Yorkshire pudding is a classic British side dish, and this version swaps regular flour for spelt, making it nutty, slightly crispier, and easier to digest. It’s quick to prepare and pairs beautifully with roast meats, gravy, or even as a savory snack.
Yorkshire pudding is a classic British side dish, and this version swaps regular flour for spelt, making it nutty, slightly crispier, and easier to digest. It’s quick to prepare and pairs beautifully with roast meats, gravy, or even as a savory snack.
Preheat the oven to 220°C (425°F). Place a muffin tin with 12 slots in the oven with 1/2 tsp of oil or drippings in each hole.
In a bowl, whisk eggs and milk together. Add spelt flour and salt gradually, whisking until smooth. Stir in the water and let it rest for 30 minutes.
Once the oven is hot, carefully remove the muffin tin and quickly pour the batter into each slot (about 2/3 full).
Bake for 20 minutes until the puddings are golden brown and puffed up. Do not open the oven during baking.
Serve immediately with gravy or as a side to your favorite roast.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Use oat milk or almond milk instead of whole milk for a lighter version.
Mix in a teaspoon of dried rosemary or thyme for a herby twist.
You can prepare the batter up to 24 hours in advance and store it in the fridge.
Give this Spelt Yorkshire Pudding a try and enjoy its crispy, airy texture! Let us know how it turned out in the comments or tag us on social media with your results.
