Guru's Yummy Yorkshire puddings
115 g gluten-free self raising flour
142 ml milk
142 ml water
1 pinch of crumbled sea salt
1 medium egg (room temperature if possible)
30 g sunflower oil
Heat the oven to Gas mark 7 / 425 degree farenheit/220 degrees C
Sift the flour into a mixing bowl and crumble in sea salt: make a well in the centre of the flour
Crack the egg and approximately half the milk and water mixture into it.
Gradually work the flour into the egg, milk and water mixture to form a smooth creamy batter
Slowly add the rest of the milk and water mixture and then beat well.
Heat the oil in 8-10 yorkshire pudding or muffin tins or in a 23x18cm tray (9 inchx 7 inch tin) in the oven until the oil begins to smoke a little.
At the smoking stage, pour the batter into the tin, each section should be approximately a third to half full of batter.
Bake in the top of the oven until well risen and golden; about 20 minutes for small pudding or 45 mintues for a large pudding (which you can make in a cake tin).
Serve immediately with your Roast dinner or serve it with Maple syrup and icecream.
Recipe notes:
The larger yorkshire can be filled with stewed meat, roast beef and gravy, roast vegetables and onion gravy or roast peppers and Feta cheese. Alternatively, a great twist with this traditionally savoury accompaniment, fill with bananas and toffee sauce, or strawberries, cream and fruit coulis. Enjoy - your search for the much loved yorkshire pudding, sans gluten is over!
115 g gluten-free self raising flour
142 ml milk
142 ml water
1 pinch of crumbled sea salt
1 medium egg (room temperature if possible)
30 g sunflower oil
Heat the oven to Gas mark 7 / 425 degree farenheit/220 degrees C
Sift the flour into a mixing bowl and crumble in sea salt: make a well in the centre of the flour
Crack the egg and approximately half the milk and water mixture into it.
Gradually work the flour into the egg, milk and water mixture to form a smooth creamy batter
Slowly add the rest of the milk and water mixture and then beat well.
Heat the oil in 8-10 yorkshire pudding or muffin tins or in a 23x18cm tray (9 inchx 7 inch tin) in the oven until the oil begins to smoke a little.
At the smoking stage, pour the batter into the tin, each section should be approximately a third to half full of batter.
Bake in the top of the oven until well risen and golden; about 20 minutes for small pudding or 45 mintues for a large pudding (which you can make in a cake tin).
Serve immediately with your Roast dinner or serve it with Maple syrup and icecream.
Recipe notes:
The larger yorkshire can be filled with stewed meat, roast beef and gravy, roast vegetables and onion gravy or roast peppers and Feta cheese. Alternatively, a great twist with this traditionally savoury accompaniment, fill with bananas and toffee sauce, or strawberries, cream and fruit coulis. Enjoy - your search for the much loved yorkshire pudding, sans gluten is over!
1 comment:
half the flour, half the liquid, double the eggs ... double the size.
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