Directions

Recipe #1

1. Preheat the oven to 170°C.

2. Add a small amount of lard / cooking coconut oil to 12 Yorkshire pudding moulds and place the tray in the oven.

3. In a large mixing bowl, add the eggs, arrowroot and gluten. Using an electric whisk or hand whisk, mix until smooth.

4. Add the salt and milk. Whisk again to ensure the batter is fully combined.

5. Remove the tray from the oven with care. Check that the oil is hot enough by dropping a tiny amount of the mix into one of the moulds. The oil should bubble around the mix. If not, return the tray to the oven for a few more minutes.

6. Divide the mix across the moulds and return the tray to the hot oven.

7. Cook for 30 minutes.

8. If you prefer extra crispy Yorkshire Puddings, lower the heat to 140°C and cook for a further 15 minutes.

Recipe #2

1. Preheat the oven to 190°C.

2. Add a small amount of lard / cooking coconut oil to 6 Yorkshire pudding moulds and place in the oven.

3. Add all of the ingredients for the batter to a bowl and mix together.

4. Remove the tray from the oven with care. Check that the oil is hot enough by dropping a tiny amount of the mix into one of the moulds. The oil should bubble around the mix. If not, return the tray to the oven for a few more minutes.

5. Bake for 25-30 minutes or until golden and crispy.