Cakes
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
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Preheat the oven to 220C/200C Fan/Gas 7.
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Add just under a teaspoon of oil to each of the holes in a 12-hole muffin tin.
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Place the tin in the oven for 10–15 minutes until the oil is super hot, basically spitting!
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Meanwhile, whisk the eggs into the cornflour in a big mixing bowl.
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Once thoroughly combined, gradually add the milk a little at a time. Mix together.
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Pour the batter into a jug so it’s easier to pour into each hole.
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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.
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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.
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When cooked, remove from the oven and serve immediately.
Gluten-free Yorkshire puddings