Easy Yorkshire pudding

One hollow yorkshire pudding on top of a stack on a plate.

5 from 1 vote

An amazing sort of bread rolls, very easy to make and even easier to eat. This is how to make yorkshire pudding with a non traditional yorkshire pudding filling.

Prep Time10 mins

Cook Time20 mins

Resting time2 hrs

Total Time30 mins

Course: bread

Cuisine: English

Diet: Halal

Servings: servings

Calories: 128kcal

Author: Amira

Ingredients

For the Yorkshire pudding:

4 Large eggs
¼ teaspoon salt
1 ½ cups milk skim or low-fat milk
1 ¼ cups all purpose flour
4 Tablespoon vegetable oil

For the Labneh filling:

1 cups labneh
2 Tablespoons olive oil
1 Tablespoons za'atar
½ teaspoon salt or to taste.
Sliced of roast beef.

Instructions

In a bowl, beat eggs and salt until mixed well.
Beat in milk and flour until well combined.
Refrigerate for 2 hours and up to 3 days.
Preheat oven to 425F. Position the oven rack in the upper third of your oven.
Put 1 teaspoon of oil into each cup of a 12 cupcake tray.
Pop the tray in the oven until oil is hot, almost smoking. Mine took around 20 minutes to get really hot.*
Take the tray out and pour the batter filling each cup ¾ full.
Bake in the oven for 20 minutes until it puffs up and be golden brown and hollow in the middle.**

Prepare the filling:

While the pudding is in the oven, combine the Labneh filling mixing them well and ready to be scooped into the pudding.
Take the tray out let it cool for a couple of minutes so you can handle.
Fill them and garnish right before serving.

Notes

I had to turn the tray once in the middle as my oven heats more near the back.
Cooking time depends on your oven and on how brown you like your pudding.
Nutrition values are calculated for plain puddings without the Labneh or the roast beef.
Please check the nutrition disclaimer policy.

Nutrition