Tuesday, January 11, 2011

Yorkshire Pudding

My mom used to make this on special occasions and I have not had it in years. I used to love it when she made it, but at a certain point it just would not rise for her. After some research I decided to add an egg to my recipe, rest the batter like you would for crepes and to avoid opening the oven at all cost. It turned out beautifully!

1 cup all-purpose flour
1 teaspoon salt
3 large eggs, at room temperature
1 cup milk, at room temperature
1/4 cup butter with 1/8 teaspoon salt
  1. Whisk together the flour and salt in a large bowl. In a separate bowl beat the eggs well with an electric hand mixer. Add the milk and beat with the mixer until well incorporated. Pour the egg mixture into the flour mixture and mix with the hand mixer until the batter is thin and smooth. Allow the batter to rest for at least 30 minutes (longer if possible).
  2. Preheat the oven to 450°. Place the 1/4 cup of butter in a 9x11 inch baking dish and sprinkle it with 1/8 teaspoon of salt. Place the butter and baking dish into the oven to allow the butter to completely melt. Once the butter is melted, add the rested batter to the baking dish. Return to the oven and allow to bake for 25 to 30 minutes. It is important that the oven stay at a constant temperature so do not open the door during the cooking time.

Cut into 6 large portions: 180 calories, 10 grams of fat, and 0 grams of fiber. You can cut this into 8 portions and that will lower the calories per serving, but you are going to what the larger piece!!!

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