yorkshire pudding

Makes 12

Poppy cooks...

1. Preheat oven to 220ºC.
   
   
2. In a metal muffin tin, add 1.5 teaspoons of
   coconut oil into each hole and place in oven to 15 minutes.
   
   
3. Whilst oil is heating in oven, in a big mixing bowl mix together
   150g corn flour (the finer the better) and 
   15g tapioca flour.
   
   
4. Add 5 eggs, whisked to the dry mixture.
   
   
5. Once combined slowly add
   250ml rice milk whilst continuing to whisk followed by
   1/2 teaspoon celtic sea salt.
   
   
6. Transfer batter to a pouring jug.
   
   
7. Once oil is hot, quickly remove muffin tray from oven and divide batter and get back into the oven as quickly as possible.
   
   
8. Cook for 15 minutes and then remove from the oven (they will be nice and fluffy-looking at first but will deflate as they cool).