Alton Brown Yorkshire Pudding: A Fluffy And Delicious Recipe

Alton Brown Yorkshire Pudding: A Fluffy And Delicious Recipe

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Yorkshire Pudding with Roast Recipe Yorkshire pudding, Roast
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If you’re a fan of British cuisine, then you must have tried Yorkshire pudding at least once. This airy and crispy baked dish has been a staple in British households for centuries, and there’s no doubt that it’s here to stay. However, if you’re looking for a recipe that’s both easy and delicious, then you’ve come to the right place. In this blog post, we’ll be sharing with you Alton Brown’s Yorkshire pudding recipe, which is both fluffy and mouth-watering.

Ingredients:

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 2 tablespoons unsalted butter, melted
  • Vegetable oil or beef drippings

Instructions:

  1. Preheat your oven to 450°F.
  2. In a large mixing bowl, whisk together the flour and salt.
  3. In a separate bowl, beat the eggs until light and frothy.
  4. Gradually pour the milk into the eggs while whisking continuously.
  5. Add the melted butter to the egg mixture and whisk to combine.
  6. Add the egg mixture to the flour mixture and whisk until smooth.
  7. Cover the bowl with plastic wrap and let it rest at room temperature for at least 30 minutes.
  8. While the batter is resting, add a tablespoon of vegetable oil or beef drippings to each cup of a 12-cup muffin tin. Place the tin in the oven for 10 minutes to heat up the oil.
  9. Remove the tin from the oven and carefully pour the batter into the muffin cups, filling each cup about 2/3 full.
  10. Return the tin to the oven and bake for 20-25 minutes, or until the Yorkshire puddings are puffed and golden brown.
  11. Remove from the oven and serve immediately.
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Nutritional Information:

Serving Size: 1 pudding
Calories: 110
Total Fat: 6g
Saturated Fat: 3g
Cholesterol: 55mg
Sodium: 150mg
Total Carbohydrates: 10g
Dietary Fiber: 0g
Sugars: 1g
Protein: 4g

Cooking Time:

Preparation Time: 10 minutes
Resting Time: 30 minutes
Cook Time: 20-25 minutes

Equipment:

  • 12-cup muffin tin
  • Mixing bowls
  • Whisk

Serving Suggestions:

Yorkshire pudding is traditionally served with roast beef and gravy, but it can also be enjoyed with other roasted meats and vegetables. You can also serve it as a savory snack by filling the center with cream cheese and smoked salmon, or with a sweet topping such as jam or honey.

Variations:

If you want to switch things up, you can add herbs such as rosemary or thyme to the batter for a savory twist. You can also add sugar and vanilla extract to the batter for a sweet version that can be served with whipped cream and fruit.

Substitutions:

If you’re out of whole milk, you can substitute it with 2% or skim milk. You can also use vegetable oil instead of beef drippings for a vegetarian version.

Storage:

Yorkshire pudding is best served fresh out of the oven, but you can store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the puddings in a preheated oven at 350°F for 10 minutes.

Tips:

  • Make sure that the oil or beef drippings in the muffin tin is hot before pouring in the batter.
  • Let the batter rest for at least 30 minutes to allow the gluten to relax, which will result in a better rise.
  • Don’t open the oven door while the Yorkshire puddings are baking, as this can cause them to collapse.
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Notes:

This recipe makes 12 medium-sized puddings. If you want smaller or larger puddings, adjust the baking time and amount of batter accordingly.

Frequently Asked Questions:

What is the difference between Yorkshire pudding and popovers?

While both dishes are made with similar ingredients, the main difference is that Yorkshire pudding is traditionally made with beef drippings and served with roast beef and gravy, while popovers are typically served as a dessert with sweet toppings such as jam or cream.

Can I freeze Yorkshire pudding?

While it’s not recommended to freeze Yorkshire pudding, you can store any leftovers in the refrigerator for up to 3 days and reheat in the oven before serving.

If you’re looking for a Yorkshire pudding recipe with a twist, then we’ve got you covered. This version of Alton Brown’s recipe adds a few extra ingredients to give the puddings a unique flavor and texture.

Ingredients:

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup grated parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon garlic powder
  • Vegetable oil or beef drippings

Instructions:

  1. Preheat your oven to 450°F.
  2. In a large mixing bowl, whisk together the flour, salt, parmesan cheese, parsley, and garlic powder.
  3. In a separate bowl, beat the eggs until light and frothy.
  4. Gradually pour the milk into the eggs while whisking continuously.
  5. Add the melted butter to the egg mixture and whisk to combine.
  6. Add the egg mixture to the flour mixture and whisk until smooth.
  7. Cover the bowl with plastic wrap and let it rest at room temperature for at least 30 minutes.
  8. While the batter is resting, add a tablespoon of vegetable oil or beef drippings to each cup of a 12-cup muffin tin. Place the tin in the oven for 10 minutes to heat up the oil.
  9. Remove the tin from the oven and carefully pour the batter into the muffin cups, filling each cup about 2/3 full.
  10. Return the tin to the oven and bake for 20-25 minutes, or until the Yorkshire puddings are puffed and golden brown.
  11. Remove from the oven and serve immediately.
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Nutritional Information:

Serving Size: 1 pudding
Calories: 130
Total Fat: 7g
Saturated Fat: 3g
Cholesterol: 60mg
Sodium: 190mg
Total Carbohydrates: 11g
Dietary Fiber: 0g
Sugars: 1g
Protein: 5g

Cooking Time:

Preparation Time: 10 minutes
Resting Time: 30 minutes
Cook Time: 20-25 minutes

Equipment:

  • 12-cup muffin tin
  • Mixing bowls
  • Whisk

Serving Suggestions:

This version of Yorkshire pudding can be served with roast beef and gravy, or as a side dish with any roasted meats and vegetables. You can also top it with sour cream and chives for a tangy twist.

Variations:

You can substitute the parmesan cheese and parsley with any other herbs or cheese that you prefer. You can also add chopped vegetables such as onions, bell peppers, or mushrooms to the batter for extra flavor and nutrition.

Substitutions:

If you’re out of whole milk, you can substitute it with 2% or skim milk. You can also use vegetable oil instead of beef drippings for a vegetarian version.

Storage:

Yorkshire pudding is best served fresh out of the

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