Most of our range is now available and we’re dispatching orders promptly
Menu 0
Green Pea Popovers (Mini Yorkshire Puddings)

Green Pea Popovers (Mini Yorkshire Puddings)

Home   Recipes for British Beans, Peas & Quinoa   Green Pea Popovers (Mini Yorkshire Puddings)
Flour Gluten-free Grains and Seeds Green Pea Flour Pea Flour Pulse Flour Pulse Flours Vegetarian

by Josiah Meldrum July 02, 2016

Bite-size Yorkshire Puddings - or popovers - made with 100% green pea flour, which makes a beautifully green, delicately pea-flavoured, gluten-free batter.

I made these Green Pea Popovers, or individual Yorkshire Puddings, quite eggy because I wasn't sure how well they'd rise - in fact I could probably have used less. 

The kids loved them. They work especially well with horseradish sauce.

Makes about 12 popovers (4 generous servings)

Ingredients

Method

  1. To make the batter, tip the pea flour into a large bowl and make a well in the middle.
  2. Break the eggs into the well and gradually beat in the flour and continue beating hard until the mixture is smooth.
  3.  Gradually add the milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.
  4. Pour the batter into a jug and leave it to rest in the fridge for at least 30 minutes and up to an hour.
  5. Meanwhile, pre-heat the oven to 220C. Take a muffin tray and fill each whole with a little oil and heat in the oven for about 10 minutes to get the oil really hot.
  6. Remove the hot tin from the oven and carefully and evenly pour the batter into the holes.
  7. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.
  8. Serve immediately. 

     


    Josiah Meldrum
    Josiah Meldrum

    Author


    Leave a comment

    Comments will be approved before showing up.

    Also in Recipes for British Beans, Peas & Quinoa

    Beautiful Bran and Semolina
    Baking Bran Semolina
    Beautiful Bran and Semolina

    by Henrietta Inman August 31, 2020

    Henrietta Inman, resident cook and baker at Wakelyns Agroforestry, is currently exploring the use of whole crop rotations and whole harvests in baking. Here she suggests some ways to use bran and semolina or 'milling offal' - the waste that's generated when making white flours.

    Read More

    YQ Flour, Bran, honey and oat biscuits
    Baking Grains and Seeds oats YQ Flour
    YQ Flour, Bran, honey and oat biscuits

    by Henrietta Inman August 31, 2020

    Henrietta Inman, author of The Natural Baker, and resident cook and baker at Wakelyns Agroforestry, is currently exploring the use of whole crop rotations in baking. Henrietta's ingredients are all local to Wakelyns, but for a vegan version substitute maple or apple syrup for the honey and a hard coconut oil for the butter.

    Read More

    Wheat Grain Summer Salad
    Light Salads Summer Wholegrain Wheat Wholegrains
    Wheat Grain Summer Salad

    by The Cook and Him August 20, 2020

    A tasty and sustaining summer salad of wholegrain wheat, cherry tomatoes and broccoli.

    Read More