Yorkshire pudding makes the difference between a good roast dinner and a great roast dinner. I love them so much, I'll eat them at any opportunity and will eat them with just about anything, sausages, casserole, chilli (only once, but it was pretty good!). In my pre-gluten-free days, I was rather partial to those pub lunches where the whole meal was served inside a giant Yorkshire pud, do they still do them?
You can buy gluten free Yorkies and they are rather good but, as with most gluten free products, they're tiny and you're always left wishing there was more. Thankfully, they're not too difficult to make yourself. All the usual rules apply, get the tin and oil smokingly hot and don't open the oven as it rises. You still need to rest the mixture, too, this gives the flours a chance to absorb the liquid before you cook it.
- 2 eggs
- 50g rice flour (I use Dove's Farm)
- 20g cornflour
- 100ml milk
- salt, to season
- 1 tbsp oil, rapeseed is best (it has a high smoking point) or try duck fat or beef dripping
- Whisk the eggs and both flours together until it's smooth, add the milk and keep whisking. When the mixture is completely incorporated, add the salt and stir in.
- Rest the mixture for about 30 minutes and whisk again. You want the mixture to be the same consistancy as double cream, if it's too thick add a little water to thin it down.
- Heat your oven to 220°C and put your tin in to heat too. I use a cake sandwich tin, it's non-stick so there are no tears later!
- When the tin is stupidly hot, add the oil and heat for 5 minutes. When it's very hot, add the Yorkshire pud mixture, it should bubble and start to puff up. Quickly pop it in the oven and cook for 20-25 minutes, turning the temperature down to 180°C after the first 10 minutes.
You can make little puddings, just use a muffin tin instead and reduce the cooking time by about 5 minutes.