Healthy Yorkshire Puddings? absolutely! these really do work and i use this recipe frequently. A fab addition to Sunday Lunch and super easy to make.

In this recipe i made a batch of 12, let them cool then I froze them. However, if there are only 2 of you like Graeme and I just half the ingredients to make 6.

I’m the older version of this recipe it asks for 40ml water but today I didn’t need the water as it depends on the size of the eggs you use.

My top tip is to add all the ingredients to a jug mix well and leave the batter to sit for a minimum of 20mins then if needed add small amounts of water.

Another top tip is to test the heat of the oil before adding the batter as this will really help the puddings rise, drop a small amount of batter into the tray and if it sizzles then it’s OK if it doesn’t put it back into the oven.