Gluten Free Yorkshire Pudding

Yorkshire Pudding. It's one of those things I always saw in recipe books and on menus and assumed I would never be able to eat it. For the uninitiated it's a savoury bready thing that is served with a roast dinner and is the pudding part of the Brittish classic "Toad in a Hole" (the toad being a sausage...)

So it turns out to actually be really easy to make as a gluten free version. If you swapped the milk for say, soy milk you would have a gluten and dairy free version.
My kids think they are fantastic and they are very quick and very easy to make. Bonus.

Ingredients:
2 large eggs
100g plain gf flour mix
100ml milk
oil to grease the pan.

You need a mini muffin tin or small cupcake pan. At least, that is what I use to make individual serves. Traditionally it's made in a single tin so a loaf tin or square tin would do too.

Preheat your oven to whatever the highest temperature is that you are able. It needs to be very hot.

Whatever tin you are using, grease it thoroughly and pop it into your very hot oven to preheat.
Meanwhile throw all the ingredients together in a mixing bowl and beat them. You need it to form a smooth batter., scrape down the sides a couple of times to make sure it is all mixed in evenly.

Jamie Oliver says you should let your oil start smoking when making yorkshire pudding, my firefighter husband says not to do that under any circumstances. When the oil is obviously hot but not smoking, very carefully remove the tin from the oven and pour/spoon the batter into the tin. Try to do this fairly quickly so you don't loose too much heat.

Return the tin to the oven for about 10-12 minutes. Don't open the oven during the cooking time. The yorkies will puff up dramatically and bronze off. Remove the cooked puddings from the oven and serve hot. Excellent for sopping up gravy.

For a bit of variety you can add things to the batter. My kids love me to add grated cheese. Chopped chives were good too. Feel free to experiment.