Wednesday, March 07, 2012

Gluten-FreeYorshire Pudding



Yes, I am going back to my roots. If you didn't know, I am a Yorkshire Las. My Dad is from Leeds England and I have enjoyed learning about my heritage.  My Dad has always had a big Yorkshire personality and along with that "funny" way of talking (just kidding Dad), he is also an amazing cook. I hope he will like my gluten-free version of this Yorkshire classic.  I have to admit that I really didn't even know what Yorkshire pudding was until recently. It is definitely not pudding like we know it.  It was originally created as a plan to catch and use all the dripping in the pan and was actually cooked under the meat, catching the drippings as it cooked.

 In 1737 a recipe foe 'A dripping pudding' was published in "The Whole Duty of a Woman":
Make a good batter as for pancakes; put in a hot toss-pan over the fire with a bit of butter to fry the bottom a little then put the pan and butter under a shoulder of mutton, instead of a dripping pan, keeping frequently shaking it by the handle and it will be light and savoury, and fit to take up when your mutton is enough; then turn it in a dish and serve it hot.


Well any way, as they say in Yorkshire, 

'Ear all, see all, say nowt;
Eyt all, sup all, pay nowt;
And if ivver tha does owt fer nowt -
Do it fer thissen

(Translation: 'Hear all, see all, say nothing; Eat all, drink all, pay nothing; And if ever you do anything for nothing - Do it for yourself

(Of course, you know when the Yorkshire pudding is ready in my house when the smoke alarm goes off.)

Gluten-Free Yorkshire Pudding


1 C millet flour (or any gluten free flour you like) (I use my own soaked, dehydrated, and freshly ground flour)
1 t sea salt
1/2 t baking powder
¼ t xanthan gum
3  eggs
1  C Milk 

1 C of chicken or beef pan drippings (you can also use butter if you don't have pan drippings.)

Directions:
(Makes about 8 -12 servings)
Preheat oven to 425. Mix all dry ingredients well. Beat eggs separately, then add to dry ingredients and mix well. Add the milk and beat on high for a couple of minutes (should be the consistency of thick cream). Put about 2 tablespoons of chicken or beef drippings into the bottom a  muffin pan and put in the oven to heat up for about 5 minutes. Take out of oven and distribute the batter evenly over the hot drippings. Bake at 425 for about 15 minutes. You can also use a cast iron pan and just make one big Yorkshire pudding. That is actually the more traditional method of cooking it. I personally just like to have the individual servings that the muffin pan creates fro you.






This blog is part of Real Food Wednesday 



4 comments:

Liberty said...

looks divine!
love the quote ...have you read wee sir gibbie?
link on how to eat it: http://bit.ly/vcvDaA
Blessings!

Kim Corrigan-Oliver said...

These used to be my favourite part of Sunday dinner growing up, my dad makes a mean yorshire pudding :)

Since going gluten free and dairy free years ago, I have not eaten his. I wonder if I could use coconut oil in place of the pan drippings or butter??? Might have to try it out.

Thanks for the recipe.

Priscilla said...

Hi Kim,
Yes, I bet you could use coconut milk and coconut oil. I think I will give it a try as a variation.
Let me know if you do.

stephanie said...

Love Yorkshire pudding. I totally need to try this. Anything with this much beef drippings has to be good. Thanks!