Whole wheat Yorkshire puddings are wonderful golden and crispy. They are made with whole wheat flour in place of white flour for a healthier version of a classic. Serve them with a bowl of soup or a Sunday roast.
What Is Whole Wheat Yorkshire Pudding
I’ve heard of Yorkshire Pudding, but I was surprised when I found out they were like muffins and not my idea of what pudding is.
Yorkshire Puddings are savory, not sweet and a cross between a pop-over and a souffle. They are crispy outside and soft in the middle. They taste delicious with a big bowl of soup, stew or roasted meat or all by themselves. We love them with Beef Stew with Vegetables.
Traditional Yorkshire puddings are made with meat drippings and white flour. While it sounds tasty, this recipe is my attempt at a better for you version.
I use olive oil in place of the meat drippings and whole wheat flour in place of white flour. The result is a not quite as fluffy pudding, but equally as tasty.
Here Is What You Will Need
- Fresh Eggs
- Whole Wheat Flour
- Olive Oil
- Milk
- Sea Salt
- Mixing Bowl
- Whisk
- Muffin Tin
How to Make It
It takes just a few minutes to whip up the batter for Yorkshire Pudding. Once it’s ready, it is added to a smoking hot pan with oil and placed in the oven.
Before mixing up the batter, pour oil into a muffin tin and place in the oven. While the oil is heating, make the batter.
- Whisk the eggs together and place them into a bowl and add the flour
- Mix the eggs and flour together
- Add the milk to the flour and egg mixture
- Combine
- Remove the muffin tin with hot oil from the oven
- Carefully pour the batter into the hot oil and bake the puddings
Recipe Tips and Suggestions
- This recipe is made with whole wheat flour, as you can see the puddings will not be as fluffy as traditional puddings that are made with white flour.
- For less dense puddings, use a mixture of half unbleached white flour and half whole wheat flour.
- Substitute olive oil with butter or juices from meat
- Add 1/2 to 3/4 cup of grated Parmesan cheese to the batter
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PrintWhole Wheat Yorkshire Pudding
Yorkshire puddings are wonderfully golden and crispy muffins that are that can be served with a bowl of soup or a Sunday roast.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 20 1x
- Category: Bread
- Method: oven
- Cuisine: English
Ingredients
- 4 eggs
- 1 cup milk
- 1 cup whole wheat flour
- a pinch of salt
- 1 teaspoon olive oil for each pudding
Instructions
- pre-heat the oven to 425
- measure out one teaspoon of oil and place in each hole of muffin pan – this recipe makes approximately 15 to 20 puddings – so you will need approximately 15 to 20 teaspoons of oil.
- place the pan with the oil in the oven for 10 minutes until the oil becomes very hot
- Prepare the pudding batter which needs to be ready to pour into the pan as soon as the oil is hot
- in a large bowl combine 2 cup of flour and pinch of salt
- whisk 4 eggs separately and add them to the bowl of flour and salt – it may be lumpy
- whisk in 1 cup milk until all of the lumps are gone
- pour the batter into a small pitcher or measuring cup
- carefully remove the pan with the oil from the oven
- pour a small amount of batter into each cup until each is a little less than half full
- bake the puddings in the oven for 20 to 25 minutes — checking after 20 DO NOT open oven before 20 minutes is up.
- Puddings are done when they are golden and crispy – remove then from oven and pan as soon as possible
Keywords: yorkshire pudding, popover
Such fond memories in my childhood. My dear dad was a master (most of the time!) with these little babies..
Yum! Wow. I have never made and may just need to get up the nerve to try these.. “They say” it’s very hit or miss..
Having said that.. if I never try — I will not ever know !!
Ok.. Courage.. Will need to do this and surprise myself! Thanks!
★★★★★
I have always wanted to make Yorkshire pudding but thought it was difficult. You make it look easy. Now I’m going to try!
As someone from Yorkshire… These are not Yorkshire puddings. If a Yorkshire, or any English person pulled these out of the oven they’d be straight for the dog. They should be risen and light and fluffy. These look like crispy biscuits. You need to use plain flour and never olive oil! Sunflower if you’re substituting!
Hi Jemma, Thanks for your feedback. I know traditional Yorkshire pudding should be fluffy and light, but the whole wheat flour makes them more dense. I am not English, and I enjoy baking with whole wheat instead of white flour. I was merely trying to add a healthier spin to them and thought it was worth sharing.
Where are the measurements? I’ve been scrolling up and down trying to find how many cups of flour, how many cups of milk, how much salt, how many eggs? (Is it still 1 cup milk, 1 cup flour, 1 egg and a pinch of salt for each dozen?) I cannot make this if I have no measurements. Individual Yorkshire Pudding (made in muffin tins instead of a huge pan) has been a tradition in my family for Christmas dinner since before I was born! This year I’d like to make a batch of whole wheat, along with the traditional white, to see how they compare, since I’m trying to eat healthier.
Hello Ken
Thanks for reaching out! Somehow the recipe card disappeared but it’s back in there now. I hope you are able to try the recipe out.