A Roast Dinner just isn’t complete without some of these amazing low calorie Yorkshire Puddings
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.
Ingredients
- 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
Instructions
- 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!!
