isithalal.food · Recipes

Halal Yorkshire puddings

Tall, crisp Yorkshire puddings from flour, eggs and milk, baked in sizzling sunflower oil instead of beef dripping or lard, so the fat is never the question.

British · Main · Easy · 8 large or 24 small puddings · 30 min

Each method follows published technique for the dish, and every Halal substitution is checked against the ingredient pages we cite. Photographs come from our ingredient library rather than the finished dish.

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Why Halal checks matter here

The batter is flour, eggs and milk, but Yorkshire puddings are traditionally baked in beef dripping from the roast; dripping from non-Halal beef, or lard, makes them not Halal.

Halal-critical ingredients

• The fat in the tins: Yorkshire puddings are traditionally baked in beef dripping from the roast. Dripping from beef that was not Halal-slaughtered, or lard, which is pork fat, makes them not Halal. Use sunflower or another vegetable oil, as the source does, or dripping from Halal beef. When eating out or buying ready-made puddings, ask or read which fat was used. See Yorkshire pudding, Beef tallow and Lard.

Ingredients

Batter

• 140 g plain flour
• 4 eggs
• 200 ml milk
• to season salt and pepper

For the tins

• a little sunflower oil (instead of beef dripping or lard)

Method

1. Heat the oven and the oil. Heat the oven to 230C/fan 210C/gas 8. Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins and put them in the oven to heat through.
2. Make the batter. Tip the flour into a bowl and beat in the eggs until smooth. Gradually add the milk and keep beating until the batter is completely free of lumps. Season with salt and pepper.
3. Fill the hot tins. Pour the batter into a jug. Take the hot tins out of the oven and carefully pour the batter evenly into the holes.
4. Bake without opening the door. Put the tins straight back in the oven and leave them undisturbed for 20 to 25 minutes, until the puddings have puffed up and browned.
5. Serve. Serve straight away. Or cool them and freeze for up to a month.

Allergens

gluten (flour), egg, milk

How this recipe was researched

Method from BBC Good Food's 'Best Yorkshire puddings' by Barney Desmazery (140 g plain flour, 4 eggs and 200 ml milk beaten smooth and seasoned; poured into tins of sunflower oil heated in an oven at 230C/fan 210C/gas 8, and baked undisturbed for 20 to 25 minutes). The source already uses sunflower oil; we keep it and say not to swap in beef dripping or lard unless the dripping is from Halal beef. Timings follow the published technique rather than a kitchen test.

Photograph from our ingredient library: home-baked Yorkshire puddings, not the finished dish from this recipe.