spelt, spring onion and cumberland yorkie to share

Cumberland yorkshire pudding

  • serves 2
  • Easy

Our twist (quite literally) on a classic toad in the hole, uses spelt flour in the batter to create a dreamy texture and subtly nutty flavour.


Make this Cumberland sausage Yorkshire pudding, then check out our classic Yorkshire puddingsvegan Yorkshire puddings, Yorkshire pudding wraps and more roast dinner recipes.



  • spelt flour 70g
  • eggs 2 large
  • semi-skimmed milk 125ml
  • cider vinegar 1 tsp
  • honey 1/2 tsp
  • English mustard 1 tsp, plus extra to serve
  • spring onions 2, finely sliced
  • sunflower oil
  • cumberland sausage 1 spiral, or 4-5 fat sausages, links uncurled and re-twisted into a spiral
  • sesame seeds 1 tsp
  • kale or other greens to serve


  • Step 1

    Heat the oven to 220C/fan 200C/gas 7. Tip the flour into a jug and whisk in 1 egg at a time, followed by the milk until you have a smooth, lump-free batter. (Or you can whizz in a food processor.) Mix in the vinegar, honey, mustard and spring onions and leave while you start cooking the sausage.

  • Step 2

    Swirl 1 tbsp oil all over the base of an ovenproof frying pan that will fit the sausage with an inch or two of space around it. Put a shelf in the middle of the oven.

  • Step 3

    Add the sausage to the pan and fry over a medium heat to brown on both sides. Then while it’s still on the hob, pour the batter over and around the sausage, sprinkle over the sesame seeds, salt and pepper and put straight into the oven.

  • Step 4

    Bake for 20-25 minutes until really puffed and golden brown. Serve the yorkie straight from the pan, with more mustard and some greens.

Nutritional Information

  • Kcals 749
  • Fat 49g
  • Saturates 17.1g
  • Carbs 42g
  • Sugars 9.3g
  • Fibre 6.4g
  • Protein 33.2g
  • Salt 2.2g