Golden Brown Yorkshire Pudding
By Jody Allenserves
6time needed
prep cookingredients
5difficulty
Easyrating (click to rate)
Please Note Nutritional information is provided as a guide only and may not be accurate.
| NUTRITION INFORMATION | ||
|---|---|---|
| Qty per 817g serve |
Qty per 100g |
|
| Energy | 3686kJ | 451kJ |
| Protein | 32g | 4g |
| Fat,total | 32g | 4g |
| -saturated | 15.1g | 1.9g |
| Carbohydrate | 70g | 9g |
| -sugars | 38g | 5g |
| Dietary Fibre | 5g | 0.6g |
| Sodium | 541mg | 66mg |
Ingredients
- 1/2 cup Canola Oil
- 3/4 cup Plain Flour
- 1/2 tsp Salt
- 2 Eggs
- 300 ml Milk
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Method
- Preheat oven to 200 degrees.
- Pour 1 tablespoon of oil into six capacity muffin pans.
- Place in preheated oven for 5 minutes or until oil is hot.
- Combine the flour and salt in a bowl.
- Add the egg and whisk until combined.
- Gradually add the milk in a thin steady stream and whisk until smooth.
- Pour batter among the hot muffin pans.
- Bake in oven for 20 minutes or until puffed and golden brown.