Primal Yorkshire Pudding (Paleo)

yorkshire pudding primal chickenThis recipe has been a revolution.  Being able to serve up the kids one of their most favourite side dishes especially when first went paleo was extremely satisfying. We have modified it to fit with the ingredients we normally have in the house and we still allow a little full fat dairy. I have put in the link to the original recipe that if I remember rightly is completely paleo. I term ours primal. Please excuse the rather shocking photography 😉




Primal Yorkshire Pudding (Paleo)


  • 3 eggs
  • 1/2 c single cream
  • 1/2 c arrowroot
  • 1/2 tsp salt
  • 1/8 c melted butter
  • 1/4 c fat (I use duck or goose or lard)


  1. Heat oven to 400 degrees F. (I turn ours to max and our oven only operates on Fanbake.)
  2. In the oven, place your baking dish with the 1/4 c fat. You want to get this fat smoking hot before you add the Yorkie mixture. And make sure the oven has reached its temperature before you add the batter.
  3. Whisk together eggs, melted butter and single cream. I normally do this in the jug and also I have started using my stick blender to mix it. Just make sure the melted butter isn't piping hot.
  4. Add the arrowroot powder and salt and mix until completely combined.
  5. The original recipe said to leave the batter for an hour but mine doesn't work if I do this. I guess I would leave it for 10 mins or so until the oven is ready.
  6. When oven is ready and fat is smoking, carefully but quickly pull out the dish and pour in the batter and put back into the oven.
  7. Keep an eye on it. The time varies I find but anytime from 10 mins it could be ready. I think ours is about 15 mins, it is cooked when it is huge and puffy and very browned. If you take it out when it is golden I tend to find that the base is still quite soft and more like a thick eggy pancake (or just thinking about it maybe I need a bigger dish!).
  8. Serve immediately.

Original recipe:


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