Saturday, 28 December 2013

Paleo Yorkshire Pudding

Roast beef and Yorkshire Pudding - an English favourite.  Did I mention that Paleo Grandad is English?

As it was just the two of us for Christmas dinner, I didn't want to make a whole turkey and be eating it for days after so we opted for roast beef and Yorkshire pudding.

I had found a Paleo Yorkshire pudding recipe from Paleo Cupboard that looked great , was easy and only used a few ingredients.

Paleo Yorkshire Pudding
Makes 6 servings
Preheat oven to 400 degrees

3 large eggs
1/2 cup arrowroot flour
1 cup of full fat coconut milk
1/2 tsp. salt
Beef drippings or oil of your choice (coconut oil, bacon fat or ghee) - don't use olive oil - it can't take the high heat.
  1. Break the eggs and add the coconut milk in a large measuring cup, and whisk until thoroughly combined.
  2. Add the arrowroot flour and salt and whisk until well blended.
  3. Add a tablespoon of beef drippings or other oil to the bottom of each of six cups of a large muffin tin or put three tablespoons of drippings or oil on the bottom of an 9" x 9" pan.
  4. Put the muffin tin or pan in the hot oven and let the drippings or oil heat for ten minutes.
  5. Carefully remove the hot pan from the oven and (carefully) divide the batter between the six muffin cups or pour all the batter into the 9" x 9" pan.
  6. Bake for 20-25 minutes.
  7. The puddings will puff up a lot and taste great.
The next day I reheated the Yorkshire pudding and filled them with scrambled eggs and served with a side of pasture-fed beef breakfast sausages for brunch.  The Yorkshire puddings  would have also been great scrambled eggs and smoked time.


1 comment :

  1. Looks delicious. Nice to find a paleo version of yorkshire puddings, especially after growing up with them.


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