Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Yorkshire Pudding
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 157
- Total Fat
- 7
- Saturated Fat
- 4
- Carbohydrates
- 18
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 6
- Cholesterol
- 68
- Sodium
- 198
- Total: 1 hr
- Prep: 40 min
- Cook: 20 min
Ingredients
2 eggs
1/2 teaspoon salt
1 cup flour
1 cup milk
1 egg white, room temperature
2 tablespoons unsalted butter, melted
Directions
- In a blender, blend the eggs, salt, flour and milk for 30 seconds. Chill the mixture, covered, for 30 minutes.
- Preheat the oven to 450 degrees F, and place a muffin pan in the oven so that it is hot when the batter is ready. In a small bowl, beat the egg white to soft peaks, and fold into chilled mixture.
- Grease the hot muffin pan with the melted butter. Pour in the batter, filling them about half full. Bake for about 20 minutes, until the pudding is puffed and browned.