How to make the best, not flat, gluten and dairy free Yorkshire puddings
The ultimate recipe for well risen gluten and dairy free Yorkshire Puddings.
I've tried so many recipes, and there's been a lot of tears. After a lot of crap, flat, rubbish, rubbery Yorkshire puddings, I've finally found the perfect recipe for well-risen, gluten and dairy free Yorkie puds. It can be done, and you can enjoy Yorkshire puddings like any gluten and dairy eating person. Let me show you how...
No more bad Yorkshire Puddings for anyone
Ingredients
- Cornflour 4oz/100g
- Almond Milk 5fl oz/150ml (soya milk also works well)
- 3 medium eggs
- A bit of lard or oil, but lard is better, just so you know
Instructions
Before you make the batter, make sure you do this first:
- Pre heat your oven to 220 degrees Celsius or gas mark 7 and put a small blob of lard in 6 of the gaps in your bun tray/Yorkshire pudding tray. If using oil, put a small amount of oil in the gap in your Yorkshire pudding tray (enough to cover the bottom).
- Put the tray in the oven while you make the batter
Making the Yorkshire Pudding Batter
- Sieve the cornflour into a bowl to make sure there are no lumps.
- Add your dairy free milk to the bowl and crack in your 3 eggs.
- For the best results, mix it all together into a smooth batter using a hand mixer until it is all combined, or there are bubbles at the top.
- Transfer your Yorkshire Pudding batter into a jug for easier pouring... trust me you'll need it.
Adding your mix to the Yorkshire Pudding tray
- Open the oven door and pull the shelf with the lard (which is better) or oil in the tray. Ensure the fat is HOT IN THE TRAY, or this will not work.
- Pour your Yorkshire Pudding mix 3/4 of the way up in the hot fat quickly but carefully.
- Push the tray back into the oven and close the door.
- Leave the Yorkshire Puddings to rise and cook for 20-25 minutes.
DO NOT OPEN THE OVEN BEFORE THEY ARE READY OR THEY WILL FAIL!!!!!!!!
- MAKE SURE THE OIL IS HOT BEFORE ADDING THE BATTER OR THEY WILL NOT RISE!!!!!!!!
Recipe Notes
Make sure your oil is piping hot before adding the batter and that no idiot opens the door before they are done. You have the permission of the Yorkshire Gods to slap any idiot who opens the oven door of Yorkshire Puddings before they are finished. Coconut milk is too heavy for this recipe so it doesn't rise properly, trust me I tried.
Recipe by
I came up with this recipe after a lot of tears and crap Yorkshire Puddings and this is what works for me.
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Comments (10)
Nice job! I love the recipe!
Thank you, I'm glad that my Sheffield/northern commentary is well recieved. 😂😂
Absolutely! 😁
I liked your notes 😅😂. Do not open the oven door or 🥊.
I haven't tried Yorkshire Puddings. They look similar to choux.
I'm saying nothing🙈... give them a go, I dont think they're like choux but I may be biased 🤔😏😊
I will they look tasty!
Lard is definitely better!
Definately!!!
Here's the promised photo and recipe for Gluten and Dairy free Yorkshire Puddings that are not awful and that do rise. I hope you try them and manage to get good results.