No roast dinner is complete without a golden, crispy Yorkshire pudding, and this lower-calorie version is every bit as delicious as the traditional favourite. Light, fluffy and perfect for soaking up plenty of gravy, they're surprisingly easy to make with just a handful of everyday ingredients.
My dad taught me how to make Yorkshire puddings many years ago, and they were always the highlight of our Sunday roast. Rather than making individual puddings, he'd bake one huge Yorkshire pudding for everyone to share, piled high with homemade gravy. This recipe uses the same simple principles he taught me: equal parts egg, flour and liquid, a piping hot tray and a rested batter. The result is perfectly risen Yorkshire puddings made with less oil that are perfect for any roast dinner.
Calories in Lighter Yorkshire Puddings
This recipe makes 10 yorkshire pudding at 57 calories each.
If you're looking for more recipes by calories, you'll find plenty of options grouped by calorie range here: Slimming Eats Low Calorie Recipes
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Eggs: Large eggs work best for this recipe. Measure the volume of the eggs first, then use the same volume of flour and milk to achieve the perfect batter.
- Plain Flour: The key to great Yorkshire puddings is using the same volume of flour as the eggs. This is usually around 60g (100ml), but always measure to match your eggs rather than relying on weight alone.
- Milk: Use the same volume of milk as the eggs and flour. Whole or semi-skimmed milk both work well, producing light, fluffy Yorkshire puddings.
- Salt: Just a small pinch is all you need to season the batter.
- Olive Oil Spray: Used to lightly grease the muffin tin. Make sure the tray is piping hot before adding the batter, as this is essential for achieving beautifully risen Yorkshire puddings.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Serving Suggestions
These low calorie Yorkshire puddings are the perfect addition to any roast dinner and are made for soaking up plenty of delicious gravy.
- Serve alongside roast beef, chicken, turkey, pork or lamb.
- Pair with crispy roast potatoes, mashed potatoes or cauliflower mash.
- Don't forget plenty of homemade gravy for pouring over the top.
- Add all your favourite Sunday dinner vegetables, such as carrots, peas, broccoli, green beans, cabbage, Brussels sprouts or cauliflower cheese.
- Serve with classic sides like my sage and sage quinoa stuffing, pigs in blankets (at Christmas) and cranberry or apple sauce where appropriate and of course some rich gravy
- Enjoy as part of a traditional Sunday roast with all the trimmings.
- Leftover Yorkshire puddings are also delicious filled with sliced roast meat, vegetables and gravy for a quick lunch the next day.
Freezing and Reheating
To Freeze: Allow the Yorkshire puddings to cool completely, then transfer them to a freezer-safe container or bag and freeze for up to 3 months.
To Reheat from Frozen: There's no need to defrost first. Place the frozen Yorkshire puddings on a baking tray and reheat in a preheated oven at 200°C (fan 180°C), 400°F or gas mark 6 for 8-10 minutes, or until piping hot and crisp. They can also be reheated in an air fryer for 4-6 minutes at 180°C (350°F).
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Recipe Card
Lighter Yorkshire Puddings
These low calorie Yorkshire puddings are light, fluffy and perfectly golden, making them the ideal accompaniment to any roast dinner.
Ingredients
- 2 large eggs
- equal amount of flour (approx 60g of plain flour which is equal to 100ml)
- equal amount of 2% milk (approx 100ml)
- pinch of salt
- olive oil spray
Instructions
- Crack the eggs into a measuring jug and note the volume in the jug (it should be approximately 100ml).
- Pour the eggs into a mixing bowl. Using the measurement from the jug, add the same volume of plain flour, followed by the same volume of water or milk. Add a pinch of salt and whisk just until everything is combined. Don't overmix. Leave the batter to rest for 30 minutes.
- Preheat the oven to 200°C (fan), 220°C, 425°F or gas mark 7.
- Place a 10-hole muffin tin in the oven for at least 10 minutes so it becomes piping hot.
- Carefully remove the hot muffin tin from the oven and lightly spray each of the 10 muffin holes with olive oil spray.
- Quickly divide the batter evenly between the greased muffin holes and immediately return the tray to the oven.
- Bake for 25 minutes, or until the Yorkshire puddings are well risen, golden and crisp.
- Serve immediately and enjoy!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Vegetarian Friendly
- ❄️ Freezer Friendly: see freezing and reheating section
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Nutrition Information
Yield
10Serving Size
1 Yorkshire puddingAmount Per Serving Calories 57Total Fat 2gSaturated Fat 0gUnsaturated Fat 1gCholesterol 38mgSodium 29mgCarbohydrates 8gFiber 0gSugar 0gProtein 3g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
sue adams says
Had my reservations about this recipe actually working,but n only did it work, they actually taste great. Well Done Siobhan for yet another great take on a classic recipe.
Rose says
Absolutely brilliant and so helpful love trying all, many thanks Siobhain for your on going recipies and appreciate your time given.
Bern says
Taste great! If you freeze them, do you have any tips on how to reheat them please? Defrost first or put straight into the oven?
Shevy (Slimming Eats) says
yes straight into the oven from frozen is fine.
Linda Goldie says
Hi, I note that you spray the oil in the muffin tin after it had been in the oven. Is there a reason for this as I usually spray the tin while heating up ?
Shevy (Slimming Eats) says
It's just my preferred method, I find if you spray first, the spray oil has evaporated by the time you go to pour the batter and you don't get as good a result.
Juls says
Why is it 60g of flour if its 100mls of water and 2 eggs should be approx 100g. Don't know if I'm just reading it wrong does it not need to be 100 mls/g of each?
Siobhan (Slimming Eats) says
something in mls will not weight the same in grams, you need to go by volume. I put the approx grams for each item by their volume, so you have an estimate to those items 🙂
Karen says
I have never made Yorkshire puddings before as it always appeared to be a bit of a black as to whether or not they worked, but today I made the Slimming Eats Yorkshire puddings and they were easy to make and perfection when they came out of the oven. I even have extra to freeze. Thank you Siobhan
Charlotte Wrench says
Once again a recipe that worked out perfectly!!! Can’t believe how fantastic they are!! I’m over the moon! You really are a Genius x
Siobhan (Slimming Eats) says
thank you, this method always works without fail, so glad you like them.
Louise says
Hi, would this work if I used the same method but with cornflour.. thankyou
Siobhan (Slimming Eats) says
no cornflour won't yield the same result, you definitely need regular flour.
Jess says
Can these be frozen and how long for?
X
Cheryl says
Made these yesterday and wow thank you!!
Helen says
These looks amazing - do you use a normal cake tin that you put paper cases in when making small cakes or a deep cupcake tin or can you use either? Thanks