Yorkshire Puddings

Makes 6

Description

This recipe differs to that of traditional Yorkshire puds. Rather than making batter, it is necessary to make a dough. The making may differ but the end result is just as good!

Ingredients

50g (2oz) butter or margarine
125ml (1/4 pint) water
65g (2 1/2oz) Juvela Gluten-Free mix
2 medium eggs, beaten

Instructions

  1. Before you start, pre-heat the oven to 220°C/425°F/Gas Mark 7 and grease 6 Yorkshire pudding tins.
  2. Place the fat and water in a saucepan and melt over a gentle heat, then bring to the boil.
  3. Remove from the heat and stir in the Mix. Return to heat until the mixture forms a ball in the pan. Remove from the heat and allow to cool slightly. Gradually add the eggs, beating well after each addition. The dough needs to be a stiff dropping consistency (it may not be necessary to add all of the beaten egg). Place spoonfuls of the mixture into the tins, spreading over the base and up the sides.
  4. Bake in a pre-heated oven for 20 minutes. Remove from the oven and, using a sharp knife, make a small hole in each pudding. Return to the oven for a further 5 minutes to dry out.