This isn’t a recipe as I am sure you all have your own versions of carbonara, I couldn’t think where else to post my thanks to Lonjevity. Fibre flour has not only enabled us to have lasagne but carbonara which I haven’t eaten in two years since going low carb. Just as good as with normal pasta, love it, love it, love it. THANK YOU
Nov 25, 2019
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?