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Yorkshire Pudding Recipe
|Plain flour||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
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
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.