This recipe uses Jack Berry ™ Gluten Free Plain White Flour from the Gluten-Free range. This flour is a great versatile product that is both additive and preservative-free. This recipe makes delicious, fluffy and savoury Yorkshire Puddings which are easy and cheap to make. Great served hot straight from the oven along with your Sunday roast.
Makes 7 – 8
100ml semi skimmed milk or dairy free alterative such as soya
2 large eggs
Vegetable oil for baking tray
Preheat oven to 220°C/425°F/Gas Mark 7.
Place the sieved flour, eggs and milk in to a jug and mix until all the ingredients are fully combined and the batter is smooth.
Pour a tsp of oil in to each hole of a muffin tray and place in the oven for 10 – 15 minutes until the oil is very hot.
Remove the tray from the oven and pour the batter evenly in to each hole and return to the oven as soon as possible.
Bake for 20 minutes until the Yorkshire Puddings have risen and are golden in colour.
Note: These puddings are best served hot however they can be frozen for 1 month and re-heated at 200°C for 6 – 8 minutes.