PALEO YORKSHIRE PUDDING
One of my father-in-laws favorite meals is prime rib and yorkshire pudding. If you have never had it, yorkshire pudding is a delicious pastry traditionally made from beef drippings, eggs and flour. The best part of it that it puffs up light and fluffy, with some crispier areas around the edges. It's REALLY good, and this recipe is about as close as I can get to the real thing!
Yorkshire pudding can be made in a baking dish or in a muffin tin if you want individual puddings. If using a muffin tin make sure to reduce the baking time to about 15 minutes and pour a small amount of beef drippings into each tin before you pour in your batter. If you aren't making a roast and don't have beef drippings on hand, I have had success mixing two parts bacon fat to one part beef or chicken broth to create the equivalent.
Yorkshire pudding can be made in a baking dish or in a muffin tin if you want individual puddings. If using a muffin tin make sure to reduce the baking time to about 15 minutes and pour a small amount of beef drippings into each tin before you pour in your batter. If you aren't making a roast and don't have beef drippings on hand, I have had success mixing two parts bacon fat to one part beef or chicken broth to create the equivalent.
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Paleo Yorkshire PuddingPrep time: 10 mins Cook time: 35 mins Servings: 8
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Ingredients:
- 3 large eggs (room temperature)
- 1/2 cup almond milk
- 1/2 cup arrowroot powder
- 1/2 tsp. sea salt
- 1/8 cup + another 1/4 cup beef drippings
Equipment:
- Whisk
- Medium sized bowl
- Measuring spoons
- Measuring cups
- Oven mitt
- 9x9 glass baking dish
Directions:
1. Whisk eggs, 1/8 cup beef drippings and almond milk together in a medium sized bowl.
2. Add the arrowroot powder and the sea salt to the mixture and whisk to combine completely
3. Place a 9x9 baking dish in the oven on the middle rack and preheat oven to 400F. You will want the pan to be hot when you add the remaining drippings and batter.
4. Take the baking dish out of the oven and pour the 1/4 cup beef drippings into the hot baking dish. Put back into the oven until the drippings sizzle, usually about 5 minutes.
5. Take the baking dish out again, stir the batter real quick and pour over the beef drippings. Return to the oven.
6. Bake for 30 minutes or until the top is puffy and brown and the middle looks cooked through. Remove from the oven, cut into slices and serve immediately.
- 3 large eggs (room temperature)
- 1/2 cup almond milk
- 1/2 cup arrowroot powder
- 1/2 tsp. sea salt
- 1/8 cup + another 1/4 cup beef drippings
Equipment:
- Whisk
- Medium sized bowl
- Measuring spoons
- Measuring cups
- Oven mitt
- 9x9 glass baking dish
Directions:
1. Whisk eggs, 1/8 cup beef drippings and almond milk together in a medium sized bowl.
2. Add the arrowroot powder and the sea salt to the mixture and whisk to combine completely
3. Place a 9x9 baking dish in the oven on the middle rack and preheat oven to 400F. You will want the pan to be hot when you add the remaining drippings and batter.
4. Take the baking dish out of the oven and pour the 1/4 cup beef drippings into the hot baking dish. Put back into the oven until the drippings sizzle, usually about 5 minutes.
5. Take the baking dish out again, stir the batter real quick and pour over the beef drippings. Return to the oven.
6. Bake for 30 minutes or until the top is puffy and brown and the middle looks cooked through. Remove from the oven, cut into slices and serve immediately.
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