Yorkshire Pudding
This is a Yorkshire Pudding recipe from a fellow food blogger in the UK, my friend Tom. His site is www.tjrmint.com .
Yield: 6 people
Calories: 96.9kcal
Equipment
- Drinking Mug
- Whisk
- Mixing Bowl
- Pouring Jug
- Yorkshire Pudding Tray (If you have cast iron, use that)
Materials
- ¾ cup all-purpose flour (1 mug plain flour)
- 3 large eggs (1 mug of eggs)
- ¾ cup whole milk (1 mug of milk)
- ½ tsp kosher salt (5 grams kosher salt)
- ¼ cup rendered fat or hot oil (I used rendered duck & bacon fat)
Instructions
- In a medium bowl, whisk together flour, eggs, milk and salt until smooth. Do not overmix.
- Allow the batter to rest 30 minutes at room temperature.
- Preheat oven to 400 degrees. (Tom says 210 C or 410 F)
- Add a teaspoon of fat to each cup of a muffin tin (Tom says add 1 cm of oil to each hole of a Yorkshire pudding tray)
- Transfer to the oven and heat for 5-6 minutes.
- Once hot, divide batter equally to fill the cups about halfway.
- Return the muffin tin into the oven for 10 to 12 minutes, or until the puddings are golden brown and crisp.
- Serve immediately.
Video
Notes
Equal Parts Eggs, Flour and Milk for a successful recipe.
Nutrition
Serving: 1muffin | Calories: 96.9kcal | Carbohydrates: 9g | Protein: 2.8g | Fat: 5.5g | Saturated Fat: 0.6g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 3g | Cholesterol: 31.4mg | Sodium: 20.6mg | Potassium: 54.5mg | Fiber: 0.3g | Sugar: 1.1g | Vitamin A: 1.8IU | Vitamin C: 0.3mg | Calcium: 3mg | Iron: 1.4mg