My darling other half is a true Yorkshireman. He‘s always telling me how his mother made the best Yorkshire Puddings in the whole of East Riding. I couldn’t leave that unchallenged.
Roast beef and Yorkshire pudding is recognized across the world as a traditional British dish, but the history of the Yorkshire pudding is shrouded in mystery, and its origins are virtually unknown.
The secret of the perfect Yorkshire Pudding lies in the oil. Before pouring in the batter, the oil must be smoking hot.
BABY KETO YORKSHIRE PUDDINGS
The secret of the perfect Yorkshire Pudding lies in the oil. Before pouring in the batter, the oil must be smoking hot
Course: SideCuisine: EnglishDifficulty: Easy
Servings
4
servingsTotal time
30
minutesIngredients
16 g Arrowroot
120 g Heavy Cream
2 medium Eggs
12 tbsp Melted Coconut Oil
1/2 tsp Himalayan Salt
Method
- Preheat oven to 110 C
- Using a 12 hole muffin tin, add 1 tsp of melted coconut oil to each form and place in the hot oven
- Mix arrowroot, cream, eggs and salt with a whisk until well combined
- Take the muffin tin out of the oven when the oil is smoking and spoon 1 tbsp of batter into each muffin form
- Bake in the oven for 15-20 minutes until golden brown
Notes
- MACROS per pudding: 1.2g Carbs – 8.7g Fat – 1.5g Protein – 91 Calories
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