Ok, so I missed national Yorkshire Pudding day, but I finally got around to trying a gluten free recipe, and was pretty happy with the result.  I consulted Delia (Delia’s How to Cook Book Three) first of all, as I knew she’d have a few fail-safe tips to offer!  Then I found this recipe on Recipes Without Gluten, which is what I used for my ingredients.  I cooked my puddings in small muffin trays.

The recipe worked well, but in my oven the pudding rose very quickly and I found they improved by flipping them over and cooking the hollow underside for 3 mins.  I also cooked them for only about half the time suggested.  Heat is important though, so make sure the oven is properly hot!

Gluten Free Yorkshire Pudding

200 ml Milk, Semi-Skimmed
2 Eggs, Medium
120 g Flour, Gluten Free (I used plain Dove’s Farm)
Salt & Pepper
Roughly 4 Tbsp Vegetable Oil

Preheat oven to 230C / 450F / Gas Mark 8.  Brush each of the yorkshire pudding trays with oil and put the tray in the oven for the oil to heat up.  The oil should be hot and the oven should be at full temperature.

Sieve the flour and salt and pepper into a large bowl and make a well in the centre. Add the milk and eggs, and whisk, bringing in a little of the flour at a time, until the flour is fully mixed in.

Remove the tray from the oven and shut the oven door to keep in the heat. Distribute the mixture evenly between the trays and get it back in the oven as quickly as possible (1 minute maximum to prevent the oil from cooling)

Bake for 15 minutes approximately or until  the puddings are golden brown and risen nicely.   Flip them over to cook on the underside and return to the oven for another 2 or 3 minutes.