Yorkshire Puddings
Gluten-free still does amazing Yorkshire puddings and we all know how important they are for the perfect Sunday roast!
12 - 15
220°C/fan 200°C/gas mark 7
25 minutes
“Always use the batter mixture straight after you make it to get some perfectly risen puddings. Don’t leave it to stand!”
Ingredients
50g gluten-free plain flour
50g cornflour
3 large eggs
150ml milk, see step 2
pinch of salt
vegetable oil to grease
Method
Preheat the oven to 220°C/fan 200°C/gas mark 7. Put a small amount of oil into each of your muffin tins and place the tray in the top half of the oven to heat up.
Place the plain flour, cornflour and salt into a mixing bowl. Crack the 3 eggs into a measuring jug and then add enough milk to make it up to 1/2 pint (285mL). Whisk together the eggs and milk with a fork. Gradually add the egg and milk mixture to the flour ensuring it is well mixed until you have a smooth batter.
Remove the tray from the oven – the oil should now be hot. Pour the batter into the tins about 2/3 full as the puddings will rise. Cook in the top half of the oven for 15 minutes until well risen and golden brown.
Then enjoy with your roast dinner. Yorkshires can alternatively be used for a sweet treat drizzled with golden syrup and served with a scoop of ice-cream.
