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Yorkshire pudding

Ingredients

  • 4oz flour 
  • Pinch of salt
  • 5 fluid oz water 
  • 5 fluid oz milk
  • 2-3 eggs beaten (depends on size and altitude — we def needed 3 at 9200’ but 2 seems ok in Boulder if large eggs). 

Instructions

Best to combine the water and milk in a single measuring jug. 

Sieve flour and salt into large bowl. Make a well in the middle. 

Add eggs, incorporate some of the flour using a balloon whisk. Then add a little of the water/milk and continue incorporating the flour. Keep doing this until you have a nice even batter. For the next step transfer batter to a jug to make things easier…

Preheat muffin tin at 425F with a little lard (or light olive oil) in each section. 

Once the lard has got really hot (if it starts to smoke you’re definitely there!) then pull out the tray and pour in enough batter to fill each section up about half way.

Return to oven for 20-25 minutes. Has varied by oven for us.

Nutrition

Estimated, per serving

  • Servings: 4
  • Serving size: 2-3 puddings
  • Calories: 205
  • Protein: 8 g
  • Carbs: 23 g
  • Fat: 8 g
  • Saturated fat: 3 g
  • Fiber: 1 g
  • Total sugar: 2 g
  • Sodium: 120 mg