This recipe makes 4 portions, 1 portion contains:
Preheat oven to 190˚C/fan 170˚C/gas mark 5.
Divide oil equally between 4 muffin tins or silicone moulds and heat oil for a few minutes in the oven.
In a bowl, whisk egg and cream together, add flour and salt until well mixed.
Divide mixture equally between 4 moulds (approximately 25g each).
Cook in oven for 20 minutes until Yorkshire puddings are risen and golden
Serving suggestions
Savoury:
• Serve with other permitted foods e.g. roast meat, chicken or vegetables.
• Add seasoning e.g. pepper and herbs for extra flavour.
Sweet:
• Drizzle with sugar free Da Vinci syrup for a sweet dessert or snack.
• Serve with whipped double or ‘squirty’ cream and/or permitted fruit.
To download the Yorkshire Pudding recipe card
This recipe has been specifically designed for use in a ketogenic diet.
Refer to labels for allergens and other product information.
Always check with your dietitian what is suitable for you.
- 18g Olive oil
- 35g Egg, beaten
- 30g Double cream, e.g. Morrisons/Tesco
- 5g Plain flour
- 20g Water
- Salt To taste
