Yorkshire Puds

In case you hadn't noticed, it's nearly CHRISTMAS!  I genuinely can't believe how quickly it's come around this year, it seems like only yesterday it was summer and I was touring the country with Foodies Festival!  

Obviously, Christmas wouldn't be Christmas without a Christmas dinner and whatever your choice of meat (or meat alternative), the accompaniments for me are what makes a Christmas dinner.  Roast potatoes, vegetables, gravy, stuffing (gluten-free obviously) and of course, the Yorkshire puddings.

Gluten-free Yorkshire puddings are a pain, I know.  They always inevitably look like weird cookies and more often than not they don't rise.  Most of the time I endeavour to make gluten-free versions of things that are just as good as the glutenous version if not better, but in the case of Yorkies, I have to announce to you all they are NEVER going to be identical to their gluten-laden counterparts, mainly due to the fact they rise differently and don't taste exactly the same.

My recipe is as close to them as I can get, but I am always working on recipes, so if I can get them even closer, then, of course, I will post the updated recipe.  However, I feel these "Yorkies" can adorn your table and plate and give you the same satisfaction their opposites give our gluten-eating friends and family.


YORKSHIRE PUDDINGS


Makes 12 puddings in a full size 12 cup muffin tray


Ingredients:

• 25g gluten-free self-raising flour
• 75g cornflour
• 1/4 tsp salt (depending on your taste)
• 3 eggs
• 140ml milk
• 10ml water

Method:

1. Put the flour, cornflour and salt into a large bowl or jug and stir together
2. Beat in the eggs until really well combined
3. Mix together the milk and water
4. Beat in the milk and water a bit at a time until you have a nice loose batter
5. Cover and refrigerate overnight
6. When you're ready to cook, preheat your oven to 220c/200c fan/gas 7 and put your chosen tins into the oven to warm
7. When the oven is up to temperature, remove the trays and put a little bit of your chosen cooking fat (vegetable oil, olive oil, goose or duck fat etc) into the warmed cups of the tray then put back into the oven until the oil is very hot and bubbling.  It needs to be SCREAMING hot.
8. Carefully remove the tray from the oven, stir the batter lightly then pour into the waiting cavities.  Fill them up to nearly the top.  They should sizzle
9. Return them to the oven and bake for 20 minutes.  If they're not cooked all the way through, leave them to rest in the residual heat of the oven

​These can be made in advance and frozen if needed.

Wishing you a very Merry Christmas and a Happy New Year!

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