Gluten-Free Yorkshire Puddings
Light, airy, and perfectly golden, these gluten-free Yorkshire puddings are a fantastic addition to any roast dinner. Made with cornflour for the perfect rise, this simple yet impressive dish is sure to delight.
Equipment
- 12-hole muffin tray
- mixing bowl
- Whisk (manual or electric)
- Digital scale (optional)
- Jug for easy pouring
Ingredients
- 3 large eggs – Provides structure and richness
- 100 g cornflour – Creates a light airy texture
- 200 ml milk dairy or dairy-free alternative – Adds moisture
- Pinch of salt – Enhances flavor
- Sunflower oil for the tray – Ensures crispiness and prevents sticking
Instructions
- Preheat the oven to 220°C (200°C fan).
- Place 1 teaspoon of sunflower oil into each hole of a 12-hole muffin tray and put it in the oven to heat until the oil is sizzling hot.
- In a mixing bowl, whisk the eggs and cornflour together until smooth.
- Gradually add the milk, whisking continuously to avoid lumps.
- Add a pinch of salt and whisk again until the batter reaches a smooth, pourable consistency (similar to single cream).
- Transfer the batter to a jug for easy pouring.
- Carefully remove the hot tray from the oven and quickly pour the batter into each muffin hole, filling them about halfway.
- Return the tray to the oven immediately and bake for 25 minutes, or until the puddings are golden brown and puffed up.
- Do not open the oven door during the first 20 minutes, as this may cause them to collapse.
- Remove from the oven and serve immediately with your roast dinner.