Individual Yorkshire Puddings
- 2 eggs
- 1 cup milk
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons beef fat drippings (reserved from Herb Seasoned Beef Rib Roast)
Spray 12-Cup Muffin Pan cups with canola oil using Kitchen Spritzer. Place 1/2 teaspoon drippings in each cup. Using Large Scoop, fill each cup with one level scoop of batter. Bake 25 minutes or until puffed and deep golden brown. Serve immediately with Herb Seasoned Beef Rib Roast.
- 12 puddings servings of 1 pudding
Nutrients per serving:
Calories 60, Total Fat 1.5 g, Saturated Fat .5 g, Cholesterol 35 mg, Carbohydrate 9 g, Protein 3 g, Sodium 20 mg, Fiber 0 g
U.S. Diabetic exchanges per serving:
1/2 starch (1/2 carb)
Yorkshire pudding gets its name from England’s northern country of Yorkshire. Puffy and golden brown, it’s most similar to a popover. It is typically made in individual muffin cups or a large, shallow baking dish.
Butter or margarine can be substituted for beef fat drippings.
The batter can be made up to an hour ahead, covered and refrigerated. Stir well before filling muffin cups.