Yorkshire pudding

Yorkshire puddings are basically puffy pancakes so may be within the comfort zone for a fussy eater.

Super simple to cook so a good one to make with the littlies.

I often throw some in the oven when I’m doing a roast, and they always disappear. But there is no reason not to cook them separately or even add jam or another favourite spread.

Recipe

2 eggs
¾ cup milk
½ cup flour (I used wholemeal spelt)

Heat 5 ramekins or muffin tin holes in an oven at 220˚ with oil that is okay at high heat. I use ghee, fat from the meat or deodorized coconut oil. Once the receptacle is hot and the oil melted, grease the inside of the holder. Place back in the oven until ready to fill.

Whisk eggs and milk together in a bowl. Gradually add flour, so it combines into a smooth batter.

Pour batter into muffin tin/ramekins to approx. 2/3 of the height

Bake in the oven until puffy and browning on top (approx. 25 minutes)
Serve either warm or cold

Judith is an AOTA accredited picky eating advisor and internationally certified nutritional therapist. She works with 100+ families every year resolving fussy eating and returning pleasure and joy to the meal table.
She is also mum to two boys and the author of Creating Confident Eaters and Winner Winner I Eat Dinner. Her dream is that every child is able to approach food from a place of safety and joy, not fear.
Learn more about Judith here: https://theconfidenteater.com/about/