Yorkshire Pudding
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Protein (g)
10.1g
Energy (kJ)
992kJ
Energy (kcal)
237kcal
Carbohydrate incl. fibre (g)
28.3g
Carbohydrate excl. fibre (g)
27.4g
Sugar (g)
4.3g
Fibre (g)
0.9g
Fat (g)
8.9g
Saturated fat (g)
2.8g
Unsaturated fat (g)
5.5g
Monounsaturated fat (g)
2.5g
Polyunsaturated fat (g)
2.8g
Trans fat (g)
0.1g
Cholesterol (mg)
133mg
Sodium (mg)
509mg
Salt (g)
1.27g
Vitamin A (IU)
326IU
Vitamin C (mg)
0.2mg
Calcium (mg)
114mg
Iron (mg)
0.96mg
Potassium (mg)
258mg
Total
40.5g
3970kJ
948kcal
113.1g
109.7g
17.1g
3.4g
35.6g
11.3g
22.0g
9.8g
11.2g
0.4g
532mg
2035mg
5.09g
1304IU
0.6mg
454mg
3.85mg
1032mg
- 300 ml semi-skimmed milk
- 1 Knorr Beef Stock Pot
- 120 grams white plain flour
- 2 large eggs
- 1 tbsp vegetable oil
Beef Stock Pot
From stews to pies, the Knorr beef Stock Pot is an essential ingredient in all meat based dishes to bring out that hearty beef goodness. View detailsOpens in new window
- 1 Add the milk and Knorr Beef Stock Pot to a small saucepan and place over a gentle heat for 3-4 minutes, stirring regularly until the Stock Pot has dissolved. Remove from heat and allow to cool for 15 minutes.
- 2 In a bowl add the flour and form a well. Add the eggs and mix to form a thick paste, adding a little of the milk if necessary, then add remaining milk and whisk until there are no lumps. The batter should have the consistency of double cream. Place in fridge for at least 2 hours, but ideally overnight.
- 3 Preheat oven to 210°C, 190°C Fan, Gas Mark 7.
- 4 Pour the oil into your Yorkshire moulds or oven tray. Place into the oven for 5-10 minutes or until oil is smoking hot.
- 5 Pour the batter into the moulds or oven tray and cook for 20-25 minutes or until puddings are golden and crispy.