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Mini Yorkshire Puddings

24 mini puddings
Dinner

Characteristics

Low Sodium No Added Sugars Vegetarian

Nutritional Facts Per Serving

52
Calories
2.6 g
Protein
6.4 g
Carbs
0.2 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 52
  • Fat 1.6 g
    • Saturated   0.5 g
    • + Trans 
  • Cholesterol 47 mg
  • Sodium   19 mg
  • Carbohydrate 6.4 g
    • Fibre   0.2 g
    • Sugars  
  • Protein 2.6 g
    • Vitamin A 2 %
    • Vitamin C 0 %
    • Calcium 1 %
    • Iron 4 %

Method

Place an oven rack in the middle position of your oven. Preheat the oven to 425 degrees F. In a bowl, beat the eggs until well blended. Mix in the milk, water, salt, pepper and nutmeg. Whisk in the flour until just combined; it’s okay if there are a few lumps. Thoroughly grease two, 12-slot non-stick mini muffin pans with vegetable oil spray. Pour in the batter, filling each slot to the top. Bake for 10 minutes. Reduce the heat to 325 degrees F and bake 20 to 25 minutes more, or until the Yorkshire puddings are puffed and golden. Set the pans on a baking rack and cool for 5 minutes. Carefully remove the Yorkshire puddings from the pans and set on a baking sheet. Can be made several hours in advance. Cool to room temperature, and then cover and reserve until ready to reheat in the oven for a few minutes. Serve alongside roast beef.

Serving Suggestions

Serve this mini version of Yorkshire pudding alongside one of the tasty recipes for roast beef found in our website collection, such as Roast Baron of Beef with Green Peppercorn Sauce, or Roast Prime Rib with Horseradish Crust.

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