Yorkshire Pudding

Yorkshire Pudding IMAGE Author: Canadian Living Credits: Yorkshire Pudding IMAGE

This classic partner to roast beef is just as delicious as ever.

  • Portion size 8 servings

Ingredients

  • 1 1/3 cup all-purpose flour
  • 1 cup homogenized milk
  • 1 cup 2% reduced fat milk
  • 4 eggs
  • 1 cup water
  • 1/3 cup roast beef drippings (or a combination)

Method

In bowl, whisk flour with milk. Whisk eggs until frothy; whisk into bowl. Whisk in water until bubbly. Let stand for 30 to 60 minutes.

Meanwhile, heat 13- x 9-inch (33 x 23 cm) metal roasting pan or ceramic baking dish in 400°F (200°C) oven until hot. Add drippings; heat until bubbly (if using butter, do not let brown).

Whisk batter again until large bubbles appear. Pour into hot pan; bake for 20 minutes. Reduce heat to 350°F (180°C); bake until pudding is golden brown and set in centre, 15 to 20 minutes.

Tip from The Test Kitchen: If you make your own beef stock, save the fat you skim off the top and freeze it in an airtight container for up to 3 months. That way, you can make this authentic pudding anytime, without having to make a roast.

Nutritional facts Per each of 8 servings: about

  • Sodium 58 mg
  • Protein 8 g
  • Calories 163.0
  • Total fat 7 g
  • Cholesterol 104 mg
  • Saturated fat 3 g
  • Total carbohydrate 18 g

%RDI

  • Iron 10.0
  • Fibre 0.0
  • Folate 26.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Yorkshire Pudding

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