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+ servings

Light Yorkshire Puddings

  • Prep Time
    5 MINS
  • Cook Time
    20 MINS
  • KCals 90
  • Carbs 10G
  • WW Points:
  • 3 Green
  • 2 Blue
  • 2 Purple
12 Servings


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


  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.