Halloumi Yorkshire puddings recipe
How to make halloumi Yorkshire puddings
A TikTok chef recently shared a viral recipe for ‘
halloumi Yorkshire puds’ and honestly, we’ve never been more excited about anything.
Out with the regular Yorkshire puds and in with a new jazzy addition to the Christmas table feast.
TikTok chef @melizcooks shared the recipe for what she calls hellimli Yorkshire puddings (which is the Turkish word for combining the salty cheese ‘hellim’ with other foods).
She credits her mum for coming up with the recipe years ago.
You may not have ever really thought Yorkshire puddings needed to be improved, but @melizcooks viral recipe has made a good case for updating the classic Christmas dish and we think it’s definitely worth a try.
They’re easy to make and will make for a pretty unique dish to show off if you’re having guests over this Christmas.
‘Mum’s recipe’
The chef said: ‘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).’
‘This looks heavenly’
It’s gone down well with TikTok users, as someone wrote: ‘I’m not a fan of making Yorkshire puddings but I really want to make these’.
Another added: ‘Yorkshire puddings always sound good but never enough to try & make my own until now! Thank you for sharing, this looks heavenly’.
Here’s how to make them.
Christmas prep advise from @melizcooks
‘I always make a checklist for Christmas Eve and Christmas Day, which many of you have found useful over the years, and tick things off as I go along (you can see my checklist from a few years ago if you swipe across to my Christmas Guides at the top of my grid). I have worked off a prep and plan list like this for years. Obviously, you can adjust the times accordingly to suit when you will be sitting down to eat, but my top tip is to work backwards. If you want to eat at 1.30pm then write out your plan and timings by working backwards from 1.30pm, starting with the dishes that need the least cooking time to the turkey which would go in first. There are also many things you can do from up to a month ahead, to the night before:
Up to a month ahead (to cook and freeze):
•Yorkshire Puddings
•Braised Red Cabbage
•Gravy
•Stuffing
Christmas Eve Prep
•Defrost stuffing (first thing in the morning)
•Prepare turkey (butter, stuffing, herbs etc
•Peel and wash potatoes, leave in cold water
•Peel carrots and parsnips
•Defrost red cabbage in fridge overnight
•Defrost gravy in fridge overnight
•Wash, clean and halve Brussels sprouts – parboil for 2 mins
•Prep cauliflower cheese (bake on Christmas Day)
•Set Table
•Put out glasses and drinks area
Treat yourself
halloumi Yorkshire puddings recipe
Ingredients
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
- 40ml sunflower oil
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
The recipe
- 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. When 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 minutes 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.
- Don’t open the 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.
