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Nutrition Facts
Serving Size 98 g
(Approx. 6 Servings)
Amount Per Serving
Calories 240 Calories From Fat 140
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 110 mg 37%
Sodium 250 mg 10%
Total Carbohydrate 18 g 6%
Dietary Fiber 1 g 4%
Sugars 2 g
Protein 7 g
Vitamin A 4% Iron 8%
Vitamin C 0% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Skillet Yorkshire Pudding
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
6  People


Recipe makes 6 Servings

1/3 cup(s) bacon fat, melted (can also use drippings from prime rib roast)
3 large eggs, well chilled
1 cup(s) whole milk, well chilled
1 cup(s) all purpose flour
1/2 Tsp fine sea salt
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Preheat oven to 425ºF. Position rack near the top 1/3 of oven. Add melted fat to a 10-inch cast iron skillet and place in oven to get very hot.
In a bowl, whisk together eggs, half of milk, flour and sea salt until smooth.
Add remaining milk and whisk again.
Carefully remove hot pan from oven. Pour batter into pan and return to oven. Bake 16 to 20 minutes or until top is puffed, brown and dry looking on the top. Serve immediately.
Chef's Note: This can also be made in muffin tins for single servings. Preheat muffin tin as described for skillet version, dividing melted fat equally between muffin tins.


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