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.