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Idiot-Proof Yorkshire Puddings

Source: Genius Kitchen(
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)38.2068
Energy (kCal)496.33
Carbohydrates (g)13.4128
Total fats (g)31.0881
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix together the flour, eggs and milk, until well combined. Cover and leave in the fridge for as long as possible-24 hours is good, 60 minutes minimum. | 2. Melt blobs of lard/dripping or oil in pudding tin holes-enough that when its melted it comes up the side of the hole about 1/2cm.Remember lard has a higher smoke point than oil, and dripping more than lard, and in this case the hotter you can go, the better. | 3. Heat the pan in a HOT oven, until oil/lard or dripping is smoking hot. If need be, heat the pan over a flame over the stove to get it smoking. | 4. Remove batter from the fridge and mix quickly, pour into pudding holes. It should sizzle immediately. | 5. Place tray in hot oven and do not open the door. Four large puddings take about 20-25 minutes. | 6. NB-you can eat these cold with jam too! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    plain flour 1 cup - - - -
    egg 1 cup 347.49 1.7496 30.5208 23.1093
    milk 1 cup 148.84 11.6632 7.686 7.9788
    oil - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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