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
- Sea Salt
- Mixing Bowl
- 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
- 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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Whole 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
- 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