Yorkshire pudding with greens

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 119, total fat 5 G., saturated fats 2 G., proteins 4 G., carbohydrates 14 G., fiber 1 G., cholesterol 55 mg, sodium 146 mg, sugar 2 G.

The most appetizing part of Yorkshire pudding is the hollow center, which can be filled with sauce or gravy and enjoyed. To create this hollow center, the batter is poured into a well-heated, greased metal pan. During baking, the pudding puffs up and then collapses in the center. A muffin tin is ideal for making individual Yorkshire puddings. Add fresh parsley, chives, and rosemary to the batter, and the aroma will be sublime.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.5 cups whole milk
3 large eggs
2 tablespoons unsalted butter, melt and let cool slightly
1.5 cups premium flour
2 tbsp finely chopped fresh parsley
1 tbsp finely chopped fresh chives
1.5 tsp finely chopped fresh rosemary
Vegetable oil for greasing

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, eggs, milk, chives, rosemary

Cooking the dish according to the recipe:

Place a 12-cup muffin tin (preferably light metal) in the oven and preheat the oven to 200°C.
In a large bowl, combine the milk, eggs, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir in the melted butter, then whisk in the flour until fully incorporated. Add the parsley, chives, and rosemary. Let the dough rest at room temperature for at least 10 minutes.

Remove the hot muffin tin from the oven and generously grease each cavity with vegetable oil. Pour the batter into the muffin tins, filling each about halfway (about 1/3 cup batter per cavity). Bake until the puddings are puffed and deep golden brown, about 35 minutes. Do not open the oven during baking.
Let them cool in the pan for 5 minutes, then use a small spatula to scoop them out. Serve the Yorkshire pudding warm or at room temperature.

Categories:

recipe / Calorie content of prepared meals / Breakfast / Main courses / Side dishes / Eggs and dairy products / Food Network - recipes

Recipe collections