Don’t want to miss out on a fluffy Yorkshire Pudding with your gluten free Sunday Lunch? Me neither!
The first great thing about this recipe is it’s really quick and simple. The second great thing is that you can make these in advance, and reheat them when you want to eat them, leaving plenty of room in the oven for other food during cooking, and no danger of opening the oven before they are cooked and risking them collapsing. Yes this happens, and yes, I have done this – and trust me, nobody wants a flat Yorkshire Pudding with a soggy bottom!
So, the recipe is only 3 ingredients. This should make 12 small Yorkshire Puddings. I have halved these quantities and made 6, but honestly, given you can also freeze these for a later date, you might as well cook a large batch. You can just reheat them from frozen, for around 5 minutes at 200 degrees.
Recipe:
140g Gluten Free Plain Flour
4 Eggs
200 mls milk
Salt and pepper to season
Mix the flour and eggs together with a hand whisk, then add the milk a third at a time, whisking into a smooth, lump free, batter. Add a pinch of salt and pepper to season. Pour the mixture into a jug which will make it easier to pour evenly into the Yorkshire Pudding tin to bake – you can use a cupcake baking tin if you don’t have a Yorkshire Pudding tin.
Then this is the key thing. Trust me, this is important. Put the jug of mixture into the fridge for half an hour.
While the mixture is in the fridge, heat the oven to 210 degrees and pour a drizzle of vegetable/sunflower oil into each pudding hole in the tin, and place the tin into the oven. Make sure the oil is really hot before you add the Yorkshire Pudding mix – this is really important to get a crispy pudding, not a soggy one!
When the oil is hot, take the jug of mixture from the fridge and pour evenly into each pudding hole in the tray, careful not to overfill them. Place the tray back into the over and gently close the oven door.
Do Not Open The Oven Door While Cooking! This is so important that I’ll say it again. The oven door must not be opened until the cooking time has been reached. Your puddings will fall flat if air gets to them while they are cooking.
Leave in the oven to cook for 22 – 24 minutes until you can see that the puddings have risen and are a lovely golden brown, and crispy on the outside.
Remove from the oven and either eat straight away, leave to cool and then reheat when the rest of your lunch is ready, or leave to cool and place in a food storage bag in the freezer to enjoy on another day.