Yorkshire Pudding
7 people added this to their Recipe Box
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per each of 8 servings: about | - |
| cal | 163163 cal |
| pro | 8 g8g pro |
| total fat | 7 g7g total fat |
| sat. fat | 3 g3g sat. fat |
| carb | 18 g18g carb |
| fibre | 1 g1g fibre |
| chol | 104 mg104mg chol |
| sodium | 58 mg58mg sodium |
| % RDI: | - |
| calcium | 55 calcium |
| iron | 1010 iron |
| vit A | 44 vit A |
| folate | 2626 folate |
This classic partner to roast beef is just as delicious as ever.
Ingredients
Preparation
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.
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.
Source : Canadian Living Holiday Favourities 2011
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