Yorkshire Pudding made with Fresh Milled Spelt Flour
Yorkshire Pudding is the perfect side to slow cooked roast beef, gravy, and carrots. I actually grew up in North Yorkshire, England and grew to love these on that side of the Atlantic and now bake them for my babies on the Texas side of that same ocean.
Ingredients:
280 g (2 cups) fresh milled spelt
6 eggs
450 g (2 cups) milk, whole or 2% work well
½-1 tsp salt
Olive oil spray
Directions:
1. Preheat oven to 430°
2. Heat muffin pans for 15 minutes until hot.
3. Mill flour and (optional) sift it into a large bowl, reserving the sifted portion.
4. Add in eggs and milk and mix well. Add the reserved bran and germ back into the batter and allow it to rest, 20 minutes or more.
5. Remove muffin pans from the oven and spray them (ceramic preferred) with olive oil. Coat well.
6. Pour batter into muffin pan, about 3/4 full.
7. Bake for 20-25 minutes. The Yorkshire pudding will puff up and brown. They may also deflate.
November 14, 2024 at 1:04:57 PM
November 14, 2024 at 3:44:09 AM