Spelt Yorkshire Puddings
Servings: 12 puddings
Ingredients
- 3 eggs (large)
- 125g (1 cup) spelt flour (see note 1)
- ½ tsp 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 have a smooth, lump-free batter. Leave it to one side until you're ready.
- Preheat the oven to 200°C (392°F).
- Pour 1 teaspoon of oil (or whatever you're using) into each hole of a 12-hole muffin tin.
- Place the tin in the oven for 10 minutes so the oil gets nice and hot.
- Carefully remove the tin and pour in the batter until each hole is about half full (be careful not to overfill).
- Bake for 12–15 minutes — do not open the oven during baking or the puddings will deflate.
- Serve immediately with your favourite roast or enjoy cold with something sweet.
Notes
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 this recipe using imperial measurements.
- You can use regular flour instead of spelt. Just do a straight swap.
- I’ve listed the oil as 12 teaspoons — one per Yorkshire pudding. Lard or dripping also works well and adds a traditional flavour.
