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Gluten Free Yorkshire Pudding
Coeliacs can have Yorkshire Pud
These traditional accompaniments to a Sunday Roast are usually made with plain flour. Indeed you can use this recipe supplementing the cornflour with wheat flour for well risen puddings although a recipe would usually call for less eggs.
Cornflour has the added advantage of making a smooth, lump free batter mix and it does not detract from the taste at all.
Roast Beef is the number one choice for an English Sunday Roast and it is unheard of to serve this dish without the accompanying Yorkshire Pudding. It's always overlooked for coeliacs who end up without the local delicacy which is a shame as they are so easy to make.
- 6 Eggs
- 225 grams Cornflour
- 3/4 pint Milk
- Vegetable oil
Making wheat free Yorkshire Puds
- Oil up two 12 hole muffin or bun trays and place into a hot oven, approximately 200 degrees centigrade.
- Put the eggs, milk and cornflour into a mixing bowl along with a little salt and pepper for seasoning.
- Add a tablespoon of vegetable oil.
- Use a hand whisk, beat together all of the ingredients to form a smooth batter.
- When the bun trays are smoking hot, pour batter into each whole, filling each 3/4 full.
- Place the trays back into the oven and cook for twenty to twenty five minutes. The puddings should puff out and be dark brown and well risen.
- Avoid opening the oven door during the cooking process.
There is a general rise in the number of people who have food intolerances and are allergic to certain food. In the EU, fourteen food allergens now have to be labelled on food products. Businesses who supply any kind of food, including cafes, restaurants and snack bars, all now have to display information regarding allergens in food. A restaurant must be able to advise a customer, either verbally, or in writing, if a menu item contains an allergen.
Gluten free Yorkshire pudding are suitable for everyone and I think that they are a little bit more crispy and very light. They also rise very well, people won't believe that they are wheat free.
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How to cook a joint of beef
When cooking beef, always remember to get the oven searing hot by pre-heating for about fifteen minutes. Roast the beef uncovered at 180 degrees centigrade for about ten to fifteen minutes, depending on the size of the joint. This will seal the outside of the meat so the juices do not run out during the cooking process.
Season meat with salt and pepper. I sometimes use mustard or horseraddish or a dried stock cube rubbed into the flesh. Five spice is very complimentary to beef, especially if you are slow roasting it or cooking in a slow cooker.
A lower temperature of about 130 degrees is then fine for cooking the meat. For beef, it is always nice to have it a little bit pink in the centre. Test the temperature by inserting a skewer into the centre of the meat for about ten seconds. Remove skewer and place to bottom lip. This will give you an idea of how much further cooking the joint requires.
Facts about the Yorkshire Pudding
- According to the Royal Society of Chemistry, a Yorkshire Pudding is not a Yorkshire Pudding unless 4 inches high
- The first known published recipe was in 1737 although the "dripping pudding" was a staple of the English diet long before then
- Traditionally the Yorkshire Pudding was eaten as a first course with gravy and this tradition is still followed in parts of the North of England
- The meat and vegetables would have been eaten with a white or parsley sauce
- Eating the Yorkshire as a first course was supposedly to fill you up so as to stretch the meat and vegetables which were more expensive
- In very poor households, the first course may have been the only course as the dripping and blood provided a high calorie meal using just eggs, flour and milk
- In days gone by, the pudding would have been a much flatter and less crisp version of the puffed up version of today