This is a simple dish I make for the kids and I at lunch or breakfast. It’s a nice alternative to toast or muffins. I’ve been told that proper Yorkshire puddings are round, baked in muffin tins. I know. But I really dislike scrubbing muffin tins. I try to keep things real here at thisblog. 🙂
Preheat oven to 400.
Place a heaping tablespoon of bacon fat or other cooking oil in each of two loaf pans. Put the pans in the oven while it is heating up.
Mix 1 cup of milk or dairy free milk (I use homemade cashew milk), 1 cup tapioca starch, 3 eggs, and a generous sprinkle of salt. I mix this in the blender.
When the 2 tablespoons of oil have heated up and melted in your baking pans, pour the egg mixture unto the pans, dividing between the two pans.
Bake for 20 to 25 minutes. The puddings will puff up a bit and then collapse when you remove them from the oven.
We divide this into four servings. Some of us like it drizzled with honey. It’s also great with avocado slices.