Chef Frank McMahon’s Yorkshire Pudding

Chef Frank McMahon’s Yorkshire Pudding
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Chef Frank McMahon of Hank's Seafood in Charleston, S.C., is a hot commodity in the Holy City, thanks to his distinctive Irish brogue and modern take on classic Southern seafood. A native of Limerick, Ireland, McMahon serves as the Chef Chair of the Charleston Wine & Food Festival and brings his expertise of local seafood to the kitchen at Hank's. "Christmas morning in the McMahon household begins with gifts exchanged at the crack of dawn along with a breakfast casserole of sausage, egg, and cheese made with leeks and Texas toast-style bread,” says the chef For Christmas dinner, McMahon serves a standing rib roast and Yorkshire puddings with a sherry trifle for dessert inspired by the dessert his Irish grandmother used to make with layers of sherry-soaked sponge cake topped with fruit, custard, jam, and cream. McMahon's young daughter, Keely, was so inspired by her family's Christmas traditions that she wrote the poem, "Kitchen," published in the Cool Inside: Hank's Seafood Restaurant cookbook, in 2011.

6
Servings
274
Calories Per Serving
Deliver Ingredients

Ingredients

  • 5 large eggs
  • 1 1/2 Cup whole milk
  • 1/2 Teaspoon coarse salt
  • 1 1/4 Cup all-purpose flour
  • 4 Tablespoons vegetable oil

Directions

In a blender, combine the eggs, milk, flour, and salt. Blend until well combined and place in the refrigerator to rest for about 30 minutes.

Preheat oven to 425 degrees.

Put 1 teaspoon of the oil into each section of a muffin tray and put into the oven on the top shelf until very hot and smoking.

As soon as you take the tray from the oven, pour in the batter to 3/4 fill the tins and immediately put back into the oven.

Bake until the Yorkshire puddings rise and are golden brown and crisp, 15 to 20 minutes. Don't open the door until the end or they will collapse.

Yorkshire Pudding Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Yorkshire Pudding Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Nutritional Facts

Total Fat
16g
24%
Sugar
3g
N/A
Saturated Fat
3g
15%
Cholesterol
161mg
54%
Protein
10g
20%
Carbs
23g
8%
Vitamin A
95µg
11%
Vitamin B12
0.6µg
10.8%
Vitamin B6
0.1mg
5.2%
Vitamin D
2µg
N/A
Vitamin E
3mg
13%
Vitamin K
0.4µg
0.5%
Calcium
96mg
10%
Fiber
0.7g
2.8%
Folate (food)
30µg
N/A
Folate equivalent (total)
98µg
25%
Folic acid
40µg
N/A
Iron
2mg
11%
Magnesium
17mg
4%
Monounsaturated
9g
N/A
Niacin (B3)
2mg
8%
Phosphorus
162mg
23%
Polyunsaturated
3g
N/A
Potassium
166mg
5%
Riboflavin (B2)
0.4mg
24.8%
Sodium
243mg
10%
Thiamin (B1)
0.2mg
16.6%
Zinc
0.9mg
6.3%

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