1/10 Photos of 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 soufflé." 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!
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- 1In 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).
- 2Preheat oven to 425°F.
- 3Put 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.
- 4As 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.
- 5Bake 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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Nutritional Facts for Gordon Ramsay's Yorkshire Pudding
Serving Size: 1 (129 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 259.8
- Calories from Fat 130
- Total Fat 14.4 g
- Saturated Fat 3.3 g
- Cholesterol 130.1 mg
- Sodium 267.8 mg
- Total Carbohydrate 23.0 g
- Dietary Fiber 0.7 g
- Sugars 3.2 g
- Protein 8.8 g