Vickys Yorkshire Puddings, GF DF EF SF NF

Preheat the oven at gas 8 / 220C / 425F

Pour 1 tablepoon of oil into each hole of a 6 hole muffin tin and swirl around so the sides get coated too. This is important. The amount sounds a lot but it's needed for the rise and for the hole to form in the middle of the yorkies. Put the tin in the oven to heat for 10 minutes

Meanwhile, combine the dry ingredients on a bowl and wet ingredients seperately in a jug

Mix the wet and dry together and pour into the jug for easy pouring into the tin later. Let rest the 10 minutes that it takes the oven to pre-heat

Take the muffin tin out of the oven when the oil is so hot that it smokes. Quickly fill each muffin tin hole to the brim with the batter

Put straight back into the hot oven and cook for 35 - 40 minutes until puffed and crispy

If using gluten-free flour, use 25g cornflour / cornstarch, 25g potato flour and 25g tapioca flour in place of the 75g plain flour

Serve immediately