A Yorkshire Pudding is the sign of a perfect roast meal. It is fundamental in mopping up all of the gravy and brings back a lot of good memories.
Nothing says home cooked meal than a proper Yorkshire pudding as part of a roast.Print Facebook Pinterest Twitter Add to Collection
Servings: 6 people
- Combine the egg, flour, milk, and salt in an electric blender.
- Process at high speed for 2 to 3 seconds.
- Turn off the machine and scrape down the sides of the jar.
- Blend for 40 seconds. To make by hand, beat the eggs and salt until frothy.
- Beat in the flour gradually, followed by the milk.
- Refrigerate for at least 1 hour.
- Heat the beef drippings in a large roasting pan (you may use the one the roast was cooked in after removing the rest of the drippings) over moderate heat until the drippings are hot and begin to bubble.
- Beat the batter briefly and pour into the hot roasting pan.
- Place in a preheated 375F (190C) oven and bake for about 30 minutes, until the batter is crisp and brown and has risen up the sides of the pan.
- Cut the pudding into squares.
- Serve immediately.
Calories: 221kcal | Carbohydrates: 31g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 79mg | Sodium: 262mg | Potassium: 133mg | Fiber: 1g | Sugar: 2g