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Yorkshire Pudding

Deel op Facebook Print Recipe

Ingredients

Servings: 8 / Yield: 8 servings

  • 1 ½ cups all-purpose flour
  • ¾ teaspoon salt
  • ¾ cup milk room temperature
  • 3 large eggs room temperature
  • ¾ cup water
  • ½ cup beef drippings

Instructions

  • Mix flour and salt together until blended.
  • Make a well in the flour, add the milk, and whisk until consistent.
  • Beat the eggs into the batter.
  • Add water and beat again until the mixture is light and frothy.
  • Set aside for an hour (or, if it's the day before, cover in the fridge overnight).
  • If the batter has been refrigerated, allow it to come up to room temperature before using.
  • When the roast beef is ready to come out of the oven, ready the mixture.
  • Preheat the oven to 400 degrees F (205 degrees C).
  • Pour off drippings from roast beef and measure out the desired amount (about 1/2 cup should do).
  • Pour drippings into a 9x12 inch baking dish and place into the oven until the drippings sizzle.
  • Pour the batter over the drippings and bake for 30 minutes (or until the sides have risen and are golden brown).
  • Cut into eight portions and serve immediately.

Notes & Wine Advice

Nutrition Facts Per Serving:

  • Calories: 157.1
  • Protein: 11.8g (24% DV)
  • Carbohydrates: 19.1g (6% DV)
  • Fat: 3.3g (5% DV)
  • Cholesterol: 89.1mg (30% DV)
  • Sodium: 261.3mg (11% DV)
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Course; Dessert
Cuisine; England / European