Recipe: Yorkshire Pudding (3)

Linda - here are 3...

Yorkshire Pudding
Recipe courtesy Pam Anderson
I made a note that Wondra flour does not need resting time, as it is low gluten

1 1/2 cups instant (also known as quick-mixing) flour
1 teaspoon salt
1 1/2 cups skim milk
4 large eggs
2 tablespoons butter or beef drippings

Mix flour and salt in a medium bowl. Mix milk, eggs, and butter (or beef drippings, if using) in a 1-quart Pyrex measuring cup. Pour egg mixture into flour mixture; stir until smooth. Return mixture to the measuring cup for easy pouring.

Spray a muffin tin that has 12 individual cups (each with 1/2-cup capacity) with vegetable cooking spray. Fill each cup 3/4 full. Adjust oven rack to lower middle position and set muffin tin on rack. Close oven door and heat oven to 425 degrees. Bake, without opening the oven door, until popovers are crisp and golden brown, 35 minutes. Remove from oven and transfer to a wire rack. Recrisp in a warm oven before serving.

Yield: 12 puddings, serving 8 to 12

Huge Yorkshire Puddings
Recipe courtesy Jamie Oliver, Naked Chef

1/2 pint (285 milliliters) milk
4 ounces (115 grams) all-purpose flour
Pinch salt
3 eggs
Vegetable oil

Preheat oven to 450 degrees F.

Mix the batter ingredients together. Let rest for 10 minutes

Preheat a Yorkshire pudding tray or muffin tin with 1/2-inch (1 centimeter) of oil in each section. After the 10 minutes divide the batter into the tray. Cook for around 15 to 20 minutes until crisp and puffy, don't open the oven door before then or they won't rise.

Yield: 8 to 10 servings

Yorkshire Pudding
Nigella Bites

1 1/4 cups of milk
4 eggs
Scant 1/2 teaspoon of salt
Freshly milled black pepper
1 1/2 cups of all-purpose flour, sifted
1 tablespoon of beef dripping or vegetable oil to tast

Yorkshire Pudding:
The oven should be heated to 450 F. Mix the milk, eggs and salt and add pepper, beating all well together. I use my freestanding mixer, the fabulous KitchenAidTM, but any hand-held electric mixer (rotary or balloon whisk) will do. Let these ingredients stand for 15 minutes and then whisk in the flour. Meanwhile, add the dripping to the pan and put it in the oven to heat for about 10 minutes. Into this intensely hot pan, you should put the batter and cook for 20 minutes or until well puffed and golden. Bring it, triumphant, to the table.