Filled Yorkshire Puddings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 275 cal. | (13 %) | ||
| Protein | 8.3 g | (8 %) | ||
| Fat | 16.33 g | (14 %) | ||
| Carbohydrates | 25.77 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.02 g | (7 %) |
| Vitamin A | 73.6 mg | (9,200 %) | ||
| Vitamin D | 0.58 μg | (3 %) | ||
| Vitamin E | 1.71 mg | (14 %) | ||
| Vitamin B₁ | 0.25 mg | (25 %) | ||
| Vitamin B₂ | 0.16 mg | (15 %) | ||
| Niacin | 2.93 mg | (24 %) | ||
| Vitamin B₆ | 0.05 mg | (4 %) | ||
| Folate | 40.3 μg | (13 %) | ||
| Pantothenic acid | 0.61 mg | (10 %) | ||
| Biotin | 0 μg | (0 %) | ||
| Vitamin B₁₂ | 0.36 μg | (12 %) | ||
| Vitamin C | 4.7 mg | (5 %) | ||
| Potassium | 271.59 mg | (7 %) | ||
| Calcium | 17.51 mg | (2 %) | ||
| Magnesium | 28.72 mg | (10 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 13.24 μg | (7 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 5.79 g | |||
| Cholesterol | 63.08 mg |
Ingredients
- For the Yorkshire pudding
- 2 ozs Pastry flour
- 1 pinch salt
- 1 egg
- 5 Tbsps milk
- 1 Tbsp clarified butter
- For corn and sausages
- 3 Corn
- 6 small Sausage
- 1 Tbsp vegetable oil
- 7 ozs Dark beer
- 10 ozs Beef stock
- 1 tsp cornstarch
- salt
- peppers
- 1 pinch Caraway
Preparation steps
preparation
Preheat the oven to 200°C / 400°F. Sift the flour and salt into a bowl. Beat the egg into it. Add about 3 tablespoons of water and incorporate the milk while continuing to stir until the batter is smooth and thick. Let the batter rest while you distribute the butter into 6 muffin tin cups and heat the tin in the oven until hot, 5–10 minutes.
preparation
Carefully pour the batter into the hot muffin tin and bake 25–30 minutes until airy and golden brown.
Bring a large pot of water to boil. Add corn to pot and cook for about 10 minutes. Remove the kernels from the ears with a sharp knife.
Cut the sausages into pieces and fry in hot oil on all sides until lightly browned. Remove the sausages from pan and set aside. Deglaze the pan drippings with the beer and beef stock. Let simmer for about 10 minutes. Dissolve the cornstarch in a little water and thicken the pan sauce with it. Add the sausages and corn to the sauce in the pan and stir until warm. Season with salt, pepper, and caraway.
Spoon the sausage-and-corn sauce over the puddings and serve with salad.
