These golden, dramatically puffed puddings are the whole point of a proper roast dinner, and the method here is what makes them work: eggs and milk whisked into a silky, rested batter, poured into screaming-hot fat until it sizzles on contact. That sizzle is the secret to the crisp, hollow structure and deep-bronzed sides everyone fights over at the table. Letting the batter rest before baking and resisting the urge to open the oven door are what give you that dramatic rise above the rim rather than a flat, sad puck. Serve them straight from the oven, still puffed and steaming, alongside gravy for soaking up every crevice. It's a comforting, crowd-pleasing side that fits neatly into a gluten free Sunday spread.
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King Arthur Baking Company Gluten-Free Measure For Measure Flour
Bob’s Red Mill 1 to 1 Baking Flour
Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz
Bob's Red Mill Baking Flour, 1 to 1, Gluten Free
King Arthur Gluten Free Measure for Measure Flour
Whisk the eggs, milk, and water together in a mixing bowl until fully combined. Add the flour and salt, then whisk vigorously until the batter is completely smooth with no lumps and has the consistency of heavy cream. Let the batter rest at room temperature for at least 30 minutes.
Place the oven rack in the upper-middle position and preheat the oven to 450°F (230°C). Add about 3/4 tsp of beef drippings or vegetable oil to each cup of a 12-cup muffin tin, then place the tin in the oven for 10–12 minutes, until the fat is smoking hot.
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