Yorkshire pudding, a quintessential British delight, boasts a rich history and a place of honor in traditional Sunday roasts. Originating in Yorkshire, England, these airy, golden-brown delicacies date back to the 18th century.
Originally, they were cooked beneath roasting meat to catch the savory drippings, making the most of precious resources. Today, Yorkshire puddings are made in muffin tins and served as a delectable side dish, characterized by crispy, risen edges and soft, slightly doughy centers.
This gluten-free Yorkshire pudding makes the perfect accompaniment to a succulent roast beef, ladled with rich gravy, or alongside a variety of meats and vegetables, adding a touch of indulgence to any feast.
Gluten-Free Yorkshire Pudding Recipe
Straight to you from NYC’s Hudson & Charles butcher shop owner J. Fox, these classic, meat-friendly sides are quick to prepare and best served fresh from the oven.
- 3⁄4 cup gluten-free flour blend such as Cup4Cup or King Arthur
- 1⁄2 teaspoon sea or kosher salt
- 3 eggs
- 3⁄4 cup whole milk
- 2 teaspoons pan drippings from Roast Beef, duck fat, or vegetable oil
Preheat the oven to 450°F. In a small bowl, sift together the flour and salt.
In a separate bowl, beat together the eggs and milk. Stir the flour mixture into the milk mixture until fully incorporated. Let the batter rest for 30 minutes.
Place 1⁄4 teaspoon pan drippings into each of 8 cups of a muffin pan. Place the muffin pan in the preheated oven until the fat begins to smoke, about 5 minutes. Divide the batter evenly into the prepared cups (it should sizzle). Bake until the pudding is a deep golden brown and dry, 20 to 25 minutes. Serve immediately.
Photography: Paul Sirisalee