Gluten-free Yorkshire puddings
The puffiest, fluffiest gluten-free Yorkshire puddings you can imagine. It's all about the cornflour, which gives gloriously light, naturally gluten-free Yorkies.
For this recipe you will need a 12-hole muffin tin.
Ingredients
- 200g/7oz cornflour
- 6 free-range eggs, beaten
- 300ml/½ pint full-fat milk
- vegetable oil, for cooking
Method
Preheat the oven to 220C/200C Fan/Gas 7.
Add just under a teaspoon of oil to each of the holes in a 12-hole muffin tin.
Place the tin in the oven for 10–15 minutes until the oil is super hot, basically spitting!
Meanwhile, whisk the eggs into the cornflour in a big mixing bowl.
Once thoroughly combined, gradually add the milk a little at a time. Mix together.
Pour the batter into a jug so it's easier to pour into each hole.
For the next part you need to be quick! Remove the muffin tray from the oven and immediately add some batter to each hole until just under three-quarters full. They should sizzle a little. Be very quick and careful here and get them back in the oven as quickly as possible.
Bake for around 20 minutes until golden and risen. Make sure you do not open the oven during the cooking time or they will sink.
When cooked, remove from the oven and serve immediately.
Recipe Tips
These gluten-free Yorkshire puddings freeze perfectly when cooked and are really easy to reheat. Just pop into an oven heated to 200C/180C Fan/Gas 6 for 3 minutes or until piping hot.
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