Best 7 Blue Cheesy Yorkshire Pudding Recipes

THE BEST YORKSHIRE PUDDING

Steps:

• Preheat the oven to 400 degrees F.
• Whisk the flour, milk, eggs and 2 teaspoons salt in a medium bowl until smooth-be sure not to over mix. Let sit for 30 minutes.
• Meanwhile, spoon 1 teaspoon beef fat into each hole of a 12-cup muffin tin. Place the tin in the oven and cook until the fat melts and the pan is very hot, 5 to 6 minutes. Working quickly, pour the batter evenly into the muffin tins, filling each tin about halfway. Bake until the puddings are golden brown and very puffed, about 20 minutes. Serve immediately.

YORKSHIRE PUDDING

Steps:

• Preheat oven to 400 degrees. In a medium bowl, whisk together eggs, milk, flour and salt. Do not overmix. Allow the batter to rest 30 minutes at room temperature.
• Add a teaspoon of fat to each cup of a 12-cup muffin tin and transfer to the oven to heat, about 5 to 7 minutes. Once hot, divide batter equally to fill the cups about halfway, and return the muffin tin for 10 to 12 minutes, or until the puddings are golden brown and crisp. Serve immediately.

SKY HIGH YORKSHIRE PUDDING

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• In a large bowl, whisk together the eggs and milk until well blended. Whisk in the flour one cup at a time until frothy and well blended. Set aside.
• Distribute the oil equally among 12 muffin cups, a little over a teaspoon per cup. Place in the oven for 5 to 10 minutes, until smoking. Remove from the oven and quickly ladle about 1/4 cup of batter into each cup.
• Bake for 30 to 35 minutes in the preheated oven. Serve immediately. I turn my oven off and leave the door partially open with the yorkies inside to keep them from deflating while waiting for everyone to ask for seconds.

YORKSHIRE PUDDING WITH BLUE CHEESE

Steps:

• Preheat oven to 450 degrees.
• Combine first 7 ingredients in a bowl. Beat at medium speed with electric mixer until smooth. Beat at high speed 15 seconds; set aside.
• DIvide oil evenly among 8 muffin or popover cups. Coat sides of cups with cooking spray. Place muffin cups in oven for 3 minutes. Divide batter evenly among hot prepared cups. Bake for 10 minutes.
• Reduce oven temperature to 350 degrees. Bake additional 15 minutes or until golden. Serve immediately.

YORKSHIRE PUDDING

Steps:

• Preheat the oven to 450 degrees F.
• Sift together the flour and salt in a bowl. In another bowl, beat together the eggs and milk until light and foamy. Stir in the dry ingredients just until incorporated. Pour the drippings into a 9-inch pie pan, cast iron skillet, or square baking dish. Put the pan in oven and get the drippings smoking hot. Carefully take the pan out of the oven and pour in the batter. Put the pan back in oven and cook until puffed and dry, 15 to 20 minutes.

LONDON BROIL WITH CHEESY YORKSHIRE PUDDING

Steps:

• Preheat the oven to 450 degrees F. Rub the steak with the Worcestershire sauce, 1/2 teaspoon salt, and a generous amount of pepper; set aside.
• Make the Yorkshire pudding: Whisk the eggs and milk in a large bowl; add the flour, scallions, cheese and 1/2 teaspoon salt and whisk to combine. Lightly brush a deep-dish pie plate with some of the butter, then whisk the remaining butter into the batter. Pour the batter into the prepared pie plate and bake until puffed and golden, 20 to 25 minutes.
• Meanwhile, heat the vegetable oil in a large skillet over medium heat until very hot. Add the steak and cook until browned on the bottom, about 5 minutes. Flip the steak, reduce the heat to low and cover the skillet; continue cooking until a thermometer inserted sideways into the center of the steak registers 120 degrees F, 10 to 12 minutes. Transfer to a cutting board, tent with foil and let rest, 10 minutes. Add the tomatoes to the skillet, cut-side down; cover and cook until soft, 5 minutes. Thinly slice the steak against the grain and season with pepper. Cut the Yorkshire pudding into wedges. Serve with the tomatoes.
• Photograph by Christopher Testani

TRADITIONAL YORKSHIRE PUDDING

Steps:

• Whisk eggs and salt together in a bowl until light and frothy. Whisk in flour and milk until smooth and lump-free; batter will be thin and barely coat the back of a spoon.
• Transfer batter to a 4-cup measuring cup and chill in the refrigerator, at least 15 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Fill each cup of a 12-cup nonstick muffin tin with 1 tablespoon melted beef fat; use your finger to grease the sides and tops of the cups. Place the muffin tin on a baking sheet.
• Heat in the preheated oven on the middle rack until fat is smoking hot, 10 to 15 minutes.
• Remove from the oven and fill each muffin cup halfway full with batter.
• Bake pudding in the preheated oven until browned and fully puffed, about 25 minutes more. Remove from the oven and immediately poke a hole in the center of each to release steam. Serve hot, warm, or room-temperature.