Buckwheat Yorkies

Buckwheat Yorkies

My Dad was a master at making and cooking Yorkshire pudding. Every time my Dad would make a roast beef dinner he would always make Yorkies to go with it. Nowadays I’m not so great on gluten so I have had to swap the plain flour for buckwheat. (It’s gluten free).

The recipe below is based on my Dad’s recipe but with buckwheat flour instead. There are many people who believe that it’s not a Yorkie if it’s not made with white flour and yes I would agree. However these, I think, are a brilliant alternative and we enjoyed them very much. We hope you will too.

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Makes 4 – 6


  • Large mixing bowl and ladle or jug
  • Whisk or fork
  • Scales
  • Measuring jug
  • Tablespoon
  • Muffin tray


  • Buckwheat Flour x 150g
  • Eggs x 2 large
  • Milk x 150mls
  • Tamari or soy sauce x 1 tbsp
  • Salt x a pinch or two
  • Oil for the muffin tin


  • Measure the flour and milk and put these ingredients into a mixing bowl or jug.
  • Add in the eggs and tamari or soy sauce and the salt too.
  • Whisk all these ingredients together.
  • Place the jug in the fridge for at least a couple of hours but preferably overnight.
  • Preheat the oven to 200°C or gas mark 6.
  • Pour oil into the base of each hole in the muffin tray.
  • The oil should be about 1 centimetre high in the muffin tin base.
  • Put the muffin tray in the oven while it’s preheating and heat the oil too.
  • Once the oven has preheated pull the muffin tray out and quickly pour or ladle in the batter mix from the fridge.
  • Place the tray back in carefully and leave to cook for 20 – 25 minutes or until golden brown.
  • Once they are cooked, remove and serve with your roast.
  • Then enjoy.
Buckwheat Yorkies

Buckwheat Yorkies were delicious. We ate them with a roast chicken dinner. Plus there were leftovers as well. The leftovers can be eaten for tea with a little bit of marmite on or jam or honey as well. That’s a few ways we used to eat my Dad’s leftover yorkies. My dad would also eat his leftovers with a slice of beef and a teaspoon of mustard. All the ingredient in this batter mix are freezable so you could make a big batch and freeze it. Although I tend to enjoy these freshly cooked or as leftovers. However you decide to eat these yorkshire puddings, as always, please enjoy. xxx