After Monday's roast, I had some leftover, gluten free Yorkshire pud batter and didn't really know what to do with it, but was determined to make something. Having a quick lunch break at home this week, I decided to take inspiration from Toad in the Hole, but remove the toad. I follow my mother's traditional Yorkshire pudding recipe and just exchange the wheat flour for Dove's Farm's gluten free plain flour, which means that my yorkshires generally taste pretty nice, but never, ever rise. I have given my little flat discs of batter the nickname farts, because I've decided that that's what they look like. Not that I've ever seen a fart, and they certainly aren't comparable in flavour or aroma. Anyway, the fact my yorkies never rise is irrelevant, as this recipe makes good, crispy on the outside, soft on the inside puddingy joy; the trick is to really load your dish with filler ingredients, so don't be shy of those veggies! A simple, frugal, filling and adaptable recipe. Ticking all those boxes!
1 small onion, sliced
1 small leek, chopped
2 large mushrooms, sliced
1/4 red pepper, sliced
4 cherry tomatoes
a couple of sprigs of thyme, picked
some leftover yorkshire batter
salt & pepper
oil with a high smoke point
- Preheat your oven to gas mark 8 or equivalent, but well hot, basically. Pour a little oil in a personal sized pie dish and stick in the oven to get smoking.
- Heat a little olive oil in a frying pan and soften your onion, leek and peppers. Once softened, add your mushrooms, season and stir and add in your toms.
- Once your pie dish is smoking hot, take out of the oven, pour in your veggies, pour on your batter and sprinkle in the thyme. Pop back in the oven and turn down your oven one point. Cook for 20-30minutes or until golden on top.
- Serve straight out of the dish with some good, strong English mustard. Obviously, I used Tracklements.
- Easy, right? Yummy too. Go forth and scoff battered veg! Sort of.