Easy Individual Yorkshire Puddings

My partner is always asking me to make these Easy Individual Yorkshire Puddings. He’ll eat them with anything! I’ve only made them a couple of times as we tend to steer clear of Gluten and Dairy (lactose in particular) because of his health problems. I’ve tried using gluten-free flour and found it doesn’t work at all. I do use lactose-free milk though and find it makes no difference.

Ingredients:

Oil
3/4 cup plain flour
Pinch of salt
2 eggs
300mls milk

Method:

Sift flour and salt together in a bowl.
Add eggs and mix until completely combined and the mixture is smooth.
Add milk slowly and gradually whisking well to ensure you get no lumps. Rest for 1 hour.
Preheat oven to 220c.
Using a muffing pan put approximately 1tbsp of oil in each hole.
Put in oven and heat for at least 5mins.
Working quickly to ensure the oil doesn’t lose its heat fill each hole in your muffin pan to 1/3 full.
Put back in oven and cook for 12-15 mins.

Tips for success:

Rest your batter!
Make sure oil is hot. It should bubble up and sizzle when you add your batter. If it doesn’t it’s not hot enough.

When I make this recipe I only make a half recipe and only use about 2tbsp of the mixture in each hole, simply because my partner shouldn’t be having gluten. Making them this size he can have two and doesn’t feel like he’s missing out.