Paleo Yorkshire Puddings Recipe
Yorkshire puddings are anything but pudding. Rather than a side dish, they were originally served as a first course with thick gravy to dull appetites because the cost of meat was much more expensive than wheat flour. This way, people would eat more of the cheaper ingredients and less of the more costly main course.
Yorkshire Puddings with Cassava Flour
This paleo version of yorkshire puddings is made with Otto’s Cassava Flour to keep it grain-free and pairs perfectly with our Perfect Prime Rib Au Jus. A quick dip in the au jus in between bites of melt-in-your-mouth prime rib is pretty much the perfect dinner.
Yorkshire Puddings with Prime Rib
If you’re making this with the prime rib or other meat dish, definitely use the pan drippings rather than the ghee or avocado oil in the muffin cups. It will enhance the flavor of the puddings immensely.
When you first take the puddings out of the oven, they will be very puffy and crispy on the outside, but as they cool, they will deflate and become more dense. The texture is perfect for soaking up gravy, and the outside keeps it’s nice crisp texture. The mild flavor allows you to make these with any type of meat/gravy dish without an overpowering taste.