Hello Dear Reader,
You’ve got to love a Yorkshire pudding, traditionally eaten with beef, but we eat them with mock roast, or anything meaty that we eat with a few potatoes roasted.
Traditionally, especially if you’re not from the UK, these are added to a meal when your other ingredients are lacking. They bulk out a meal and they are lovely.
The secret to Duffy Yorkshire puds are to get the oven really hot to the highest setting, add a teaspoon of oil to each muffin tin and get it smoking hot, almost until the smell of hot oil burns your nose. Then pour the batter into the tins and get them in the oven for about fifteen minutes. Don’t open the door.
1 tsp of gluten free baking powder
Generous pinch of salt
Beat the lot to a smooth batter, pour into the muffin tins and bake until they puff up and go crispy. They are better if you can make the wheat flour version but as I can’t eat them then I love them.
Love Froogs xxxxxx