by Justina Hurley
This is a delicious sweet take on yorkshire pudding. It was inspired by the desire for a pain au chocolate which sadly is not easy to recreate in gluten free form. However this recipe is a close second and straight from the oven provides a melt in the mouth chocolaty treat.
This recipe is not overly sweet thanks to the use of cacao nibs but does get a sweet burst from the chocolate pieces.
- 2 large eggs
- 50g / 2oz Dove’s Gluten Free Self Raising Flour (If you can’t get Doves then the blend in this flour is: Rice, Potato, Tapioca, Maize & Buckwheat, Raising Agents (Mono Calcium Phosphate, Sodium Bicarbonate), Xanthan Gum.
- 20g / ¾oz Corn Flour
- 100ml / just under half cup Milk
- Cacao nibs – handful
- Half a bar of Green & Blacks Organic chocolate (or chocolate of your choice) broken into small pieces
- Coconut Oil
Preheat the oven to 220º
Put the eggs, flour, corn flour, milk and cacao nibs in a mini-blender or liquidiser and blend for at least a minute.
Leave to stand in blender.
Using a 12 slot yorkshire pudding or cupcake tray place a little coconut oil into each slot.
Place the oiled tray into the oven and allow to heat until the oil gets very hot (a few minutes will suffice)
Now blend the mixture again.
Take the tray from the oven and pour the batter into each slot. The batter should sizzle when it hits the oil. If it doesn’t the oil isn’t hot enough.
Now quickly place a few pieces of the broken chocolate into each yorkshire pudding.
Place in the oven for approx 15 minutes or until the puddings are well risen and golden.
Serve straight from the oven.
As you can see from the picture we like to serve these with a delicious serving of vanilla and chocolate Nobo gluten and dairy free ice-cream.