Gluten free Yorkshire puddings

Your Yorkshire puddings will look like this

I've just cooked this batch of Yorkshire puddings to freeze for when we have our family gathering - not on Christmas Day this year. Although once my Christmas lunch guests know about them I may need them for the Christmas Day meal as well.

Since one daughter has been gluten free for a long time and another has recently found it helps her deal with some health problems, we will be eating GF. It's much more sociable. So it's gluten free stuffing/pate etc. Another daughter is now a vegetarian, so a nut loaf will also be served.

Anyway, Yorkshire puddings are the holy grail for those who like them, and I'm feeling lucky. I've found a recipe with three ingredients: cornflour, eggs and milk. You can add seasoning, however since the puds are really a receptacle for gravy, do you need to?

No electric whisk btw, save the splatters and use a large hand whisk. Let's go.

YORKSHIRE PUDDING RECIPE

Set oven to hot, 220 c

generously oil a 12 hole muffin tin or similar, including the top and edges of each hole

put the oiled muffin tin into the oven to get to sizzling point

Ingredients

200g cornflour
6 eggs
300 ml milk or nut milk/soya milk

salt and white pepper to taste

Method

• put cornflour in largish bowl adding salt and white pepper if you like
• whisk cornflour gently
• add the eggs and beat until smooth 
• slowly add the milk beating all the time
• when batter is silky like cream transfer it to a jug
• get the hot oiled muffin tin out of the oven and pour the batter into each hole - you should have enough to get nearly to the top of each one
• put the filled tin back into the hot oven and leave the puds for at least 20 minutes - it'll take 20-25 minutes for them to cook through. Checking on them by opening the oven door will ruin the rise, so don't open that door