OK. Bring them back! It’s only been a morning and I want my kids back.
Mum very kindly offered to have them both for 3 whole days and 2 sleep overs and I gladly accepted being half way through the summer holidays and already feeling like they should be going back to school! However, the inevitable has happened. Since accepting the offer a few weeks ago I have been very busy. Writing a list longer than my arm of all the things I will be able to get done with no children under my feet.
This morning I have done half a job on the list. Great! I have spent the whole morning (following a run I may add), scrubbing our deck with deck cleaner, ready to be oiled over the next few days. I hadn’t appreciated a few things about this. Just how flipping hard it is to scrub a deck clean with an ancient hard bristled brush and pathetic hose; how long it takes; that you have to wait 2-3 days for the deck to dry before applying said oil; that it is due to rain on Friday and that it takes 8 hours for oil to dry before rain can fall. With all of those conditions it is a wonder that anyone ever treats their decks in this country and reminds my why it never got done last year!
Anyway, all of that explains why I am actually posting something here after a pretty long break! I need a sit down before even thinking about the rest of the dreaded list (and yes it does include other knackering tasks like painting the kitchen…). And before embarking on our next camping holiday next week…which, fingers crossed…no I am not going to say anything about the weather.
So here it is, after lots of experimenting…and an accidental discovery; that self-raising flour is what is required to make decent gluten-free yorkshire puddings…or ‘orkshire puddings’ if you are my daughter!
I had run out of plain flour so decided to try self-raising instead (sorry Yorkshire folk!) and I am pleased to report that lovely fluffy batter was the result!
You could include the sausages or just make yorkshire puddings to go with your Sunday roast.
Update – June 2016. I have now successfully made these with my wholegrain gluten-free flour blend. I include the recipe below because it is even better than the original.
Serves: 12 little muffins
- 40g Free From Fairy wholegrain self-raising flour
- 40g tapioca starch
- 80ml dairy-free milk (I used unsweetened almond milk) or dairy milk if it can be tolerated
- 3 medium free range eggs
- Pepper to season
- 6 gluten-free, dairy-free sausages, cut into small pieces or 12 cocktail sausages
- A little olive oil or better still, duck fat
- Place the flour, milk, eggs and a grind of pepper in a bowl and whisk with a balloon whisk (just a normal hand held whisk - nothing fancy!) until smooth. The mixture needs to be the consistancy of double cream.
- Pre-heat the oven to 230 degrees (210 fan oven) and cut the sausages into 4 pieces.
- Place a small amount of oil into each hole in a deep holed muffin tray and place in the hot oven for 5 minutes
- Add 2 pieces of sausage, or a whole cocktail sausage to each hole of the muffin tray and quickly pour over the batter dividing it equally between the 12 holes in the tray
- Place back in the oven for 25 minutes until golden.
- Serve with a selection of vegetables