Yorkshire Pudding - Gluten Free
Heat the oven to 220?C or 425?F or Gas mark 7.Place the flour and salt in a mixing bowl: make a well in the centre with a wooden spoon.
Drop the egg and half the milk and water mixture into it.
Gradually work the flour into the egg and milk and water mixture to form a smooth creamy texture.
Slowly add the rest of the milk and water mixture and then beat well.
Heat the oil in 8-10 patty tins or in a 23x18cm tray (9x7-inch tin) in the oven.
When the oil begins to smoke, pour in the batter.
Bake in the top of the oven until well risen and brown; about 20 minutes for the small pudding or 45 minutes for the large pudding.
Serve immediately with your roast meal or serve it with golden syrup and cream.
- Ingredients115 g gluten-free self-raising flour
142 ml milk
142 ml water ( half milk and half water)
1 pinch salt (optional)
1 medium eggs
30 g vegetable oil - Methods / StepsHeat the oven to 220?C or 425?F or Gas mark 7.
Place the flour and salt in a mixing bowl: make a well in the centre with a wooden spoon.
Drop the egg and half the milk and water mixture into it.
Gradually work the flour into the egg and milk and water mixture to form a smooth creamy texture.
Slowly add the rest of the milk and water mixture and then beat well.
Heat the oil in 8-10 patty tins or in a 23x18cm tray (9x7-inch tin) in the oven.
When the oil begins to smoke, pour in the batter.
Bake in the top of the oven until well risen and brown; about 20 minutes for the small pudding or 45 minutes for the large pudding.
Serve immediately with your roast meal or serve it with golden syrup and cream. - Spread the Word!
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