Ingredients
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4
-
1 1/2
-
1/2
-
1 1/4
-
4
-
-
-
-
-
-
-
-
-
-
Directions
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 souffl.” 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!,If you read and follow receipe exactly it will come out beautiful. I left them for 25 minutes But we are at about 6000 ft above sea level. They came out great! Thank you for the recipe Gordon!,This is truely the best recipe I have ever used. use 1% milk because thats what is usually available in the house and they still come out perfect every time. I would give it 10 stars if I could.
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Steps
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1
Done
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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). |
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2
Done
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Preheat Oven to 425f. |
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3
Done
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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. |
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4
Done
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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. |
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5
Done
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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. |
