Side Dish
🌍 Public
🥜 Allergy aware
Yorkshire Pudding
The famous English egg batter, served with roast beef — fluffy and crispy.
🥜 Allergies considered in this recipe:
🥚 Ei🥛 Kuhmilch🌾 Gluten
Source / link: Britische Küche (England)
Ingredients
Amounts adjust automatically.
| 140 g | flour |
| 4 Stück | eggs |
| 250 ml | milk (or oat drink) |
| 1 Prise | salt |
| 4 EL | roasting fat or oil |
Preparation
- 1Put the flour and salt into a bowl.
- 2Add the eggs and milk and whisk into a smooth, thin batter. Let rest for 30 minutes.
- 3Preheat the oven to 220 °C. Put the roasting fat into a muffin tin and let it get hot in the oven.
- 4Distribute the batter among the hot fat wells (fill only 2/3 full).
- 5Bake for about 20–25 minutes until the Yorkshires have risen well and are golden brown.
- 6Do not open during baking, otherwise they will collapse. Serve immediately.
Notes & tips
Note: Contains egg + cow's milk (batter) + gluten. Without egg/milk it won't be a classic Yorkshire pudding — as a gluten-free version or omit. Soy-free if plant-based milk without soy.
Nutrition
estimated per serving- Calories
- 250 kcal
- Protein
- 8 g
- Fat
- 15 g
- Carbs
- 20 g