Try our gluten-free version of a Yorkshire pudding. Gluten-free flour is substituted for plain, so you still get that characteristic puff and golden colour.
Prep:5 mins
Makes 24 small or 8 large
200g gluten-free plain flour3 eggs175ml semi-skimmed milksunflower oil, for drizzling
STEP 1Tip the flour into a bowl with a pinch of 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.STEP 2Heat 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.STEP 3Pour 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 15-25 mins until the puddings have puffed up and browned. Serve immediately.
