This Cotswold pudding recipe is inspired by the world famous Yorkshire pudding, but filled with luscious shallots and wholesome carrots. The recipe is an individual version of this classic English food, a true taste of the past.
Preparation & Nutrition
- Prep time: 30 minutes
- Cook time: 20 minutes
- Total time: 50 minutes
- Yield: 4-6 servings
- Calories per serving: 500 kcal
- Fat per serving: 1g
- 180ml/6fl oz milk (organic)
- 180g/6oz plain flour (organic)
- 2 large free-range eggs
- 3 tablespoons of beef dripping (could use any oil if you want it to be vegetarian)
- 4 large banana shallots, slice them in half, lengthways
- 4 large carrots, roughly chopped in a rustic manner
- 6 cloves of garlic, peel them but leave them whole
- 6 sprigs thyme, take off the stem, leaves only
- salt and freshly ground black pepper for seasoning purposes
- To make the batter, whisk together the milk, flour, eggs and 120ml/4.5fl-oz of cold water in a bowl. Cover and place in the refrigerator for at least 20 minutes.
- Pre-heat the oven to 220C/Gas 7.
- Heat the beef dripping, or oil, in a large pan over a moderate heat, don't burn the pan.
- Place the shallots in the pan with the cut-side down and cook until softened.
- Add the carrots and garlic and then cook till they have browned and caramelised, be around 5 minutes or so.
- Transfer the ingredients of the pan to an oven dish. Add the thyme and season with salt and freshly ground black pepper. Place the dish in the oven to get hot for 5 minutes.
- Once the beef dripping, or oil, is hot, pour the batter over the vegetables as quickly as possible, so not to lose too much heat from the oven.
- Bake for 20 to 30 minutes or till the pudding is has risen and golden-brown.
- Serve as quickly as possible so the pudding doesn't sink down.