Gluten-Free Yorkshire Puddings

Method

1. 1

   Heat the Oven and Tin:

   • ✦Heat the oven to 220°C / 200°C fan.
   • ✦Divide 20 ml rapeseed oil between four muffin-tin holes, using about 1 tsp in each.
   • ✦Heat the tin for 10–15 minutes, until the oil is very hot.
2. 2

   Make the Batter:

   • ✦Whisk together 45 g cornflour, 25 g fine white rice flour and ¼ tsp salt.
   • ✦Add 2 large eggs and whisk until smooth.
   • ✦Gradually whisk in 100 ml milk.
   • ✦Leave the batter to rest for 20 minutes, then whisk briefly and pour it into a jug.
3. 3

   Fill the Tin:

   • ✦Working quickly, divide the batter between the four hot holes, filling each about halfway to two-thirds full.
   • ✦Return the tin to the oven immediately.
4. 4

   Bake:

   • ✦Bake for 18–22 minutes, until tall, crisp and deep golden.
   • ✦Do not open the oven door during baking.
5. 5

   Serve:

   • ✦Remove the puddings from the tin and serve immediately.