Favourite Yorkshire Pudding
The PERFECT accompaniment to Rib Roast!
Yield
12 servingsPrep
110 minCook
20 minReady
130 minLow Fat, Low in Saturated Fat, Trans-fat Free, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 1 ½ | cups |
all-purpose flour
|
|
|
salt
pinch |
*
|
||
|
milk
as needed |
*
|
||
| 2 | tablespoons |
beef soup bones
fat |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 355 | ml |
all-purpose flour
|
|
| 1 | x |
salt
pinch |
*
|
| 1 | x |
milk
as needed |
*
|
| 3E+1 | ml |
beef soup bones
fat |
*
|
Directions
Beat eggs and salt slightly with a fork. Add flour gradually, beat, add milk a little at a time until smooth. Add more milk to make a batter like a rather thin pancake batter. Let stand 1 hour.
Divide 2 tablespoons beef fat into 12 muffin cups of a muffin tin, and heat in oven. Pour batter on hot fat. Bake 20 minutes in 425℉ (220℃) F oven.
