Get into the holiday spirit, and bring the whole family straight to the kitchen for these delicious delights. This Yorkshire Pudding–Gluten-Free & Dairy Free–is here to warm your spirits and your appetite. This recipe was inspired by April Bloomfield, and was adapted by Fruitful Yield's own Sandhya Matthews! Note: a metal muffin or popover tin must be used. Want more detailed instructions? Check out our video tutorial.
About ¼ cup Ellendale Organic Sunflower Oil (or any healthy oil with a high smoke point)
Directions:
1. Preheat oven to 425 degrees. In a medium bowl, barely whisk together milk, water, flour and salt. Mixture will be lumpy, do not over mix! Whisk in room temperature eggs, one at a time. Allow batter to rest 30 minutes at room temperature. You should see small bubbles forming, this is what helps it rise nicely.
2. In a 12-cup metal muffin tin heated to 425 degrees, add a teaspoon of the Sunflower Oil into each cup. Transfer the tin back to the oven to re-heat, about 7 - 10 minutes.
3. Once the muffin tins and oil are hot, divide batter equally to fill the cups about halfway. And return the metal muffin tin to bake for 20 minutes at 425 degrees.
4. After 20 minutes to the dot, reduce the oven temperature to 350 degrees. Bake until a rich golden brown is achieved, about 15 to 20 minutes. Let the rest for 1 or 2 minutes then serve warm.
Notes:
If not serving immediately, carefully poke a very small hole in each to release steam. These can be stored in the refrigerator for about 2 days, and can be kept frozen for about a month.
If you look online there are many variations to the recipe that include meats, cheeses and spices. Sandhya likes the basic recipe, however, there are a few great ways to pair the Yorkshire Puddings with leftovers. Here are a few of our favorite pairings: Spoon into center some scrambled eggs, meat, Beyond Beef, jam, cranberries, plant based cheeses, or garlic parmesan spread for a delightful twist.
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