Yorkshire Pudding

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 131
  • Calories from fat: 27%
  • Fat: 3.9g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 4.8g
  • Carbohydrate: 18.6g
  • Fiber: 0.6g
  • Cholesterol: 41mg
  • Iron: 1.1mg
  • Sodium: 84mg
  • Calcium: 45mg


  • 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


  1. Combine first 6 ingredients in a bowl; beat at medium speed of a mixer until smooth. Beat at high speed 15 seconds; set aside.
  2. 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.
  3. Note: Substitute 1 tablespoon vegetable oil and 1/4 teaspoon salt for 1 tablespoon pan drippings in Yorkshire Pudding, if desired.
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