By Michelle Luelo
Yorkshire Puddings
9 steps
Prep:5minCook:20min
The perfect accompaniment to roast beef. The key to this side is to mix up the batter hours ahead (you can even do it the day before). If you use a large measuring cup (4 cup) for the mixing you can - mix, store and pour from one dish. Want to make it even quicker? Your bullet blender does this batter up in 30 seconds start to finish!
Updated at: Thu, 17 Aug 2023 04:43:10 GMT
Nutrition balance score
Unbalanced
Glycemic Index
72
High
Glycemic Load
22
High
Nutrition per serving
Calories515.7 kcal (26%)
Total Fat39.2 g (56%)
Carbs30.2 g (12%)
Sugars1.6 g (2%)
Protein10.4 g (21%)
Sodium321.3 mg (16%)
Fiber1 g (4%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
Mix together eggs, milk, water, flour and salt until smooth.
BowlStep 2
Make the batter at least 30 minutes ahead but ideally as much as 1 day ahead (the longer the rest the greater the loft!) If making more than 30 minutes ahead place the batter in the fridge and bring it to room temperature 30 minutes before cooking.
To Bake
Step 3
Place 1 tsp of oil in each well of a 12 cup muffin pan
Muffin PanStep 4
Place the pan in the oven.
Step 5
Preheat oven and muffin pan to 450F (ideally baking Yorkshire Puddings is the last meal cooking step, done while the beef is resting)
Step 6
Divide the batter evenly among the wells in the muffin pan
Step 7
Bake for 15-20 minutes.
Step 8
Serve warm
Step 9
Leftovers are great cold or reheated - ( you can also pop these into the freezer and reheat them in the oven for a quick addition to any meal)
Notes
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