Easy Yorkshire Pudding
HB-13693 · Hand-built original · English
A rested flour, milk and egg batter poured into sizzling butter in a hot skillet or muffin pan, baked at high heat until puffed and deeply golden.
EnglishBread, Side Dish50 minServes 12100 kcalDiabeticLow Fat / Low Cholesterol
Main ingredient: beef
Pairs well with: mashed potatoes, roasted carrots, red wine sauce, yorkshire pudding, green beans
Servings:12quantities adjust to match
Ingredients
- 1 cup all-purpose flour
- 1 cup whole milk
- 3 large eggs
- 1 ½ teaspoons salt
- ¼ cup butter (or beef drippings, bacon fat, or a combination of butter and oil)
Method
- Heat the oven to 450°F before mixing the batter.
- Whisk the all-purpose flour, whole milk, eggs and salt in a large bowl until fully combined, then leave the Yorkshire batter to rest for 20 minutes.
- Remove every oven rack except the lowest one, pour the butter into a 10-inch skillet or divide it among a 12-cup muffin pan, and heat the fat in the oven for 5 minutes until the pan is very hot.
- Take the sizzling pan from the oven, whisk the rested batter once more, and pour it all into the skillet or divide it among the muffin cups.
- Bake the Yorkshire pudding for about 25 minutes, until the batter has puffed up high and turned golden brown.
- Serve the pudding hot, straight from the oven, before it settles.
Prep: 20 min · Cook: 30 min · Total: 50 min
Nutrition (per serving, where published)
100 kcalCalories
3.3 gProtein
8.7 gCarbs
5.8 gFat
3.2 gSaturates
0.3 gFibre
0.1 gSugars
347 mgSodium
59 mgCholesterol
60 mgPotassium
35 mgCalcium
0.7 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data