Low Carb Yorkshire Puddings

Claire - I'm loving all your recipes and have subscribed to the blog Please do post more!


Type 2 on Metformin, diagnosed Jan 2013, ultra low carber, Hba1C at diagnosis 8% (11mmol), now between 5 and 6 mmol. 20kg lost so far

You are a clever girl, added your blog to my favs, and hope to see more recipes.

hi, these look terrific, cant wait to try them , how do i subscribe please, thanks

. Successes so far are some to die for cupcakes, pizza base that tastes like a Dominos to me .

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Doubtless being a numpty but could you point me towards the pizza base please? Sounds great and pizza's one of the things I love and ought not to have lol


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where do i get soya flour from? a sunday roast isnt complete without yorkies

thirsty_monsta said:

where do i get soya flour from? a sunday roast isnt complete without yorkies

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Hi Sure I have seen it in Sainsburys.

Hello. I know Holland and Barrett sell it.

Thank you, I've just been looking for ideas as I'm sick of eggs, bacon and fried chicken. Lifesaver!

I use three eggs in my Yorkshire puddings - but beef fat rather than oil, bread flour rather than soya and cream and water rather than milk. I suspect it is a generational thing and different attitude to what constitutes a 'proper' batter.

Resurgam said:

I use three eggs in my Yorkshire puddings - but beef fat rather than oil, bread flour rather than soya and cream and water rather than milk. I suspect it is a generational thing and different attitude to what constitutes a 'proper' batter.

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What sort of bread flour? It all seems very high carb to me.

ordinary bread flour - although I can't eat anything else with bread flour I can cope with two (or more) of the Yorkshire puddings - they are very low density, and with the cream high fat, compared to the usual recipe. I did not want to try the oil and soya type of cooking, so tried various options to my usual traditional recipe. The mixture expands wonderfully so that a small amount of the batter - 2/3rds of the individual cups becomes quite a large pudding when cooked.

Hey Resurgam, would you mind posting how much of each ingredient you use? Thanks/L

Ah - it is one of those recipes which sort of grew. I use a goblet blender. Put in a mug of water (half a UK pint) , about three large tablespoons of extra thick cream, blend to mix, two heaped up half cup US measures of bread flour, blend thoroughly after each one scrape the sides of the blender or jug to ensure all the flour is incorporated. Add three large eggs, blend for just long enough to mix in.
Leave the mixture to mature and put about a teaspoon full of beef dripping in each cup of a 12 section tray. Put in the oven at the highest temperature possible, and when the thermostat shows it has reached that temperature look at the batter mixture and if it is rather thick then add a little more water, but it should be like thick cream, not milk. If it looks thin sprinkle on a few teaspoons of flour and mix briefly. Zap it with a couple of short bursts and pour it into a jug and back again a couple of times then scrape out the goblet - that incorporates more air. Turn off the oven, open the door carefully, and wearing an oven glove pull out the pinging hot tray and pour in the batter sharing it equally around the 12 cups, slide it back into the oven, close the door gently and turn down the temperature to about 225 degrees C before turning it on again. Do not open the door for at least 20 minutes. When golden brown lift the puddings out of the cups, turn them over and leave them in the hot oven for a couple of minutes, with the oven turned off.