2.5
2 ratings

Yorkshire Pudding

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

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.

Nutritional Facts
Servings6
Calories Per Serving299
Total Fat19g29%
Sugar2gN/A
Saturated11g55%
Cholesterol124mg41%
Protein7g14%
Carbs25g8%
Vitamin A178µg20%
Vitamin B120.4µg6%
Vitamin D1µgN/A
Vitamin E0.8mg3.8%
Vitamin K2µg2%
Calcium56mg6%
Fiber0.8g3.4%
Folate (food)21µgN/A
Folate equivalent (total)103µg26%
Folic acid48µgN/A
Iron2mg10%
Magnesium13mg3%
Monounsaturated5gN/A
Niacin (B3)2mg9%
Phosphorus106mg15%
Polyunsaturated1gN/A
Potassium108mg3%
Riboflavin (B2)0.3mg18.3%
Sodium284mg12%
Thiamin (B1)0.3mg17.9%
Trans0.6gN/A
Zinc0.6mg4.2%