Sussex Pudding a Little Different Than Yorkshire Pudding
Elevate your traditional Sunday roast with "Sussex Pudding a Little Different Than Yorkshire Pudding," a delightful twist on a classic British favorite. This recipe combines the crisp, golden puff of Yorkshire pudding with the rich, buttery depth of Sussex flair, thanks to the addition of melted unsalted butter in the batter. With just six simple ingredients—flour, milk, eggs, butter, oil or beef drippings, and a touch of salt—this side dish is effortlessly elegant and perfect for any roast dinner. The secret lies in resting the batter and baking it in a preheated tin with sizzling hot oil to ensure a beautifully crisp exterior and airy interior. Ready in just 30 minutes from start to finish, these irresistible puddings pair perfectly with gravy, roast meat, or even as a savory snack. Serve piping hot and watch as your guests savor every delicious bite! Target the keywords "Sussex pudding recipe," "easy British side dish," and "Yorkshire pudding twist" to discover this must-try recipe.
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Recipe Information
Ingredients
- 150 grams all-purpose flour
- 200 ml whole milk
- 3 large eggs
- 40 grams unsalted butter
- 2 tablespoons vegetable oil or beef drippings
- 0.5 teaspoons salt
Instructions
Preheat your oven to 220°C (430°F).
In a mixing bowl, sift the all-purpose flour and add the salt. Make a well in the center.
In a separate bowl, whisk together the eggs and milk until fully combined.
Gradually pour the egg and milk mixture into the well in the flour, whisking continuously to form a smooth batter. Allow the batter to rest for 10-15 minutes.
While the batter rests, place a 12-cup muffin tin or a roasting tray in the oven with 2 tablespoons of vegetable oil or beef drippings. Heat until the oil is piping hot.
Melt the unsalted butter in a small saucepan and let it cool slightly. Mix the melted butter into the batter, giving it a final whisk.
Carefully remove the hot tin from the oven and immediately pour the batter into the cups or tray, filling each about halfway.
Return the tin to the oven and bake for 15-20 minutes, or until the puddings are golden brown, puffed up, and crisp around the edges. Avoid opening the oven while they cook, as this may cause them to collapse.
Serve immediately as a side dish to your favorite roast or enjoy on its own with a drizzle of gravy.
Nutrition Facts
Calories |
963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 86 mg | 4% | |
| Total Carbohydrate | 124.0 g | 45% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 10.2 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 283 mg | 22% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 479 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
