Yorkshire Puddings

Making these is easier than you would think, and they're very impressive to look at. And also more tasty than those pre-made ones you can buy in the shops. The recipe was given to me by a chef many years ago, and has served me well ever since. It works with the same quantities whether the flour is made from wheat or if it's gluten free. And the brilliant thing is that it is very easy to adjust depending on how many you are cooking for, as the quantities are measured by volume, and it is the same for all 3 main ingredients. If you should have some spare batter after you've finished, then it's brilliant for breakfast pancakes the following morning. Just add some cardamom or cinnamon, and off you go.

Makes 16

200ml eggs (approx 4 large eggs)
200ml whole milk
200ml flour (I used Dove's Farm gluten free white bread flour)
a pinch of salt


Add all ingredients to a large bowl (sift the flour), and use an electric mixer to whisk well. This is to add air to the batter and make the puddings rise when they are baked. Pour the batter into a jug, and leave it in the fridge to rest for half an hour or so.


In the meantime, heat your oven to the highest temperature possible. On the top shelf, place a tray of yorkshire pudding trays. If you haven't got this, you can use a metal muffin tray, or even a large baking dish to make one giant pudding for people to share. Pour a little vegetable oil into the base of each pudding hole before placing the tray in the oven.


When the oil is steaming hot, fetch your batter mix from the fridge, and prepare for the baking. The trick is to be quick, you don't want to let the heat escape from the oven, so make sure you are ready before opening the oven door. What you need to have ready is the batter and some oven gloves. Open the oven door, quickly pour a little bit of batter in each pudding hole, and then quickly but carefully move the tray down to the middle of the oven. Close the door, and turn the heat down to 190°C. Bake for 35 minutes.