Yorkshire Puddings with Roast Beef and Gravy

Ingredients

• 1 batch Gluten-Free Yorkshire Pudding Batter
• 300 g Roast Beef Slices
• 500 ml Beef Gravy (soy-free)
• 2 tablespoons Olive Oil
• 2 Eggs
• 100 g Gluten-Free Flour Mix
• 150 ml Milk (dairy or non-dairy)
• 50 ml Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 220°C.
2. 2In a medium bowl, whisk together the 2 Eggs, 150 ml Milk (dairy or non-dairy), and 50 ml Water until they are well combined. Add the 100 g Gluten-Free Flour Mix and continue whisking until the batter is completely smooth and free of lumps.
3. 3Add the 2 tablespoons of Olive Oil evenly into the cups of a 12-cup muffin tin. Place the muffin tin into the preheated oven for 5 minutes, allowing the oil to become shimmering hot.
4. 4Carefully remove the hot muffin tin from the oven. Pour the prepared batter into each cup, filling them about two-thirds full. Return the muffin tin to the oven and bake for 20-25 minutes, until the puddings are significantly puffed up, golden brown, and crisp around the edges.
5. 5While the Yorkshire puddings are baking, pour the 500 ml Beef Gravy (soy-free) into a small saucepan. Warm the gravy over medium-low heat, stirring occasionally, until it is hot but not boiling. Do not allow the gravy to come to a boil.
6. 6Once the Yorkshire puddings are baked, carefully remove them from the oven. Place a few slices of the 300 g Roast Beef Slices into the center of each hot Yorkshire pudding. Spoon the warm 500 ml Beef Gravy over the roast beef in each pudding and serve immediately.

Substitutions

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