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Gordon Ramsays Yorkshire Pudding

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Ingredients

Adjust Servings:
4 large eggs
1 1/2 cups whole milk
1/2 teaspoon coarse salt
1 1/4 cups all-purpose flour
4 tablespoons vegetable oil (or beef drippings)

Nutritional information

259.8
Calories
130 g
Calories From Fat
14.5 g
Total Fat
3.4 g
Saturated Fat
130.1 mg
Cholesterol
267.9 mg
Sodium
23 g
Carbs
0.7 g
Dietary Fiber
3.3 g
Sugars
8.8 g
Protein
129g
Serving Size

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Gordon Ramsays Yorkshire Pudding

Features:
    Cuisine:

    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!

    • 75 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    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

    1
    Done

    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).

    2
    Done

    Preheat Oven to 425f.

    3
    Done

    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.

    4
    Done

    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.

    5
    Done

    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.

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