The sweet white rice and millet flours, together with the high egg content in this recipe produce a rich, custard-like interior to these delicious batter puddings, best served and eaten whilst still warm. You can take this idea either way - try making savoury Yorkshire puddings by leaving out the sugar and serving with a traditional roast dinner, or change the fruit filling to chunks of eating apple and spice it up with a bit of clove and cinnamon... let us know what you make of it!
Makes 6 popovers. They can also be re-heated on the day of making.
75g sweet white rice flour
50g millet flour
15g maize starch
1/2tsp baking powder
1/2tsp guar gum
3 eggs separated
1 cup milk
15g melted butter
Pre-heat fan oven to 220*C. Butter a large 6 hole muffin tray. Place an extra dot of butter in the bottom of each hole.
Weigh the flours and starch into a bowl, add the baking powder, guar gum, salt and sugar, and dry whisk everything together.
Separate the egg whites into another bowl, and add the yolks to the flour mixture. Whisk the whites until stiff. Add the cup of milk to the flour and egg yolks and beat well with an electric whisk. Add the melted butter and carry on beating. Finally, combine the egg whites with the batter and beat a little to incorporate evenly.
Pour the batter into the prepared muffin tin, and if using frozen cherries add a couple of frozen cherries to each popover. They will sink down during baking. Bake for 15 minutes in the hot oven, then turn down the heat to 170*C for a further 8 minutes. Remove the popovers to a rack to cool, serve warm with crushed fruit, creme fraiche etc.
Leave out the sugar and the cherries to make a delicious gluten-free yorkshire puddings.
This page is an open forum for friends of Shipton Mill to contribute recipes. We do not test all of these recipes, so we cannot guarantee that they are gluten-free and suitable for all dietary requirements. Please do check the recipe thoroughly before making it.