I love yorkshire pudding. My Mom made it almost every Sunday with either a beef or pork roast. Loaded up with gravy - yum yum - there is nothing better!

Nowadays we eat our yorkshire pudding with the meal, but my Mom used to serve it as a first course. You'd get a large slice with loads of gravy on your plate. My family often made the yorkshire pudding in a large cake tin. After eating the pudding, then the roast and veggies would be served. I think this was a way to fill you up as it was a cheap food and then you'd be too full to eat the more expensive beef!

Above you can see the ingredients I use. I usually make my batter first thing in the morning and let it sit on the counter until just before pouring into the hot oil filled muffin tin or pan. My Mom always made her's like this, so I'm just following her lead. She told me that it makes them rise if you let the batter sit at room temperature. I'm not sure if this works or not as I was hit and miss with my yorkshire puddings when I could make them with regular flour.

How do you make your yorkshire puddings? Do you let the batter sit? Do you add baking powder?

Gluten-Free Yorkshire Pudding

Ingredients

• 2/3 cup gluten-free flour
• 1/3 cup cornstarch
• 1 cup milk
• 3 eggs
• 1 teaspoon salt
• vegetable oil for the muffin or baking pan

Directions

1. Preheat oven to 425 Farenheit
2. Pour oil into your muffin tins or pan. Fill about 1/2 centimetre or 1/4 inch.
3. Put the pan in the oven to heat the oil. About 10 to 15 minutes.
4. Mix the batter. Add the flour, cornstarch, eggs, milk and salt and mix well.
5. Pour the batter into the hot tins. Do be careful! Put the baking tin in the oven for about 20 minutes. They are ready when they are golden brown.
6. Note: I usually make my batter in the morning and let it sit on the counter until I'm ready to make them at dinner time.

Here is what they look like when I take them out of the oven. Do be careful as they are very hot. In the US yorkshire puddings are called popovers.

We sometimes make one large rectangle shaped yorkshire pudding, and cut it into large slices. I use a 9" x 13" tin pan when I make a large yorkshire pudding. I like them to be a bit stodgy (heavy and thick) at the bottom and fluffy on top. What about you? I've always been told that the secret to a well risen fluffy yorkshire pudding it to make sure your oil or fat is sizzling hot and once you've put the batter into tins do not open the oven door!

Note: These are my personal experiences and opinions. Always seek out a medical opinion for medical concerns.