Herby dairy- and gluten-free Yorkshire puddings

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Howard takes inspiration from his childhood with this recipe for dairy-free and gluten-free Yorkshire puddings. Chives and sun-dried tomatoes really boost the flavour of the batter, but any combination of herbs would work beautifully in this recipe.

First published in 2015

When my sister and I were little, my mum used to ring the changes with a variation on the classic Yorkshire pudding, which she called season pudding (as in Yorkshire pudding with seasoning). Essentially this consisted of grating in a white onion and adding some dried mixed herbs to the batter. Tasty though it was, I remember it sometimes produced a slightly wet pudding as the moist raw onion seeped a little, rather than cooking through properly. (What a precocious child I must have been – never a fussy eater but a food critic from an early age!) This gluten-free and dairy-free version makes use of the wider choice of seasonings around nowadays, with fresh chives and finely chopped sundried tomatoes.

Recipe taken from Howard Middleton's book Delicious Gluten-Free Baking published by Little, Brown.

Ingredients

Metric

Imperial

Method

1
Preheat the oven to 240°C/gas mark 9
2
Pour the oil into a 20x30cm metal baking tin and place into the oven to heat up
3
Meanwhile, make the batter by whisking together the eggs, milk, salt and pepper. Add the flours and baking powder and whisk again, then add in the chives and tomatoes and stir well
4
Once the oil has become smoking hot remove the tin from the oven and carefully pour in the batter
5
Return the tray to the oven and bake for 20 minutes, until the Yorkshire pudding has risen and become golden brown in colour. Slice into 4 pieces and serve
First published in 2015

Howard is a food writer and presenter from Sheffield, who first caught the public’s attention on series four of The Great British Bake Off, going on to win their affection with his quirky style and love of unusual ingredients.

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