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–+ servings
Yorkshire Pudding

Fluffy Yorkshire Pudding Recipe You Can't Resist

This gluten-free Yorkshire pudding recipe combines cornflour, eggs, and milk for light, airy puffs that everyone will love.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 puddings
Course: Dinner
Cuisine: British
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup cornflour can substitute with gluten-free flour mix
  • 4 eggs essential for binding and puffiness
  • 1 cup milk dairy-free options like almond or soy can be used
For Frying
  • 1 teaspoon cooking oil vegetable or sunflower oil preferred

Equipment

  • Muffin tray
  • Mixing Bowl
  • Whisk
  • Jug or measuring cup

Method
 

Step-by-Step Instructions for Gluten-Free Yorkshire Pudding
  1. Preheat your oven to 220°C (425°F).
  2. Add about 1 teaspoon of cooking oil to each compartment of a standard muffin tray and place it in the oven for 10-15 minutes.
  3. In a mixing bowl, crack the eggs and beat them well. Gradually whisk in the cornflour until smooth.
  4. Slowly add the milk to the egg and cornflour mixture while whisking continuously.
  5. Pour the batter into a jug or measuring cup for easy pouring.
  6. Carefully remove the hot muffin tray and pour the batter into each muffin hole until just under 3/4 full.
  7. Return the tray to the oven and bake for 15-20 minutes without opening the door.
  8. Once golden and risen, remove from the oven and let cool briefly before serving.

Nutrition

Serving: 1puddingCalories: 120kcalCarbohydrates: 10gProtein: 4gFat: 8gSaturated Fat: 1gCholesterol: 100mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 1gVitamin A: 5IUCalcium: 5mgIron: 4mg

Notes

Ensure the oil is very hot before pouring in the batter; avoid opening the oven door while baking for best results.

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