Gluten free Yorkshire Pudding recipe

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Yorkshire Pudding, also known as batter pudding is a dish that originated in Yorkshire, England. It is made from batter and usually served with roast meat and gravy.

When wheat flour began to come into common use for making cakes and puddings, cooks in the north of England devised a means of making use of the fat that dropped into the dripping pan to cook a batter pudding while the meat roasted in the oven. In 1737 a recipe for ‘A dripping pudding’ was published in “The Whole Duty of a Woman”.

Make a good batter as for pancakes; put in a hot toss-pan over the fire with a bit of butter to fry the bottom a little then put the pan and butter under a shoulder of mutton, instead of a dripping pan, keeping frequently shaking it by the handle and it will be light and savoury, and fit to take up when your mutton is enough; then turn it in a dish and serve it hot Similar instructions were published in 1747 in ‘The Art of Cookery Made Plain and Simple’ by Hannah Glasse under the title of ‘Yorkshire pudding‘. It was she who re-invented and renamed the original version, called Dripping Pudding, which had been cooked in England for centuries, although these puddings were much flatter than the puffy versions known today.

A 2008 ruling by the Royal Society of Chemistry has it that “A Yorkshire pudding isn’t a Yorkshire pudding if it is less than four inches tall”.

The Yorkshire pudding is a staple of the British Sunday lunch and in some cases is eaten as a separate course prior to the main meat dish. This was the traditional method of eating the pudding and is still common in parts of Yorkshire today. Because the rich gravy from the roast meat drippings was used up with the first course, the main meat and vegetable course was often served with a parsley or white sauce.

It is often claimed that the purpose of the dish was to provide a cheap way to fill the diners, thus stretching a lesser amount of the more expensive ingredients as the Yorkshire pudding was traditionally served first.

Yorkshire pudding is cooked by pouring a batter made from milk (or water), flour and eggs into oiled then preheated baking pans, ramekins or muffin tins (in the case of Mini puddings). A popular batter is one-third cup milk, one-third cup white flour per egg.

But what about all the millions of people around the world who are gluten intolerant? Is there a gluten-free version available? Of course there is, and here is the recipe. With the weather being so bad recently, we were in need of some serious gluten free comfort food. Toad in the hole can cheer up a wet and windy evening no end!

Gluten free Yorkshire Pudding

Makes enough for Toad in the hole for two hungry people or enough to serve with a roast dinner for 4 people

Ingredients:

2 medium eggs
6 tbsp milk
4 tbsp Doves Farm Gluten Free plain flour
Pinch of salt
Sunflower oil to cook

Method:

1) Add the milk and eggs to a measuring jug and whisk until well combined.
2) Add the flour and salt and whisk
3) Leave the batter to stand for 30 minutes
4) Meanwhile, preheat your oven to 200C
5) Take a sold baking tray (15 x 20cm works well here) and pour in enough sunflower oil to just cover the base of the pan (only by 1-2mm or so). Place the tray in the oven for 3 minutes to warm up
6) Pour the batter into the pan with the now hot oil. Add sausages if you are making Toad in the hole. Bake for around 20 minutes until golden. You can alternatively pour them into a tin of your choice to make individual Yorkshire puddings
7) Serve immediately once the Yorkshire pudding is golden and brown.

This entry was posted on Tuesday, June 12th, 2012 at 12:30.
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