How to Make The Best Yorkshire Puddings

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.

Add 70 grams of flour and 2 eggs to a bowl and whisk until combined.

Slowly add 100 ml of soya milk while whisking until the mixture is smooth and lump-free.

Add a dash of white pepper and an optional pinch of salt to the mixture.

Refrigerate the batter for a while or proceed directly to the next step.

In a Yorkshire pudding pan, add a drizzle of sunflower oil to each hole.

Place the pan in the oven at mark 8 (approximately 220°C or 428°F) for 5 to 10 minutes until the oil is sizzling hot.

Remove the pan from the oven, ensuring the oven door is closed to retain heat.

Quickly pour the Yorkshire pudding batter into each hole, ensuring the oil is sizzling around the mixture.

Place the pan back in the oven and bake for 20 minutes without opening the oven door.

After 20 minutes, check the Yorkshire puddings; they should be puffed and golden.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens