Gluten Free Yorkshire Puddings

Another recipe from 2006, this one is essential for everyone on a gluten-free diet who loves their roast dinners! We have tried several other Yorkshire Pudding  recipes over the years and we always end up coming back to this one.

Preparation time - under 15 minutes
Cooking time - ~25 minutes (slightly less for a fan oven)
Makes / Serves - 6 average sized Yorkshire Puddings
Child friendly - 2/5
Difficulty rating - 3/5

Ingredients:

65 g gluten-free self raising flour alternative
50 g butter (or good quality 'spreadable')
125 ml water
2 eggs (lightly beaten)

Method:

1. Pre-heat the oven to 220 C / 425 F / Gas Mark 7 and grease either six Yorkshire Pudding tins, a muffin tray, or similar (this recipe works best with fairly deep, well greased, tins).
2. In a small pan, melt the butter over a low heat.
3. Add the water to the pan and gently bring to the boil.
4. Remove from the heat and add the flour, beating well.
5. Return to a low heat and stir continuously until the mixture thickens and forms a stiff ball that can be rolled around the pan.
6. Remove from the heat and allow to cool for around 30 seconds.
7. Gradually add the beaten eggs until a stiff dropping consistency is obtained (you might not need all the egg!), beating well after each addition. 
8. Spoon the mixture into the 6 tins, using a teaspoon to spread it evenly over the base and up the sides.
9. Bake for around 20 minutes then remove from the oven and pierce the top of each Yorkshire Pudding with a sharp knife, bake for another 5 minutes to crisp.

Tips:

1. Although these are best eaten fresh from the oven they can be kept in the fridge for up to a couple of days and reheated in the oven for 5-7 minutes to re-crisp.
2. It might take a couple of attempts to get the consistency right but stick with it, they are well worth it!
3. Add some sage and finely shredded and chopped onion before spooning into the tins to give them a sage and onion twist for a chicken or turkey roast.