The Secret to PERFECT Yorkshire Pudding Batter! (the British way!)

beef drippings

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil reduces saturated fat and is more accessible.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: plain flour

Whole wheat flour adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and suitable for lactose intolerance.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative that binds ingredients.

Mix 4 eggs and 140 g of flour together in a bowl.

Whisk until a thick smooth paste forms without lumps.

Add 200 mL of milk to the egg and flour mixture.

Whisk until the batter reaches the consistency of single cream.

Season the batter with half a teaspoon of salt and some pepper.

Preheat the oven to 220°C (200°C fan).

Add about 1 teaspoon of oil into each hole of a muffin tin.

Place the muffin tin in the oven to heat the oil for about 10 minutes.

Quickly pour the batter into the hot oil, filling each hole about a third of the way up.

Bake the Yorkshire puddings in the oven for 15-20 minutes without opening the oven door.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens