According to Ayurveda, cow's milk curdles if it is mixed with sour and salty ingredients. That makes sense, since that is how cheese is made. So, because on mixing these foods such a curdling process can continue in the stomach, it is not considered a good food combination.
Since a traditional recipe for Yorkshire Puddings calls for milk, here is my variation that makes them easier to digest.
Milk Free Yorkshire Puddings
or "Dutch Babies" for American friends
Equipment
- muffin tray, preferably made of cast iron
Ingredients
- 1 1/2 cup spelt or wholewheat flour - I grind 1 cup of spelt grain finely using a flour mill
- 1/2 tsp salt
- 4 eggs
- 2 tsp caraway seed powder, optional - I grind 1 tsp of seeds with the grain
- 1.5 tbsp coriander powder - I grind coriander seeds with the flour
- 2 tbsp crème fraíche - optional
- 1 tsp fresh thyme leaves - optional
- 200 ml water - a little less than 1 cup (237 ml)
- 1 tbsp ghee - to grease the tray
Instructions
- Whisk the eggs.
- Add the flour, salt, spices, crème fraíche and thyme, combine till lump free.
- Slowly whisk in the water until thoroughly combined, but there is no need to overwhisk. You can leave the mixture to rest for 5 minutes or put it in the fridge for a couple of hours before using.
- Preheat the oven to 200 C / 400 C fan or 220 C / 425 F conventional. Place the empty tray in a hot oven for 5 minutes to heat it through.
- Add a little ghee to grease the tray and place the tray in the oven for a couple of minutes to heat it more.
- Pour in the batter into they tray and bake for 25 minutes until nicely risen and golden.
- I use a small wooden knife to "release" each Yorkshire pudding from the tray.
- Enjoy as part of your Sunday roast.