Nutrition per serve
|Kcal: 129||Fat: 10g||Saturates: 1g||Protein: 2g||Carbs: 8g||Sugars: 1g||Fibre: 1g||Salt: 0||Iron: 0||Calcium: 34mg|
This recipe has been reviewed and approved by Everyday Nutrition Founder and Accredited Practising Dietitian, Joanna Baker.
Prep time: 1 hr Cook time: 45 mins Total time: 1hr 45 mins.
INGREDIENTS, (SERVES 15)
1-2 Deep muffin trays
135ml Sunflower oil or lard
135g gluten free low fodmap plain flour
1/2 teaspoon salt
200ml lactose free milk
Additional: 1/2 teaspoon black pepper
Preheat oven to 200°C Fan oven
Whisk the eggs.
Mix the flour and salt in a bowl and add the eggs. Gradually mix in the milk and beat until smooth.
Leave the mixture for at least one hour before cooking, (the longer left the better result).
Pour 1/2 tablespoon of oil in each of the holes in the muffin tray and place in the oven until the oil is bubbling, (approximately 10 minutes).
Remove the tray from the oven and divide the batter mixture evenly between the holes in the trays, (makes approximately 15 Yorkshire puddings).
Return to the oven and cook for 35 minutes or until crispy.
*Suitable for home freezing.
Cooking from frozen: Preheat oven to 200oC Fan oven.
Place the puddings on a tray and cook for 5 minutes or until golden and crunchy.