Gluten Free Yorkshire Pudding Recipe Best Ever

Steps:

• Make up the batter mix. Tip the flours into a bowl with 1/2 tsp 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.
• Heat 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.
• Pour 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 20-25 mins until the puddings have puffed up and browned. Serve immediately.

Steps:

• 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.

Steps:

• preheat oven to 425.
• Mix all dry ingredients well. Beat eggs separately, then add to dry ingredients, mixing well with electric hand mixer. Finally, add the milk or cream and beat for a couple of minutes (should be the consistency of thick cream).
• Grease bottom and sides of 8x8 pan.
• Distribute the batter evenly. Bake at 425 for 15 minutes. You can tell by looking at it, how moist it is. If it needs more time, continue cooking until it looks right to you.