Yorkshire Pudding II

Flour, salt, milk and eggs, along with roast beef pan drippings, make this classic Yorkshire pudding to serve with roast beef.

Original recipe makes 6 servings

Ingredients

1 cup all-purpose flour
1/2 teaspoon salt
1 cup milk
2 eggs, beaten

  • PREP

    5 mins

  • COOK

    40 mins

  • READY IN

    45 mins

Directions

  1. To Make Pudding Batter: In a large bowl combine the flour, salt, milk and eggs. Mix all together with a hand beater just until smooth.
  2. Prepare Yorkshire pudding 30 minutes before roast is done. Remove roast from oven and spoon drippings into a 9×9 inch pan, to measure 1/2 cup. Increase oven temperature to 425 degrees F (220 degrees C). Return roast to oven. Pour pudding batter into pan with drippings and bake in preheated oven for 10 minutes.
  3. Remove roast from oven; continue baking pudding for another 25 to 30 minutes. Let cool, cut into squares and serve with roast.

Nutrition

Calories: 124 kcal
Carbohydrates: 17.9 g
Cholesterol: 75 mg
Fat: 3.2 g
Fiber: 0.6 g
Protein: 5.6 g
Sodium: 234 mg

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