These make the perfect little Yorkshire Puddings, 12 in total so plenty for our family of four … IF I’m quick enough that is! All going well these should come out crispy on the tops and have soft and squidgy bottoms. Perfect for filling with roast and gravy and eating by hand (if you’re anything like my tribe that is – it really annoys my family but foods there to be enjoyed) I won’t lie to you, it can sometime be a gamble as to whether these work out, take for instance, my failed Yorkshires that ended up becoming pudding as Cinnamon Doughnuts. I’ve still not, to this day, been able to recreate these which is such a shame as they tasted lovely!
These also taste gorgeous with my gluten free gravy!
- 100 g Cornflour
- 100 ml Milk
- 2 Eggs
- pinch of salt
As with normal Puds make sure you heat up some oil in the tray first before adding the batter, you need to hear it sizzle when you add it!
Add all ingredients to a jug and whisk like mad to combine.
Use immediately OR Leave to rest for 30mins for the flour to swell and then add more milk if necessary to bring it back to it's form pancake batter state.
Add batter to muffin/cupcake tins that have been preheated in oven with a splash of oil in each well.
Bake at 220°C/425°F/Gas 7 for 15-20mins