Yorkshire Pudding with Cheese and Chive

Yorkshire puddings are the perfect side dish for roast beef dinner.

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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1 cup / 250 g	Egg Creations Fat Free Original
1 cup / 125 g	flour
1 cup / 250 ml	milk
1/3 cup / 80 ml	freshly grated Parmesan cheese
2 tbsp / 30 ml	chopped fresh chives or green onions
1/4 tsp / 1 ml	salt
1/4 cup / 60 ml	oil (canola or fat from roast beef)

Pour eggs, flour, milk, cheese, chives and salt in a blender (in the order listed); blend until smooth, scraping the sides as needed. Let rest for 1 hour.
Preheat oven to 450˚F (232°C).
Add about 1 tsp/5 ml of oil per cup to a well greased muffin pan and place in the oven until it smokes.
Remove the pan; quickly and carefully, divide batter between the cups.
Bake for 20 minutes or until golden and puffed. Let cool for 3 to 5 minutes before removing to a paper-towel lined bowl (to absorb some of the oil).

Total prep time is 65 minutes once resting the batter for an hour has been factored in.
Parmesan cheese and chives can be omitted for a plain flavoured Yorkshire pudding if preferred.
Yorkshire puddings can be made ahead and gently rewarmed in the oven after your roast comes out. Spread out on a baking sheet and heat in a low oven for 5 to 10 minutes or until warmed through.

This recipe was made with:

The same great taste with none of the fat.

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Brush pastry and bread dough with Egg Creations Fat Free Original before baking to add a glossy colour.