Yorkshire puddings are a classic British side dish, typically served with roast beef and gravy. These delightful puffs of batter are crispy on the outside and soft and airy on the inside. This recipe will guide you through creating perfect Yorkshire puddings using simple ingredients you likely already have in your kitchen.
- Preheat your oven and the muffin tin to ensure the batter starts cooking immediately upon contact, which helps the puddings rise.
- Whisk the batter thoroughly to incorporate air and achieve a lighter texture.
- Rest the batter for at least 30 minutes before baking to allow the flour to absorb the liquid fully.
- Do not open the oven door during the cooking process as this can cause the puddings to deflate.
- Use a measuring cup or ladle to pour the batter into the hot muffin tin for even distribution.
With the right technique and a bit of patience, you can create Yorkshire puddings that are crisp on the outside and wonderfully airy on the inside. Serve them fresh out of the oven with your favorite roast and gravy, and enjoy a truly classic British culinary experience.
Nutrition Facts | |
---|---|
Serving Size | 100 grams |
Energy | |
Calories 270kcal | 14% |
Protein | |
Protein 6g | 4% |
Carbohydrates | |
Carbohydrates 14g | 4% |
Fiber 0.47g | 1% |
Sugar 2.56g | 3% |
Fat | |
Fat 22g | 25% |
Saturated 2.11g | 7% |
Cholesterol 70mg | - |
Vitamins | |
Vitamin A 60ug | 7% |
Choline 63mg | 12% |
Vitamin B1 0.09mg | 7% |
Vitamin B2 0.14mg | 11% |
Vitamin B3 0.30mg | 2% |
Vitamin B6 0.05mg | 3% |
Vitamin B9 16ug | 4% |
Vitamin B12 0.48ug | 20% |
Vitamin C 0.00mg | 0% |
Vitamin E 3.51mg | 23% |
Vitamin K 14ug | 12% |
Minerals | |
Calcium, Ca 77mg | 6% |
Copper, Cu 0.03mg | 4% |
Iron, Fe 0.46mg | 4% |
Magnesium, Mg 13mg | 3% |
Phosphorus, P 100mg | 8% |
Potassium, K 120mg | 4% |
Selenium, Se 9ug | 17% |
Sodium, Na 360mg | 24% |
Zinc, Zn 0.60mg | 5% |
Water | |
Water 60g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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