Cotswold pudding

Inspired by the Yorkshire pudding, but filled with luscious shallots and sweet golden carrots. This stunning twist on a classic is named in honour of Nigel and Adam’s farm in the Cotswolds.

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For the batter

For the vegetables

  • 3 tbsp beef dripping (but any oil will do if you want it to be vegetarian)
  • 4 large banana shallots, sliced in half lengthways
  • 4 carrots, roughly chopped
  • 6 garlic cloves, peeled but left whole
  • 6 sprigs thyme, leaves only
  • salt and freshly ground black pepper