Corn Flour Yorkshire Puddings: A Delicious Twist On A Classic Recipe

Corn Flour Yorkshire Puddings: A Delicious Twist On A Classic Recipe

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Gluten Free Yorkshire Puddings FOOD GF BAKES + CAKES Gluten free
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Yorkshire puddings are a staple of British cuisine, often served alongside a roast dinner or filled with gravy and sausages for a comforting meal. But have you ever tried making them with corn flour? This simple twist on the classic recipe adds a subtle sweetness and a delicate texture to the puddings, making them a perfect addition to any meal. In this article, we’ll share two delicious recipes for corn flour Yorkshire puddings that are sure to become a new favorite in your household.

Recipe 1: Sweet Corn Flour Yorkshire Puddings

Ingredients:

  • 1 cup corn flour
  • 1 cup all-purpose flour
  • 1 tsp. salt
  • 2 cups milk
  • 4 eggs
  • 1/4 cup melted butter

Instructions:

  1. Preheat oven to 425°F. Grease a 12-cup muffin tin with cooking spray.
  2. In a large bowl, whisk together the corn flour, all-purpose flour, and salt.
  3. In another bowl, whisk together the milk, eggs, and melted butter.
  4. Pour the wet ingredients into the dry ingredients and whisk until smooth.
  5. Fill each muffin cup about 2/3 full of batter.
  6. Bake for 20-25 minutes, or until the puddings are golden brown and puffy.
  7. Serve immediately.
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Nutritional Information:

Each serving (1 pudding) contains approximately:

  • Calories: 140
  • Protein: 5g
  • Fat: 5g
  • Carbohydrates: 19g
  • Fiber: 1g
  • Sugar: 1g

Cooking Time:

20-25 minutes

Equipment:

  • 12-cup muffin tin
  • Bowl
  • Whisk

Serving Suggestions:

Serve these puddings alongside a roast dinner or filled with sausages and gravy for a comforting meal.

Variations:

Add chopped herbs, such as rosemary or thyme, to the batter for a savory twist. You can also use different types of milk, such as almond or soy, to make these puddings dairy-free.

Substitutions:

If you don’t have corn flour, you can substitute it with cornmeal. You can also use gluten-free flour for a gluten-free version of this recipe.

Storage:

Store leftover puddings in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F for 5-10 minutes.

Tips:

Make sure your muffin tin is hot before adding the batter to ensure that the puddings puff up properly. You can also add a pinch of sugar to the batter if you prefer a sweeter taste.

Frequently Asked Questions:

Q: Can I freeze these puddings?

A: Yes, you can freeze these puddings in an airtight container for up to 3 months. To reheat, place them in the oven at 350°F for 10-15 minutes.

Recipe 2: Savory Corn Flour Yorkshire Puddings

Ingredients:

  • 1 cup corn flour
  • 1 cup all-purpose flour
  • 1 tsp. salt
  • 2 cups milk
  • 4 eggs
  • 1/4 cup melted butter
  • 1 tbsp. chopped fresh rosemary

Instructions:

  1. Preheat oven to 425°F. Grease a 12-cup muffin tin with cooking spray.
  2. In a large bowl, whisk together the corn flour, all-purpose flour, salt, and rosemary.
  3. In another bowl, whisk together the milk, eggs, and melted butter.
  4. Pour the wet ingredients into the dry ingredients and whisk until smooth.
  5. Fill each muffin cup about 2/3 full of batter.
  6. Bake for 20-25 minutes, or until the puddings are golden brown and puffy.
  7. Serve immediately.
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Nutritional Information:

Each serving (1 pudding) contains approximately:

  • Calories: 150
  • Protein: 5g
  • Fat: 5g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Sugar: 1g

Cooking Time:

20-25 minutes

Equipment:

  • 12-cup muffin tin
  • Bowl
  • Whisk

Serving Suggestions:

Serve these puddings alongside a roast dinner or filled with sausages and gravy for a comforting meal. They also pair well with roasted vegetables or a simple salad.

Variations:

You can add different herbs, such as thyme or sage, to the batter for a different flavor. You can also add grated cheese or chopped cooked bacon for a more indulgent twist.

Substitutions:

If you don’t have corn flour, you can substitute it with cornmeal. You can also use gluten-free flour for a gluten-free version of this recipe.

Storage:

Store leftover puddings in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F for 5-10 minutes.

Tips:

Make sure your muffin tin is hot before adding the batter to ensure that the puddings puff up properly. You can also add a pinch of garlic powder or onion powder to the batter for extra flavor.

Frequently Asked Questions:

Q: Can I make these puddings ahead of time?

A: Yes, you can make the batter ahead of time and store it in the refrigerator for up to 24 hours. Just be sure to whisk it well before using.

Personal Thoughts:

Corn flour Yorkshire puddings are a delicious twist on a classic recipe that’s easy to make and sure to impress. The subtle sweetness and delicate texture of the corn flour adds a new dimension to the puddings that makes them perfect for any occasion. Whether you prefer a sweet or savory twist, these recipes are sure to become a new favorite in your household. So why not give them a try and see for yourself?

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