This recipe is in metric. Many commercial recipes have the ingredients
measured by weight, a scale is a good investment
when making large recipes.
Basic Metric Conversions
Metric Instant Conversions
here or
here
The first column serves 48, the larger amount serves 240.
| 125 ml 125 ml |
Brown stock or beef soup base** Beef fat dripping or rendered suet |
650 ml 650 ml |
1. Combine stock and drippings; mix well. 2. Brush muffin tins with fat mixture; heat at 230 deg. C. or 4 min. |
| 1.0 L 20 ea. 650 g 15 ml 5 ml 2 ml |
Milk, skim Eggs, whole, fresh, lightly beaten Flour, all purpose Baking powder salt nutmeg |
5.0 L 100 ea 3.3 kg 75 ml 25 ml 10 ml |
3. Combine ingredients; mix well. 4. Pour 60 ml batter into each muffin tin. 5. 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 |
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