Published on: November 7, 2026
Gut Friendly
Fiber Rich
Whole Grains
Ingredients
Flour
0.33
cup
Flour, whole grain
0.33
cup
Egg
2
piece
Milk, whole
0.4
glass
Oil, sunflower
1
tablespoon
Salt
0.25
teaspoon
Instructions
1
Heat the oven to 220°C/200°C fan/gas 7.
2
Measure the sunflower oil sparingly, using about 1 tablespoon in total, and divide it between 4-6 holes of a muffin tin so the bases are lightly coated. Heat the tin in the oven until the oil is shimmering hot.
3
In a bowl, whisk the plain flour, wholemeal flour and salt together.
4
Make a well in the centre, add the eggs and half the milk, and whisk to a thick, smooth batter. Whisk in the remaining milk until lump-free.
5
Carefully remove the hot tin from the oven and pour the batter evenly into the prepared holes, filling each about halfway.
6
Return the tin to the oven and bake for 20-25 minutes until the puddings are puffed up and golden. Do not open the oven during the first 15 minutes.
7
Serve immediately while hot.
Nutrition
300 kcal
Calories
12 g
Protein
34 g
Carbohydrates
2 g
Fiber
2 g
Sugar
14 g
Fat
3 g
Saturated fat
0.8 g
Salt
Why this recipe fits you
- Uses a wholemeal flour swap to add more fibre than an all-white-flour version.
- Simple ingredients and a short preparation make it practical for everyday meals.
- Provides egg-based protein while keeping the oil quantity measured.
Expert Tip
- Replace no more than half of the plain flour with wholemeal flour to retain a light, risen texture.
- Measure the sunflower oil carefully, using just enough to coat the tins.
- Keep the oven hot as directed so the batter can puff up properly.
Storage and Preparation Tips
- For the best texture, serve the Yorkshire puddings soon after baking.
- If preparing ahead, follow the original recipe’s storage and reheating guidance.
Serving Tips
- Serve as part of a balanced meal with your usual accompaniments.
- Pair with other fibre-containing foods to add variety to the meal.
34%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
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FAQ
Can I use only plain flour for these Yorkshire puddings?
Yes, you can replace the wholemeal flour with the same amount of plain flour. The puddings will have a lighter colour and a slightly more traditional texture. Using some wholemeal flour adds fibre while keeping the puddings light. Avoid replacing more than half the flour if you want a familiar texture. Whisk the batter thoroughly so it remains smooth.
How many Yorkshire puddings does this recipe make?
The recipe serves two people. It makes four to six puddings, depending on the size of your muffin tin holes. Fill each hole only about halfway because the batter rises considerably. For more servings, scale all the ingredients evenly. Bake in batches if the tin cannot hold the full amount.
What oven temperature is best for Yorkshire puddings?
Preheat the oven to 220°C, or 200°C fan, which is gas mark 7. The oven and oil must be fully hot before you add the batter. Bake the puddings for about 20 to 25 minutes. Do not open the oven during the first 15 minutes. A sudden drop in temperature can prevent them from rising properly.
How much oil should I use?
Use about one tablespoon of sunflower oil in total. Divide it between four to six muffin tin holes so the bases are lightly coated. Heat the tin until the oil is shimmering hot, but do not let it smoke. Measuring the oil carefully helps keep the recipe lighter. You can use another neutral cooking oil if preferred, provided it is suitable for high heat.
How can I prevent Yorkshire puddings from becoming flat?
Make sure the oven and oil are hot before adding the batter. Whisk the mixture until it is smooth and lump-free. Pour the batter into the tin quickly, then return it to the oven. Keep the oven door closed for at least the first 15 minutes. Serve the puddings soon after baking for the best rise and texture.
What should the Yorkshire pudding batter look like?
The batter should be smooth and pourable. Start by whisking the eggs and half the milk into the flour to make a thick paste. Add the remaining milk gradually to remove lumps. It should be thinner than pancake batter but not watery. Letting it stand briefly is optional, but the hot tin remains essential for rising.
Can I prepare the batter in advance?
Yes, you can prepare the batter a few hours ahead and keep it covered in the refrigerator. Whisk it again briefly before using it. Bring the tin and oil to a high temperature before pouring in the batter. Do not leave the batter at room temperature for a prolonged period because it contains eggs and milk. Cook it thoroughly until puffed and golden.
How should I store and reheat leftover Yorkshire puddings?
Let leftovers cool promptly, then refrigerate them in a covered container. Use them within one to two days. Reheat them in a hot oven until heated through and crisp on the outside. Avoid relying on a microwave if you want to preserve their texture. Do not reheat food more than once.
Reviews
1
7.0/10
Average rating
·
1
Paul Keering
Nice recipe. I am going to try it.
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