Tonight is the first time I have ever eaten Yorkshire Pudding – and I don’t know that I am overstating to say it is life changing! Okay, maybe too far- but my oh my, it’s delicious! It soft, melt in your mouth saltiness. This recipe was modified from a recipe from my England loving side of the family :).
GF Yorkshire Pudding
1 cup Pamela’s Gluten Free Baking & Pancake Mix
1 cup cold water
Mix until smooth. Meanwhile, cover the bottom of each cup of a metal muffin pan with roast dripping. If your don’t have enough drippings for gravy and to coat the bottom, add a small amount of drippings to each cup and then use canola oil to supplement for rest.
Place in a 450* oven until bubbling – about 2 minutes.
When bubbling, pull from oven and evenly pour batter into each cup, over drippings. Bake at 475* for 12-15 minutes. When sides are starting to crisp they are done.
I found a spoon to be the easiest way to get them out of the tin. Serve alongside a roast and covered in gravy.
GF Beef Gravy
All remaining liquid and pan drippings
1 tsp salt
1/2 tsp pepper
1/2 cup cold water
2 Tbsp corn starch
Strain liquid into a pot and heat over medium high heat and add salt and pepper. When heated through and very near to meal time, shake corn starch and cold water together in a tight tupperware until fully dissolved. Slowly pour in corn starch water into pan drippings while constantly whisking. add only a tablespoon or so of cornstarch mixture in at a time. Over time, gravy will thicken. Remove from heat when at desired consistency.