A twist on an old favourite… Gluten Free Sweet Yorkshire Pudding. An unexpected dessert made with crisp yet pillowy batter, paired with a tangy fruity pear and blackberry filling. Dairy free.
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Sweet Yorkshire Pudding – A gluten free dessert twist on an old favourite
Have you ever eaten a Sweet Yorkshire Pudding? It’s one of those desserts that really should be tried. The brain doesn’t know quite what to expect… It’s programmed to be ready for gravy, but what it gets is something altogether different.
My gluten free dessert Yorkshire Pudding is nonetheless delicious… Don’t they look amazing? All the height and crispy yet pillowy texture you’d expect from a Yorkie, but packed full of vanilla sautéed pear and walnut and drizzled with seasonal tangy blackberry coulis. Sweet gluten free Yorkshire Pudding heaven.
How is a Sweet Yorkshire Pudding different from a standard gluten free Yorkshire pudding?
The base batter for my Sweet Yorkies is a variation on my recipe for standard gluten free Yorkshire Pudding. Which (for the record) was originally an adaptation of an Adriana Rabinovich recipe that used a simple formula of corn flour with milk and eggs. It’s a recipe that I originally found way back in 2013. Interestingly, the very same recipe now seems to be one of the most popular on the internet… Yet sadly with no credit to its original creator. I’m sorry for that Adriana… Not least because you were an exceptional gluten free teacher.
But I digress… Yes. This Sweet Yorkshire Pudding batter is different from my standard gluten free Yorkshire puddings. Specifically, it includes as variation:
- A couple of tablespoons of maple syrup and some vanilla for a hint of sweetness.
- An extra egg white for lightness and extra rise.
- And dairy free coconut milk (a little more than for standard Yorkies) both for its additional airiness and to allow for a wider sharing with intolerant diets.
What flours are used to make my gluten free Yorkshies?
Just like my standard version, the flours used to make my gluten free Sweet Yorkshire Pudding are:
- Corn Starch – for lightness
- Tapioca Starch – for a little ‘chew’
- Sorghum flour – for flavour and structure
There is no xanthan gum required in making a gluten free Yorkshire pudding. It is unnecessary because all of the binding comes from the use of the high quantity of eggs in the mix.
The flours however are balanced for the best results. And while the use of corn starch alone is a good alternative for standard gluten free Yorkshire Puddings, I am not 100% sure the results would be as good for this dessert Yorkie, given the addition of the syrup. But hey. Feel free to try if you want.
Tips for making the best gluten free Sweet Yorkshire Pudding
Weigh the ingredients with care
Quantities matter and the recipe is your guide to getting it right. So please use a good set of reliable kitchen scales and follow the recipe.
Whisk the batter well
It is important for your gluten free Sweet Yorkshire Pudding batter to have as much air incorporated as possible before it goes in the oven. For preference, use an electric whisk. It will give the best results and takes out all the hard work.
Make sure the oil is sizzling hot before you pour the batter into the pan.
This one is REALLY important. If you want your Yorkshire Puddings to rise and not to have oily bottoms, then make absolutely sure the oil in the muffin tray is REALLY hot before you put the batter into it. You need to hear it sizzle as the batter hits it. And work FAST… The oil will cool quite quickly and you want all the batter to be in hot oil if possible. And then STRAIGHT into the oven… no delay.
Do not open the door while Yorkshire puddings are cooking…
Yorkshire Puddings, whether sweet or not are sensitive little morsels. Do NOT open the oven door while they are cooking. They don’t like an unexpected cold blast of air and it will pretty much guarantee a failed rise. Even if you don’t have an oven with a glass door and light, hold your nerve and WAIT out the cooking time. Cross your fingers and toes if you have to… but DON’T open that door!
The texture of a well-cooked Sweet Yorkshire Pudding
When they are well cooked, a Sweet Yorkshire Pudding should be crisp on the outside and tender on the inside. It will also be darker in colour than a standard Yorkshire Pudding. This is because it has sugar added to the batter. And in the dry heat of the oven, this will caramelise a little towards the end of the bake.
Nonetheless, it is better to have darker, caramelised edges than an undercooked, sunken Yorkie. And actually, slightly ‘charred’ edges add to their deliciousness, especially when paired with something a little tart… Well, I think so anyway.
Is this gluten free Sweet Yorkshire Pudding recipe Coeliac friendly?
Yes. Absolutely! There are no gluten-containing ingredients. So, providing you do the usual checks for any cross-contamination risk, the recipe is totally safe for people with Coeliac Disease (Celiac Disease).
Are these Sweet Yorkshire Puddings Dairy Free?
Yes. My gluten free Sweet Yorkshire Puddings are made to be dairy free too. They have been deliberately made with lighter dairy free coconut milk. This helps the batter to become more airy for rising (which may also compensate for the heaviness of the syrup). I use my favourite brand of dairy free milk, Ko Ko… Their unsweetened carton is great for baking and is just the BEST in hot drinks, because it doesn’t separate or add a strange taste to the cup.
If you prefer to use a ‘thicker’ dairy free milk such as soy, I would suggest using a ratio of 2 parts milk to 1 part water. Or for standard dairy milk, skimmed may be best (or add a drop of water to semi-skimmed).
Sadly, this is not a recipe that is Vegan as it relies on the eggs in its chemistry.
‘My Yorkshire Puddings didn’t rise’… Why?
If your Yorkshires don’t rise there will be a couple of likely reasons…
- The oil wasn’t hot enough when the batter was poured in. Consequently, it has become oil-sogged and flat.
- Your oven wasn’t hot enough. You’ll know your oven… If things usually take longer to cook than recipes suggest, you may need to up the temperature by a couple of degrees.
- Or… They haven’t been cooked for long enough. Yorkshire puddings do their best rising in the last 5 to 10 minutes. So, allow them the full time to cook and gain the structure they need to ‘set’.
Pear and Blackberry filling your gluten free Sweet Yorkshire Puddings
The recipe shared here is filled with Vanilla-Sautéed Pear with Walnut and Blackberry Coulis. And it’s divine! Actually, I could happily eat the filling as it is or slathered with custard, cream or ice cream.
The pears have been lightly sautéed in coconut oil alongside a little vanilla and some English walnuts, before being gently caramelised in brown sugar syrup. Not only do they smell incredible, but the fruity texture and tang perfectly offsets the crisp yet pillowy softness of the slightly sweetened Yorkshire Pudding.
The crowning glory is the tart, purple coulis, made with Autumn blackberries picked from local hedgerows and poured over the top. But if Autumn has passed, just grab some frozen blackberries from the supermarket and make it anyway.
More ideas for filling gluten free Sweet Yorkshire Pudding
Although pear and blackberry isn’t a ‘required’ filling for my Sweet Yorkshire Pudding, a fruity filling does work particularly well. I think that is because of the richness and texture of the pudding base. But there are nonetheless lots of options for filling Sweet Yorkies…
- Any tangy pan-cooked or roasted fruit, with or without a fruity sauce. Why not try a Berry Compote or a Chunky Cherry Sauce.
- Or go Bananas! It may be a little sweeter, but my Caramelised Banana Sauce is as delicious in Sweet Yorkshire Pudding as it is on pancakes.
- Give them a Christmas spin with a homemade Mincemeat filling and Whipped Coconut Cream.
- Or simply pop in a scoop of decadent ice cream… I can recommend flavour pairings such as my No Churn Blackberry Ice Cream, No Churn Rhubarb Ice Cream, and even my seasonal Christmas Mincemeat Ice Cream.
Ready to try Sweet Yorkshire Pudding?
You’ll find the recipe for my gluten free Sweet Yorkshire Pudding and my amazing Pear, Walnut and Blackberry filling below. I hope you enjoy. If you try it, don’t forget to leave a comment to let me know what you thought and share on social media too. Tag me in – #glutenfreealchemist. You’ll find me on Facebook, Instagram, Twitter or Pinterest.
For everything else, head over to our deliciously tempting Gluten Free On-Line Recipe Book Index. Have you seen it yet?
Thank you, as always, for visiting my little space on the internet. And happy cooking.
Other gluten free Batter recipes on Gluten Free Alchemist
Sweet Yorkshire Pudding with Vanilla Sautéed Pear and Walnuts and Blackberry Coulis
- Kitchen scales
- measuring spoons
- Mixing bowls
- wooden/silicone spoon
- measuring jug
- small sharp knife
- 12 hole muffin tin
- mixing spoon/spatula
- electric whisk
Sweet Yorkshire Pudding
- 30 g sorghum flour
- 20 g tapioca starch flour
- 50 g corn starch (UK known as Cornflour)
- 3 large eggs At room temperature – UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 1 large additional egg white
- 160 ml/g dairy free milk alternative I used Koko unsweetened coconut drinking milk. See NOTES re alternatives.
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- sunflower oil to roast
Vanilla Sautéed Pear & Walnuts
- 3 firm fresh pears peeled, de-seeded and cut into cubes
- 80 g walnut pieces
- 1½ tsp vanilla extract
- 2 tbsp light soft brown sugar
- 1 tbsp coconut oil
- 250 g blackberries fresh or frozen
- 65 g caster sugar golden caster sugar for preference
- 3 tbsp water
- Cassis liqueur (to taste) optional
Blackberry Coulis (make ahead of time)
- Put the blackberries, sugar and water into a small saucepan and gradually bring to a simmer over a medium heat.
- Stir frequently and crush the blackberries against the side of the pan with the back of a wooden/silicone spoon to release the juices.
- Continue to gently simmer for 15 to 20 minutes. Once the blackberries are soft and disintegrated and the liquid has reduced slightly.
- Take off the heat.
- Using a sieve, drain and push through the liquid and pulp into a jug (discarding the pips and fibre) and allow to cool.
- If adding Cassis, do this to taste, once the sauce is cold.
Vanilla Sautéed Pear & Walnuts (make either ahead of time or while the Yorkshire batter is in process)
- Put the coconut oil into a medium-sized saucepan over a medium heat. Once hot, add the pears and walnuts to the pan and toss in the oil.
- Continue to cook, tossing occasionally for about 10 minutes, until the pears are sautéed to a firmness that you are happy with.
- Add the vanilla part-way through the sautéing process and stir through thoroughly.
- Finally add the brown sugar and stir so that it dissolves and coats the pear and walnut in a sweet syrup.
Sweet Yorkshire Pudding Batter
- Put all the batter ingredients into a medium-sized bowl and whisk until well-blended, light and very airy.
- Set aside to stand for at least 30 minutes at room temperature.
Baking the Yorkshire Puddings
- When ready to bake the puddings, pre-heat the oven to 220 C/425 F/Gas 7.
- Pour a dribble of oil (about 1 teaspoon) into the bottom of each hole of a 12-hole non-stick muffin tin (enough oil to cover the base).
- Place the muffin pan into the hot oven for 10 to 15 minutes to get the oil REALLY hot (before filling with batter).
- While the oil is heating, give the batter a final whisk through and then transfer into a (measuring) jug ready for pouring into each muffin hole.
- Remove the pan from the oven carefully (the oil should be sizzling hot) and pour the batter immediately into the muffin holes (about half to two-thirds full). It should spit and sizzle. Work quickly so that the batter stays super-hot.
- IMMEDIATELY put the pan back in the hot oven and shut the door.
- Bake for 20 to 25 minutes until tall and golden. Do NOT open the door while they are cooking until at least 18 minutes have passed (use the oven light if you need to check on them).
- Once the Sweet Yorkshire Puddings are well-risen, crisp and golden, remove from the oven and gently ease out of the pan using a mini-silicone spatula or knife.
- Place on a wire rack to cool, or if eating straight away, serve onto plates. (If the bottom has any oily residue, stand them on kitchen paper to soak-up for a few seconds).
- When ready to serve, fill each Yorkshire with a good spoon of pear and walnut filling and top with a drizzle of blackberry coulis.
- Serve with your favourite dairy free ice cream (or dairy if you can eat it).
© 2019-2021 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist