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