Seasons and Suppers · by Jennifer Maloney★ 5.0 (5)
Yorkshire Pudding
NUTRITION · PER SERVING68M COOK
CAL 5%·PRO 9%
CARBS 10G38% OF CAL
1G FIBER0G ADDED1G INTRINSIC8G OTHER1G TOTAL SUGAR
FAT 5G41% OF CAL
2G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic British side dish made with a simple batter of eggs, milk, and flour, cooked in meat dripping until puffy and golden. Light and airy, it complements roasted meats.
sidebritishbaked good🥧 baking dish🔥 ovenvegetarian
View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3/4 cup + 2 Tablespoon all purpose flour
- 1/2 teaspoon fine salt
- 1/2 cup whole milk (full-fat 3.5% or 2% recommended)
- 1/2 cup water
- 3 large eggs (can use 2 eggs as well, see Note 1)
- Meat Drippings, cooking oil or shortening (for the pan)
At a glance
PER SERVING · TIME 68M
CAL 5%·PRO 9%
CARBS 10G38% OF CAL
1G FIBER0G ADDED1G INTRINSIC8G OTHER1G TOTAL SUGAR
FAT 5G41% OF CAL
2G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 28m
- Sodium
- 192mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 94mg
- Calcium
- 31mg
- Iron
- 0.81mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 192MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.