This recipe is in metric. Many commercial recipes have the ingredients measured by weight, a scale is a good investment when making large recipes.
The first column serves 48, the larger amount serves 240.
| Ingredients | 48 | 240 |
| Brown stock or beef soup base** | 125 ml | 650 ml |
| Beef fat dripping or rendered suet | 125 ml | 650 ml |
| Milk, skim | 1.0 L | 5.0 L |
| Eggs, whole, fresh, lightly beaten | 20 ea. | 100 ea. |
| Flour, all purpose | 650 g | 3.3 kg |
| Baking powder | 15 ml | 75 ml |
| salt | 5 ml | 25 ml |
| nutmeg | 2 ml | 10 ml |
Combine stock and drippings; mix well.
Brush muffin tins with fat mixture; heat at 230 deg. C. or 4 min.
Combine ingredients; mix well.
Pour 60 ml batter into each muffin tin.
Bake at 230 deg. C. for 20 min. Reduce heat to 120 deg. C, continue baking 25 min or until firm to the touch and golden
**If soup base is used, reduce salt amount in recipe.
Traditionally British, served hot with roast beef, 1 per person.
People usually put gravy over there mashed potatoes and Yorkshire pudding too.
Portion: 30g. (1 Yorkshire pudding) Fiber 0.46 g; Protein 4.75 g.; Fat 2.64 g; Carbohydrate 11.61 g.; % of calories from fat 26; Calories 91