Yorkshire Pudding
Total time: 35 minutes
This a bit tricky with a small roast; it is supposed to be made with the fat from the roast but there may not be enough from a small roast. Here is how I manage:
Ingredients:
- 1 cup flour, 125gr, 4.4oz
- 1 cup milk, 240gr, 8.5oz
- 2 eggs, 130gr, 4.6oz
- 1/4 tsp salt, 1.5gr, .05oz
- 2 tbs beef drippings or butter or combination, 28gr, 1oz
- 2 tbs beef stock, 28gr, 1oz
Instructions:
- In medium bowl whisk the eggs.
- Add the milk, flour and salt.
- Let rest 10 - 30 minutes.
- Put drippings/butter and stock in a baking dish. I use a 10 inch (25cm) square.
- When beef is almost ready to come out, heat the baking dish in the 425F (215C) oven (the same as for roast) until butter is melted.
- Remove and pour in pudding batter.
- Immediately take beef out and put pudding in. Oven door should not be opened while pudding bakes.
- Bake 20 minutes. Reduce heat to 375F (190C) and continue baking 12 - 15 minutes more, until golden and puffed up. Remove and serve immediately.
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| Nutrition Information Recipe serves 4 Entire Recipe / per serving Calories: 967 / 241.5 Total Carbohydrates: 108 / 27 Dietary Fiber: 4 / 1 Total Fat: 42 / 10.5 Saturated Fat: 22 / 5.5 Cholesterol: 632 / 158 Protein: 38 / 9.5 Calcium: 376 / 94 Sodium: 1048 / 262 |
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
