We had Yorkshire pudding today - not easy gluten and dairy free. I expect everyone has a favourite recipe and sticks to it - if it ain't broke. But we use an adapted Delia Smith recipe to compensate for the lack of gluten and fat in non milks.
It's a bit the same with roast potatoes, do you boil them then shake them up a bit and put them in hot oil/fat? Or do you do the above then leave them to go cold before the hot oil/fat? Do you add flour? So many variations but I do think the one essential is to use either King Edward or Maris Piper potatoes and older/larger ones - we also leave the skins on as it adds to the texture and flavour.
