The humble Yorkshire pudding has to be a strong contender for the food that gives the most enjoyment for the least effort. Simply mix plain flour, skimmed milk and eggs, and wait for the fluffy, crispy, golden magic to happen. If your Sunday dinner isn’t complete without a couple of puds on the side, you’ll find these Slimming World Yorkshire puddings are the perfect plate-fellow for lean roast beef or low Syn sausages.
We all know a proper Yorkshire pud needs to have a crisp shell and slightly chewy centre, and these Slimming World Yorkshire puddings definitely don’t disappoint. They’re just as easy to make, always rise to the occasion, and no one at your dinner table will be able to taste the difference. As long as the tin is piping hot before you pour in the batter, your lightened-up Yorkies should cook nice and evenly – no need to worry about soggy bottoms with this Slimming World Yorkshire puddings recipe!
Slimming World Yorkshire puddings recipe
2 Syns per pudding
ready in 25 mins, plus resting
What you need:
60g plain flour
75ml skimmed milk
3 large eggs
low-calorie cooking spray
What you do:
1. Put the flour, milk and eggs in a jug, and add 25ml water.
2. Whisk until smooth and completely lump-free. Season lightly with salt and put in the fridge to rest for 30 mins.
3. Preheat your oven to 220°C/fan 200°C/gas 7. Spray 6 holes of a non-stick muffin tin with low-calorie cooking spray and put in the oven to heat through. (We used 6 holes of a 12-hole tin. You can use a 6-hole tin, although you might end up with differently-sized Yorkies.)
4. Remove the hot tin from the oven and pour the batter into 6 holes, dividing it between them as equally as you can.
5. Put the tin back in the oven and cook for 20 mins, or until the puddings have puffed up and browned. Serve straight away.
Slimming World Yorkshire pudding pointers
We think the best Yorkshire puddings are light and fluffy on the inside with a little bit of bite on the outside. To help you perfect your puds, here are our top tips for getting the best out of your batter:
- Get a bubbly batter. If you’ve whisked your mixture up nicely, your pudding batter will have tiny bubbles popping on its surface.
- Allow your batter to rest. Make your batter beforehand and set it aside, then cook the puddings while your cooked meat is resting.
- Heat the tin first. Pouring batter into a less than scalding tin will result in a flat, stodgy, pancake-like pudding – and nobody wants that!
- Don’t open the door! Letting the heat out of the oven risks collapse.
- Freeze for up to one month. Leave your Yorkshire puddings to cool and then seal them in an airtight container or freezer bag before popping into the freezer. Cook from frozen for 7-8 minutes, or until piping hot.
What to serve with your Slimming World Yorkshire puddings
This Slimming World roast dinner doesn’t skimp on your Sunday staples. Chicken, stuffing, potatoes, veg and gravy make a healthy roast to remember.
A hearty dish of Slimming World sausages, sweet potatoes and mushrooms in a comforting onion gravy – who could resist? Your favourite vegetarian sausages will work just as well.
A succulent, slow-cooked classic for when only meat and potatoes will do. This lamb casserole recipe is a warming one-pot wonder!
MORE FOR MEMBERS: From hearty bangers and mash to a comforting cottage pie, you can unlock a full menu of British classics – and hundreds of other slimming-friendly recipes – on the Slimming World member website.