Old School Yorkshire Puddings
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1cup all purpose plain flour1 cup whole milk3 large fresh eggs1 teaspoon Kosher salt6 tablespoons canola oil [or any other vegetable oil]
1. Combine the flour, milk, eggs and salt; I add some cracked black pepper to the batter because I love black pepper. Cover the mixture with plastic wrap and leave at room temperature all day [I usually have a beef stew or pot roast going so I prep both the stew and the 'puds at the same time].
2. Preheat the oven to 400 degrees.
3. Place half a tablespoon of oil in each cup of a muffin tin. Put the muffin tin with the oil in the oven until the oil gets a bit smokey. Stir the batter.
4. Remove the muffin tin ... immediately divide the batter betwixt the 12 tins.
5. Bake at 400 until they are puffy and golden brown.
Serve with roast beef and gravy, pot roast, beef stew, if you want a little British something, here ya go. I *LOVE* these things, will never stop eating them!
Serving Size: 12 individual Yorkshire Puddings
Number of Servings: 12
Recipe submitted by SparkPeople user THECITYMOUSE.
2. Preheat the oven to 400 degrees.
3. Place half a tablespoon of oil in each cup of a muffin tin. Put the muffin tin with the oil in the oven until the oil gets a bit smokey. Stir the batter.
4. Remove the muffin tin ... immediately divide the batter betwixt the 12 tins.
5. Bake at 400 until they are puffy and golden brown.
Serve with roast beef and gravy, pot roast, beef stew, if you want a little British something, here ya go. I *LOVE* these things, will never stop eating them!
Serving Size: 12 individual Yorkshire Puddings
Number of Servings: 12
Recipe submitted by SparkPeople user THECITYMOUSE.
Nutritional Info Amount Per Serving
- Calories: 83.4
- Total Fat: 4.1 g
- Cholesterol: 48.5 mg
- Sodium: 219.6 mg
- Total Carbs: 8.4 g
- Dietary Fiber: 0.3 g
- Protein: 3.2 g
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