Gluten-free Yorkshire puddings
Gluten-free Yorkshire puddings
Ingredients
Perfect portions
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Preheat oven to 220°C / 200°C (fan)
Grab a muffin/cupcake tray. Add 1 teaspoon of oil to each of the holes in the muffin tin.
Place the tin in the oven for 10-15 minutes until the oil is super hot, basically spitting!
While the oil is heating, crack 6 eggs into a large mixing bowl. Add the corn flour, dried rosemary and whisk together until smooth.
Once thoroughly combined, gradually add the milk, 100ml at a time, whisking for 15 seconds in between.
Pour the Yorkshire pudding batter into a jug so it’s easier to pour into the muffin tray. Next, you need to be quick! Remove the muffin tray from the oven and immediately fill each hole with the mixture until just under ¾ full. They should sizzle a little. Be very quick here and get them back in the oven asap!
Place back in the oven and cook for around 15-20 minutes until golden and risen. Make sure that you never open the oven door during their bake as this will ruin them! Remove from the oven once cooked and serve up with a delicious roast dinner and lots of gluten-free gravy.
Make the most of your leftovers
Perfect portions
Use our portion calculator for a quick and simple way to check how much food to serve with this meal.
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Keep your fridge at 5°C or below
Did you know that adjusting the temperature of your fridge could help to preserve your food for three days longer than usual? A big win to help keep your food fresher for longer. Our fridge temperature tool can help you learn how to change the temperature on your specific fridge brand.