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Best Ever 3-Ingredient Yorkshire Puddings

by , featured in How To Make Anything Gluten Free
Published by Quadrille
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Introduction

My Yorkshire puddings have developed a reputation of their own on the blog, so naturally, they had to be in this book. Everyone loves them because they rise even more than muggle Yorkshire puds and they’re super crisp on the outside. Oh and they only need 3 simple ingredients!

Vegetarian Low fodmap Dairy-free: use dairy- free milk | Lactose-free: use lactose-free milk

TIP: You could use tapioca starch instead of cornflour. This recipe also works perfectly for toad in the hole!

My Yorkshire puddings have developed a reputation of their own on the blog, so naturally, they had to be in this book. Everyone loves them because they rise even more than muggle Yorkshire puds and they’re super crisp on the outside. Oh and they only need 3 simple ingredients!

Vegetarian Low fodmap Dairy-free: use dairy- free milk | Lactose-free: use lactose-free milk

TIP: You could use tapioca starch instead of cornflour. This recipe also works perfectly for toad in the hole!

Image of Becky Excell's Yorkshire Puddings
Photo by Hannah Hughes

Ingredients

Makes: 12

Metric Cups
  • vegetable oil for the tray
  • 200 grams (2 cups) cornflour (cornstarch)
  • 6 eggs
  • 300 millilitres (1¼ cups ) milk
  • vegetable oil for the tray
  • 200 grams (2 cups) cornstarch (cornstarch)
  • 6 eggs
  • 300 millilitres (1¼ cups ) milk

Method

Best Ever 3-Ingredient Yorkshire Puddings is a guest recipe by Becky Excell so we are not able to answer questions regarding this recipe

  1. Preheat your oven to 200°C fan / 220°C / 425°F.
  2. Grab a muffin tray and add just over 1 teaspoon of oil to each of the holes.
  3. Place in the oven for 10–15 minutes until the oil is super hot – basically spitting!
  4. Meanwhile, add your cornflour to a large mixing bowl, crack in your eggs and whisk together. Once thoroughly combined, gradually add the milk, whisking in between additions. Pour the batter into a jug (pitcher) so it’s easier to pour.
  5. Next you need to be quick! Remove your muffin tray from the oven and immediately pour batter into each hole until just under three-quarters full. They should sizzle a little as you pour the batter in. Get them back in the oven asap!
  6. Cook for around 15–20 minutes until golden and risen – never open the oven door during their bake as this will ruin them!
  7. Once you can see that they’re huge and fully risen, give them a little extra time to crisp up as this will reduce the amount they deflate once out of the oven.
  8. Remove from the oven and serve up immediately with a delicious roast dinner.
  1. Preheat your oven to 200°C fan / 220°C / 425°F.
  2. Grab a muffin tray and add just over 1 teaspoon of oil to each of the holes.
  3. Place in the oven for 10–15 minutes until the oil is super hot – basically spitting!
  4. Meanwhile, add your cornstarch to a large mixing bowl, crack in your eggs and whisk together. Once thoroughly combined, gradually add the milk, whisking in between additions. Pour the batter into a jug (pitcher) so it’s easier to pour.
  5. Next you need to be quick! Remove your muffin tray from the oven and immediately pour batter into each hole until just under three-quarters full. They should sizzle a little as you pour the batter in. Get them back in the oven asap!
  6. Cook for around 15–20 minutes until golden and risen – never open the oven door during their bake as this will ruin them!
  7. Once you can see that they’re huge and fully risen, give them a little extra time to crisp up as this will reduce the amount they deflate once out of the oven.
  8. Remove from the oven and serve up immediately with a delicious roast dinner.

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