Yorkshire Pudding

1. Preheat oven to 425ºF. Put 2 tablespoons of vegetable oil in each cup of a 12-count metal muffin tray. Place tray in the oven until oil is heated (we left it in until the batter was prepared).
2. Mix together the flour, cornstarch, xanthan gum, baking powder, and salt.
3. In a separate bowl, beat the eggs.
4. Add eggs to dry ingredients and mix well.
5. Add milk to the mixture and whisk for a few minutes until smooth.
6. Carefully remove the tray from oven (if it’s still in there) and put 1/4 cup of the mixture into 6 of the cups. Use the remaining batter for the dessert puddings.

For the dessert puddings:
1. Add the zest of the orange to the remaining batter and stir.
2. Add sugar and mix well.
3. Put 1/4 cup of the mixture into the remaining 6 cups.

Bake for 15 minutes then carefully remove the pan from the oven. Pop the puddings out of the tray using a spoon. Make sure to be careful about the oil!

To serve the dessert puddings, top with a spoonful of marmalade and whipped cream.