Paleo Yorkshire Pudding

We have Keris’ awesome sister in law Meg to thank for this recipe. Meg is a Yorkshire lass and found herself missing this delicious Sunday staple, so she came up with this gem of a recipe.

This recipe is taken from our latest book Paleo Primer: A Second Helping

Serves: 6

Prep: 15

Cook: 20-22 minute


  • 4 eggs
  • Tapioca flour (roughly 200g)
  • Almond milk (roughly 200ml)
  • 1/4 tsp bicarbonate of soda
  • Olive oil, butter or coconut oil for greasing the tray


  • Muffin tin
  • Muffin moulds
  • Blender


  1. Pre heat the oven to 220°C/425°F/gas mark 7.
  2. Crack the eggs into a jug and make a note of the fluid level. Place the eggs in a blender.
  3. Add the milk to the blender to the same level that the eggs reached when in the measuring jugs.
  4. Now measure the same amount of flour (dry the jug first so the flour doesn’t stick) and add to the blender.
  5. Finally, add in the bicarbonate of soda and blend to a smooth batter.
  6. Place a 1/2 teaspoon of the oil into a muffin mould in the tin. Heat the muffin tray on a stove until the oil is smoking.
  7. Pour the mixture into each muffin mould, filling up to 3/4 full. Place in the oven for 12 minutes until risen, then reduce the temperature to 200°C/400°F/gas mark 6. and cook for another 10 minutes.
  8. Tip
    If your oven is too hot, the puddings will burn so it’s best to start with a higher temperature and then gradually reduce so the puddings brown but don’t burn.