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Low Sodium Yorkshire Pudding Or Popovers
Christopher Lower

Low Sodium Yorkshire Pudding Or Popovers

The classic English Pudding remade as a low sodium great tasting accompaniment for your Holiday Dinner.
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Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings: 12 popovers
Course: Side Dish
Cuisine: American
Calories: 180.4
Ingredients Method Nutrition

Ingredients
  

  • 4 large Eggs
  • 1 cup + 2 tsp All Purpose Flour
  • 3/4 cup Milk 1%
  • 1 tbsp + 2 tsp Water
  • 1/2 cup Beef Drippings, Lard, Shortening, or Vegetable Oil

Method
 

  1. Combine eggs, flour, milk, and water in a medium bowl and whisk until a smooth batter is formed. Let batter rest at room temperature for 1 hour.
  2. Adjust oven rack to center position of your oven and preheat oven to 450 degrees F. Divide drippings (or other - lard, shortening, or vegetable oil) evenly into the wells of a 12-well standard muffin tin. Preheat in the oven until the fat is smoking hot, about 10 minutes.
  3. Transfer the tin to a heat proof surface (such as an aluminum baking sheet on your stove-top), and divide the batter evenly between every well. The wells should be filled between 1/2 and 3/4 of the way. Immediately return the tins to the oven. Bake until the Yorkshire puddings have just about quadrupled in volume, are deep brown all over, crisp to the touch, and sound hollow when tapped (about 15 minutes).
  4. Serve immediately, or cool completely, transfer to a zipper-lock freezer bag, and freeze for up to 3 months. Reheat in oven before serving.

Nutrition

Serving: 1popoverCalories: 180.4kcalCarbohydrates: 8.4gProtein: 3.7gFat: 14.6gSaturated Fat: 5.7gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 6.4gCholesterol: 75mgSodium: 30.9mgPotassium: 61mgFiber: 0.3gSugar: 0.9g
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