Yorkshire Pudding
These traditional English accompaniments to roast beef are crusty on the outside and tender inside – a great change from rolls!
Ingredients
- 1-2 cups (8oz or 227g) Better Batter Gluten Free Flour
- 1 tsp. salt
- 4 eggs
- 2 cups milk or water
- 1/4 cup oil, melted beef fat, or melted shortening for the pan.
Instructions
It is very important to have a very hot oven for this recipe. Preheat oven to 425 degrees.
Pour a little oil, fat, shortening evenly into 12 muffin tins, or use it to grease two cookie sheets, or pour it into a 9×13 inch baking pan. Place muffin tins or 9×13 pan into the oven while it is preheating. DO NOT do this with the cookie sheets!
In your electric mixer, beat the flour, salt, eggs, and milk or water on high speed for 7-10 minutes. This should produce a batter with the consistency of soft butter-cream icing or a very silky, fluffy whipped topping. If you prefer a thinner Yorkshire pudding, use the lower amount of flour, and the batter should be closer to a pancake batter in consistency.
Working quickly, spoon or pour your mixture into the hot pan or tins. Be careful not to burn yourself if using the muffin tins or 9×13 baking pan!
Place the hot pans or the cookie sheets into the oven.
Bake for the following times:
Muffin tins: 15-20 minutes
9×13 pan: 20-35 minutes
Cookie sheets: 15 minutes
Puddings should be puffed, golden brown, and firm-yet-springy to the touch. Remove and serve immediately.