Yorkshire pudding is a traditional British baked batter made from plain flour, whole eggs, whole milk, and a pinch of salt, cooked in very hot fat (traditionally beef dripping). It provides protein from eggs and milk, carbohydrate from flour, calcium and B12 from the milk, and fat from the cooking fat and eggs. A typical Yorkshire pudding (~40g) provides around 90–110 kcal. It is naturally leavened by the steam produced from the hot batter.
The key to a well-risen Yorkshire pudding is a very hot tin with very hot fat — the batter should sizzle immediately on contact. Rest the batter in the fridge for at least 30 minutes (or up to overnight) before baking; this relaxes the gluten and produces a lighter, crispier result.
Where Yorkshire pudding, made with whole milk Stands Out
Macronutrients per 100g
Vitamins & Minerals
| Nutrient | Per 100g | % Daily Value* | Level |
|---|---|---|---|
| Potassium | 182 mg | 9% | |
| Chloride | 129 mg | 16% | |
| Phosphorus | 125 mg | 18% | |
| Calcium | 119 mg | 15% | |
| Vitamin A (RE) | 45.0 µg | 6% | |
| Magnesium | 16.0 mg | 4% | |
| Folate | 14.0 µg | 7% | |
| Selenium | 5.00 µg | 9% | |
| Vitamin E (alpha-TE) | 3.12 mg | 26% | |
| Niacin equivalents (NE) | 2.10 mg | 13% | |
| Vitamin B12 | 1.00 µg | 91% | |
| Vitamin C | 1.00 mg | 1% | |
| Iron | 0.800 mg | 6% | |
| Zinc | 0.700 mg | 7% | |
| Pantothenic Acid (B5) | 0.620 mg | 10% | |
| Niacin (B3) | 0.600 mg | 4% | |
| Vitamin D | 0.400 µg | 3% | |
| Riboflavin (B2) | 0.230 mg | 16% | |
| Manganese | 0.200 mg | 10% | |
| Thiamin (B1) | 0.110 mg | 10% | |
| Vitamin B6 | 0.100 mg | 7% | |
| Copper | 0.050 mg | 5% | |
| Iodine | 29.0 µg | 19% | |
| Polyunsaturated fat (PUFA) | 3.85 g | — | |
| Monounsaturated fat | 2.37 g | — | |
| Trans fat | 0.090 g | — | |
| Sucrose | 0.100 g | — | |
| Glucose (dextrose) | 0.000 g | — | |
| Maltose | 0.000 g | — | |
| Fructose | 0.000 g | — | |
| Cholesterol | 57.3 mg | — | |
| Beta-carotene | 10.0 µg | — | |
| Retinol (vitamin A) | 43.0 µg | 6% | |
| Biotin (Vitamin B7) | 5.00 µg | 10% |
* % Daily Value is the proportion of an adult
EU Nutrient Reference Value (NRV) supplied by 100g of this food.
NRVs are the labelling standard — the same basis as the “%RI” figures printed on
food packaging — so these percentages are directly comparable with a shop label.
They are a single adult figure and do not vary by age or sex, which is why they
sometimes differ from UK dietary reference values: the NRV for vitamin C is 80mg
where the UK RNI is 40mg. When Nutriofia assesses your own intake in the
reports and trackers, it uses the age- and sex-specific UK values instead.
Fibre is shown without a percentage. Our fibre values use the UK
Englyst NSP method, while the published 30g daily goal is an AOAC figure — the two
are measured differently and a single percentage would mislead.
How we source and normalise our data →
Phytochemicals
Bioactive plant compounds — not classified as essential nutrients but associated with a range of health benefits.