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    Mean Chefs' Yorkshire Pudding

    Rate it! | Read 16 Reviews

    Mean Chefs' Yorkshire Pudding. Photo by Karen Elizabeth Mean Chefs' Yorkshire Pudding. Photo by kiwidutch

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    Mean Chefs' Yorkshire Pudding

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    Ingredients:

    Servings:

    0

    Directions:

    Prep Time: 1 hr

    Total Time: 1 1/2 hrs

    1. 1 In a bowl combine flour and salt.
    2. 2 With a handheld mixer add the milk, in a stream, until smooth.
    3. 3 Add water and eggs and beat until combined well and bubbly.
    4. 4 Let stand, covered, at room temperature for 1 hour.
    5. 5 Preheat oven to 450 degrees F.
    6. 6 Divide drippings among eight muffin pan cups.
    7. 7 Heat the cups in the oven until almost smoking.
    8. 8 Beat batter until bubbly, stir in rosemary and cayenne, and divide among muffin cups.
    9. 9 Bake 10 minutes in lower third of the oven without opening the oven door.
    10. 10 Reduce oven temperature to 350 degrees F and continue to bake for another 10 minutes until puffed, crisp and golden brown.
    11. 11 Serve immediately.
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    Mean Chef's Espresso Flan. Recipe by lemoncurd

    Ratings & Reviews:

    • on January 08, 2009

      We love Yorkshire pudding, and this is a great recipe! I used this to make Toad-In-The-Hole, since the children had friends around and they have been hankering for this British dish which is not so commonly made here in Africa! Puffed up beautifully and tasted wonderful. Jan 9 - updated to add that I made these again to serve on my Christmas lunch table, this time I followed the more traditional presentation of individual yorkies. Delicious! Thanks for a good variation on an old favourite!!!

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    • on November 30, 2008

      Fantastic recipe! We have yorkshire puds a lot and I love them anyway, but the addition of rosemary and cayenne really gives these something else! A definite keeper.

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    • on April 25, 2008

      This was a scrumptious side to dinner tonight, even though I had to thoroughly modify it to accomodate our needs during Passover. I replaced the flour with just more than 1/2 cup matzo cake meal and mixed in 2 Tbsp potato starch. Instead of milk, I used 2/3 c chicken stock. I didn't have drippings, either, so used margarine. But I will say the herbs were delicious. I am going to try these again with regular flour after Passover is over, because this is a winning recipe that deserves full spotlight on its ingredients. Still, even as modified, it was a delicious side pudding to veal cutlets for our dinner. Thanks for adopting Mean's recipe, Kiwi!

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    • on March 06, 2008

      I have yet to meet a Mean Chef recipe that has disappointed me, and this is no exception...WOW these are so good! I made changes to the recipe to adapt it to heath needs of my family, and they still turned out fabulously...substituted spelt flour for all purpose, and grapeseed oil instead of beef drippings, but with the rosemary and cayenne to take it to the next level I don't think we missed much. I ate four...that says it all!

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    • on September 26, 2007

      Yorkshire Pudding is made in a pan, whereas these are Popovers, at least in the US. Equally yummy, as both are same basic recipe, and soo good!!

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    • on April 30, 2007

      Kiwidutch, these were the best puddings I have tried yet and so quick and easy to make. Tall, puffy, light and crispy. They were a beautiful golden colour and tasted amazing. I loved the addition of cayenne and fresh rosemary. I will definitely make these again. My dh was so impressed that I made them...thanks so much.

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    • on February 16, 2007

      These were delicious. I was shocked when I peeked through the oven window to see how puffy these were, they were more than double the size of regular puddings. And the cayenne actually gave the puddings a more golden colour. But most of all, the rosemary added an amazing flavour. I ate SO many of these with our mashed potatos, roast beef, and gravy. We truly had no room left for dessert. Thanks for a great recipe!

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    • on October 20, 2006

      A Yorkshire Pudding as it should be. Great flavour, just don't let the drippings overheat in the oven. We burnt the first batch of drippings and had to start over. I don't think it takes more than a couple minutes to heat them enough to cook the puddings. We used about 1/4 cup batter in each muffin cup and only made 6 but had lots of batter left over. I think we could have done nearly a dozen if we'd used all the batter.

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    • on August 26, 2006

      This recipe produced lovely air-filled yorkshire puddings. Crisp and tasty. We eat them with any roast dinners, and are the very best when served with brown gravy. I didn't use the herbs, as I prefer traditional yorkshires. This recipe was easy to follow - just ensure you pre-heat the oil in the muffins pan cups first. I also found them to freeze well.

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    • on January 17, 2006

      Fabulous. Our Christmas dinner is traditionally English with a standing rib roast and Yorkshire Pudding. In the past, I had used a recipe that cooked 1 large pudding in a 9 x 13 pan; but never again! These puddings were actually easier and far tastier. I scaled the recipe up to make 12 puddings and made the batter in my blender at a medium speed.

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    Read All Reviews (16)

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    About This Recipe

    Mean Chefs' Yorkshire Pudding

    on November 06, 2003
    ID #75817

    This is an inherited recipe from a member who no longer frequents Zaar. Keeping the mixture at room temp and then keeping the muffing cups as piping hot as possible before getting the mixture into them is the true key to success... the rosemary and cayenne give this a real " something extra". Enjoy ! ZWT REGION: England.

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    Nutrition Facts

    Mean Chefs' Yorkshire Pudding

    Serving Size: 1 (79 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 112.2
     
    Calories from Fat 25
    22%
    Total Fat 2.8 g
    4%
    Saturated Fat 1.0 g
    5%
    Monounsaturated Fat 0.9 g
    4%
    Polyunsaturated Fat 0.3 g
    1%
    Trans Fat 0.0 g
    0%
    Cholesterol 82.1 mg
    3%
    Sodium 327.7 mg
    13%
    Potassium 79.7 mg
    2%
    Magnesium 9.7 mg
    0%
    Total Carbohydrate 16.0 g
    5%
    Dietary Fiber 0.5 g
    2%
    Protein 5.0%
    10%
    Detailed Nutrition Values About Nutrition Info

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