Ah, the humble Yorkshire Pudding.
Those glorious little things that you take for granted until you’re diagnosed with coeliac disease and can longer eat them [cue sulk]
I absolutely love and adore Yorkshire puddings and contrary to popular belief, it has nothing to do with the fact I hail from Yorkshire. There’s something so addictive about those little wheat bowls. They go so well with a Sunday roast, taste divine with a glug of gravy over em’ and they’re ‘apparently’ easy to make…
…yeah right. They’re a right bugger to make!
[But please don’t let me stupidity put you off attempting to make them, many people have no problems cooking them]
I think it may have something to do with the zillion ‘rules’ of Yorkshire pudding making. Some tell you to chill the mixture for half an hour, some don’t. Some claim you shouldn’t use eggs while others state that you should!
On Day 4 of my GFC, I thought I’d throw caution to the wind and attempt to make some gluten free Yorkshire puddings. I scoured the internet for some gluten free Yorkshire pudding recipes [they’re rife!] and set about making some for my dinner. ..
My first batch wasn’t so good.
I’d decided to make one huge mother of a pudding and place all my veggies and roast inside – like a bowl of some kind. I refrained from opening the oven door [A BIG RULE] and when it’s time was up, I found a rather impressive looking Yorkshire pudding staring right back at me. Chuckling to myself, I placed the pud on a plate, ready for a taste inspection and to my absolute horror – the ‘chuffing’ thing wasn’t cooked in the middle! Plus, once it was out of the tray it was baking in, it resembled a frisbee NOT a Yorkshire Pudding!
So I went on to make my second Yorkshire pudding.
I found another recipe on the internet about making gluten free Yorkshire’s with self raising flour! Yes even I was shocked at this blasphemy! Surely, you can’t make Yorkshire’s with self raising flour, even those who are absolutely clueless about puddings know that you can’t make them with self raising flour – but again, throwing caution to the wind, I set about making my giant gluten free Yorkshire pudding.
Again, I refrained from opening the oven door, which is hard when you’re wanting to ensure they’ve risen and your oven light has broken so there’s noway of knowing! But I gave this pud a little extra time in the oven to allow it to cook in the middle. When the time was up, I got the pudding out and again, was surprised at how ‘normal’ it looked. I smiled to myself thinking “you’ve nailed this now Saara!” but nto my horror, yet again, the whole pudding was shambles. It wasn’t even cooked in the middle!
Look at that horrible gloopy mess!
You can’t blame me, but after my two disasters I ended up throwing the towel in with this one, although I’d vowed to try again during the week!