In the variety of different puddings, Yorkshire pudding stands out what is not dessert at all, but rather bread to the hot the dish. This is an oven-baked batter in the form of a cake with a cavity in the middle. So that the Yorkshire puddings rise and accept their traditional form, it is important to observe one rule: insisted cold dough is poured into hot molds with slightly smoking fat and immediately put in a hot oven. Best used pork fat, or fat released during baking meat. After all, in ancient times yorkshire pudding and cooked at the same while the meat was baked on a spit, and fat dripped from it. Ready puddings were taken out from under the meat and, while it was frying, ate these amazing buns with sauce. Nutrition value per serving: (total 6) Calories 148, total fat 7 g., Saturated fat g., Proteins 8 g., carbohydrates 13 g., fiber g., cholesterol mg., sodium mg., sugar g. 
Time: 30 мин. Complexity: easy Servings: 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 4 large eggs
- 1 tbsp. milk
- 1 tbsp. premium flour
- A pinch of salt
- 2 tbsp. l pork fat (or beef fat, or vegetable oil)
Recipes with similar ingredients: eggs, milk, premium flour, lard
Recipe preparation:
- Preheat oven to maximum temperature, but not higher than 230 ° C so that the fat does not burn.
- Break eggs into a large bowl, add milk and a pinch of salt. Mix thoroughly with a whisk or mixer. Leave on 10 minutes.
- Sift the flour into the milk mixture in the same volume as and eggs. And with a whisk or mixer, knead a homogeneous dough without lumps, similar to thick cream. If there are lumps in the test, strain it through a fine sieve. Leave the dough on the kitchen table. at least 30 minutes, or better, a few hours.
- Put a piece of lard the size of a pea, or 0.5 tsp. vegetable oil in each cell of your chosen form for Yorkshire pudding, or in a 4-cell mold with a diameter of 5 cm., or in a 12-cell muffin mold and heat in the oven until fat not smoke. Mix the dough well again by adding 2 tbsp. l cold water, and by a third fill each cell of the mold with it baking. Then quickly return the form to the oven.
- Bake for about 20 minutes until golden brown. Bake all remaining dough in the same way. In Yorkshire, pudding is traditionally served with gravy in the form of a snack before serving meat or vegetable dishes. Small muffin baked puddings are most often served immediately with meat or vegetables. Yorkshire puddings better not reheat, as they will become dry and brittle.
