Try our gluten-free version of a Yorkshire pudding. Gluten-free flour is substituted for plain, so you still get that characteristic puff and golden colour.
Ingredients
- 200g gluten-free plain flour
- 3 eggs
- 175ml semi-skimmed milk
- sunflower oil, for drizzling
Method
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Tip the flour into a bowl with a pinch of 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.
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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.
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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 15-25 mins until the puddings have puffed up and browned. Serve immediately.