Yorkshire Pudding
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 278
- Total Fat
- 14
- Saturated Fat
- 3
- Carbohydrates
- 27
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 9
- Cholesterol
- 130
- Sodium
- 313
- Total: 1 hr
- Active: 10 min
Ingredients
4 large eggs
1 1/2 cups whole milk
1 1/2 cups all-purpose flour
1 teaspoon kosher salt
1/4 cup meat drippings or olive oil
Directions
- Add the eggs, milk, flour and salt to a blender. Blend on high until completely smooth, then allow the batter to rest for 30 minutes.
- Preheat the oven to 425 degrees F. Place a 12-cup muffin tin in the oven over a baking sheet and allow the pan to preheat while the oven is preheating.
- After 20 minutes, remove the muffin tin from the oven and evenly pour the fat amongst the 12 cups (about 1 teaspoon of fat in each cup). Place the muffin tin back in the oven for 1 to 2 minutes to allow the fat to heat up.
- Remove the baking sheet from the oven and carefully fill each cup a third of the way with the batter. Immediately place the baking sheet back in the oven and bake until golden brown and puffed, about 15 minutes. Serve while still warm.