Yorkshire pudding

 It's hard to remember when Yorkshire puddings became a staple in my house - they were not part of my upbringing even though Mum's family served many traditional English dishes, having come out from Cornwall in the 1850s seeking their fortune in the gold rush.

Yorkshire puddings were first documented in 1747 by Hannah Glasse in her book The Art of Cookery Made Plain and Easy. Prior to that, a very similar dish named dripping pudding was popular. They are similar to the American dish "Dutch baby pancakes". They traditionally used the fat dripping from the roasting meat and were served as a first course with gravy to help "fill you up" before the more expensive course of meat and vegetables.

There is even a National Yorkshire Pudding Day - the first Sunday in February! It's a bit too hot here in Australia in February to be baking a roast, but that doesn’t stop us enjoying them anytime we are having a roast, especially roast beef.

I prefer to bake 12 individual pieces rather than a large loaf - easier to serve out. The change from gluten-based flour to gluten-free has not impacted this dish at all. No one seems to notice - the GF store-bought blend I use is White Wings brand. They rise up, fluffy on the inside and crisp on the outside - just waiting to be smothered in lots of gravy.

The trick is to have the pan and oil really hot and the batter at room temperature to get the perfect result.

Makes 12 individual portions

• 170 g plain flour (GF)
• 300 ml milk
• 2 eggs, room temperature
• 30 g butter, melted
• 7 g sea salt
• Pepper, to taste
• Vegetable oil

Preheat oven to 210°C fan/230°C.

Place a tablespoon of vegetable oil in each section of a 12-hole non-stick muffin tin and place on the top shelf of the oven until very hot, almost smoking.

To make the batter, place the flour into a bowl and beat in the eggs until smooth. Gradually add the milk and melted butter. Continue to beat until the mix is completely lump-free. Season with salt and pepper.

As soon as you take the tray from the oven, pour the batter into the tin, to three-quarters full (it should sizzle) and immediately put back into the oven.

Bake until the Yorkshire puddings are well risen, golden brown, and crisp, 20 to 25 minutes. Don't open the oven door until the end or they might collapse.

Serve with roast beef and lots of gravy.