One of the most frequent requests in the FreeFromGluten Facebook Group is a recipe for gluten-free yorkshire puddings.
Now, for our North American readers a Yorkshire pudding is shown in the picture above, but basically it is like a pancake mix, in the UK & Ireland plus Australia & New Zealand we typically eat Yorkshire Puddings (Yorkshires or Yorkies) with a Roast Meal on a Sunday.
One of our Facebook Group members posted a tried and tested simple recipe for yorkshire puddings using cornflour and it works every time.
140 ml milk
3oz cornflour – (cornstarch in USA/Canada)
Add the milk, eggs and cornflout to a bowl and whisk until a batter. Leave to stand for 15/20 minutes.
Turn the oven upto Gas Mark 7 or 425 F / 220 C
Take a 12 hole muffin tray. Put a small amount of oil/fat in the bottom of each in the muffin tray cups ( can’t think of another word to describe) . Heat it until it is smoking hot.
Quickly pour your batter into the cups in the muffin tray & put back in the oven. Should take about 15-20 mins. Keep an eye of them. Take them out when all puffy & brown.
This recipe works brilliantly for toad in the hole as well.