A Roast Dinner just isn't complete without some of these amazing low calorie Yorkshire Puddings
I have to thank my dad for teaching me how to make Yorkshire puddings many years ago now. Our Sunday dinners always had the best Yorkshire pudding you have ever tasted, not just little single ones in a muffin pan, but a big huge one in a single dish, which we would all take a slice smothering it in his delicious homemade gravy.
I am seriously salivating just thinking about it.
Because there is nothing better than delicious golden Yorkshire pudding with gravy, right?
So what are the basic ingredients of Yorkshire pudding? It's simple - egg, flour and liquid, the liquid part usually being milk or a combination of milk and water.
Nothing complicated or hard to source it really is as easy as that.
But the most vital part of a successful Yorkshire Pudding is the hot tray to pour that batter into.
You really have to get it as hot as possible. Not hot enough and the Yorkshire pudding will not rise. Leaving you instead with what looks like a little flat pancake trying desperately to be a Yorkshire Pudding, but failing miserably.
I have recently started replacing all my baking trays with Nordicware, as it really is a superb quality that will last a long time and doesn't come with a hefty price tag.
I recently picked up a four piece set at Costco, but regularly browse my local Homesense (part of the TJ Maxx company) in the hope they have some of the more unusual trays in store and I was delighted to find a muffin tray recently, that I just knew would be perfect for these Yorkshire Puddings.
The ratio of ingredients is also pretty standard for Yorkshire Puddings and the easiest way to measure ingredients is by using a measuring jug as the ratio of flour to egg, to liquid is always 1:1:1. That simple!!
You can half the ingredients too to make less Yorkshire puddings if you like, or double or triple up to make more. As it's pretty easy to increase or decrease because it will always be a reduction or addition of an egg and then the other ingredients will follow from there.
First, crack in your egg or eggs and measure the volume, that volume is the key, add that to a bowl and then you need exactly the same volume again in flour and the same again in liquid.
If you don't have a healthy extra spare for a little drop of milk towards these, you'll be pleased to know they also work well with water.
Water actually makes them crispier, whereas milk will yield a fluffier Yorkshire Pudding.
Traditionally you would use oil, but again to keep the calories down I used spray oil. I tend to not add the spray oil though till the pan is hot because certain spray oils have a tendency to burn. But check the instructions for the type of spray oil you use, as different brands will vary.
Another tip is to not over whisk the batter, you only need to combine the ingredients, I then let the batter sit for at least 30 mins for the batter to come to room temperature, you don't want it too cold when you pour it into the hot pan.
If you want to make less than 10 Yorkshire puddings, then you just need to half the ingredients but use the same process of equal volume of eggs, flour and water.
These Low Calorie Yorkshire Puddings are also perfect for making in advance to freeze.
Make a complete Sunday dinner and serve these delicious Low Calorie Yorkshire Pudding with:
- Slow Cooked Chicken
- Low Calorie oast Potatoes - the perfect crispy on the outside but fluffy on the inside Roast Potatoes
- Garlic and Herb Roast Potatoes
- Bulgur Wheat Sage and Onion Stuffing - calories depend on the sausage you use
- some suggestions for delicious speed vegetables
- Maple Glazed Carrots
- Cheese Vegetable Bake
- and lastly not forgetting my
- Onion Gravy - the low calorie gravy you will ever taste. It's been shared like crazy ever since I first posted it in 2010
and if that’s not enough to choose from, don’t forget my FULL RECIPE INDEX with over 500+ delicious Slimming Eats Recipes.
WHAT KITCHEN ITEMS DO I NEED TO THESE YORKSHIRE PUDDINGS
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- 2 eggs
- equal amount of flour (approx 60g of plain flour which is equal to 100ml)
- equal amount of water (approx 100ml) or use milk
- pinch of salt
- spray oil
- Add egg to measuring jug and measure volume (should be around the 100ml mark)
- Add eggs to a bowl
- Add flour equal to volume of egg
- Add water (or milk) equal to volume of egg
- Add pinch of salt
- Mix just to combine and set aside for about 30 mins.
- Preheat oven to 200c fan, 220c, 425f (gas mark 7)
- Add muffin tray to oven and leave in there for at least 10 mins to get really hot.
- Remove from oven.
- Spray 10 muffin holes with spray oil
- Pour equal amounts of the batter into the greased muffin holes
- Place in the oven and bake until risen and golden (approx 25 mins)
- Serve and enjoy!!
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.
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Nutrition InformationYield 10 Serving Size 1 Yorkshire pudding
Amount Per Serving Calories 39Total Fat 1.2gSaturated Fat 0.4gCholesterol 37.7mgSodium 46.2mgCarbohydrates 5gFiber 0.1gSugar 0.7gProtein 2.2g