Hellimli (Halloumi) Yorkshire Puddings

Hellimli (halloumi) Yorkshire Puddings. This is my mum’s creation, which I’ve adapted a little, they are so easy, so quick, so delicious, and perfect as a savoury snack with a cup of tea. Tip is to take them straight out of the tray once they’re cooked so that they don’t collapse. You could also add a handful of sultanas to the hellim and mint mixture to give that lovely sweet and salty vibe reminiscent of some Cypriot baked delights.

RECIPE 

Preheat oven to 230C (fan). Makes 10-12: In a large measuring jug, whisk together 170ml semi skimmed milk, 3 large eggs and 70g sifted plain flour. Whisk until no lumps are visible, then pop in fridge. When oven is hot, fill each round of a muffin tray with 1/2 tsp sunflower oil making sure you also grease sides so that you can easily pop out the puddings when they’re done. Pop tray in the oven on top shelf for at least 15-20 mins until oil is smoking. While tray is heating up, mix together 100g coarsely grated hellim (halloumi cheese), 1 level tbsp dried mint, 1 tsp each Nigella seeds and sesame seeds and leave to one side. Take pudding mixture out of the fridge and turn oven down to 190C (fan), give mixture another quick stir, then carefully take out muffin tray and quickly pour in equal measures of the batter into each round. Add a heaped tsp of the hellim mixture to each pudding then quickly pop tray back in the oven on middle shelf and DO NOT OPEN OVEN DOOR until Yorkshire puddings are cooked, which should take 20-25 mins when they’re golden brown and risen. Serve immediately or allow to cool, pop in freezer bags, freeze, and just take out and reheat (no need to defrost), at 190C (fan) for 8-10 mins.