Try this Yorkshire Pudding #2 recipe, or contribute your own.
Suggest a better descriptionFrom: Martin@g4cio.demon.co.uk (Martin Phillips) Date: 4 Apr 1995 05:55:33 -0600 Beat the egg into the flour with a little of the milk until smooth. Stir in the rest of the milk and allow the mix to rest for an hour if possible. Heat a roasting tin containing the lard in a hot oven (220 C), pour in the batter and cook for about 45 min until well-risen and golden. Serves four. Tips: 1. Use a metal tin. 2. If you have problems getting the pudding to rise, add an extra egg or some ground white pepper. Traditionally, Yorkshire Pudding was cooked underneath a joint of beef so as to catch the cooking juices. It was then eaten as a "starter". Nowadays it is usually eaten as an accompaniment. Variations: Toad in the Hole: Part cook some sausages in the roasting pan before adding the batter. You may need to drain some of the excess fat. Chop Toad: Replace the sausages with lamb chops REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (60g) | ||
Recipe Makes: 4 | ||
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Calories: 180 | ||
Calories from Fat: 85 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.5g | 13 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 60.1mg | 18 % | |
Sodium 40.2mg | 1 % | |
Potassium 254.9mg | 7 % | |
Total Carbohydrate 15.4g | 5 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 12.7g | ||
Protein 7.7g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 180
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