New Yorkshire Pudding
A classic Yorkshire pudding with crispy edges and tender interior, perfect as a side with roast beef or hearty Sunday dinners, offering a savory, slightly eggy flavor.
Ingredients
Instructions
- Combine flour and salt in a mixing bowl.
- Make a well in the center and stir in the milk.
- Beat in the beaten egg whites until well incorporated.
- Add water and 1 tablespoon of melted margarine, then mix well.
- Beat by hand until smooth and large bubbles rise to the surface.
- Set aside the batter for 1 hour before baking.
Tips & Substitutions
For an even lighter texture, ensure your egg whites are beaten to stiff peaks before folding them into the batter. If you don't have corn oil margarine, you can substitute with regular margarine or melted butter. Allowing the batter to rest for an hour is crucial for achieving that perfect puff. If using whole milk instead of nonfat, it will enhance the richness.
Serving Suggestions
Serve these delightful Yorkshire puddings alongside a classic roast dinner, particularly with roast beef and gravy. They also pair beautifully with glazed carrots with fine herbs for a complete meal. For a twist, try filling them with sautéed vegetables or a rich mushroom stew for a vegetarian option.
Storage & Reheating
Store any leftover Yorkshire pudding in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes until warm and crispy. Avoid microwaving, as this will make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of New Yorkshire Pudding contains roughly 451 calories, with 11g protein, 46g carbohydrates, and 25g fat. It is an excellent source of protein (22% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 2288mg per serving (99% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of just egg whites?
Using whole eggs will change the texture and flavor of the Yorkshire pudding. The final product will be denser and richer. For the best results, stick to the egg whites for that classic airy puffiness that Yorkshire puddings are known for.
Why did my Yorkshire pudding not rise?
Yorkshire pudding needs a hot oven and a well-prepared batter to rise properly. Make sure your oven is fully preheated before adding the batter, and avoid opening the oven door during the first 20 minutes of baking. Additionally, using room temperature ingredients can help achieve a better rise.
Can I make the batter ahead of time?
While it's best to use the batter fresh after resting for an hour, you can prepare it a few hours in advance. Just cover it and store it in the refrigerator. However, for optimal puffiness, allow the batter to come back to room temperature before baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).