These are a delicious puffy muffin-type savory "pudding" traditionally served alongside roast and gravy in England. My friend Rebekah, who is literally from Yorkshire in England, can make the biggest, most beautiful Yorkshire puddings, so I was lucky enough to learn from the master while we lived in England. I've tried to follow her lead ever since, while turning them into a gluten-free version! They're easy to whip together and add a little something special to a meal. Enjoy!
Makes 12
Whisk together or puree with a stick blender (you want it nice and smooth):
I like to mix this in a 4 cup measuring cup to easily/quickly pour it into tins later.
1 cup Kristin's Gluten-Free Flour Mix
2 eggs
2/3 cup water
2/3 cup milk
pinch salt
Refrigerate batter at least 1 hour, or up to 24 hours.
Preheat oven to 450 F.
In a metal muffin tin pan, place 1 tsp avocado oil (or similar oil that's good at high heat) in each of the 12 muffin tins. (~1/4 cup oil total is needed)
Heat pan/oil in 450 F over for 5-10 minutes, until piping hot.
Fresh Gluten-Free Yorkshire Puddings! Perfect accompaniment to a roast dinner.
Yorkshire Puddings - gluten free
Based off a recipe from the Comfort Food cookbook by Bridget JonesMakes 12
Whisk together or puree with a stick blender (you want it nice and smooth):
I like to mix this in a 4 cup measuring cup to easily/quickly pour it into tins later.
1 cup Kristin's Gluten-Free Flour Mix
2 eggs
2/3 cup water
2/3 cup milk
pinch salt
Refrigerate batter at least 1 hour, or up to 24 hours.
I like to prepare the batter in a 4 cup measuring cup, so I can blend it with a stick blender until smooth. Cover and refrigerate until dividing between muffin tins. Give the batter a quick stir before pouring into tins in case it's settled at all.
Preheat oven to 450 F.
In a metal muffin tin pan, place 1 tsp avocado oil (or similar oil that's good at high heat) in each of the 12 muffin tins. (~1/4 cup oil total is needed)
Heat pan/oil in 450 F over for 5-10 minutes, until piping hot.
Oil, divided between muffin tins, then heated until piping hot.
Remove and quickly divide chilled batter between muffin tins.
Battered quickly divided between tins filled with hot oil. Pop it back in the oven quickly!
Bake Yorkshire puddings ~25 minutes at 450 F without opening the oven until Yorkshire puddings have puffed and are firm and golden brown. I usually aim for between 23-27 minutes, so you just need to adjust a little depending on your oven.
Fresh from the oven - some puff up and some end up with a cup-like dip in the top. Both are perfectly great!
Remove from oven and serve nice and hot! If you're not serving right away, place them on a cooling rack to cool. You can reheat these, but they are best fresh!
Yay! Happy, hollow, moist, delicious Yorkshire pudding!
Happy eating!
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