This recipe is from the British-born chef April Bloomfield, who says it dates back to an era when an English pub might cook a hunk of meat by dangling it from a hook above a roaring fire. The “pudding” emerged from a pan full of runny batter that would have been placed beneath the meat to soak up the juices. “The heat of the fire would make the Yorkshire pudding rise up, and all the fat would seep in,” she said. (Life back then was “nasty, brutish, and short,” as Thomas Hobbes once griped, but apparently there were upsides.) Of course, making Yorkshire pudding these days is a more domesticated undertaking. “Now what happens is you kind of recreate that,” said Ms. Bloomfield, who serves it as part of an order-ahead prime-rib feast at the Breslin Bar & Dining Room in the Ace Hotel in Manhattan. “It’s very soulful,” she said. “Give me 10 Yorkshire puddings and a thin sliver of beef, and I’ll be very happy.” Featured in: Not Just Any Piece Of Meat.
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Serving Size: 1 recipe (300g) | ||
Recipe Makes: 1 | ||
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Calories: 429 | ||
Calories from Fat: 268 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.8g | 40 % | |
Saturated Fat 9.3g | 46 % | |
Monounsaturated Fat 11.4g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 1269mg | 390 % | |
Sodium 420mg | 14 % | |
Potassium 402mg | 11 % | |
Total Carbohydrate 2.3g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.3g | ||
Protein 37.7g | 54 % | |
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: 429
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