How To Make Yorkshire Puddings Recipe for Christmas | Katie Pix

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.

Preheat the oven to 200°C.

Fill the top sections of a muffin tin with vegetable or sunflower oil, about 1 cm deep in each section.

Place the muffin tin in the preheated oven for 10 to 15 minutes to heat the oil.

In a large bowl, crack 4 eggs and whisk them until airy.

Sift in 200 g of plain flour and whisk to combine, ensuring there are no lumps.

Gradually add 200 ml of whole milk to the mixture, whisking to loosen the batter.

Season the batter with a pinch of salt.

Check the batter consistency; it should coat the back of a spoon.

Pour the batter into a jug for easy pouring.

Once the oil is hot, carefully remove the muffin tin from the oven and quickly pour the batter into each section, filling to the top.

Return the muffin tin to the oven and bake for 20 to 25 minutes until puffed and golden brown.

Remove the Yorkshire puddings from the oven and let them cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens