Corn Flour Yorkshire Pudding Recipes

GLUTEN-FREE YORKSHIRE PUDDING RECIPE - BEST EVER!

Steps:

• Preheat your oven to 220°C/200°C fan/425°F.
• Add just around a tsp of oil to each of the holes in the muffin tin.
• Place your tin in the oven for 10-15 minutes until the oil is super hot, basically spitting!
• Whilst your oil is heating, beat/whisk your 6 eggs into your cornflour in a big mixing bowl.
• Once thoroughly combined, gradually add your milk a little at a time. Mix together - I use a non-electric whisk for this but you could use a electric hand mixer if you like.
• Pour your Yorkshire pudding batter into a jug so it's easier to pour into each hole.
• Next you need to be quick! Remove your muffin tray from the oven and immediately fill each hole with your mixture until just under 3/4 full (for really big yorkies or under half full for more modest but equally epic yorkies!). They should sizzle a little. Be very quick here and get them back in the oven asap!
• Place back in the oven and bake for around 15-20 minutes until golden and risen. (NEVER open the oven door during their bake, this will ruin them!)
• Remove from your oven once cooked and serve up with a delicious roast dinner (lots of gravy!).
• Enjoy!

GLUTEN-FREE YORKSHIRE PUDDINGS

Steps:

• Make up the batter mix. Tip the flours into a bowl with 1/2 tsp salt, make a well in the middle and crack the eggs into it. Whisk it together, then slowly add the milk, whisking all the time until lump-free. Leave to stand until you are ready to cook.
• Heat oven to 230C/210C fan/gas 8. Drizzle a little oil evenly into two 12-hole non-stick muffin tins and put into the oven to heat through.
• Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes. Put the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. Serve immediately.

CORNSTARCH PUDDING

Steps:

• Place cornstarch, salt, and sugar in mixing bowl, and mix well.
• Add 1/2 cup milk, and stir until smooth.
• Scald 1 1/2 cups milk in top of double boiler, and add cornstarch mixture slowly, stirring constantly.
• Place over boiling water in bottom of double boiler, and cook slowly, stirring constantly until smooth and thickened.
• Cover, and cook for 15 minutes longer, stirring occasionally.
• Add vanilla and stir.
• Pour into individual molds which have been rinsed in cold water.
• Chill until firm.
• Unmold and serve with maple syrup, cream, chocolate sauce, sliced peachs, or sliced apricots as desired.
• Chocolate: Add 1 square unsweetened chocolate, melted, at the same time vanilla is added.
• Coconut: Add 1/2 cup shredded coconut to scalded milk.