The Yorkshire Pudding is the epitome of British celebratory dinners – Sunday and Christmas dinners being the most important of course. So as you all know, I love a challenge. I have been working on making the perfect set of Yorkshires but not without my personal blood, sweat, tears, and many many curse words of course. I have tried different combinations of flours – I even tried chestnut flour – but in the end I settled for a combination of tapioca and almond flour. My next port of call will be to swap the tapioca for arrowroot but sadly I just didn’t have enough time to buy it and get on with it all!
I tried everything from xanthan gum to ACV and even a little vitamin C but I opted for a simpler and easier recipe instead, after all who wants to add extra complications to their Christmas dinner making escapades?!
I tested to out two versions of my Yorkshires – a classic crisp on the outside with a nice stodgy bottom, and then an ethereally light and airy but crispy one. I succeeded in the first but sadly not the latter. So if you like a something a little more stodgy and doughy to soak up your gravy, but still with a beautifully crisp outer shell, then these are for you. If not I’m sorry – hopefully next year I’ll master the lighter one!
Forget what you know about cooking Yorkshires – it kinda doesn’t apply with these little guys. Yes a hot oven is necessary for a rise but the weight of the flours means that you’ll get some premature cooking going on and end up with a burnt outer shell with a soggy middle – and not in a good way. The other obscure thing is yes cold oil – cold oil helps to create that beloved dip that helps the Yorkshire to act as a little bowl for your gravy, as does pouring the batter slowly into the tray with a jug. If you’re not that fussed then yes just whack them into hot oil, you’ll get a decent rise just not a dip! You can also kind of cheat a dip by removing them half way through the cooking process and pressing a hole into the middles, then place back into the oven to cook further
Enough of my gabbling – here’s my recipe for my Paleo Yorkshire Puddings – I hope that you enjoy them and I’d love any feedback once you get around to making some!
Paleo Yorkshire Puddings
Yields: 9-10 mini Yorkshires
Preparation Time: 25-35 minutes (including resting time)
Cooking Time: Up to 25 minutes
Utensils Required: Fairy cake tin with indentations 0.5″ deep with the bottom diameter of 2″ and top 2.75″ (I picked mine up at Morrisons!)
25g raw grass-fed butter or ghee (you can also use coconut oil too)
125g tapioca flour
25g Sukrin Almond Flour (this is fat reduced and so doesn’t burn as easily)
2 large eggs
1.5 tbsp gluten-free baking powder
1/2-1 tsp cream of tartar
1/4 tsp bicarbonate of soda
Small pinch Himalayan pink salt (fine)
Large pinch of ground white pepper (optional but so British)
175ml nut milk (or coconut milk diluted with water to the consistency of regular milk)
- Pre-heat your oven on its hottest setting. Place about 1/2 tsp of butter into each indentation of your Yorkshire tray and place into the oven until it just about melts. Remove the tray and set aside to cool completely.
- In a food processor add all of your ingredients except for your nut milk and pulse a few times before processing on full speed. Slowly begin to pour small amounts of your nut milk at a time into the feed tube of your processor until all of the milk has been combined with the rest of the ingredients. You may need to scrape down the sides of the bowl frequently in order to keep the mixture consistent. Leave the mixture to rest for 20-30 minutes.
- Next pulse the mixture a few times again as almond flour is heavier than tapioca flour and sediment will drop to the bottom quite easily creating an uneven mix. Transfer your mixture into a measuring jug and carefully pour your mixture slowly into the indentations of your tin. Place the tray into the oven and immediately turn the heat down to to 220°C / 425°F / Gas 7. Bake for roughly 15 minutes or until the Yorkshires have risen fully to the top and browned a little.
- Quickly remove the Yorkshires and reduce the temperature of the oven further to 180°C / 350°F / Gas 4. Place a sheet of tin foil over the top of your tin with the shiny side facing upward, then return to the oven to cook for a further 8-10 minutes. This will prevent the Yorkshires from browning too quickly. Remove and place onto a wire wrack. These are best eaten almost immediately but can be re-heated in the oven at 220°C / 425°F / Gas 7 for 5 minutes if necessary!