Classic Yorkshire Pudding

Quick Bread - Bread

Not a pudding, but a puffed pastry baked with meat drippings. We in the U.S. tend to think Yorkshire pudding and popovers are the same thing. Popovers are hard and very airy. Yorkshire pudding is softer and doesn't rise as high as a popover. Traditionally served with roast beef.

Brief

Prep 1hr

Cook: 35 mins

Total: 1hr35 mins

Servings: 8

Yield: 8 servings

Classic Yorkshire Pudding

Ingredients

1 cup all-purpose flour

1 cup whole milk

2 eggs

½ teaspoon salt

3 tablespoons beef or bacon drippings

Bread

Directions

Step 1

In a large bowl mix together the flour milk eggs and salt. Using an electric mixer beat 5 minutes until smooth. Cover and refrigerate 1 hour.

Step 2

Preheat oven to 425 degrees F (220 degrees C). Coat a 9x13 inch baking pan with beef or bacon drippings. Preheat the pan 15 minutes so the drippings are hot and sizzling.

Step 3

Remove the mixture from the refrigerator. Beat briefly then scoop into the baking pan. Bake 20 minutes.

Step 4

Lower oven temperature to 375 degrees F (190 degrees C). Without opening the oven continue baking 15 minutes. The mixture should be puffed and golden brown. Remove from oven and serve hot.

Nutritional Information

Classic Yorkshire Pudding

Servings Per Recipe:8

Calories: 104.9

% Daily Value *

Protein: 6.4g 13%

Carbohydrates: 13.4g 4%

Dietary Fiber: 0.4g 2%

Sugars: 1.5g

Fat: 2.7g 4%

Saturated Fat: 1.1g 6%

Cholesterol: 55.7mg 19%

Vitamin A Iu: 92IU 2%

Niacin Equivalents: 2.2mg 17%

Folate: 36.5mcg 9%

Calcium: 44.6mg 5%

Iron: 1.1mg 6%

Magnesium: 10mg 4%

Potassium: 90mg 3%

Sodium: 177.7mg 7%

Thiamin: 0.1mg 14%

Calories From Fat: 24

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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