Yorkshire Pudding

Staff Writer
Yorkshire Pudding
Yorkshire Pudding

Sylvia McArdle & Stephanie Hannus

Yorkshire pudding was an excellent and affordable way to fill up on a meager budget. Often, Yorkshire pudding was served before a less-than-filling meal as a way to stave off hunger. While not enjoyed by the upper crust, Yorkshire pudding — along with a side of jam or cream — is the kind of snack Mr. Mason would serve to Daisy during her after-Christmas visit.

6
Servings
299
Calories Per Serving
Deliver Ingredients

Notes

The Unofficial Downton Abbey Cookbook (F+W Media, September 2012) By Emily Ansara Baines

Ingredients

  • 1 1/2 Cup all-purpose flour
  • 1 Teaspoon kosher salt
  • 3/4 Cups whole milk, at room temperature
  • 3 eggs, room temperature
  • 1/2 Cup water
  • 1/2 Cup unsalted butter, cut into pieces

Directions

In a large bowl, combine the flour and salt. Make a well in the dry mixture, then pour in the milk, whisking thoroughly. Beat in eggs 1 at a time.

Pour dry mixture into a blender, then add water. Blend until the mixture is light and frothy. Chill in the refrigerator for at least 3 hours, covered.

Let batter warm up to room temperature before using. While batter warms up, preheat oven to 400 degrees.

Place butter in a 9-by-12-inch baking pan in oven and cook until sizzling, at least 5 minutes. Pour the batter over the melted butter and bake for 30 minutes or until the sides have risen and are golden brown. Cut into 6-8 portions and serve immediately.

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
19g
29%
Sugar
2g
N/A
Saturated Fat
11g
55%
Cholesterol
124mg
41%
Protein
7g
14%
Carbs
25g
8%
Vitamin A
178µg
20%
Vitamin B12
0.4µg
6%
Vitamin D
1µg
N/A
Vitamin E
0.8mg
3.8%
Vitamin K
2µg
2%
Calcium
56mg
6%
Fiber
0.8g
3.4%
Folate (food)
21µg
N/A
Folate equivalent (total)
103µg
26%
Folic acid
48µg
N/A
Iron
2mg
10%
Magnesium
13mg
3%
Monounsaturated
5g
N/A
Niacin (B3)
2mg
9%
Phosphorus
106mg
15%
Polyunsaturated
1g
N/A
Potassium
108mg
3%
Riboflavin (B2)
0.3mg
18.3%
Sodium
284mg
12%
Thiamin (B1)
0.3mg
17.9%
Trans
0.6g
N/A
Zinc
0.6mg
4.2%