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Yorkshire Pudding Recipe
|All purpose flour||3⁄4 Cup (12 tbs)|
|Milk||250 Milliliter (1 Cup)|
|Hot fat and meat drippings||4 Tablespoon|
Serving size: Complete recipe
Calories 1168 Calories from Fat 703
% Daily Value*
Total Fat 78 g120.2%
Saturated Fat 34.8 g173.9%
Trans Fat 0 g
Cholesterol 508.6 mg
Sodium 1537.8 mg64.1%
Total Carbohydrates 85 g28.5%
Dietary Fiber 2.5 g10.1%
Sugars 14.2 g
Protein 30 g60.6%
Vitamin A 14.8% Vitamin C
Calcium 35% Iron 34.8%
*Based on a 2000 Calorie diet
Break the eggs into the top part of a blender.
Cover and blend.
Add about 1/4 of the milk and the dry ingredients.
Cover and blend for 1 minute.
Scrape down the sides and add remaining milk.
Cover and blend a few seconds.
Refrigerate for 1 or 2 hours or longer.
Beater method: Beat flour, salt, eggs and milk together until very smooth.
Stop beating and scrape bowl occasionally.
Refrigerate 1 or 2 hours or longer.
To bake: Remove roast from the oven and keep warm.
Increase the oven heat to 450F (230C).
Measure fat and drippings into the bake dish and heat until piping hot, about 2 minutes.
Pour in the Yorkshire batter and bake for 20 to 30 minutes.
In the meantime prepare the gravy.
Yorkshire pudding: When fresh from the oven, good Yorkshire pudding is a puffy irregularly shaped golden mass, unlike any other baked dish.
On standing a few minutes the surface settles more or less evenly and, when cut, the outer crust is tender, crisp and the centre soft and custardy, something like a well made bread pudding.