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Yorkshire Pudding

Meat.Bible's picture
I find the Yorkshire Pudding simply fabulous! Why don't you try out the Yorkshire Pudding yourself to see what I mean and then tell me how you find it?
  Plain flour 1 Cup (16 tbs)
  Salt 1 Pinch
  Egg 1
  Milk 1 Cup (16 tbs)

Sift flour and salt together into a mixing bowl.
Make a well in the centre and drop in the whole egg.
Add half the milk, a little at a time, and gradually stir in the flour from the sides of the bowl using a wooden spoon.
Mix until smooth then beat batter with the back of the spoon for 5-10 minutes.
When thoroughly beaten air bubbles appear on the surface.
Cover and allow batter to stand for 30 minutes.
Stir in remaining milk, to give a thin batter, just before cooking.
Grease muffin pans or a shallow square 9-inch cake tin with drippings from roast beef and place in a very hot oven until fat is smoking hot.
Remove muffin pans and quickly pour in batter to come halfway up each pan.
Return to a very hot oven and cook until Yorkshire Pudding is crisp, puffed up and golden brown.
Serve at once.

Recipe Summary


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Average: 4.3 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 126 Calories from Fat 21

% Daily Value*

Total Fat 2 g3.7%

Saturated Fat 1.1 g5.3%

Trans Fat 0 g

Cholesterol 39 mg13%

Sodium 69.4 mg2.9%

Total Carbohydrates 22 g7.4%

Dietary Fiber 0.6 g2.4%

Sugars 2.1 g

Protein 4 g7.5%

Vitamin A 1.6% Vitamin C

Calcium 5% Iron 1.4%

*Based on a 2000 Calorie diet

Yorkshire Pudding Recipe