How to Make the Best Gluten Free Dairy Free Yorkshire Puddings

The eggs are one of the key components that help the Yorkshire puddings rise, so if you don’t have enough eggs make sure to adjust the cornflour, flour and milk to compensate. Additionally, if you only have medium eggs, remember that 1 large egg is approximately 2 medium eggs, so in this recipe you would need 12 medium eggs instead of 6 large eggs.

If you want that nice uniform rise to all of the Yorkshire puddings make sure to use oven mode instead of fan. I am not exactly sure why, but every time I have used fan mode on my oven, instead of oven mode it has prevented that nice and even rise for the Yorkshires puddings.

To ensure an even consistency for the Yorkshire pudding mixture each time, make sure to whisk together the cornflour and flour thoroughly, then make a divot in the flour mixture and add in one egg at a time. Finally, add in the milk 50ml at a time to ensure a nice and thorough whisking so that the mixture is aerated with no lumpy bits!

Yorkshire puddings depend on steam to rise. The steam is generated from the Yorkshire pudding mixture being poured into the hot oil and then placed into the hot oven. If you open the door to the oven too soon, this will cause the temperature of the oven to drop, the steam to escape, and you are left with deflated and unhappy Yorkshires. Additionally, unhappy and deflated people as well to contend with that wanted a lovely crunchy Yorkie. Be patient – don’t open the oven door!

If you want nice and crunchy Yorkshire puddings, you can cook them for longer than 25 minutes. But remember to keep an eye on them so they don’t overcook! I like to cook them for at least 40 minutes to have a crunchy outer shell and to prevent a soggy bottom, because nobody likes a soggy bottom!

The Yorkshire puddings are good in the freezer for up to a month, and when you fancy eating one just pop them in the oven for 5-10 minutes at 220oC. They can be reheated directly from frozen, no need to leave them out before!

As soon as you see the word extra, run for the hills with Yorkshire pudding recipes! Anything extra means it will have a low smoke point. You want high smoke point oils like rapeseed oil, sunflower oil, and vegetable oil (to name a few). This is because at high temperatures, they won’t break down (e.g. burn and smoke etc.). As Yorkshire puddings need a high temperature and the oil has to be cooked by itself for some time, make sure to get an oil that can handle the heat!