Jumbo Yorkshire Pudding are a real treat as a side for a roast beef dinner.  This quick bread is tasty plain or smothered in gravy.

I double the recipe when I make them to get a dozen so I can just reheat them in my air fryer when we have the left over beef.

These corn based Jumbo Yorkshire Puddings rise nicely and remind me of the ones I enjoyed before having to go gluten free.

This quick and easy recipe will be enjoyed by everyone whether they have to avoid gluten or not.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

The first thing I did to make Jumbo Yorkshire Pudding was preheat the oven to 450F and put enough oil in the muffin tins to cover the bottom of each hole.  When I only make the 6 I fill the extra holes with a bit of water.

I immediately placed the muffin tin in the oven so it was there for the preheat and a bit while it was at temperature.

While the muffin pan was heating up I mixed some corn starch and corn flour together in a mixing bowl.

Then I added in some large eggs.

I whisked in some almond milk and beat until the ingredients were well blended. 

 I used almond milk because I have to avoid dairy whenever possible.

Once the oil in the tins was very hot, I usually have mine just starting to smoke, remove the muffin tin from the oven and fill the muffin cup almost full.

Return the muffin pan to the oven and bake, without opening the oven door, for 25- 30 minutes or until the Jumbo Yorkshire Puddings are golden brown and have topped out.

Remove the pan from the oven and carefully lift the yorkshire puddings out of the oil so they are not sitting in it for too long.  

Serve immediately alongside your next roast beef dinner, plain or smothered in gravy.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Here Are Some Other Breads You Will Love As Well...

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You'll Need to Make Jumbo Yorkshire Pudding:

• ¼ cup olive oil (approx)
• 1 cup plus 2 tablespoon corn starch
• 2 tablespoon corn flour
• 3 eggs, large
• 5 oz almond milk

How to Make Jumbo Yorkshire Pudding:

1. Preheat oven to 450F.
2. Cover the bottom of six of the holes in a muffin tin with the olive oil and place in the preheating oven. Leave until oil is very hot.  Fill empty tins with a bit of water.
3. While oil is heating mix the corn starch and corn flour together.
4. Add the eggs and almond milk and whisk until well blended.
5. When oil is heated remove pan from oven and carefully fill the 6 holes about ¾ full with the batter.
6. Return to oven and bake for 25 -30 minutes or until golden brown and sitting high. Do not open oven during baking.
7. Remove from oven and carefully lift each yorkshire pudding out of oil.
8. Serve immediately and enjoy plain or smothered in gravy.