Light Yorkshire Puddings

  • 5MINS
  • 20MINS
  • 90KCAL

If you prefer a more traditional Yorkshire Pudding using oil rather than low cal cooking spray, why not try this slimming Light Yorkshire Puddings recipe.

Easy Peasy Light Yorkshire Puddings pinchofnom.com
4

NutritionPer Serving

  • Calories90
  • Carbs10g
  • Protein4g
  • Fat4g
  • Saturates1g
  • Sugars1g

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

As you may know, we have a slimming friendly Light Yorkshire Puddings recipe here on the site, but if you prefer a more traditional Yorkshire Pudding (using oil rather than low calorie cooking spray) you can try this one.

These are still slimming-friendly Yorkshire Puddings – and perfect if you’re calorie counting or following a diet plan like Weight Watchers – they’re just slightly higher in calories than the lighter version.

These monster Light Yorkshire Puddings are the perfect accompaniment to any roast dinner (or even any meal!) and are pretty fool-proof. They look amazing and are super easy to make too.

What diets are these Light Yorkshire Puddings suitable for?

This recipe is suitable if you’re gluten free as long as you swap out the following ingredients for gluten free versions:

  • Plain flour

You could also enjoy this Light Yorkshire Puddings recipe if you’re dairy free by replacing the milk with a dairy free alternative.

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Light Yorkshire Puddings recipe?

  • You need to count 3 Points per portion of this Light Yorkshire Puddings recipe if you’re on WW Green.
  • You need to count 2 Points per portion of this Light Yorkshire Puddings recipe if you’re on WW Blue.
  • You need to count 2 Points per portion of this Light Yorkshire Puddings recipe if you’re on WW Purple.

Do you need any special ingredients to make these Light Yorkshire Puddings?

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You do not need any special ingredients for this recipe.

This post contains affiliate links: what this means

You’ll need a shallow muffin tray to make these Yorkshire puddings. Don’t use a big muffin tray or they won’t rise as well. This tray one from Amazon is perfect, or you could pick one up at most large supermarkets.

How many Calories are in these Light Yorkshire Puddings?

There are 90 Calories per portion in these Light Yorkshire Puddings, which means it falls into our Everyday Light category.

These Light Yorkshire Puddings are perfect if you’re following a calorie controlled diet and fit well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

Pre-heat oven to 230°C, 210°C fan oven or gas mark 8.

Step 2

Add 1/2 teaspoon of oil to bottom of a 12 hole non-stick muffin tray, then put it in the oven to heat the oil.

Step 3

Add the flour, salt and eggs into a decent size bowl (you need to have plenty of space for whisking!) then beat/whisk until the mix is smooth.

Step 4

Gradually add the milk and keep whisking until smooth, then pour into a jug.

Step 5

Carefully remove the tray from the oven and divide the batter equally between the 12 holes. The oil should sizzle when you add the batter.

Step 6

Put the tray back into the oven and leave it for 20-25 minutes (until the puddings have puffed up and browned) – don’t be tempted to open the oven door before the 20 minutes are up or the puddings will sink!

Step 7

Serve straight away, but if there’s any spare you can just pop them in the freezer where they’ll last a month or so.

What could I serve alongside these Light Yorkshire Puddings?

The following recipes would go great with our Light Yorkshire Puddings recipe:

Gravy pinchofnom.com
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Creamy Mashed Potatoes pinchofnom.com
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Buttery Carrot and Swede Mash pinchofnom.com
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How do you know when these Light Yorkshire Puddings are cooked?

The Light Yorkshire Puddings should look puffed and browned – don’t be tempted to open the oven door before the 20 minutes of cooking are up, or the puddings will sink!

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

How long can you keep Light Yorkshire Puddings in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Light Yorkshire Puddings in the fridge for approximately 3 days or so.

Can I freeze these Light Yorkshire Puddings?

Yes you can! This recipe can be frozen, but please remember to do the following:

  • Freeze them as soon as they are cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer!

How do I reheat the Light Yorkshire Puddings?

From chilled: Reheat in a hot oven for a few minutes until crispy. Careful not to let them burn.

From frozen: Cook from frozen. Reheat in a hot oven for 5 – 7 minutes until crispy. Careful not to let them burn.

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Light Yorkshire Puddings

If you prefer a more traditional Yorkshire Pudding using oil rather than low cal cooking spray, why not try this slimming Light Yorkshire Puddings recipe.
  • Prep Time
    5 MINS
  • Cook Time
    20 MINS
  • KCals 90
  • Carbs 10G
WW Points
  • 3 Green
  • 2 Blue
  • 2 Purple

Ingredients

  • 140 g plain flour
  • 4 large eggs
  • 200 ml skimmed milk
  • 1 good pinch salt
  • 6 tsp oil

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. Pre-heat oven to 230°C, 210°C fan oven or gas mark 8.
  2. Add 1/2 teaspoon of oil to bottom of a 12 hole non-stick muffin tray, then put it in the oven to heat the oil.
  3. Add the flour, salt and eggs into a decent size bowl (you need to have plenty of space for whisking!) then beat/whisk until the mix is smooth.
  4. Gradually add the milk and keep whisking until smooth, then pour into a jug.
  5. Carefully remove the tray from the oven and divide the batter equally between the 12 holes. The oil should sizzle when you add the batter.
  6. Put the tray back into the oven and leave it for 20-25 minutes (until the puddings have puffed up and browned) - don't be tempted to open the oven door before the 20 minutes are up or the puddings will sink!
  7. Serve straight away, but if there's any spare you can just pop them in the freezer where they'll last a month or so.

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5 comments

See what others have to say

SuzanneTuesday 2nd June 2020

Why can’t I find an app for pinch of nom??

Reply

    Holly LevellTuesday 2nd June 2020

    Hi Suzanne, we don’t currently have a Pinch of Nom app but our site works just as well on a mobile phone, tablet or computer. Hope that helps!

    Reply

KrisSaturday 19th January 2019

Yes, thank you so much!

Reply

Neil CrookSunday 18th November 2018

I’ve been using frylite on the tray for years now. 2 or 3 sprays in each bit is enough to stop the Yorkshire’s sticking and leaves them much less greasy.

Reply

JanetSunday 11th September 2016

I’v just made these , they are delicious. But it says in the writing it’s 1 1/2 each but in the recipe it’s says 3 1/2 each? Which is it please.

Reply

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