Yorkshire Pudding II

Quick Bread - Bread

Flour, salt, milk and eggs, along with roast beef pan drippings, make this classic Yorkshire pudding to serve with roast beef.

Brief

Prep 5 mins

Cook: 40 mins

Total: 45 mins

Servings: 6

Yield: 6 servings

Yorkshire Pudding II

Ingredients

1 cup all-purpose flour

½ teaspoon salt

1 cup milk

2 eggs

beaten

Bread

Directions

Step 1

To Make Pudding Batter: In a large bowl combine the flour salt milk and eggs. Mix all together with a hand beater just until smooth.

Step 2

Prepare Yorkshire pudding 30 minutes before roast is done. Remove roast from oven and spoon drippings into a 9x9 inch pan to measure 1/2 cup. Increase oven temperature to 425 degrees F (220 degrees C). Return roast to oven. Pour pudding batter into pan with drippings and bake in preheated oven for 10 minutes.

Step 3

Remove roast from oven; continue baking pudding for another 25 to 30 minutes. Let cool cut into squares and serve with roast.

Nutritional Information

Yorkshire Pudding II

Servings Per Recipe:6

Calories: 124.1

% Daily Value *

Protein: 5.6g 11%

Carbohydrates: 17.9g 6%

Dietary Fiber: 0.6g 2%

Sugars: 2g

Fat: 3.2g 5%

Saturated Fat: 1.3g 7%

Cholesterol: 66.1mg 22%

Vitamin A Iu: 122.6IU 3%

Niacin Equivalents: 2.7mg 21%

Folate: 48mcg 12%

Calcium: 58mg 6%

Iron: 1.3mg 7%

Magnesium: 10.7mg 4%

Potassium: 102.8mg 3%

Sodium: 233.8mg 9%

Thiamin: 0.2mg 19%

Calories From Fat: 28.6

*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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