Yorkshire Pudding

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This recipe is from Sally Fallon Morell’s Nourishing Traditions p. 481.

Note from recipe moderator: We noticed that there are a number of recipes on the internet that call for industrial seed oils and white flour, so we wanted to offer an alternative! Sally’s instructions are to use a round pie plate. This is a stock photo with cast iron. Read about the history of Yorkshire Pudding which originates in Great Britain. Yorkshire pudding is traditionally served with gravy as a starter dish followed by the main dish, or alongside roast beef or similar meat for a dinner spread. Large Yorkshire puddings are filled with things like chili or sausage and served as popular pub food.

Ingredients

• ¾ cup bulgur flour – instructions below
• 1 teaspoon sea salt
• ½ cup whole milk
• 2 eggs, well beaten
• ½ cup filtered water
• ⅓ cup beef tallow or suet [Suet is the raw, hard fat of beef, lamb or mutton found around the loins and kidneys.]
  

Instructions

1. To make bulgar flour, also known as sprouted wheat or malted flour, take 4 cups of bulgar and grind the bulgur into a fine flour. Store in an airtight container in the refrigerator or freezer. Sprouted wheat flour may be used in cookie and cake recipes where soaking gives less than satisfactory results. Yorkshire pudding made with sprouted wheat flour will not rise as well as pudding made with white flour, but the results are still very tasty.
2. All ingredients should be at room temperature.
3. Sift flour and salt into a bowl.
4. Stir in milk, eggs and water.
5. Beat vigorously several minutes with a wire whisk.
6. Cover and chill well about 1 hour.
7. Meanwhile, heat the beef fat in a round pie plate placed in a 400-degree oven.
8. When the fat is very hot, beat the batter again for several minutes and pour into the pan. Bake at 400 degrees for ½ hour and at 300 degrees for another 1 hour.

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