140g gluten-free plain flour

50g cornflour

3 eggs

175ml lactose free milk

sunflower oil, for drizzling


Make up the batter mix. Tip the flours into a bowl with 1/2 tsp salt, make a well in the middle and crack the eggs into it.

Whisk it together, then slowly add the lactose free milk, whisking all the time until lump-free. Leave to stand until you are ready to cook.

Heat oven to 230C/210C fan/gas 8. Drizzle a little oil evenly into two 12-hole non-stick muffin tins and put into the oven to heat through.

Pour the batter into a jug, then remove the hot tins from the oven.

Carefully and evenly pour the batter into the holes. Put the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. Serve immediately.

Recipe adapted from: Good Food

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