Yorkshire Pudding

[karich]

Yesterday I made traditional yorkie's. This morning I decided to try it with pork rinds.

1/2 cup ground pork rinds (I did this in the
chopper, then I sifted mine)
1/4 cup heavy cream
1/4 cup water
1 egg

Turned out not bad (not as good as the real ones of course, but nice tasting.) They didn't have the same light texture.
And didn't puff up as much, but they did
make a little well like the real ones do.

Next time I'm going to add a bit of flavor to them as I used oil instead of beef drippings. I'm also going to try and use
all cream next time.

[DWRolfe]

You definately caught my attention with this one!

Please let us know when you try it again with your variations in place.

God Bless the pork rinds!

Donald :wave:

[Bonnie]

Another great recipe for those who may not care for pork rinds ;) I have made these several times as Yorkshires are a fav in my home...B

http://www.lowcarbluxury.com/recipes/recipe-bread26.html

[ptjody]

Thank you so much for sharing this recipe. My husband's mother was a WWII bride from England and Yorkshire Pudding has been a tradition in this family for years. My husband will be pleased to find that we can eat LC and still enjoy one of his favorites. Thanks!!!!

[karich]

Hi Donald,

I'll let you know of future attemps :)

Bonnie,
Thanks so much for that link. i'll try that one as well.

Kara

[lucyr]

Hi again Kara.
I saw Jamie Oliver (v successful TV chef in the UK at the moment) doing Yorkshires, and he added 3 eggs where anyone else would have added one. Result ..HUGE PUFFY PUDDINGS. So why not try more eggs in your recipes?? I can't do them because I don't eat meat, so no pork rinds, unfortunately.
I have played around with soya flour but find it a bit unappealing and unsuccessful too.
What I really want is something crispy, like toast, or the edges of yorKshire puddings. Any ideas??

Lucy

[karich]

Hi Lucy,

I haven't actually tried to make them
again.... but if I come across something that makes them crispier I'll surely let you know. I haven't tried any of the flours yet, so I can't help you with the toast.... I do seem to recall that the best breads are made when combining different flours (like almond and soy? I'm not sure of the combinations, but I did read the recipe on that forum) Sorry to not be of more help.

Kara

[NZMummy]

WOW I will be trying some of these out...Will be excellent to have with some roast meat. Thankyou!

[cyberus]

WOW I will be trying some of these out...Will be excellent to have with some roast meat. Thankyou!

You might try whisking in some baking powder into the mix to increase the fluff up factor

[NZMummy]

You might try whisking in some baking powder into the mix to increase the fluff up factor

Excellent :thup: will be trying these out tomorrow :D

[GoJenGo]

Ok, I may be slow, but what do you do with all of the ingredients? How do you cook em? lol

How long, what temp, etc.?

Thanks in advance

[sexym2]

I know this recipe is old, but it would be great if someone could offer up instructions on how to bake it? Sounds great for a picnic.

[Buttoni]

I haven't made Yorkshire Pudding in years, but the instructions for putting together and baking for this recipe might help you: http://www.simplyrecipes.com/recipes/yorkshire_pudding/

[sexym2]

Thanks for the help. Going to try it this weekend.

[SAStranger]

Being a Yorkie fan I tried a recpie for these and they turned out as close to the real thing as you can get.

1 and half cups pork rinds
1 teaspoon baking powder
1 Cup pouring cream
1 cup water
4 large eggs

mixed in my blender on high

oven pre heated to 230C

Used small muffin tins, 20 minutes.

They came out typical little Yorkies and only slightly more dense than my wife's flour ones

[sexym2]

You didn't put in a little bit of the beef fat in the bottom of the pan? All the recipies I saw called for it. I put some meat chunks in too came out really good.

I really wasn't fond of it warm, but gave it 2 days in the fridge and ate them cold, Loved them! I ate mine with scrambled eggs like toast. BF put jelly on his, not exactly advisable but to each their own.