This is a British recipe served on a Sunday, as an accompaniment to the Sunday Roast Dinner. Traditionally, families that were poor served the puddings as a filler before the meat course. Now they are an integral part of the main course.
The meal consists of light, fluffy, crispy around the edge Yorkshires, Crunchy roasted potatoes, roasted parsnips, vegetarian nut loaf or roast meat, a rich brown gravy and vegetables.
- 4 oz gluten free flour
- 2 medium sized eggs
- ½ pint (280ml) of milk
- freshly ground sea salt and black pepper
- 2 oz canola or sunflower oil
- Sift flour into large mixing jug and make a well in the middle (Using a jug makes the batter easier to pour into the pan for cooking).
- Crack eggs into the well and beat into the flour alternating with the milk. Season.
- Fill a muffin tin ¼ full with oil and heat oil in over for 5 minutes at 450F.
- Carefully take hot oil pan out of the over and pour batter into each cup. The batter should sizzle. Do this quickly so the fat doesn't cool.
- Bake at 450F for 15-20 minutes until risen, golden brown and crispy.