GARY RHODES YORKSHIRE PUDDING RECIPE - (3.3/5)
Provided by SharonE
Number Of Ingredients 6
Steps:
- Turn up the oven temperature to 425°F. Sift the flour and salt into a bowl and whisk the eggs and the egg white into well of flour. Whisk in 10 ounces of the milk. This will give you a good thick batter. Check the consistency by lifting a spoon in and out. The batter should hold and coat the back of the spoon; if it's a little thick, whisk in a little more milk. Refrigerate for 24 hours. Allow to rest for at least 30 minutes out of fridge. This quantity of batter will fill ten to twelve (4-inch) individual tins or two 12-hole pudding mould trays. (Muffin tins can also be used for even deeper individual puddings if you wish.) Put a generous amount of oil or fat into your chosen tins and heat in the oven until almost smoking. When hot, add the batter, filling each one almost to full. Bake in the preheated oven for 25 to 30 minutes, until risen and golden. (An extra 5 to 10 minutes may still be needed for a really crisp finish.)
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Mardan Khan
[email protected]I've never made Yorkshire puddings before, but I'm glad I tried this recipe. They were so easy to make, and they turned out perfectly. I will definitely be making them again.
Dennis Dama
[email protected]I'm not a big fan of Yorkshire puddings, but I have to say, these were pretty good. They were light and fluffy, and they had a nice crispy edge. I would definitely make them again.
the legend
[email protected]These Yorkshire puddings were a bit too salty for my taste. I think I would use less salt next time.
J A W A D. YT
[email protected]I'm a beginner cook, and I found this recipe to be very easy to follow. My Yorkshire puddings turned out great! They were light and fluffy, and they had a nice crispy edge.
NL Gaming
[email protected]I made these Yorkshire puddings for my family, and they loved them! They were so easy to make, and they were the perfect accompaniment to our roast beef dinner.
Nadeem Azeem
[email protected]These Yorkshire puddings were a bit too eggy for my taste. I think I would reduce the amount of eggs next time.
Aswin Ho
[email protected]I'm not sure what I did wrong, but my Yorkshire puddings turned out flat and dense. They didn't rise at all. Any tips?
Ajhar Islam
[email protected]I'm a Yorkshire pudding purist, and I have to say, these are the best I've ever had. They're light, fluffy, and have a crispy edge. Perfection!
Ritah Kobugabe
[email protected]These Yorkshire puddings are the best I've ever had! They're so light and fluffy, and they have the perfect amount of crispiness. I will definitely be making them again and again.
Starnev
[email protected]I've made this recipe several times now, and it always turns out perfectly. I love that it's so easy to make, and the results are always delicious.
Lost Love
[email protected]I followed the recipe exactly, but my Yorkshire puddings didn't turn out as expected. They were a bit dense and chewy. I'm not sure what I did wrong.
Samuel Pecanek
[email protected]I'm not a huge fan of Yorkshire puddings, but I have to say, these were pretty good. They were light and fluffy, and they had a nice crispy edge. I would definitely make them again.
Zaan khan Khan
[email protected]These Yorkshire puddings were a hit at my dinner party! Everyone loved them, and they were so easy to make. I will definitely be making them again.
Jessica Chinecherem
[email protected]I've tried many Yorkshire pudding recipes, but this one is by far the best. The puddings are always light and airy, and they never collapse. Thanks, Gary!
Wolfie2.0
[email protected]Gary Rhodes' Yorkshire pudding recipe is a keeper! The puddings turned out perfectly golden and fluffy, with a crispy exterior. They were the perfect accompaniment to my roast beef dinner.