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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.

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So, without further adieu, here is my ridiculously easy recipe for grain/gluten-free Primal Yorkshire Pudding:

Preheat the oven to 325ยบ
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...)
-Erin

15 comments:

  1. Fantastic!! I can't wait to try this, it looks great, just like the real thing.

    I remember when I was a kid we would make sure there were lots of extra yorky puds being made for the Sunday lunch, so we could have the leftovers that evening with fresh cream and strawberry jam :D

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  2. I am SO excited to try this out! I have missed yorkshire pudding for so long! Thanks for posting this.

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  3. I've made it several times now and I can't get over how simple it is! I did learn that it's better not to have hot butter or grease in the pan, as it cooks the bottom layer right away and ends up too "baked egg"-like on the very bottom.

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  4. This was easy to make and the texture was like the real thing but just a tinsy bit eggy. I might try 2 eggs and 2 egg whites next time.

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  5. does anyone else get bloated from coconut flour? or know why i do?

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  6. I don't personally have issues with it, but I know others do. It's extremely high in fiber and that is likely the reason it can cause digestive issues. You can omit it from the recipe if you like, though there's very little in this one, so it may not be problematic.

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  7. If you're still having problems with the "lift," try separating the eggs, and beating the white until stiff, then fold them into the batter. This has worked very well for me with paleo pancakes. I'd consider omitting the salt as well.

    Cheers, Gilibug

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  8. Thanks for the suggestion! I realized that I didn't specify unsalted butter, which is the only kind I use (I like Kerrygold), so I've remedied that.
    I don't really have lift issues- as with any Yorkshire pudding, this puffs up and then later collapses. I figured that some people may want a thicker slice. Separating eggs will certainly give fluffiness and lift (I also do this for pancakes:)

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  9. can i make it in muffin tins also? anyone tried? tips

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    1. Although I haven't made it in muffin tins, it should work fine. Just make sure to grease the muffin tin generously and reduce the baking time.

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  10. I made this tonight exactly as listed and it was excellent. Definitely not your standard yorkshire pudding, but a very nice accompaniment to my roast beef. Our kids asked if "real" yorkshire pudding had wheat in it. ;)

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    1. I'm glad you liked it!
      I'm obsessed with one day getting the texture to be closer to the real thing. I think it may be doable with tapioca flour, which will make it higher carb, though still grain-free.

      -Erin

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  11. Cracking, wanted to try toad in the hole but will do things separately for a first time go, will make this tomorrow! I really hope it works and is yummy with thick sausages, mashed sweet tatty, brocolli and gluten free gravy (not paleo I know but a start!) :-)

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  12. This looks delicious, I will try it out. Thanks for the recipe.

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