Jamaican Yorkshire Puddings | How To Make Best Jamaican Yorkshire Puddings | Recipe By Chef Ricardo

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber, while cornmeal provides a different texture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk lowers calories, while water is a budget-friendly alternative.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a plant-based alternative, while egg substitutes can be more affordable.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often cheaper.

Preheat the oven to 355-365°F (175°C).

Add vegetable oil to the muffin tray and brush it around.

Place the muffin tray in the oven for 10-15 minutes until hot.

In a mixing bowl, crack 3 medium eggs and whisk them well.

Add 1 cup of skim milk to the eggs and whisk together.

Sift in 1 cup of plain flour and add sea salt to taste.

Mix until combined, ensuring the batter is not too runny.

Remove the hot muffin tray from the oven and pour the batter into the cups.

Return the tray to the oven and bake for 20-25 minutes until puffed and golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens