A lower-calorie way to make Yorkshire Pudding
Yorkshire Pudding — with a rested wholemeal batter and measured hot oil
A light rested batter rises dramatically in a very hot tin with only a small amount of oil, about 180 kcal per serving.
Prepare wet and firm components separately, drive away excess moisture and combine only once each element has the right texture. The finished yorkshire pudding has clear browned surfaces, a moist centre and no greasy or watery layer.
What changes—and what stays
From large puddings made with dripping often provide 260–350 kcal to 180 calories
Use half wholemeal flour, low-fat milk and two grams of oil per pudding. Deeply browned edges, egg, toasted flour and hot-roast aroma need no beef dripping.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Use half wholemeal flour, low-fat milk and two grams of oil per pudding | Deeply browned edges, egg, toasted flour and hot-roast aroma need no beef dripping. |
How the flavor stays
Deeply browned edges, egg, toasted flour and hot-roast aroma need no beef dripping.
A cost rule that survives inflation
Flour, eggs and milk make eight puddings from basic cupboard ingredients.
Ingredients for 8
Measure first; timing is part of how this recipe uses less fat.
- 180 gplain flour
- 140 gwholemeal flour
- 6eggs
- 650 mlsemi-skimmed milk
- 16 grapeseed oil
- 3 gblack pepper
- 5 gthyme
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Whisk a smooth rested batter
Combine flours, eggs and milk gradually and rest forty minutes for bubbles to settle.
Look for: Batter is smooth, pourable and free of flour lumps.
Step 2 · follow the visible cue
Heat tin and measured oil
Divide two grams of oil per cup and heat until the tin is fiercely hot.
Look for: Oil shimmers and the metal is visibly heat-hazed.
Step 3 · follow the visible cue
Pour quickly and close oven
Fill each hot cup equally and return immediately without leaving the door open.
Look for: Batter sizzles on contact and cups are evenly filled.
Step 4 · follow the visible cue
Bake without opening
Leave untouched until tall, hollow and deeply brown, then serve at once.
Look for: Puddings have crisp high walls and dry hollow centres.
Calories at the same serving size
150 kcal · 45% lower estimated
The estimate uses the listed ingredients divided into 8 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Cool Yorkshire Pudding within two hours and refrigerate sealed for up to three days. Reheat only the amount required.
Cool Yorkshire Pudding within two hours and refrigerate sealed for up to three days. Reheat only the amount required.
Frequently asked questions
Can Yorkshire Pudding be prepared a day ahead?
Yes. Cool quickly and keep crisp, fresh or delicate components separate until serving. Cool Yorkshire Pudding within two hours and refrigerate sealed for up to three days. Reheat only the amount required.
What does the calorie figure for Yorkshire Pudding include?
It covers one of the stated servings from the listed quantities only; extra sides and sauces are not included. Use half wholemeal flour, low-fat milk and two grams of oil per pudding.
- plain flour180 g
- wholemeal flour140 g
- eggs6
- semi-skimmed milk650 ml
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Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
Published and last reviewed: August 25, 2026
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