Try this Yorkshire Pudding (Gluten Free) recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 220°C/200°C fan/425°F.
Add just around a teaspoon of oil to each of the holes in the muffin tin. Place tin in the oven for 10-15 minutes until the oil is super hot.
While your oil is heating, beat eggs into the cornflour in a mixing bowl. Once thoroughly combined, gradually whisk the milk in a little at a time. Pour batter into a jug so it's easier to pour into each hole.
Moving quickly, remove muffin tray from the oven and immediately fill each hole with batter until just half full. They should sizzle a little. Be very quick here and get them back in the oven to bake for around 15–20 minutes until golden and risen.
Should be able to replace the egg whites with aquafaba, at ~3 tbsp aquafaba per egg white, whipped until frothy. Probably need the yolks though.
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Serving Size: 1 Serving (21g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 98 | ||
Calories from Fat: 36 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4g | 5 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.5mg | 0 % | |
Potassium 0.5mg | 0 % | |
Total Carbohydrate 15.2g | 4 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 15.1g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 98
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