Spelt Yorkshire Puddings

These Spelt Yorkshire puddings are so quick and simple to make. And did you know, you can even turn leftover puds into scrumptious desserts? I know, right? 

It appears that many people are nervous when it comes to making a roast’s favourite accompaniment. Open the oven too early and you’ve got pancakes. Too much batter and they rise so much, but sink at a moment’s notice. These spelt Yorkshire puddings are spot on: crispy outside and fluffy middle.

No fear, help is here. The difference between soggy and crispy, fluffy puddings boils down to two things: using hot oil (or lard, as my mum swears by), not opening the oven door while they are cooking, not over filling the muffin cases, and letting the batter sit for a while before cooking. The rest is easy peasy, using everyday staple items.

If you don’t already know, Yorkshire puddings are a British classic. If you’d like to find out more about where they originated (the name might give you a clue), have a read of A brief history of Yorkshire puddings. 

Yorkshire puddings are traditionally served as a savoury accompaniment to a good old roast. But did you know that they also taste amazing cold stuffed with something sweet, like my blueberry jam Yorkshire puddings?

These Yorkshire puds have been adapted from a Gordon Ramsay recipe (as featured in House and Garden). I made no changes, other than to use spelt flour. 

If you like this recipe and are interesting in more British classics, why not try my chicken sausage rolls, old school cornflake tart or Victoria sandwich cake. 

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Spelt Yorkshire Puddings

Servings 12 puddings

Ingredients

• 3 large eggs
• 125g  (1 cup) spelt flour (see note 1)
• ½ teaspoon salt
• 150ml (½ cup + 2 tbsp) milk
• 12 teaspoons vegetable oil (see note 2)

Instructions

• If you can, prepare the batter in advance. An hour or two is perfect.
• Whisk the eggs in a bowl or jug (I like using a jug because it's easier to pour the batter into the muffin tin).
• Add the flour and salt, and whisk until well combined.
• Add the milk, and whisk until you are left with a smooth batter (and no lumps). Leave to one side until you are ready.
• Pre-heat the oven to 200°C (392°F).
• Pour one teaspoon of oil (or whatever you are using) into each hole of a 12 hole muffin tin. Place the tin in the oven for 10 minutes so that the oil is nice and hot.
• Take the tin out and pour in your batter until the muffin holes are about half full (be careful not to overfill).
• Bake for around 12-15 minutes (do not open the oven or the puddings will instantly deflate).
• Eat immediately with your favourite roast or dish!

Notes

1. You can use regular flour in place of spelt. Just do a straight swap.
2. I've written the measurements as 12 teaspoons because you need one teaspoon per Yorkshire pudding. You can use lard or dripping instead of vegetable oil. 

 

Disclaimer:

I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.

In addition, many ingredients are different in Europe compared to North America. I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.

Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments.