Amazing Yorkshire Puddings

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AMAZING YORKSHIRE PUDDINGS

Being a Yorkshire lass, there's nothing better than Sunday Lunch (or any lunch for that matter) including Yorkshire Puddings so, it's been a relief and a welcome revelation for me to discover that Yorkshires can be made without using wheat.  Although Arrowroot (the wheat substitute) contains some starch carbohydrates, Yorkshire made this way are considerably lower in carb content than regular puddings - and actually, I prefer them because they are so light and as long as you don't open your oven door during cooking, they are much more predictably successful.  At 1.8g net carbs per Yorkshire Pudding, this is a wonderful substitute for the real thing.

Ingredients - for 12 Yorkshire Puddings
  • 24g              Arrowroot Powder
  • 1.5 tsp          Psyllium Husk
  • 3 medium    Eggs
  • 200 ml         Unsweetened Almond Milk (slightly more depending on your final consistency)
  •                     Salt & Pepper
  • 6 tsp            Goose Fat (lard can also be used)
Method
  • Preheat your FAN oven to 180*C  (or regular oven at 200*C)
  • Whisk the eggs with the salt and pepper until light and frothy (about 1 min)
  • Add the arrowroot, Psyllium Husk and almond milk and whisk for a further minute to ensure there are no lumps
  • You should have the consistency of double cream.  It will thicken slightly in the fridge, so add a little more milk if the mixture is a little thick. 
  • Pour into a large measuring jug and leave to stand in the fridge for 30 minutes
  • When ready to cook the Yorkshire Puddings put 1/2 tsp of Goose Fat in the bottom of each Yorkshire pudding pan in a 12-hole pan and heat in the oven for at least 5 minutes and until smoking.  I prefer to use goose fat as it performs really well at high temperatures and it gives a wonderful taste to the Yorkshires.  Lard can also be used, but I wouldn't use cooking oils.
  • Quickly pour equal amounts of Yorkshire Pudding batter into the pudding pans and cook, alone, in the top half of the oven for 35 minutes.  Do not open the oven door during cooking.
  • Serve immediately.
NOTE: I OFTEN ADJUST MY RECIPES WHEN I FIND NEW INGREDIENTS AND WILL UPDATE THE RECIPES ON MY BLOG ACCORDINGLY (RATHER THAN PRODUCING ANOTHER RECIPE), SO PLEASE ALWAYS CHECK BEFORE MAKING.