Sunday, 15 February 2015

Yorkshire Pudding Review

So today, I tried two different recipes for gluten free Yorkshire puddings.

The first recipe I have tried before, and it was successful then, however today they came out like cakes, solid and thick, so I think I must have done something wrong, to make this review fair, I will review the ones I made a couple of weeks ago.

I got both recipes from a Facebook group called Coeliacs in the UK, and both make 12 Yorkshire puddings.

Recipe 1:
               Crack 3 eggs into a jug and then pour milk up to the 1/4 pint mark
               2oz cornflour
               2oz GF flour (I use Doves Farm http://www.dovesfarm.co.uk/biscuits-and-cookies/gluten-free/gluten-and-wheat-free-s-r-white-flour-x-1kg/ )

Method:
              Place a little oil into a muffin tin and put into a hot oven to make the oil HOT
             Add wet mixture to dry mixture and beat well using a hand held beater, make sure the mix has lots of air in.
             Spoon some mixture into each muffin section, but only fill up to 2/3 full as they will rise.
             Put the tray into the oven (gas mark 7) for 15/20mins.

Result:


Recipe 2:
               1/4 pint of milk
               3 eggs
               3oz cornflour

Method:
             Place a little oil into a muffin tin and put into a hot oven to make the oil HOT
             Weigh out the cornflour and add the milk and eggs, and whisk well using a hand held beater, make sure the mix has lots of air in.  This mixture is very runny!
              Spoon some mixture into each muffin section, but only fill up to 2/3 full as they will rise.
              Put the tray into the oven (gas mark 7) for 15/20mins.

Result:



Verdict:
             Everyone in our family loved the second recipe best, they were enormous, light, fluffy and very tasty.  This will now be our Yorkshire pudding recipe, only I will make up twice as much, as we need twice as many lol

Lupin Girl x

            

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