Yorkshire Puddings | The Best Christmas Side Dish

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.

Set up a large pouring jug or mixing bowl.

Add 200 grams of plain all-purpose flour to the bowl.

Crack 4 large free-range eggs into the flour, avoiding any shell.

Mix the eggs into the flour using a fork or whisk until just combined, leaving some lumps.

Pour in 210 milliliters of whole milk, a small pinch of sea salt flakes, and a small pinch of ground white pepper.

Whisk the mixture until just smooth, ensuring it remains relatively thin.

Wrap the batter and leave it out of the fridge for a minimum of one hour, or refrigerate for up to three days, bringing it back to room temperature before cooking.

Evenly divide 1.5 tablespoons of sunflower oil between a 12-hole cupcake tin, approximately 2.5 milliliters per hole.

Preheat the oven to 220 degrees Celsius (430 degrees Fahrenheit) and heat the oil in the tin for 20 minutes or until smoking hot.

Carefully remove the tray from the oven or pull it out inside the oven, then evenly divide the batter between the 12 holes, filling them at least halfway.

Bake for 17 to 18 minutes until quadrupled in size and beautifully golden brown.

Carefully remove the yorkshire puddings from the oven and turn off the oven.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens