Yorkshire Pudding (Gluten Free)

Preheat 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.