Gluten-free Yorkshire Pudding Recipe - BEST EVER!
Gluten-free Yorkshire pudding recipe - the ONLY recipe you'll ever need and easy to make in a standard cupcake/muffin tray. They rise beautifully and only need 3 ingredients! You can even make them dairy free too.
Servings 14 Yorkshires
Calories 143kcal
Ingredients
- 200 g cornflour (cornstarch)
- 6 eggs
- 300 ml milk (dairy-free if necessary)
- 50 ml cooking oil
Instructions
- Preheat your oven to 220°C/200°C fan/425°F.
- Add just around a tsp of oil to each of the holes in the muffin tin.
- Place your tin in the oven for 10-15 minutes until the oil is super hot, basically spitting!
- Whilst your oil is heating, beat/whisk your 6 eggs into your cornflour in a big mixing bowl.
- Once thoroughly combined, gradually add your milk a little at a time. Mix together - I use a non-electric whisk for this but you could use a electric hand mixer if you like.
- Pour your Yorkshire pudding batter into a jug so it's easier to pour into each hole.
- Next you need to be quick! Remove your muffin tray from the oven and immediately fill each hole with your mixture until just under 3/4 full (for really big yorkies or under half full for more modest but equally epic yorkies!). They should sizzle a little. Be very quick here and get them back in the oven asap!
- Place back in the oven and bake for around 15–20 minutes until golden and risen. (NEVER open the oven door during their bake, this will ruin them!)
- Remove from your oven once cooked and serve up with a delicious roast dinner (lots of gravy!).
- Enjoy!
Video
Notes
You can freeze yorkshire puddings once cooled down.
This amount of mixture can make quite a lot so feel free to half it if you wish.
Nutrition
Serving: 1g | Calories: 143kcal | Carbohydrates: 14g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Cholesterol: 95mg | Sodium: 48mg | Fiber: 1g | Sugar: 2g