Video LoadingVideo UnavailableClick to playTap to playThe video will auto-play soon8CancelPlay nowA staple part of any roast – let alone a Christmas lunch – is a good quality, homemade Yorkshire pudding and this recipe comes with the added bonus of being gluten-free; ideal for pleasing all your guests with ease this year. You’ve got to be fast and you’ve got to be careful as you’ll need spitting hot oil to make these perfect – but they’re worth all the effort. The key to making these spot-on is using cornflour – available in your supermarket baking aisle – instead of regular plain flour and be careful with your oil quantity. Too much and your puddings will sink and turn soggy, and too little and they just won’t rise at all. Once ready, serve piping hot, smothered in gravy – but of course, you can make the batter mix in advance to save you time on the big day, too. 3-Ingredient Yorkshire Puddings Makes 12
These are an easy make on the big day itself with just 3 ingredients to create your perfect Christmas lunch trimming
(Image: Hannah Rose Hughes)
Takes 30 minutes Ingredients Vegetable oil 200g (1⅔ cups) cornflour (cornstarch) 6 eggs 300ml (1¼ cups) milk 1. Preheat the oven to 200°C fan / 220°C / 425°F. 2. Grab a 16-hole muffin tray and add just under 1 tablespoon of oil to each of the holes. Place in the preheated oven for 10–15 minutes until the oil is super-hot – basically spitting! 3. Meanwhile, grab a large mixing bowl and add the cornflour. Crack in the eggs and whisk together. 4. Once thoroughly combined, gradually add all of the milk, a little at a time, whisking in between. Pour the batter into a jug (pitcher) so it’s easier to pour into each hole. 5. Next, you need to be quick! Remove the muffin tray from the oven and immediately fill each hole with the mixture until just under three-quarters full. They should sizzle a little as you pour the batter in. Get them back in the oven ASAP! 6. Bake for 15–20 minutes until golden and risen; do not open the oven door or they will instantly deflate! Once you can see that they’re huge and fully risen, give them an extra 2 minutes to crisp up, as this will reduce the amount they deflate once you remove them from the oven. 7. Serve up immediately. Tip: You can also use tapioca starch instead of cornflour. Don’t overfill your holes with too much oil or too much mixture. Both of these things will impact the ability for the Yorkshires to rise and crisp up. Less is more!
These recipes are so divine even those without a gluten intolerance won’t notice the difference
(Image: Gluten Free Christmas by Becky Excell (Quadrille, £22) Photography: Hannah Rose Hughes)
Gluten Free Christmas by Becky Excell (Quadrille, £22) Photography: Hannah Rose Hughes Story SavedYou can find this story in  My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterMore OnChristmasFood
