- 100g gluten free plain flour blend
- ½ tsp gluten-free baking powder
- ½ tsp salt
- 3 eggs
- 250ml full fat milk
Weigh out the flours and add the baking powder and salt. Put to one side.
Whizz up the eggs in a blender or food processor (or beat vigorously by hand) until foamy. Add the flour mixture and whizz again.
Now pour the milk in and blend well.
Pour about a teaspoonful of fat or oil into each cup of the muffin tin and place in the hot oven for 5 minutes.
Take it out and pour the batter into each cup, filling it to about 10-15mm from the top.
Bake in the oven for about 20 minutes until dark golden brown. Avoid opening the oven while cooking, as the puddings may sink.
When ready, serve immediately.
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