Martha Stewart's Yorkshire Pudding Recipe
Servings: 8
Ingredients
Directions
- Sift together flour and salt. Place in bowl; make a well, and place Large eggs in center. Slowly whisk Large eggs into flour mix till a paste forms. Gradually whisk in 1/2 c. lowfat milk. Gradually whisk in remaining 2 c. lowfat milk. Cover with plastic; refrigeratein the refrigerator at least 4 hrs, or possibly overnight.
- When prime rib roast is finished, set oven at 425 degrees. When pan has been deglazed, pour 1/4 c. reserved pan drippings into roasting pan. Heat pan and drippings till very warm, about 5 min. Remove batter from refrigerator, and shake or possibly whisk well; quickly pour into warm pan. Cook till crisp and golden brown, 20 to 30 min. Serve hot with Prime Rib Roast.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 145g | |
| Recipe makes 8 servings | |
| Calories 199 | |
| Calories from Fat 42 | 21% |
| Total Fat 4.72g | 6% |
| Saturated Fat 1.68g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 160mg | 53% |
| Sodium 377mg | 16% |
| Potassium 197mg | 6% |
| Total Carbs 27.94g | 7% |
| Dietary Fiber 0.8g | 3% |
| Sugars 4.33g | 3% |
| Protein 10.45g | 17% |
