Batter Mix

Attempted a Yorkshire Pudding as per the recipe on the website for the first time. The result had the texture of a cake rather than a traditional pudding as pictured below. I wonder if this is the expected result or if I did something wrong? I did deviate from the recipe in a few ways. Firstly I did add the optional yeast (Hovis fast action bread yeast) and I did not add the salt to the mixture straight away but gave the yeast a little time without it first. The second thing was that I made the batter some time before it was needed so the yeast was bubbling away for about an hour first. Have these deviations resulted in more of a Yorkshire cake than a pudding?

Dear Fibre flour community, This is my first post but certainly not the last. By way of introduction I am an NHS Cardiologist who has been recommending a low carb diet and fibreflour to my type 2 Diabetic patients. I myself am a recently diagnosed Type 2 Diabetic who has managed to get his HbA1c (a measure of long term blood sugar levels) down from 68 (that's bad) to 38 (that's in the non diabetic range) within a year through the use of a low cardohydrate diet, the 2 stone weight loss was a welcome side effect. Fibre flour has been a central part of that - though banana bread and pizza bases have been my only really succesful attempts. I am now trying to branch out with more recipies and am trying to understand how to substitute fibre flour into traditional recipies containing flour. Tonight the wife is cooking a roast and I want to make some cheese sauce to go with the cauliflour. Recipies call for flour to thicken the sauce eg: "500ml milk, 4 tbsp plain flour, 50g butter and 100g grated strong cheddar cheese" My question is can I substitute UF fible flour in a 1:1 proportion for the plain flour?

I made these absolutely amazing low carb mince pies a while ago but realised that the no sugar dried cranberries are actually dried with pineapple juice. Having spent ages trying to source cranberries with no added sugar or juice I finally found some. They are quite expensive for 100g but you actually get loads, about equivalent of 1 kg. Took me a while to try the mince pies with these and oh my word they are just like sugar laden mince pies. The boat smelled absolutely amazing when the mincemeat was cooking as well. I used the pastry as per the meat pasties listed on this site with a little sweetener added. The very best thing is the mince meat per pie is about 2g carbs plus the pastry whereas a normal mince pie is about 40g carbs. Result!! Healthy supplies is where I finally found the cranberries. Of course you could dry fresh ones yourself as per the website below, but these are so much easier. Mincemeat recipe adapted from recipe on All Day I Dream About Food website • 1 cup Sugar-Free Dried Cranberries • 1/2 cup walnuts chopped • 1/2 cup Sweetener ( I used sukrin gold) • 1/4 cup extra sweetener or more to taste as the cranberries are quite tart • Few stevia drops (optional) • 1/2 tsp inulin (optional) • 1 small apple finely chopped • 1/4 cup sultanas • 1/4 cup coconut oil • Zest of one lemon • Zest of one orange • 2 tbsp freshly squeezed lemon juice • 2 tbsp water • 2 tsp molasses (optional, for colour and flavour) • 1 tsp ground cinnamon • 1/2 tsp ground ginger • 1/4 tsp ground nutmeg • 1/4 tsp ground cloves • 3 tbsp brandy Enough for about 12-18 pies of the size mentioned below. Pastry same as recipe on this site for meat pasties Apart from the brandy put all the ingredients in a saucepan Cook for a few minutes until the oil and sweetener have melted. Either add the brandy and cook for a little longer, or just stir in when cooked and allow to cool Cut out circles of pastry to suit your tin, I used a muffin tin with 6.5 cm diameter holes which are about 2.5 cm deep and cut 9cm bases and 6.5 cm lids. Fill each base with mincemeat and add lids or pastry shapes. Brush with beaten egg and cook at Gas Mark 6, 200C for about 20 mins.