Recipe is a family recipe from my friend Diane Grant
1. Sift flour and seasonings together in a bowl. Gradually stir in combined eggs and milk.
2. Cover and chill at least two hours. Heat a 11 x 15 pan.
Pour 1/4 cup hot drippings from roast into pan. Pour in batter. Bake at 400(F) for 10 minutes, reduce heat to 300 and cook another 15 minutes.
3. Reduce heat to 300(F) and cook another 15 minutes.
It will rise and then fall when you take it out. Very tasty.
Yorkshire pudding is best served very fresh. Try to time it to come out of the oven when everyone is seated to eat. It is more dramatic if they can see it before it falls.
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Serving Size: 1 Serving (228g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 336 | ||
Calories from Fat: 159 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.7g | 24 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 708.2mg | 218 % | |
Sodium 254.6mg | 9 % | |
Potassium 308.9mg | 8 % | |
Total Carbohydrate 19.2g | 6 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 18.6g | ||
Protein 24.5g | 35 % | |
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: 336
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