One thing that goes down really well with our son is Low Protein Yorkshire Puddings. As part of preparation for Christmas dinner, I am making Yorkshire Puddings and thought I would share the recipe. It is from Eileen’s Fate Food recipe book – I had to adapt this batch as I didn’t have Fate Flour and used Promin flour instead. The Yorkshires are easy to make and great as they can be easily frozen and reheated in the oven when needed.
PKU Protein Free Yorkshire Pudding
Per serving= 0 Exchanges.
– 175g Fate low protein all purpose mix or Promin all purpose baking mix
– 2.5 teaspoons baking powder
– half a teaspoon of salt
– 280ml water
– 45 ml oil
– a few drops of gravy browning
– baking paper and aluminium foil of make shaping balls
- Make twelve balls from the aluminium foil approx 22mm or 1 inch in diameter and wrap with baking paper
- Preheat the oven to 230 deg C or 210 deg C for fan assisted oven
- In a bowl put the flour, salt and baking powder and gently mix
- Add the water and oil and mix using a fork or whisk until you have a “batter”.
- Lightly grease a muffin baking tin for twelve yorkshires
- Divide you mixture into the baking tin and place in oven for 3 minutes
- After 3 minutes, the yorkshires will have begun to rise but will be soft enough to shape. Quickly remove from the oven and push in your shaping balls into the middle of each yorkshire
- Return to the oven for 10-11 minutes
- Remove from oven and place on cooling tray and carefully remove shaping balls while still warm
- Enjoy on their own, with a roast dinner or perhaps with a tomato salsa!
I save and reuse my baking/aluminium balls to save on time and waste. Please let me know how you get on with them and if you have any different ways of serving them.
Thanks for reading!