Chowdhary
Nov 24, 2019

Yorkshire Puddings?

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?



3 comments0 replies
Manuela Cafarotti
Nov 24, 2019

I'm not sure what pudding is, we don't eat it in Italy, but it seems like

0
Manuela Cafarotti
Nov 24, 2019

a perfect cake


0
Lonjevity Team
Nov 25, 2019

I think you might have stumbled on something worthwhile there but we have to rename it. Looks like the mix needed extra liquid, maybe one more egg and more milk?

This is what the regular wheat flour makes










And this is the best I have achieved with FIberflour.

Most likely need some more experimenting with the ratios, but they do taste good with gravy and a roast.


0
New Posts
  • Puffy Gal
    5 days ago

    Chicken and mushroom "puff" pastry pie

    Discussion 
    Chicken and mushroom pie using shortcrust UF fiberflour for the base (no need to blind bake) then a "puff" pastry lid using a recipe off the QueenKeto website for keto flaky sausage rolls. The pastry comes out more like a very light flaky texture rather than puff pastry as such. The pie filling could be adapted from most chicken and mushroom pie recipes made from scratch just subbing UF fiberflour as appropriate. For my pie I just fried some mushrooms and a little onion. stirred in a tbsp of UF fiberfour, then chicken stock, a splash of double cream and a pinch of mixed herbs and white pepper, then mixed in chopped precooked chicken breast. Cool before using for the pie filling or the pastry will melt into it.
  • Kate Matthews
    Feb 19

    chocolate biscuits mmm

    Discussion 
    Hi everyone. My first attempt at writing a post after experimenting and using this lovely flour for the past six months - including mince pies at Christmas. Well my grandson wanted to make chocolate biscuits but being fussy only wanted to make with his normal flour. Since then I thought why not make some with fiberflour? So I did and now can't stop eating them! The only thing I find different is that they don't spread quite so well as with plain flour as they crumble a bit round the edges. Anyone any suggestions to improve this? My grandson aged 9 hasn't twigged yet!! My simple recipe is as follows: 114g softened butter 60g erythritol (or similar sweetener) 1/2tsp-1 tbsp vanilla extract (I put in 2 tsp) 90g ultra fine fiberflour 15g cocoa powder 1 tbs almond milk (or milk of choice) Mix butter, sugar, cocoa, vanilla essence and flour together (I do this by hand but can use a processor) add milk as required drop 20-25 drops onto baking sheet (according to the size you want) Bake at 170 degrees C (my oven is circotherm so may need to adjust setting) for 115-20 mins but monitor to avoid burning. Tip to crisp them up - TURN OFF oven and leave for about 5 mins Leave to cool then remove with spatula onto rack to finish cooling. THEN ENJOY! my calculations work out at just under 1 carb/biscuit for 20+ biscuits but it does depend on the cocoa etc that you use and I don't count sugar alcohols in erythritol. Hope this works for you.
  • Puffy Gal
    Feb 14

    FiberFlour blooming onion

    Discussion 
    To go with tonight's steak dinner. I used a standard recipe just subbing regular flour with fiberflour. I deep fried for 3 minutes then 10 mins in a medium oven to stop it from over browning. Had a sneak preview of a petal or two and it's very nice!