Classic Yorkshire Pudding

Whisk flour, eggs, and milk into a smooth batter, chill overnight, and bake in hot dripping until risen and golden.

Vegetarian Side Dish British Sunday Roast

Estimated Nutrition

Calories

525.4

kcal / serving

2101.4 kcal total

Carbs

46.2g

per serving

184.8 g total

Fat

33.6g

per serving

134.2 g total

Protein

22.2g

per serving

88.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg

Free-range

600

Milk

GrainsCereals

225

Plain Flour

NutsSeeds

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

OilsFats

Dripping

Beef dripping or oil

Method

Whisk flour, salt, pepper, and eggs together in a bowl.

Gradually whisk in the milk to form a smooth batter.

Cover and chill the batter in the fridge overnight.

Preheat the oven to 220°C.

Place dripping in four pudding tins and heat in the oven until smoking.

Portion the batter into the hot tins and bake for 20-25 minutes.

Reduce oven to 190°C and cook for 10 minutes to set the bottoms.

Remove from the oven and serve immediately.