3largeeggsAt room temperature - UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
1largeadditional egg white
160ml/gdairy free milk alternativeI used Koko unsweetened coconut drinking milk. See NOTES re alternatives.
sunflower oil to roast
Vanilla Sautéed Pear & Walnuts
3firm fresh pearspeeled, de-seeded and cut into cubes
2tbsplight soft brown sugar
250gblackberriesfresh or frozen
65gcaster sugargolden caster sugar for preference
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).
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.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).