Friday, September 21, 2012

Yorkshire Pudding

I have been craving yorkshire pudding for quite some time.  Paired with a good beef roast and mashed potatoes, it adds the perfect vessel for that delicious homemade gravy.  Good home cooking comfort food.  Well my local grocery store had a fabulous deal on oven roast beef cuts (buy one get one free!), and that was enough motivation for me to find the right recipe and try this.

Stumbling block: self rising flour.  Wait... what?  I had never heard of such a thing, let alone GF self rising flour.  Now, you know I have a problem with premixed flours from the store.  I find baking just turns out so much better if you do things from scratch.  Luckily, a little research produced a recipe for the self rising flour.

A few key tips when making yorkshire pudding.

1.  Once all the ingredients are mixed together, beat some air into the batter.  This will help the yorkshire pudding to be light.

2.  Heat your oil/beef drippings in the oven until they are searing hot.

3.  While your puddings are baking: DO NOT PEAK!  Opening the oven prematurely will make them fall.



  • 1/2 cup sorghum flour
  • 1/2 cup tapioca flour
  • 1 tsp xanthan gum
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 1/2 cup water
  • 1 medium egg
  • Vegetable oil or beef drippings


  • Heat the oven to 425 degrees
  • Mix dry ingredients together and form a well in the center.
  • Mix milk and water
  • Drop the egg and half the milk and water mixture into the well.
  • Gradually work the dough together until it forms a smooth creamy texture.
  • Slowly add the rest of the milk and water mixture and beat well.
  • Heat the oil in muffin tins until it begins to smoke.
  • Pour the batter into the muffin tins.
  • Bake on the top rack for about 20 minutes or until the puddings are golden brown.
  • Serve immediately topped with gravy!

Adapted from

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