Yorkshire Pudding


    This recipe is in metric. Many commercial recipes have the ingredients
     measured by weight, a scale is a good investment when making large recipes.
    Basic Metric Conversions 
    Metric Instant Conversions here or here

    The first column serves 48,  the larger amount serves 240.


    125 ml 
    125 ml    		 Brown stock or beef soup base** 
    Beef fat dripping or rendered suet    		 650 ml
    650 ml    		 1. Combine stock and drippings; mix well.
    2. Brush muffin tins with fat  mixture;  heat at 230 deg. C. or 4 min.
    1.0 L 
    20 ea. 
    650 g
    15 ml
    5 ml
    2 ml    		 Milk, skim
    Eggs, whole, fresh, lightly beaten
    Flour, all purpose
    Baking powder
    salt
    nutmeg    		 5.0 L
    100 ea
    3.3 kg
    75 ml
    25 ml
    10 ml    		 3. Combine ingredients; mix well.
    4. Pour 60 ml batter into each muffin tin.
    5. Bake at 230 deg. C. for 20 min.  Reduce heat to 120 deg. C, continue baking 25 min or until firm to the touch and golden
      **If soup base is used, reduce salt amount in recipe.    
      Traditionally British, served hot with roast beef, 1 per person.
    People usually put gravy over there mashed potatoes and Yorkshire pudding too.    		    

     

    Portion: 30g.  (1 Yorkshire pudding)    Fiber 0.46 g;  Protein 4.75 g.; 
    Fat 2.64 g; Carbohydrate 11.61 g.; % of calories from fat 26;  
    Calories 91

     

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