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Yorkshire Pudding

Posted by cemmerich in beef, bread, Christmas, dairy free, gluten free, high fat/moderate protein, nut free, Paleo, PURE PROTEIN/FAT DAY, side dish, Thanksgiving, vegetarian 16 Dec 2012

Testimony of the Day

“Hi Maria, I had to show you my before and afters. My son had his 1 yr old photo shoot in the middle of August. I went on your ketogenic plan in the middle of October. We had a new photo shoot for Christmas done three months into my new life style.

I am down 35lbs, almost 4 pant sizes and I feel amazing. Better yet your information in both your books and your blog, not to mention all the wonderful recipes in your cookbooks have given me so much confidence. I am not guilt ridden every time I eat. On top if everything else, I have introduced six women to the “healthified” way. Now they are seeing success with all the info you provide too. I know I have already thanked you once. But I just have to thank you again. You are one of the best things that has happened to me in 2013.

So thanks again and I love you new keto-adapted book. It’s the best be far. Thank you for all you do for your clients and thank you for everything you have done for me!”  – Shauna

Click HERE to start your journey to a keto-adapted diet! 1526592_10151898203066446_1717964604_n   Yorkshire pudding is known as ‘pockets.’ It is a traditional Christmas dish that originated in Yorkshire, England. Yorkshire pudding is usually served with beef.

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Yorkshire Pudding
 
Prep time
Cook time
Total time
 
Author:
Recipe type: bread
Cuisine: American
Serves: 8
Ingredients
  • ¾ cup Jay Robb unflavored egg white OR whey protein
  • ½ tsp Celtic sea salt
  • 3 eggs, separated
  • ¾ cup unflavored almond milk
  • ½ cup pan drippings from roast prime rib of beef
  • (NOTE: if you are vegetarian, use coconut oil to grease pan instead of pan drippings)
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Sift together the protein powder and salt in a bowl.
  3. In another bowl, beat the egg whites until very stiff. Set aside.
  4. In a separate bowl, mix together the yolks and almond milk until light and foamy.
  5. Slowly stir the dry ingredients into the whites just until incorporated.
  6. Add in the yolk mixture to the white mixture.
  7. Pour the drippings into medium sized muffin tins (or a 9-inch pie pan).
  8. Place the pan in oven and get the drippings smoking hot.
  9. Carefully take the pan out of the oven and pour in the batter. Put the pan back in oven and cook until puffed and dry, 15-20 minutes (or 30 minutes for pie pan).
Notes
NUTRITIONAL COMPARISON (per serving):
Traditional Pudding = 157 calories, 19.1 carbs, 0.6g fiber, 11g protein, 3.3g fat
"Healthified" Pudding = 103 calories, 6.2g fat, 9.8g protein, 1.8g carbs, 0g fiber

(55% fat, 38% protein, 7% carbs)

Serve with one of my many ketogenic soups which can be found in the Art of Healthy Eating Slow Cooker. 

Thank you for your love and support!

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Another Testimony of the Day

“Never thought I would hear my mother say this as I made her some breakfast yesterday consisting of whole eggs, coconut oil, and full fat paleo bacon (no sugar added)….but she said….”Are you sure you added enough fat to this….I need my fats….I don’t feel good anymore without my fats…..I feel happier.” Knowing that she can have her fats and eat it too and feel satiated, happy, and healthy is so amazing for me. She has had some major health issues…..colon cancer and thyroid cancer. Tomorrow she turns 70 years old and you would never know it. The one big thing we are both noticing with this diet is that even with all the foods we don’t eat anymore….there is no restriction. Very excited to bring it all on in 2014 and see how we feel in the months to come. The Maria Way is the Tracy and Meriam Way as well. Thank you for helping us see outside the box when it comes to sculpting our perfect program. -Tracy”

To get started on your path to health and healing, click HERE. I’d be honored to help you too!

  • scall0way December 17, 2010 at 3:38 am / Reply

    These *look* good in the photo, but I do wonder about taste. I’ve tried various baked things, using whey protein, over the last dozen years, and have not made a thing yet that just was not plain nasty and had an awful texture. Though I’m having good results with coconut flour and my new fave – peanut flour.

  • Maria Emmerich December 17, 2010 at 11:42 am / Reply

    It really depends on what brand of whey protein too.

    In this recipe, you could decrease the whey to 1/2 the amount and it would still come out great! By whipping the whites, the whey basically keeps them fluffy so the yolks don’t make them fall.
    Happy Baking!

  • Peggy Deichelbohrer December 5, 2012 at 3:30 pm / Reply

    I was happy to find this recipe! We have the custom of having a rib roast & yorkshire pudding with our kids & grandkids every Christmas, based on a family tradtition from my family. And based on a family tradition from my husband’s family, we (grandma & grandpa) always pay for the roast! I have been passing on the Yorkshire for several years, but this year, I will have my own version. Maybe my usually dieting daughter & daughter-in-law will try it!

  • Janice Bennett January 22, 2013 at 3:02 pm / Reply

    I love Yorkshire pudding and was trying to figure out how to make it. I’m a happy girl.

  • Julie December 13, 2013 at 3:23 pm / Reply

    I’m wondering if it would work to use the traditional recipe and simply replace the flour with almond and/or coconut flour and replace the milk with almond milk? Traditional recipie:
    Ingredients
    3/4 cup all-purpose flour
    1/2 teaspoon salt
    3 eggs
    3/4 cup milk
    1/2 cup pan drippings from roast prime rib of beef

    • cemmerich December 13, 2013 at 4:12 pm / Reply

      Yes, I would sub the flour for almond flour, milk for almond or coconut milk and adjust the moisture as needed.

    • lean October 28, 2014 at 1:28 am / Reply

      nope this doesn’t work, don’t use almond flour, it won’t hold together properly.

  • Peggy Deichelbohrer December 16, 2013 at 3:08 pm / Reply

    My daughter, Julie, posted above asking about using the traditional Yorkshire recipe, and just subbing the wheat flour with almond flour and using almond milk for regular milk. It turned out great! We just used coconut oil instead of roast drippings. Great texture. I have not been too pleased with the texture of the whipped egg white ‘breads’. Maria, do you have a suggestion for thickening gravy? I just pass on it, but would like a healthier choice for the rest of the family. And thanks AGAIN for changing my life! I love to bake and cook and be able to EAT the things I bake and cook!

  • Cici April 17, 2014 at 10:37 pm / Reply

    How much batter do you pour into each muffin cup?

    • cemmerich April 17, 2014 at 10:52 pm / Reply

      Maybe half to 3/4 full. :)

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