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The GF Yorkshire Pudding Challenge

I know I can’t be the only one who thinks one of the best parts of a Sunday roast is the Yorkshire Puddings? Whether sneakily scoffed straight from the oven or taken to the table and drowned in gravy, they will always have a special place in my heart! I often wonder why many of us deprive ourselves of these delights until a roast is on the menu

That’s why, when the team at The Real Yorkshire Pudding Company challenged me to come up with some different ways of using their puddings, I couldn’t have been more delighted! A chance to eat Yorkshire Puddings more often? Yes please!! And I was even more pleased when I found out that they have Gluten Free Yorkshire Puddings as part of their range!

Now don’t get me wrong, when I have the time and the energy I am enjoying making my own gluten free puddings from scratch but sometimes I’m lacking in both – or going to a gluten eaten friends for Sunday Lunch– and so having some top-quality ready-made ones on hand that I can just pop in the oven to reheat is going to be a real bonus (whether or not I admit I haven’t made them is another story!)

So on to my challenge!!

When I was thinking about what makes a Yorkshire Pudding it is, essentially, made using exactly the same ingredients you would use to make pancakes – it’s just the method of cooking that’s a bit different – so, based on that, there is no reason why Puddings shouldn’t feature on the menu at any time of the day – including breakfast!!


With my puddings cooling from the oven I quickly made a mixed berry compote which I swirled through Greek yoghurt, scooped into my cooled puddings and topped with a sprinkling of my homemade granola – delicious! I tried it again a few days later using some jam in place of the fruit compote and it was equally tasty!

I then felt the need for something more savoury …and so decided to whip up some scrambled eggs – I piled these, still hot, along with some delicious smoked salmon and avocado that I remembered I had in the fridge, into my puddings and topped them with some fresh chopped chives. Perfect for breakfast, brunch…. any time!

It was whilst I was making Shakshuka for brunch with Jamie and some friends (see for the recipe) that it crossed my mind to see how these puddings would cope with being filled with the spiced tomato sauce and then put back in the oven to cook the egg – so I decided to try it out!  I grabbed some of the larger puddings from the fridge (that’s right, they do TWO Gluten Free sizes!) and carefully piled a few spoons of the sauce into each one. I then cracked an egg – one by one – onto a saucer and gently eased it into the sauce, taking great care not to break the yolk. I popped them straight into the oven and waited….and my patience was rewarded with 4 golden crispy Yorkshire Puddings complete with perfectly cooked eggs, surrounded by rich tomato sauce – yum! I just wish I had made more – and so did my guests!

Lunch & Dinner 

And once the idea started to flow, it was hard to stop (much like eating Yorkshire Puddings you might say) I tried them at lunchtime hot from the oven filled with warm, buttery garlic mushrooms and sautéed leeks – the puddings soaking up the garlic infused sauce in the same way they soak up gravy – and cold, filled with chilli spiked crushed avocado and leftover grilled Halloumi, the crispy puddings contrasting gloriously with the creamy avocado and salty cheese. A spare cold pudding leftover from testing was torn into chunks and made a delicious alternative to croutons in my bowl of soup on a rainy English day – I can’t wait to try them on salads over the summer!

Regular readers will know that I’m a big fan of using up leftovers and, finding myself with leftover Chilli, I spooned it into my Yorkshire puddings and put them in the oven before serving them with some guacamole and gluten free tortilla chips – the result was heavenly! And the same worked with leftover Bolognaise sauce – served in Yorkshire Puddings they made for a delicious dinner paired with some of Jamie’s leftover green beans!

However, it was when filled with leftover roast crispy duck, some thinly sliced cucumber and drizzled with savoury plum sauce that I really won Jamie over – I think we will be making duck more often just for the leftovers!

Next stop… Smoked Tofu Poke Pudding! I believe each and every one of us likes to be a little bit creative at times and the same goes with cooking so why not serve a poke bowl which you get to eat the whole thing by serving it in a warm Gluten-Free Yorkshire Pudding? Whatever you decide to fill your Yorkshire Pudding with, your guests will surely be impressed when they get to eat the crispy pudding at the end.


Poke bowls are popping up everywhere and it’s easy to see why; it’s a healthy and quick meal filled with fresh ingredients and flavor packed sauces. 

I’ve warmed my Gluten-Free Yorkshire Pudding  from the Real Yorkshire Pudding Company, instead of the traditional fish, I have decided to top my DIY vegetarian poke bowl with marinated tofu. Now you can serve this tofu marinated in almost anything- but my personal favourite tofu marinade is sesame ginger. This is seriously the easiest marinade ever, and works flawlessly on almost anything! Plus, it makes a fresh and zingy sauce if you’re ever in a pinch for what to top your salad or veggies with. To make this marinade, simply whisk together gluten-free tamari or soy sauce, honey, grated ginger, sesame oil and chili flakes. The chili flakes are totally optional, and if you can’t handle anything spicy- just leave them out. Pour this sauce over the tofu cubes and toss to coat completely. I like to do this in a sealable Tupperware and then refrigerate for a minimum of 30 mins, or overnight- going in a every few hours to give it a toss to coat. And that’s it! Voila! Marinated tofu! You can serve these raw, or you can also fry them up until they are nice and crispy. Crispy Gluten-free Yorkshire Puddings loaded with all the toppings, this recipe can’t be beat.

Dessert time!!! 

One of my favourite creations came from a craving for ice cream one afternoon as I went to grab the tub I decided to try another combo – puddings hot from the oven filled with a scoop of rich vanilla ice cream topped with crumbled flake and drizzled with a little chocolate sauce – it was absolutely divine – and resolutely not shared despite Jamie’s best efforts. The sad puppy dog eyes did however move me enough to make him his own version, filled with ice cream and caramelised bananas, another drizzle of chocolate & salted caramel sauce – then he was a happy camper!

I also wanted to try using them to create a more sophisticated dish – something that I could serve at a dinner party or at one of my corporate events. Finding myself with some leftover egg yolks from making a Pavlova, I carefully made and cooled a rich vanilla and lemon infused Crème Patisserie and piped it into cooled puddings before topping with some fresh berries and crushed ginger biscuits for a treat that was a cross between a cheesecake and a lemon tart!

A conversation with one of my nephews about what he had had for lunch at school that day inspired me to create one of perhaps my most novel recipes. Him happily telling me that he’d had trifle for dessert got me thinking…one of the components of a trifle is a sponge type base which soaks up the fruit syrup (and alcohol) from the layers above…much in the same way that Yorkshire Puddings soak up gravy from the roast – so why not try them in a trifle?

I heated up some of the puddings in the oven and then, when done, left them to cool before pressing them flat under a weighted baking tray. These formed the bottom of my Yorkshire Trifle, followed by the usual layers of fruit, custard and cream. There was a lot of amusement, intrigue and happy tummies when I served it as dessert at our family Friday night dinner! Definitely a winner! I must remember to try them instead of sponge fingers next time I make Tiramisu!

But these are just SOME of my ideas – I bet when you start thinking you will come up with lots of your own – and we would love to hear about them! Post pictures and details of your creations on The Yorkshire Pudding Company Facebook page and tag @myrelationshipwithfood if posting them on Instagram.

And to find out more about The Yorkshire Pudding Company – including details of the other goodies they have in their range, where you can buy them and for more recipe inspiration then check out their website

You can pick up these delicious gluten-free Yorkshire puddings at the following retailers

And remember, Yorkshire Puddings are for EVERY day – not just for Sundays!

Lisa x

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