- 140g gluten-free plain flour
- 50g cornflour
- 3 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 175ml semi-skimmed milk
- sunflower oil, for drizzling
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
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.
Get the rise
The secret to gloriously puffed-up Yorkshire is to have the fat sizzling hot - and don't open the oven door!