This is my Christmas present to anyone out there who loves their Yorkshire puddings, but bloats horribly and gets ill and tired when they eat normal wheat. What’s more, this spelt Yorkshire pudding recipe is better than when you make it with ‘normal flour.’
Here goes – and remember – you must follow it to the letter unless it indicates that slapdash is ok.
Spelt Yorkshire Pudding Recipe
250g WHITE spelt flour – sieved into a bowl.
300 ml of semi skimmed milk
pinch of salt – if you like but I always forget
Mix the flour eggs and milk together using a whisk or a mixer – DO NOT USE A FOOD PROCESSOR
Really mix it up well (about 5 minutes using a big magimix and about 3 hours if you’re doing it by hand!) and then stick it in the fridge for at least a couple of hours.
Put a tablespoon or so of beef dripping into a shallow baking dish – if possible use a cast iron one which is only about 1 inch deep and approx 20×35 cm (or individual if you prefer)
Heat the oil until it is smoking and the oven is at 230 ‘C
Now, good Yorkshire puddings is all about temperature. The batter gets very cold in the fridge and you then put it into very hot fat and into a very hot oven in a tray that conducts heat well. And keep the damn door shut for at least 15 minutes. After that, you can check to see how it’s doing and it should have risen to about 4 inches. If it hasn’t then it’s gone wrong but it will still taste brilliant.
But where can I get white Spelt flour?
If you’re in the UK then some of the Sainsbury’s now sell it. Doves farm sell it from their website.