Gluten-free Yorkshire puddings
The perfect vehicle for gravy and roasted goodies: the Yorkshire pudding - this version is gluten-free but never fear, you still get that characteristic puff and golden colour
- 140g gluten-free plain flour
- 50g cornflour
- 3 eggs
- 175ml semi-skimmed milk
- sunflower oilfor drizzling
Nutrition: per pud (8 large)
- kcal199
- fat13g
- saturates2g
- carbs15g
- sugars1g
- fibre0g
- protein6g
- salt0.12g
Method
step 1
Make up the batter mix. Tip the flours into a bowl with 1/2 tsp salt, make a well in the middle and crack the eggs into it. Whisk it together, then slowly add the milk, whisking all the time until lump-free. Leave to stand until you are ready to cook.
step 2
Heat oven to 230C/210C fan/gas 8. Drizzle a little oil evenly into two 12-hole non-stick muffin tins and put into the oven to heat through.
step 3
Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes. Put the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. Serve immediately.