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Gluten-free Yorkshire puddings

The perfect vehicle for gravy and roasted goodies: the Yorkshire pudding - this version is gluten-free but never fear, you still get that characteristic puff and golden colour

  • Prep: 5 mins
    Cook: 25 mins
  • Makes 24 small or 8 large
  • Easy
  • Makes 24 small or 8 large
  • Easy
  • Calories 199
  • Carbohydrates 15
  • Saturated Fat 2
  • Sugar 1
  • Protein 6
  • Fat 13
  • Fibre 0
  • Salt 0.12

Nutrition per serving

  • Calories 199
  • Carbohydrates 15
  • Saturated Fat 2
  • Sugar 1
  • Protein 6
  • Fat 13
  • Fibre 0
  • Salt 0.12

Ingredients

  • 140g gluten-free plain flour
  • 50g cornflour
  • 3 eggs
  • 175ml semi-skimmed milk
  • sunflower oil, for drizzling

Tip

Get the rise
The secret to gloriously puffed-up Yorkshire is to have the fat sizzling hot - and don't open the oven door!

Method

  1. Make up the batter mix. Tip the flours into a bowl with 1/2 tsp 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.

  2. 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.

  3. 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 20-25 mins until the puddings have puffed up and browned. Serve immediately.

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