Yorkshire pudding

Summary

Yield	6 Servings
Source	British traditions
Prep time	1 hour
Recipes	Side dish Dinner Main meal Winter Spring Holiday Christmas Batter Autumn

Description

Yorkshire pudding is usually seen accompanying a roast, but it can also be served with a sauce as an appetizer, or after the main course, with a syrup, as a dessert of sorts.

Ingredients

4	Tablespoon	all purpose flour (heaped)
1	Pinch	salt
1		egg (medium)
1	Cup	milk
1	Teaspoon	butter (melted)
3	Tablespoon	fat (bacon drippings, cooking oil or melted butter)

Instructions

Pre heat oven to 425°F/220°C. Put the fat (cooking oil, butter, drippings or a mixture of them) into a baking pan (9x13" or 22x30cm approximately) and heat in the oven.
Sift flour and salt into a bowl. Add unbeaten egg and half the milk. Beat briskly to mix well. Add butter and beat to a smooth creamy batter. Stir in remaining milk.
Pour the batter when the fat starts sizzling in the baking pan. Set just above the center of the oven.
Bake at 425°F/220°C for 30 minutes. Reduce the temperature to 400°/200°C F and bake for a further 15 to 20 minutes.
Let it stand for a couple of minutes. The pudding will shrink a little and detach from the pan. Slice and serve.

Ingreidents, metric
100 g		all purpose flour
1 pinch		salt
1 medium		egg
250 ml		milk
15 ml		melted butter
45 ml		butter, bacon drippings or cooking oil

Nutrition facts

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories		126.73
Calories From Fat (72%)		91.00
		% Daily Value
Total Fat 10.24g		16%
Saturated Fat 2.33g		12%
Cholesterol 36.36mg		12%
Sodium 96.92mg		4%
Potassium 77.33mg		2%
Carbohydrates 5.95g		2%
Dietary Fiber 0.14g		1%
Sugar 2.13g
Sugar Alcohols 0.00g
Net Carbohydrates 5.81g
Protein 2.82g		6%

Notes

The batter can be kept in the fridge or used immediately as standing does not make any difference, contrary to what was the popular belief for many years. If left to stand, beat it briefly again before using it.
The batter rises adequately when the egg and the first half of the milk are beaten in briskly for a few minutes, which can be easily achieved with a hand blender, so long beating of the batter is superfluous.