Dairy-free Spelt Yorkshire Puddings
I make these Dairy-free Spelt Yorkshire Puddings for the family as my daughter is allergic to milk and because I find spelt flour easier to digest than normal wheat. The main thing is that they’re delicious and we love them! You can use gluten-free flour, if necessary for your diet, and, of course, cow’s milk if dairy is not a problem.
Ingredients
Method
- Whisk the eggs into the seasoned flour then gradually add the milk.
- Whisk hard (or use a hand blender) to create a smooth batter. If you have time, let it stand for about an hour.
- Heat the oven to 230°C, placing into it a 12 hole baking tray with ¼ tsp oil in each hole.
- When the oil is piping hot, divide the batter evenly between the holes (about 1½ Tbsp each).
- Put back into the oven for 10-15 minutes until brown & risen.
- Serve as an accompaniment to a classic English roast dinner (e.g. beef of course!) or as a snack with gravy.