Know what’s on your plate
Yorkshire pudding
Calories & nutrition facts
made with whole milk
Nutrition facts
Per 100 g% DV- Calories 211 kcal —
- Protein 6.7 g 13%
- Carbohydrate 26 g 9%
- Fat 9.8 g 13%
- Saturated fat 2.8 g 14%
- Fibre 1.1 g 4%
- Sugars 3.4 g —
- Sodium 52 mg 2%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 45 µg 5%
- Vitamin C 1 mg 1%
- Vitamin D 0.4 µg 2%
- Vitamin E 3.1 mg 21%
- Thiamin (B1) 0.11 mg 9%
- Riboflavin (B2) 0.23 mg 18%
- Niacin (B3) 0.6 mg 4%
- Pantothenic acid (B5) 0.62 mg 12%
- Vitamin B6 0.1 mg 6%
- Biotin (B7) 5 µg 17%
- Folate (B9) 14 µg 4%
- Vitamin B12 1 µg 42%
Minerals
- Calcium 119 mg 9%
- Iron 0.8 mg 4%
- Magnesium 16 mg 4%
- Phosphorus 125 mg 10%
- Potassium 182 mg 4%
- Zinc 0.7 mg 6%
- Copper 0.05 mg 6%
- Manganese 0.2 mg 9%
- Selenium 5 µg 9%
- Iodine 29 µg 19%
Questions about Yorkshire pudding
How do you get Yorkshire puddings to rise properly?
Heat the oven to 220°C (200°C fan) and warm a little oil or dripping in each tin hollow until it is very hot. Pour in cold batter quickly and bake without opening the oven door for the first 20 minutes.
Should Yorkshire pudding batter rest before cooking?
Yes. Rest it for at least 30 minutes, or chill it for a few hours, so the flour hydrates; whisk it briefly before pouring it into the hot fat.
Why do my Yorkshire puddings collapse?
They often collapse because they are underbaked or the oven door was opened too early. Bake until they are well risen and deep golden, then pierce each one with a small knife to let steam escape.
Can you make Yorkshire puddings ahead and reheat them?
Yes. Cool them, refrigerate in a covered container for up to two days, then reheat on a baking tray at 200°C for about 5–8 minutes until crisp. You can also freeze them and reheat from frozen.
What do you serve with Yorkshire pudding?
It is a classic partner for roast beef, gravy and roast potatoes, and it is also served with sausages and onion gravy as toad in the hole. Small puddings work well for soaking up gravy alongside a roast.
Can you use Yorkshire pudding batter for toad in the hole?
Yes. Brown sausages in an ovenproof dish, pour the batter around them, then bake at 220°C (200°C fan) for about 25–30 minutes, until the batter is puffed and golden.
Is it safe to eat Yorkshire pudding batter raw?
No. Raw batter contains uncooked flour and usually raw egg; bake it until fully set and golden before eating.
Source: CoFID (UK) 11-1146 · per 100 g · carbohydrate per EU label, fibre excluded
