I never knew what a Yorkshire pudding was until I became gluten-free and focused heavily on traditional real food only. Most Americans are missing out on this delightful simplicity, much like a popover. A simple side to a Sunday roast and a great way to get some satiating healthy fats into hungry bellies.
I love to serve Yorkshire pudding whenever we have a roast or just as a treat when I have some beef tallow on hand. The boys adore them slathered in butter. They make a nice snack when the budget is low and the cupboard is bare too (ask me how I know). And traditionally, that was the case as well.
The original purpose of serving the batter pudding was not as part of a main meal, in the way that it’s served with traditional roast dinners now, but instead served before, with gravy, as an appetizer. This is because when meat was expensive, the Yorkshire pudding could act to fill the consumer, meeting the appetites of working men and allowing the meat to stretch further. They truly are filling all on their own.
A perfect Yorkshire Pudding mixture needs to be light and airy with the fat in the bottom of the cooking dish needing to be as hot as possible in order for it to rise.
- ⅔ cup buckwheat flour
- ⅓ cup arrowroot OR 1 cup gluten-free flour blend instead of the buckwheat and arrowroot
- 1 teaspoon sea salt
- ½ teaspoon baking powder (aluminum free)
- 1 cup whole raw milk, or more
- 2-3 eggs
- ⅓ cup beef tallow, suet, pan drippings from a roast, bacon fat, or
- Lard, melted
- All ingredients should be at room temperature.
- Preheat oven to 400 degrees.
- Sift together in a bowl, flour, arrowroot, salt and baking powder.
- Stir in the milk and eggs. Whisk well, cover and let stand 30 minutes to 1 hour.
- Place a 12-cup muffin tin in the oven until it's very hot. Fill each tin with 1 to 2 teaspoons of the fat of your choice.
- Stir enough milk into the rested batter to make it the consistency of heavy cream.
- Pour the batter into the muffin tins. The batter should sizzle in the hot drippings or fat.
- Bake until puffed, browned and crisp about 25-30 minutes. These are best served immediately. However, they can be kept in a warm low oven for about 15 minutes.
- Slather with butter or serve with the rib roast.
How about you? Have you tried Yorkshire pudding before? Do you serve it as a part of your holiday meal?
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