.

preheat to 450F, place muffin pan (large muffin pan, not the mini's) in the oven so it's hot when the batter is ready.

in a small bowl beat the egg white to soft peaks (it'll look foamy but may not necessarily turn "white") and fold into batter.

grease the hot muffin pan with "Pam" and/or melted butter.

pour the batter about 1/2 way in each muffin cup.

bake about 20 minutes til puffed and brown.

p.s. this is awesome, rewarms pretty well, and tastes really really good with plain old brown gravy from a mix!

it's really easy, but follow the instructions exactly!

i usually take the 1 egg for the white out first and i measure out all ingredients into separate bowls so i can add to the blender quick and easy. that's a matter of personal preference cause you can't really blend it too much but again, if you follow the recipe exactly you will have no problems. i make this for my mother-in-law, from her family recipe, so that should say it all!!!

btw....i usually make this with prime rib or an even better alternative, "500 degree roast beef".

get a round roast with the big fat across the top.

let the roast come to room temp

preheat the oven to 500F

dredge the roast, all sides, through a mix of flour, kosher salt (very important, kosher salt is a different consistency and works best), and pepper.

place roast FAT SIDE UP on 9x13 with a rack so it drips into the pan into the 500 degree oven. you can add a bit of oil into the bottom of the pan to add to your gravy drippings, but avoid butter, it will burn.

cook 4-5 minutes per pound (i usually start at 4 minutes per pound for a 2-ish pound roast, as i like it medium rare dark pink, not light pink but that depends on the circumference of the roast), then TURN THE OVEN OFF.

DO NOT OPEN THE OVEN DOOR!!! if at the end you find you'd like it a little more done, put it back in the oven which will still be pretty hot and give it a few more minutes, or use your meat thermometer for the degree of doneless you like.

as the roast is finishing start making the brown gravy from a packet. when the roast comes out, add a teeny bit, like maybe 1 tsp of hot water and use a hard spatula to scrape all the drips from the pan and the rack, add them to the gravy. nobody will know that the gravy isn't "home made" and honestly, if i make it in my home, it is home made...lol.

the roast will be crunchy on the outside and soft and perfectly cooked on the inside. try different times per pound if you want, but it is always 1 hour without opening the door.

i usually make the yorkshires first, since they reheat well, then do the roast.

if you like prime rib, you'll love this. much easier and less expensive, but really, just as good!

we also do it with a bleu cheese sald;

romaine

crumbled bleu cheese

slivered almonds (not sliced, heated on about 330F til golden brown)

chopped scallions

bleu cheese dressing

craisins....or any similar type fruit (optional, i don't like them but everyone else does!)

mix all that up using the quantities the way you like them and it is YUMS!!!

i have never gotten anything less than a rave review for this salad and it is really easy.

prep time for the whole above mentioned dinner, about 40 minutes total. cook time about 1 1/2 hour.

good luck. hope you like the other recipes i've shared. they've become my trademark amongst my friends and family and i am a very diverse cook so trust me, they're easy and awesome!

The other recipes are ok. But subsitute a third to a half of the milk with water. The fat needs to be smoking. If your going to make them again don't wash the tray, it needs to be seasoned.

All of the above. But remember to make the cooking fat hot so it smokes. So keep close to the cooker.

Good Luck