Updated: 8 hours ago
Who doesn't love a crunchy yorkshire pudding with lashings of gravy on a Sunday evening??
This recipe is super easy and quick to make and really versatile. You can also use it for toad in a hole (sausages baked in yorkshire pudding). Another way to enjoy this is as a dessert. Nigella Lawson introduced me to this one, and I get the occasional funny look when I say we are having it for dessert with golden syrup drizzled over the top and a scoop of vanilla ice cream.....yum!
Prep Time: 10 mins Cook Time: 20 mins Level: Easy Serve: 6 (2 each)
200g Cornflour(corn/maize starch)
1 1/4 cup Milk
Canola Oil for the pan
Get your oven on first. Fan forced 200°/Bake 220°.
Using a heavy gauge muffin pan, put approx 1 teaspoon of canola or vegetable oil into each
hole and place in the oven. It needs to be super hot for the batter to go into (around 10-15 mins)
Get the air in there.
This step is really important! By sieving the flour, you are getting rid of any hidden clumps (which gf flour loves to do) plus adding a load of air into your batter.
Sieve the cornflour into a large bowl and make a well in the middle.
In another bowl crack your eggs (make sure there is no shell) and whisk until broken up.
Add your milk to the egg mixture and combine
Slowly add the wet mixture to your starch, whisking to ensure the lumps are broken down.
Hint: If you are struggling with the lumps, you can pass the batter through a sieve, or use a stick mixer.
Check your muffin tray. It must be hot, before you pour the batter in. You could drop a little batter in the tray to make sure you get the sizzle.
Fill each hole to 3/4 full and place back in the oven.
Don't open the door!
Let them cook for 20 mins. Once you can see through the oven door they have risen, give them another minute or 2 before removing from the oven. Adds the extra crispness.
Serve straight away so they don't go soggy