6 Serves
67 Mins
6 g
20 g
5 g
Preheat your oven to 220°C. Place a small amount of oil or beef drippings into each hole of the Yorkshire pudding tin and place it in the oven to heat until smoking hot.
Ingredients, vitamins, and health benefits
Flour
Egg
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
BritishVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
19 µg / 400 µgCalcium
73 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
9 mg / 420 mgPhosphorus
101 mg / 1,250 mgPotassium
102 mg / 4,700 mgSodium
185 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
2 g / 20 gCholesterol
128 mg / 300 mgCaffeine
0 mgNet Carbs
20 gAlcohol
0 g
In a large mixing bowl, whisk together the flour and a pinch of salt. Gradually add the eggs and milk, whisking continuously until the batter is smooth and free of lumps.
Carefully remove the hot tin from the oven and quickly pour the batter evenly into the hot oil in each compartment.
Bake in the preheated oven for 25-30 minutes until the puddings have risen significantly and are golden brown and crisp. Do not open the oven door during the first 20 minutes.
Salt
Milk
Vitamin A
72 µg / 900 µgVitamin D
1 µg / 20 µgVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
19 µg / 400 µgCalcium
73 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
9 mg / 420 mgPhosphorus
101 mg / 1,250 mgPotassium
102 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
2 g / 20 gCholesterol
128 mg / 300 mgCaffeine
0 mgNet Carbs
7
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Italian
AustralianZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
12 µg / 55 µgAlcohol
0 g