Yearning Yellowfin Yorkshire Pudding

Yearning for a bite of Yorkshire pudding but can't stomach the gluten? This almond-flour version is a revelation, with a crispy exterior and a tender, moist interior. It's the perfect accompaniment to a Sunday roast or any other hearty meal. And it's so easy to make, you'll be wondering why you've never tried it before.

The story of Yorkshire pudding begins in the north of England, where it has been a staple dish for centuries. Traditionally made with wheat flour, milk, and eggs, Yorkshire pudding is a savory pancake that is typically served with roast beef and gravy. But what if you can't eat gluten? Or what if you're just looking for a healthier alternative? That's where this almond-flour version comes in.

Prep time: 10 | Cook time: 25 | Serves: 4

Ingredients

• 1 cup blanched almond flour
• 1/2 cup coconut milk
• 2 eggs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. Preheat the oven to 400 degrees F (200 degrees C).
2. In a large bowl, whisk together the almond flour, coconut milk, eggs, salt, and pepper.
3. Heat the olive oil in a 12-inch skillet over medium heat.
4. Pour the batter into the skillet and cook for 5-7 minutes, or until the edges are golden brown.
5. Transfer the skillet to the oven and bake for 15-20 minutes, or until the pudding is cooked through.
6. Serve immediately.

Why It Works

• Almond flour is a great substitute for wheat flour in this recipe because it is gluten-free and has a mild flavor that won't overpower the other ingredients.
• Coconut milk adds richness and creaminess to the pudding, without making it heavy.
• The eggs help to bind the ingredients together and give the pudding its structure.
• Salt and pepper add flavor to the pudding.
• Olive oil helps to brown the pudding and give it a crispy exterior.
• Baking the pudding in the oven helps to cook it through and give it a fluffy interior.