Yorkshire Puddings

Ingredients- serves 6

50g/2oz rice flour
50g/2oz tapioca flour
pinch of salt
freshly ground black pepper
2 eggs
300ml/½ pint milk
10g/½oz butter, melted
olive oil or beef dripping for greasing tins


Preheat the oven to 230C/450F/Gas 8.
Sift the rice flour and tapioca flour into a large bowl. Add the salt and pepper. Make a well in the centre and drop in the eggs. Beat continuously, gradually drawing in flour from the sides, adding half the milk in a steady stream at the same time. When all the flour has been mixed in, whisk in the remainder of the milk and the cool melted butter.

Grease a hot deep bun tin with olive oil or beef dripping and fill up to half to two thirds with the batter. Bake for about 20 minutes remove from the tins and serve warm.