Herby dairy- and gluten-free Yorkshire puddings

Herby gluten-free Yorkshire puddings


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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.

Preheat the oven to 240°C/gas mark 9
Pour the oil into a 20x30cm metal baking tin and place into the oven to heat up
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
Once the oil has become smoking hot remove the tin from the oven and carefully pour in the batter
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
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