This is my gift to anyone out there who loves their Yorkshire puddings but bloats horribly and gets ill and tired when they eat normal wheat. Also, I think 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 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. BUT – use a whisk, or electric beater, don’t use a food processor as I find they always sink horribly.
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 are all about temperature. The batter needs to get as cold as possible in the fridge, so take it out last minute, just before you put it into scorching fat and the 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 and Amazon do it in varying sized bags and at different prices.
PS – They also freeze well if you want to batch cook!