I don’t know about you, but the glorious, golden Yorkshire pudding has always been my favourite part of a roast.
Growing up, my family didn’t have a roast dinner every Sunday. They were always deemed ‘quite a lot of faff’ and were saved for special occasions: celebrations, festivities, when all of the family came together.
So on those Sundays when the smell of roast beef was filling the kitchen, carrots and parsnips were spotted laid glistening in their roasting trays and potatoes were bobbing up and down on the stove, we knew we were in for a treat.
The biggest treat however, was always saved until last. Pulled out of the oven with seconds to go, hot, golden, oversized Yorkshire puddings would emerge and be placed on the table. Light and fluffy on the inside and crispy on the outside, there was no better joy than filling them with all the trimmings or ripping them apart and using them as vessels to mop up any remaining gravy or cheese sauce (my favourite).
Moving away from home roasts became even less common. My mother was right – they were a bit of a faff – and being unable to tolerate gluten I could no longer eat the best bit! But with snow in London last weekend, friends visiting and Christmas just around the corner I had a craving that only Yorkshire puddings would fill.
I scoured the internet and my cookbook collection for the best gluten free recipes and found quite a few variations. This Doves Farm recipe was delicious but didn’t rise quite as much as I would have liked, as was Naomi Devlin’s although it required quite a few ingredients. The best recipes I tried seemed to be made with just corn flour – such as Becky’s masterpieces here.
Testing recipes I pondered how I could make the batter even lighter and decided to try adding Daura Damm beer (gluten free of course). Adding the beer not only made the batter really light, which helped get a cracking rise in the oven, but made the Yorkshires taste absolutely delicious too.
So here is my Daura Damm beer batter gluten free Yorkshire pudding recipe! FODMAP friendly and dairy free to boot you can share these with your friends and family next time you have a roast dinner and nobody will notice the difference. The amount of batter makes quite a lot of Yorkshire puddings – about 16 – which I find somehow always manage to disappear… but just halve the ingredients if you need.
Lastly, before you give this recipe a go, my 3 top tips for those perfect Yorkshires:
Happy eating and drinking all x
Huge thank you to Daura Damm for sponsoring this post!