Quick and Easy Gluten Free Yorkshire puddings

We cooked yorkshire pudding for our roast today as they are on of Ashley’s favourites being inspired by becky excells recipe we made these but put a twist by using lactose free milk for the batter

Ingredients:

100g cornflour

3 eggs

150ml milk lactose free milk

25ml cooking oil

Method:

To begin with preheat the oven to 180C fan, then add just over a tsp of oil to six holes of a muffin tin. Place the muffin tin in the oven for 15minutes until the oil is very hot. Whilst you are waiting for the oil to heat up whisk the eggs into the cornflour in a mixing bowl (I used a hand whisk) until there are no lumps. Now gradually add the milk.

When the oil is nice and hot pour your batter into a jug so it is easier to pour into your tin. Quickly and carefully pour your batter into each hole about 3/4 full, it should sizzle a little, as soon as you pour the last of your mixture place it back in the oven ASAP and bake for 15/20 minutes (Do not open the oven at any time. Once cooked remove from the oven and serve.