Yorkshire Pudding

Recipe from

Nutritional Information

Calories 131
Caloriesfromfat 27 %
Fat 3.9 g
Satfat 1.5 g
Monofat 1.5 g
Polyfat 0.5 g
Protein 4.8 g
Carbohydrate 18.6 g
Fiber 0.6 g
Cholesterol 41 mg
Iron 1.1 mg
Sodium 84 mg
Calcium 45 mg

Ingredients

1 cup all-purpose flour
3/4 cup 2% low-fat milk
1 1/2 teaspoons sugar
1/8 teaspoon salt
1 egg
1 egg white
1 tablespoon pan drippings (reserved from roast)
Vegetable cooking spray

Preparation

Combine first 6 ingredients in a bowl; beat at medium speed of a mixer until smooth. Beat at high speed 15 seconds; set aside.

Divide 1 tablespoon reserved pan drippings evenly among 6 popover cups, and coat sides of cups with cooking spray. Place popover pan in a 400° oven for 3 minutes. Divide batter evenly among prepared cups, and bake at 400° for 10 minutes. Reduce oven temperature to 325°, and bake an additional 25 minutes or until golden. Serve immediately.

Note: Substitute 1 tablespoon vegetable oil and 1/4 teaspoon salt for 1 tablespoon pan drippings in Yorkshire Pudding, if desired.

Note:

November 1995
My Notes

Only you will be able to view, print, and edit this note.

Add Note