Candida Diet Friendly Classic Yorkshire Pudding
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Learn more āIngredients
6 servings
- 3 large eggs
- Ā¾ cup whole milk
Chef's tipUse the same amount. Whole milk is richer, so a lower-fat milk will make the dish a little less creamy. This matters most in baking and custards, where the extra fat adds richness. - Ā¼ cup water
- Ā¾ cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - Ā½ tsp fine salt
- 3 tbsp beef drippings oil or vegetable oil
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.
Instructions
- 1
Whisk the eggs, milk, and water together in a mixing bowl until fully combined. Add the flour and salt, then whisk vigorously until the batter is completely smooth with no lumps and has the consistency of heavy cream. Let the batter rest at room temperature for at least 30 minutes.
- 2
Place the oven rack in the upper-middle position and preheat the oven to 450Ā°F (230Ā°C). Add about 3/4 tsp of beef drippings or vegetable oil to each cup of a 12-cup muffin tin, then place the tin in the oven for 10ā12 minutes, until the fat is smoking hot.
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