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!
1st Attempt! Wanted to find a way of using chestnut flour and rice flour other than in bread. Just made these this morning and I am quite pleased with the taste. The amount of sugar could be altered as i dont like things too sweet. I woulsd sugestmore if you have a sweet tooth !! I felt they had a lovely taste but were a bit dry. Next time I shall try adding some fruit and also plan to try coco powder as well, watch this space.