Sunday, December 19, 2010
Yorkshire Pudding (it's Primal, yo!)
I had a birthday brunch recently for my 33rd birthday and I made the Elana's Pantry clafoutis recipe, with traditional (morello) cherries instead of pears. It was fabulous and everyone devoured it, including my non-Primal, gluten loving friends:) It was almost a like a very eggy bread pudding and the texture lead to a stroke of genius inspiration: I thought "hey, I could totally adapt this recipe into yorkshire pudding!", and so I did!
Yorkshire pudding might not be familiar to a lot of you, but it was one one my favorite foods as a kid. My mom would make the classic British meal of roast beef with yorkshire pudding. Talk about comfort food. I usually requested it for my birthday dinner.
Yorkshire pudding is not sweet, nor is it "pudding", but rather an eggy batter baked (traditionally) in the drippings from roast beef. The batter is quite similar to popover batter, but it's baked in a pan and is a little more dense, but still fluffy, rich, eggy and a little crispy on top. I've aways had a hard time not stuffing my face with it. I have no control around it, it's THAT tasty. I'm not exaggerating.
This version is very close to the real deal; it's not one of those recipes that's a stretch, where you feel like you're "settling". Although it's not quite as tall as the regular version (I may work on that) the basic eggy texture and rich flavor is all there. I haven't tried doubling up the recipe, but that would be one way to make it taller.
It makes a great side dish for all kinds of food and it's perfect for when you want something bread-y and warm. It also happens to be an efficient way to up your healthy saturated fat consumption and uses ingredients that are probably already in most Primal cooks' kitchens, so it's convenient to make on a whim.
So, without further adieu, here is my ridiculously easy recipe for grain/gluten-free Primal Yorkshire Pudding:
Preheat the oven to 325º
Beat well together:
4 large eggs
1/2 cup cream
1/3 cup melted unsalted butter
1/3 cup almond flour
1 TB coconut flour
1/2 tsp. sea salt
Pour into a greased casserole or 8x8 pan (you could melt beef drippings in the bottom of the pan to make it really authentic)
Bake for 45 min. or until a knife comes out clean when pierced in the center.
Go ahead- stuff your face!! I won't tell (because my own mouth will probably be too full to say anything...)