RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2106
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| Recipe Name: |
Yorkshire Pudding |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-06-06
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Egg |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
5.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
60.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
45.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
400 |
Approx. Cost/Serving: |
$0.29
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Place pudding in the oven when your roast beef has only 25 minutes left to cook; this will allow your roast to rest for the necessary 20 minutes before carving while the pudding finishing cooking. If you have the space, it is a good idea to place the pudding under the joint. In this way, the juices from the beef fall into the pudding resulting in an absolutely fantastic culinary masterpiece.
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Ingredients:
2.5 Cups milk, whole
2 Tablespoons beef drippings
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Directions:
Preheat oven to 400 degrees.
Sift flour with salt. slowly mix in eggs and milk. Cover and allow to stand for at least 1 hour in a warm place. Beat well.
Heat the drippings from your roast beef in the oven in the dish you intend to cook the pudding in.
When the blue haze leaves the surface, pour in the batter. Place on the top rung of the oven for 45 minutes. Serve immediately. |
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| Nutrition per Serving: |
| Calories: |
389 |
Total Carbs: |
55.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
226.0 |
Fat: |
10.5 |
Protein: |
17.50 |
| Fiber: |
1.50 |
Sodium: |
717.88 |
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