A Healthy Spin on a Sunday Roast Classic
We’re taking a beloved British classic—Yorkshire puddings—and giving it an OMGhee upgrade! These golden, puffy, and irresistibly crispy-edged delights have always been a comforting staple, but when you swap out the traditional beef dripping for our rich and flavourful ghee, you’re not just making a healthier choice—you’re elevating these puds to perfection.
Perfect Yorkshire Puddings
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Cuisine
English
Author:
OMGhee
Servings
12
Prep Time
5 minutes
Cook Time
15 minutes
There’s something wonderfully cosy and nostalgic about golden, puffy, crispy-edged Yorkshire puddings. Traditionally made in metal muffin pans filled with smoking hot beef dripping, using OMGhee in place of the dripping uplevels them nutritionally – and you get to enjoy the fabulous flavour of ghee. We reckon OMGhee makes these the Perfect Yorkshire Puddings.
These are SO quick to make: 5 minutes tops to whisk up the batter and just 15 minutes in the oven. But you’ll be rewarded with the crispiest, high-rise puds if you leave the batter to stand for at least 30 minutes – and overnight is even better (which also means there’s no prep time when you’re ready to cook these for dinner).
Yorkshire puds traditionally accompany a hot roast dinner with plenty of gravy(using the puds to mop up the gravy). We enjoyed ours with a less traditional roast of salmon fillets, Brussels sprouts and pumpkin, with a mustard sauce on the side. See the notes below for many more serving ideas.
Ingredients
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1 cup (150g) plain flour
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½ teaspoon fine salt
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200g eggs (weight without the shell) - about 4 large eggs
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200ml full-cream milk or plant-based milk
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40g OMGhee
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Flaky salt
Directions
Place flour and salt in a medium mixing bowl and whisk together to combine.
Make a well in the centre of the flour, then crack in the eggs. It’s easiest to do this with the mixing bowl sitting on your kitchen scales so you can see how much the eggs weigh and stop when you reach 200g (you may not need all of the fourth egg). Pour in the milk and whisk everything together until you have a smooth batter.
Place an oven rack in the centre of your oven and preheat to 230°C (not fan-forced). Divide the OMGhee evenly between a x12 standard muffin tin tray - you’ll have a bit less than a teaspoon of ghee per muffin hole. Place the tray in the hot oven and heat until the ghee is smoking, about 10 minutes.
Give your pudding batter another quick whisk and have a cooling rack handy or prepare another heat-proof surface to put your hot muffin tray on.
Very carefully remove the hot muffin tray from the oven to your heat-proof surface. Quickly fill each muffin hole about two-thirds full and add a tiny sprinkling of flaky salt to each if you like. The mixture will begin to bubble immediately
Pop the muffin tray back in the oven and cook for 15 minutes until outrageously tall and puffy and golden around the edges. It’s lots of fun to stand by the oven and watch - you won’t believe how much these rise! If you’d like to make sure the bottoms are crispy too, open the oven door at around 13
Recipe Note
Cooled Yorkshire Puddingswill keep in an airtight container in the fridge for up to 4 days. Reheat on a flat baking sheet in a hot oven for 5 minutes.
The puds also freeze well for up to 3 months.Defrost on the kitchen bench and then reheat in a hot oven for 5 minutes.
You’ll quickly find that these puds can step in for toast and crumpets as an accompaniment to all types of meals. They’re perfect alongside scrambled eggs, to mop up soup, or your favourite casserole, curry or dhal.
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