Coori Yorkshire Puddings

July 15, 2015

A Sunday roast is arguably one of the best British cuisine traditions and it is incredibly easy to put your very own spin on this meal. Yorkshire puddings are an absolute essential in this dish but they can also be eaten with other meals. Whether you’re eating them in a roast or in a meal of your own creation, making them from scratch is undoubtedly the best way to go! If you have been avoiding Yorkshire puddings because of a gluten intolerance or allergy then you will love this recipe all the more! It will take approximately forty minutes from start to finish so let’s get going! 

To make 15 of these Yorkshire puddings, you will need the following ingredients:

250 ml of milk (or alternatives)
4 eggs (or alternatives)
250 ml Coori puff pastry mix
100 ml Coori gluten free beer
Vegetable oil
Salt

Before you get started you must preheat your fan oven to 230C or 210C if you have a gas oven. You can drizzle a little bit of vegetable oil into a 12-hole muffin tray and place in the oven for a few minutes to warm it up. Take the Coori puff pastry ix and pour into a large mixing bowl. Next, crack all of the eggs into a jug with the milk and a pinch of salt. Beat the eggs together well with the milk and then pour into the mixing bowl with the Coori puff pastry mix. It is best if you use a whisk to incorporate the liquid into the flour. Make sure everything is mixed together well and then place the bowl in the fridge for ten minutes. 
Once these ten minutes have passed, remove the bowl from the fridge and pour the 100ml of Coori Gluten Free Beer into the bowl. Give the batter a good whisk and then transfer it into a jug. You can now remove the hot tray from the oven and carefully pour the batter into the holes. Once each hole has batter in it, place the tray back in the oven and leave for 20 minutes. You can use this time to enjoy the rest of your gluten free beer! After this time the puddings should have puffed up and turned brown. You can then remove from the oven and serve! 



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