Easy Yorkshire pudding
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.
Servings: 12 servings
Calories: 112kcal
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
Nutrition
Calories: 112kcal | Carbohydrates: 12g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 66mg | Sodium: 164mg | Potassium: 84mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 140IU | Calcium: 49mg | Iron: 1mg