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
Key equipment
- saucepan
- hob
- sieve
- measuring jug
- small sharp knife
- 12 hole muffin tin
- Oven
Ingredients
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
Blackberry Coulis
- 250 g blackberries fresh or frozen
- 65 g caster sugar golden caster sugar for preference
- 3 tbsp water
- Cassis liqueur (to taste) optional
Instructions
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).
Notes
Nutrition
© 2019-2023 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
Gluten Free Sweet Yorkshire Pudding shared with
- Full Plate Thursday #564 with Miz Helen’s Country Cottage
- What’s For Dinner #344 with The Lazy Gastronome
- Sundays on Silverado #69 with The House on Silverado
- Cook Blog Share 2021 Week 47 with Glutarama
- Fiesta Friday #408 with Angie
Congrats on your nomination! Can you give ideas for a substitute for the cornstarch, please & thanks much? Being highly allergic to corn & all corn products creates extra challenges to the gluten free diet as so many ‘gluten free’ products use corn. You may not know that folks with blood type ‘O’, do not do well with most grains (wheat, corn, rye, etc.) & though they may not be diagnosed coeliac, they have many of the symptoms related to it. So adding substitution ideas for corn products would be so very appreciated by many of us.
… and thanks again for all your wonderful recipes …
Many Blessings
Thank you Lalita.
Being intolerant to corn definitely adds considerable difficulty when following a GF diet. The best substitute for cornstarch is generally considered to be arrowroot.
I hope that helps.
Best wishes
Kate
We sure enjoyed featuring your post this week and thanks so much for sharing it with us! Hope to see you again real soon.
Miz Helen
Thank you SO much Helen. Super-grateful! x
Such a great idea and such great flavours!
Thank you Eb x
An absolute classic! Such a great recipe to convert to GF.
Thank you Janice x
What a genius idea. Never had a sweet variation of a Yorkshire Pudding, knew they existed out there but never actually seen a recipe until now, this (I imagine) takes it to the next level though.
Thanks Rebecca. It’s one of those ‘trick the brain’ foods that surprises the taste buds x
Holy Moly, these look AY-MAZE-ZING!!!!!! This is definitely the dessert to roll out to impress!!!! Thanks so much for hooking up with Simple and in Season this month and I hope you're feeling a lot better. Congrats on the award too – well deserved 🙂
Thanks Katie. You're welcome. It was great to be able to use some local seasonal fruit in them too….. somehow pears and blackberries were just right for such a traditional British bake… x
This looks absolutely amazing!! Thanks so much for sharing it at Sunday Fitness & Food…pinned 🙂
Thanks Angela. You're welcome x
Congrats on the nomination – it is well deserved! The yorkshires look absolutely stunning. Thanks for linking up with #TreatPetite
Thank you Kat xx
Oh wow Kate, these babies look scrumptious! I love cooked fruit, it makes me all warm and fuzzy in autumn 🙂
Thank Mel…. I know what you mean. Autumn fruit so spells the end of summer. Definitely a great time of year for fruity baking x
What a week! Congratulations on your nomination, you deserve it. These look amazing! #freefromfridays
Thank you Emma x
Congratulations on your nomination – it is very well deserved (and I am sure your promotion is too if you give as much energy to work as you give to the blog). I always love reading your posts and find your photos amazing – you really do make gluten free food look so beautiful and delicious. Even yorkshire puddings which can be quite ugly. Have never seen them for dessert but yours look wonderful and double the surprise that they are dessert and gf!
Awww thank you Johanna. What a lovely comment x
I never see myself as a natural food photographer and always struggle big time with light….. I really should learn more about my camera! But it's good to hear that the photos I end up with make the food appealing…. there is nothing worse than unappetising food pics. x
Congratulations on your award nomination and promotion! These yorkshire puddings look GLORIOUS – perfect to celebrate your achievements with!
Beth x
http://www.thequietpeople.com
Thank you Beth. Not sure which I am more chuffed with…. the nomination, the promotion or the Yorkshires!! x
Huge congratulations to you on the award. Well deserved too – I see you as such an authority in the specialist diet world. These puddings are just incredible – You are the featured bake on this week's Bake of the Week. Thanks so much for joining in once again x
Thank you Helen. That's a lovely comment and also really supportive. Sometimes (particularly when my stats are rubbish) I plug away and just keep my fingers crossed that someone else might be interested! It's good to know it might be helpful to others….
Thanks so much for the feature xx
Huge congratulations on your promotion and nomination for an allergy blog award. Very much deserved 🙂
These look and sound absolutely delicious, I love the idea of adding a little maple syrup to the batter for extra sweetness and the filling sounds lovely. I'm going to have to go and take a look at the bananas-in-the-hole you mentioned too.
I hope you're feeling better soon x
Thank you Charlotte. I specifically used maple syrup rather than honey or another alternative, because it is so light. It worked really well and just gave enough sweetness to support the filling x
Oof! I love that you made a sweet Yorkshire. It looks so tasty! x
Thanks Amanda. I have been wanting to make some for ages… Thanks to GBBO, i got the boot I needed! x
Yum they look fantastic! Much better rise than my shop bought gluten free flour versions! Love the idea of sweet Yorkshires too! 😀 Alice xxx
http://www.woodenwindowsills.co.uk
Thank you! They have been on my list of things to do for ages….. good job GBBO gave me a boot up the backside! So glad I made them….. I always think home-blended versions have to be better….. don't they??
Congratulations on the award nomination!
These look absolutely DELICIOUS! I think I'm in Yorkshire pudding heaven. Yum, yum, yum!
Thank you Bev! That's really kind of you xx
They look so delicious Kate, I always am blown away by your photos. Well done on your nomination,well deserved!
Awww thanks Lucy. I was really worried about taking the photos, because the weather had suddenly got really dull! I hate winter food photography……
Well done for your award and you truly deserve it. Your recipes are just great and you are a very good photographer too. Very nice these desserts… they make me hungry!
Thanks Alida…. So far it's just a nomination! Will need votes I guess to actually be in with any chance of getting an award….. Fingers crossed, but not expecting much! x
They look incredible!! I've never had such a good rise and shape from my Yorkshires – definitely giving your recipe a go. Amazing! Congratulations on the award too, very much deserved.
Thanks Katie. I have to admit…. I was quite shocked when they appeared from the darkness looking so perfect! I think it may have been the extra egg-white that I added? If you want to go savoury, just ditch the maple and vanilla I guess…..
The award nomination was also a surprise…. It had never crossed my mind that I might be nominated for anything! It's only a first stage though…… don't expect to get many votes…. x
Forgot to say congrats on the nomination btw
Thank you xx
These look great. I have shared the post in my Facebook group
https://www.facebook.com/groups/joinfreefromgluten/
Fab. Thanks Guy… you're a star x
These sound just lovely. Im forwarding this recipe to my sister recently diagnosed as coeliac as im sure she woul like to give them a try.
Thanks Jacqueline. I hope she enjoys them! xx
These sound just lovely. Im forwarding this recipe to my sister recently diagnosed as coeliac as im sure she woul like to give them a try.
oh my word these look amazing – the filling you have used, the rise on the yorkshire puddings and your photos – all stunning.
well done on your nomination lovely – very well deserved xx
Thank you Jenny. I was pretty chuffed with the Yorkies…. and the nomination xx
I absolutely love the sound of your Yorkshires, the caramelised pears with the blackberries sound fab! And congrats on your nomination too 🙂
Angela x
Thank you Angela. The filling was amazing….. somehow it all just came together perfectly! I hope my Yorkshires would have passed the local test!! x
these look amazing! and well done on your nomination 🙂
Thank you Helen x
Mmm, I just typed out a comment and it disappeared! Anyway, I was saying how incredibly clever you are and that of course you have been nominated…because you are completely fabulous. This bake is another example of how brilliant you are. And the photography? Well, stunning as always. I have one bone to pick with you though…why haven't you tried my flour yet??!!!
Thank you Vicki…. now I'm blushing! I just do what I love and hope for the best…. (and a bit of luck along the way)!
As for the bone? Well…… I specifically wanted to give your amazing flour a serious test run with my all-time nemesis puff pastry! But the summer has been really really hot and that's NOT good for pastry that requires lots of cold (especially with such a pastry-phobe as myself). With only one bag at my immediate disposal, I wanted to save it for something significant (and not a bog-standard cake, or daily bake). I am thinking this weekend may just be the chance to break open the bag, to challenge myself to Pastry week on GBBO!…… I have no doubts your flour will be fab, but I have no faith in my puff pastry skill whatsoever (so I need an excellent flour to give me confidence)!
Wish me luck! xx
This looks so incredible! And CONGRATS on your award nomination! Well deserved.
Thank you Tiffany. That's really kind of you xx