Yorkshire Pudding
as good as I can get...so far
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
bake
side dish
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 3 eggs
- 1 cup milk
- 2 tablespoons butter
- 1 cup all-purpose flour
- Carbohydrate 121.243275127391 g
- Cholesterol 99.7062500464504 mg
- Fat 35.2614625180085 g
- Fiber 3.37500006390504 g
- Protein 32.4959375223885 g
- Saturated Fat 21.2580700102797 g
- Serving Size 1 1 recipe (761g)
- Sodium 2232.81500217402 mg
- Sugar 117.868275063486 g
- Trans Fat 3.08370750196749 g
- Calories 937 calories
1. Preheat oven to 375 degrees F (190 degrees C). 2. In a medium bowl, beat eggs with milk. Stir in flour. Set aside. 3. Divide butter evenly into the twelve cups of a muffin tin, about 1/2 teaspoon per cup. Place tin in oven to melt butter, 2 to 5 minutes. Remove tin from oven, and distribute batter evenly among buttery cups. 4. Bake in preheated oven 5 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake 25 minutes more or until puffed and golden.
