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 Yorkshire Pudding?
Yorkshire Puddings are a savory cross between a pop-over and a souffle. They are crispy on the 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. This recipe is my attempt at a healthier version made with whole wheat flour and plant-based oil in place of the meat drippings.
Please note that whole wheat flour is denser and your pudding may not rise as much as if it were made with white flour.
Here Is What You Will Need to Make Whole Wheat Yorkshire Pudding
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How to Make Whole Wheat Yorkshire Pudding
Whisk the eggs together and add the flour and salt.
Use wire whisk or an electric mixer to combine the flour, salt and eggs. Add the milk and mix until the batter smooth. Set the batter aside for at least 30 minutes.
Place 1 teaspoon of oil into each cup in the muffin tin and place it in a pre-heated oven for 10 minutes.
Remove the heated oil from the oven and carefully pour the batter in each cup. It should be about 1/3 to 1/2 full of batter.
Bake for 25 to 30 minutes.
Total Estimated Time to Make This Recipe: 75 to 90 minutes (includes time to rest the batter).
Recipe Tips and Suggestions
For a less dense wholemeal Yorkshire pudding, try using unbleached white flour and half whole wheat flour.
The longer the batter sits, the better your chances will be for a puffy Yorkshire pudding. You can place the batter in the refrigerator overnight.
If the batter is refrigerated, bring it to room temperature and give it a stir before adding it to the muffin pan.
Change It up
Substitute the oil with butter.
Add a few tablespoons of your favorite chopped herbs to the batter.
Add 1/2 cup of freshly shredded cheese to the batter.
How to Store Leftover Yorkshire Puddings
The best way to store leftover Yorkshire pudding is to wrap or cover them with parchment paper and store them at room temperature for up to 2 days.
You can place them in the refrigerator, but it will make them soggy. Place them in the oven to reheat them and crisp them up.