Wayne and I will be having a cozy Christmas dinner for two. Every year I’ve made a standing bone-in rib roast but this will be the first year that I’ll be serving Yorkshire pudding made with meat drippings, yum! Here’s my recipe for Yorkshire pudding prepared with oat flour, tapioca and peanut oil (so meat drippings are optional) that tastes divine.
1/2 cup oat flour
1/2 cup tapioca flour
1/3 tsp salt
2 large eggs
1 cup whole milk
2 tbsp peanut oil (or fatty meat drippings)
Sift flours and salt together into a bowl. Beat eggs with an electric mixer in a separate bowl until foamy, then add the milk. Mix again briefly. Add the flour and mix for about one minute until thoroughly blended.
Oil a muffin pan (I used vintage cast iron with eleven servings) with 1/2 tsp oil in each cup. Gently oil the sides. There should still be a nice pool of oil on the bottom. Heat the muffin pan in a 400 degree oven for about three minutes or until the oil is starting to smoke. Remove from the oven and pour the batter into each cup, then return to the oven and bake for about twenty-five minutes.
These do not taste or look gluten-free, and it can be our secret if you choose to serve them to gluten-eating guests. They will just know that they are delicious!
Also, in case you missed it, here’s my Christmas recipe for gluten-free British steamed pudding.