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Yorkshire Puddings




Source of Recipe


USA Weekend


List of Ingredients




1 1/2 cups instant ("quick-mixing") flour
1 tsp. salt
1 1/2 cups skim milk
4 large eggs
2 Tbs. melted butter (or drippings from browning roast on stove)

Recipe



Mix flour and salt in a bowl. Mix milk, eggs and butter or beef drippings in a 1-quart measuring cup. Beat egg mixture into flour mixture until smooth. Return batter to

measuring cup for easy pouring. Spray a 12-cup muffin tin with vegetable cooking spray. Fill each cup three-fourths full. Adjust oven rack to lower middle position; set tin on rack. Heat oven to 425 degrees. Bake, without opening door, until popovers are crisp and golden, 35 minutes. Twist gently to loosen from pan, then cool. Return to turned-off but still warm oven to recrisp while the roast is resting.

Serves: 8-12 (12 individual puddings).

Per pudding: 102 calories, 4g protein, 12g carbohydrates, 3g fat (1g saturated), 0g fiber, 250mg sodium.