Yorkshire Pudding
Ingredients
The batter
-
4
large
eggs
-
150
g
all-purpose flour
-
175
g
whole milk
-
2
g
kosher salt
-
25
g
water
The fat
-
100
ml
beef drippings, lard, shortening, or vegetable oil
Instructions
- Combine eggs, flour, milk, water, and salt in a bowl and whisk until smooth.
- Let the batter rest for at least 30 minutes, or refrigerate overnight for best results.
- Preheat the oven to 450°F (230°C) and prepare the pans with the fat.
- Divide the hot fat evenly between the pans and preheat until smoking hot.
- Pour the batter into the hot pans, filling them halfway.
- Bake until the puddings have risen and are deep brown, about 15 to 25 minutes depending on the size.
- Serve immediately or cool and freeze for later use.
Nutrition Facts (estimated)
Servings
8
Calories
219
Total fat
15g
Total carbohydrates
16g
Total protein
6g
Sodium
142mg
Cholesterol
95mg
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