Yorkshire Pudding
I cook this when cooking serving prime rib
- Preparing Time: 20 minutes
- Total Time: 40 minutes
- Served Person: 12
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
contains eggs
- 1 teaspoon salt
- 8 large eggs
- 12 ounces (wt.) whole milk
- 1 5/8 onces (wt.) water
- 10 1/2 ounces (wt.) all purpose flour
- 1/2 cup meat drippings (fat from prime rib) if you didn't end up with enough of the prime rib juice you can add 50/50 butter and vegtable shortening)
- Carbohydrate 0.516933888888889 g
- Cholesterol 282 mg
- Fat 6.62684777777778 g
- Fiber 0.00147222222222222 g
- Protein 8.387275 g
- Saturated Fat 2.06605444444444 g
- Serving Size 1 1 Serving (67g)
- Sodium 93.3357777777778 mg
- Sugar 0.515461666666667 g
- Trans Fat 1.11134111111111 g
- Calories 95 calories
Beat eggs and whisk in milk and water. Whisk in four and salt half a cup at a time. Let sit over night in fridge if possible. Get the batter out of the fridge an hour before you want to cook it so that it has time to warm back up. Preheat oven to 450. Yes 450. Put a tablespoon of grease in each cup of the muffin pan. Put the muffin pan in the oven till the oil is smoking. Fill each muffin cup 1/2 to 2/3 full with batter. Cook 20 min or until brown and fully puffed.
