The way to someone’s heart? Through a good old Yorkshire Pudding! Most gluten free Yorkshires are lack-lustre things, half an inch high and best used to resole your shoes.
These little gluten free beauties are cloud-like and puffy, soaring a good few inches above the tops of the tin. And they taste incredible too.
You will need
- Large bowl and whisk
- Deep muffin tray – this helps the mixture hold its shape until they have cooked firm (N.B. NOT a typical shallow tray that you might normally use)
- Vegetable Oil
- 2 large free range eggs
- 100g plain gluten free flour (we use Doves Farm)
- 100 ml lactose free milk (we use the brand Lacto Free)
- Pinch of salt and pepper
To make the Yorkshire Puddings
- Heat your oven to 225 degrees centigrade
- Mix all the ingredients together until you have a silky smooth batter
- Pour a teaspoon of oil (maximum) into the bottom of each hole on the muffin tray. Put the tray into the oven and leave it for at least 10-15 minutes until the oil is really really hot.
- Remove the tray carefully from the hot oven (close the door swiftly to keep maximum heat in).
- Quickly and confidently pour the mixture evenly into the holes of the muffin tray (this mixture makes approx 9 generous Yorkshires).
- Carefully slide the tray back into the oven as quickly as possible.
- Bake for 20-25 minutes until skyscraper high and golden.
N.B these gluten free Yorkshire Puddings also freeze quite well, so well worth making a few extra for when the fancy takes you!