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British Yorkshire Pudding

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A tender, lightly but somewhat chewy British Yorkshire Pudding with a nice high rise and a crisp outer shell served with some Sunday roast chicken dinner.

Yorkshire pudding is a baked pudding made from a batter of eggs, flour, and milk or water. A common British side dish, it is a versatile food that can be served in numerous ways depending on its ingredients, size, and the accompanying components of the meal. As a first course, it can be served with onion gravy

Yield: 12

British Yorkshire Pudding

an image of a batch of British Yorkshire Puddings in a baking pan

Sunday roast chicken dinner served with roast veggies, gravy and Yorkshire puddings Definitely a winner winner roast chicken dinner!

Prep Time 15 minutes
Rest Time 30 minutes
Bake Time 15 minutes
Total Time 1 hour

Ingredients

  • 1 Cup Flour
  • 4 Large Eggs
  • 2 Tablespoons Cold Water
  • 1 Teaspoon Salt
  • 175ml Cold Milk
  • ½ Cup Vegetable Oil/Lard

Instructions

  1. Whisk eggs, flour, milk, water, and salt together until a smooth batter is formed.
  2. Allow the batter to rest for about 20-30 minutes in the refrigerator.
  3. Preheat the oven to 200C.
  4. Pour the oil/drippings evenly into a muffin pan then heat in the oven till it smokes.
  5. Remove the muffin pan and pour in the batter evenly. (About ½ way) then place back into the oven immediately (to avoid cooling) and bake for about 10- 15 minutes or until double in size and evenly browned.
  6. Enjoy!!

Notes

I hope you will have a go at this one and when you tested and made this recipe, please will you be so kind as to visit the post and give it a rating and review, please and thank you. You can also share it on Instagram and mention @_EsmeSalon or tag #shareEScare

Prepared, tried, and tested by Rochelle from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes -Saffas Daily Recipes

Tried this recipe? Mention @_EsmeSalon or tag #shareEScare

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 159Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 10gCholesterol 64mgSodium 207mgCarbohydrates 9gFiber 0gSugar 1gProtein 4g

EsmeSalon provides approximate nutrition information for your convenience and as a courtesy only. Please note that all nutrition data is congregated by online calculators. Nutrition information can vary for a recipe, and we strive to keep the information as accurate as possible but can not guarantee or provide any assurances regarding its accuracy. We encourage readers to make their own estimates based on the ingredients used, and by using your own and preferred nutrition calculator. The author(s) of EsmeSalon are not dietitians or nutritionists. Any recommendations shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur because of anything you read on this website. The website or content herein is not intended to cure, prevent, diagnose, or treat any disease. Please consult your health care provider regarding any health-related decisions.

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What do they call Yorkshire puddings in America?

The popover is an American version of Yorkshire Pudding and similar batter puddings made in England since the 17th century, The oldest known reference to popovers dates to 1850.

British Yorkshire Puddings

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