This was the one Thanksgiving Challenge experiment I had expected to go horribly, horribly wrong. Why? Just because it’s such a simple recipe and, um, most of it is flour. Glutinous, digestive-distress-inducing flour. Because a Yorkshire Pudding with a crappy texture just ruins an entire meal and because I don’t want the Brits to hate me forever.
Um, I think it worked.
Good Gravy, you guys, I made Yorkshire Puddings that are not only acceptable to eat with delicious juicy beef, but that are 100% Paleo and won’t make me poop my pants. I would ask any true Brits to test this and let me know what they think. No, it’s not your Mum’s and I know I’ll never accomplish that, but pleasepleaseplease tell me it’s not awful and I’ll love you forever!!
8 Eggs, beaten
1/2 c Rendered Beef Tallow (butter would also work but isn’t the “authentic” ingredient!)
1/2 c Full Fat Coconut Milk
1/2 c Arrowroot Powder
1/2 t Salt
Extra Tallow (or butter) for Muffin Tins
Beat all ingredients together into a thin batter. Cover and let rest at room temperature for 30 minutes.
Preheat the oven to 400 degrees. Place a dollop (a full teaspoon or so) of tallow in each individual muffin tin. You can also bake the Pudding in a large dish–in that case, you need to place several dollops all over the dish. Place empty muffin pan into the oven for 10 minutes, or until the butter is melted and the pan is very hot. Remove the pan and swirl the melted butter a bit so it coats the sides of each muffin cup.
Pour the batter into each muffin cup on top of the melted butter–you want it to sizzle! Do not…I reapeat, DO NOT…put too much batter in each of the muffin cups. This stuff puffs up a LOT…so fill then about 1/4 full.
Bake for 15 minutes, or until the tops are puffy and brown. Tear open to expose the hot, buttery inside and top with roast beef (or turkey) and gravy!