How to Make Perfect Yorkshire Puddings | Recipe | Waitrose

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.

Start with 200 grams of plain flour in a bowl.

Add half a teaspoon of salt to the flour.

Break 4 whole eggs into a separate bowl.

Tap the eggs on a flat surface to avoid shells, then break them open.

Beat the eggs until they reach a scrambled egg consistency.

Combine 150 ml of full fat milk and 150 ml of water in a jug.

Add a splash of the milk and water mixture to the beaten eggs to loosen them.

Whisk the egg mixture in one direction to avoid lumps.

Pour in the remaining milk and water mixture, whisking until smooth.

Let the batter rest at room temperature if possible to develop gluten and flavor.

Preheat the oven to 220 degrees Celsius (428 degrees Fahrenheit).

Preheat a muffin tin with vegetable oil for about 10 minutes in the oven.

Carefully pour the batter into the hot oil in the muffin tin, avoiding drips on the sides.

Bake for 25 minutes until puffed and golden brown.

Remove the Yorkshire puddings from the oven and check for a crispy bottom and a hole in the center.

Serve immediately to avoid sogginess.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens