Gram Flour Yorkshire Pudding

  By mosaic  , , , , ,

April 18, 2017

  • Prep: 1 hr 5 mins
  • Cook: 15 mins
  • Yields: 8 muffins


Mix everything in a pyrex jug (that is UK for a 2 cup mixing cup) with the hand blender. Batter will be quite runny.

Cover and put in the fridge for an hour.

Preheat oven to 425 F. or - gas 9

After oven has been preheated, put a spoonful of olive oil in each of the 12 holes of a muffin pan, then place in the oven using the hottest oven rack - top or bottom - depending on the oven, until the pan and oil is REALLY HOT.

Take the jug to the oven and quickly pour in batter to top of each bun – this did 8. Don't take the pan out and set it on the counter because you want it to stay HOT.

Leave 10 min – peek – mine took nearly 15.

I use olive oil but guess lard or beef dripping would be better (gosh I can hear my gran in my ear)

I take the roast out to rest and cook the Yorkshires then. It’s traditional to have them first, with gravy, to slake the appetite before the meat course, but we don’t.

They are very nice filled with other meats or stews as well. We make toads in the hole by putting a cooked sausage in each.


2/3 cup milk, skim (150 mls)

3 large eggs, lightly beaten

good pinch salt

1/2 cup gram flour (2.5 oz)


Nutrition Facts

Serving Size1 muffin
Sodium113 mg
Potassium85 mg
Protein4.3 g
Cholesterol71 mg
Sugar1.7 g
Total Fat2.7 g
Saturated Fat0.9 g
Total Carbohydrates4.5 g
Dietary Fiber0.6 g