I don’t think I’ve ever really considered that Yorkshire puddings needed to be improved, but this woman has gone viral on TikTok for her halloumi version of the classic Christmas dish and it’s something that I think I would love to check out.
Images VIA
Take a look at the TikTok below and see what you think:
@melizcooks Mum’s Hellimli Yorkshire Puddings: THESE. THESE. They have always brought me so much joy, and if you’ve never made them, this is now your cue. The full recipe is also on my YouTube channel and blog (you might have to search back a few years) and I guarantee you’ll be hooked once you make them. Delicious served with a drizzle of honey and a cup of tea, or with a roast dinner (especially lamb, which is complimented by that lovely minty flavour). Ingredients (makes 12) 170ml milk* 3 medium eggs 70g plain flour A good pinch of salt 100g hellim (halloumi) cheese (coarsley grated) 1 tbsp dried mint 1 tsp sesame seeds 1 tsp nigella seeds Around 40ml sunflower oil Whisk milk and eggs together, add flour, whisk again, add salt, whisk again then chill the batter for at least an hour, or even overnight. Mix together the hellim, dried mint and seeds and leave to one side. Preheat your oven to 230c fan / 250c. the oven is hot, fill each round of a muffin tray with 3/4 tsp oil (beef dripping is also great) making sure you grease the sides so you can easily pop out the puds when they’re cooked. Place the tray on the top shelf of the oven for around 20 mins until the oil is smoking – leave longer if necessary. Take the Yorkshire pudding batter out of the fridge, give it another whisk, then carefully take the muffin tray out of the oven (closing the oven door behind you) and quickly pour in equal measures of the batter into each round – the batter should really sizzle as it hits the hot oil. Quickly top each round with a tbsp of the hellim mixture. Quickly pop the tray back in the oven on the middle shelf, and turn the heat down to down to 190C fan / 210c- DO NOT OPEN THE OVEN DOOR until the Yorkshire puddings are a dark golden brown colour, which should take around 30 minutes, or a little longer if necessary. Take the puds straight out of the tray and onto a wire rack. *I used semi-skimmed but whole milk or plant based like oat, almond or soya are all fine #melizcooks #hellim #helimli #halloumi #yorkshirepudding #yorkshirepuddings #meze #easyrecipes #delicious #fyp #foryou ♬ original sound – Meliz Cooks
They have always brought me so much joy, and if you’ve never made them, this is now your cue.
I guarantee you’ll be hooked once you make them.
Delicious served with a drizzle of honey and a cup of tea, or with a roast dinner (especially lamb, which is complimented by that lovely minty flavour).
Yeah they do look pretty special there don’t they? Not sure if there’s enough time left before Christmas to try them out, but they could be a pretty unique addition to your meal if you can master them and get them out there on the plates. Otherwise it could be a bit of a risk – you don’t want to ruin Christmas do you?
For more of the same, check out this Yorkshire pudding addict who reckons he’ll eat at least 600 over the Xmas period. Overkill or what?
