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Nutrition Facts
Serving Size 1 (79g) Recipe makes 8 servings The following items or measurements are not included below: 4 tablespoons pan drippings
Calories 112
Calories from Fat 25		(22%)
Amount Per Serving		%DV
	Total Fat 2.8g	4%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 1.0g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 82mg		27%
Sodium 327mg		13%
Potassium 79mg		2%
Total Carbohydrate 16.1g		5%
	Dietary Fiber 0.6g	2%
	Sugars 0.2g
Protein 5.1g		10%
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Mean Chefs' Yorkshire Pudding

Recipe #75817 | 1½ hours | 1 hour prep | add private note

⁽¹⁶⁾ RATE IT NOW Print Recipe

By: kiwidutch
Nov 6, 2003

This is an inherited recipe from a member who no longer frequents Zaar. Keeping the mixture at room temp and then keeping the muffing cups as piping hot as possible before getting the mixture into them is the true key to success... the rosemary and cayenne give this a real " something extra". Enjoy ! ZWT REGION: England.

SERVES 8 (change servings and units)

Ingredients

1 1/4 cups all-purpose flour
1 teaspoon salt, to taste
2/3 cup milk, at room temperature
2/3 cup water, at room temperature
3 large eggs
4 tablespoons roast beef pan drippings
4 teaspoons minced fresh rosemary
1/8-1/4 teaspoon cayenne, to taste

Directions

1
In a bowl combine flour and salt.
2
With a handheld mixer add the milk, in a stream, until smooth.
3
Add water and eggs and beat until combined well and bubbly.
4
Let stand, covered, at room temperature for 1 hour.
5
Preheat oven to 450 degrees F.
6
Divide drippings among eight muffin pan cups.
7
Heat the cups in the oven until almost smoking.
8
Beat batter until bubbly, stir in rosemary and cayenne, and divide among muffin cups.
9
Bake 10 minutes in lower third of the oven without opening the oven door.
10
Reduce oven temperature to 350 degrees F and continue to bake for another 10 minutes until puffed, crisp and golden brown.
11
Serve immediately.

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Preparation > Time to Make > < 4 hours
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Featured Reviews for This Recipe

From: Karen Elizabeth

On Jan 8, 2009

We love Yorkshire pudding, and this is a great recipe! I used this to make Toad-In-The-Hole, since the children had friends around and they have been hankering for this British dish which is not so commonly made here in Africa! Puffed up beautifully and tasted wonderful. Jan 9 - updated to add that I made these again to serve on my Christmas lunch table, this time I followed the more traditional presentation of individual yorkies. Delicious! Thanks for a good variation on an old favourite!!!

0 people found this review helpful

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From: Wendy-Bob

On Nov 30, 2008

Fantastic recipe! We have yorkshire puds a lot and I love them anyway, but the addition of rosemary and cayenne really gives these something else! A definite keeper.

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From: Hey Jude

On Dec 25, 2003

Excellent. I followed the recipe exactly and had 8 beautifully puffed up, golden puddings....so tasty. They went very well with our prime rib roast for Christmas. Thanks Mean Chef!

4 people found this review helpful

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From: Gay Gilmore

On Nov 11, 2003

Mean posted this for Troy's Birthday Dinner, and it really is a great pudding. This was my first time making it and I believe I didn't quite get the batter right (milk too cold when I intially mixed it and too cold in the kitchen to get proper bubbles?). Well, the outside of the puddings were light, crispy and yummy, but the inner parts were too thick. Still deserves 5 stars because the rosemary and cayenne make the recipe. Don't settle for plain puddings again! Will make again.

3 people found this review helpful

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