Cheese and Vegetable Yorkshire Pudding Recipe

cheese and vegetable yorkshire pudding

A delicious side dish that goes well with Baked Tomatoes

Ingredients for Cheese and Vegetable Yorkshire Pudding:

  • 1 oz (28 g) vegetable or sunflower oil
  • 12 ozs (340 g) of cooked, mixed carrots, peas, sweet corn and broad beans

For the batter:

  • 4 oz (112 g) flour, preferably plain
  • Pinch of salt
  • 1 egg
  • ½ pint semi-skimmed or full milk
  • 4 ozs (112 g) grated cheddar cheese

Method for Cheese and Vegetable Yorkshire Pudding:

  1. Heat the oil in an oven-proof serving dish or a Yorkshire pudding tin.
  2. Toss the vegetables in this, then top with the cheese-flavoured batter, made by blending all the ingredients together and whisking briskly until covered on the top with bubbles.
  3. Bake towards the top of a pre-heated  hot oven  at Gas Mark 7 (425°F/220°C) until crisp and golden brown, lowering the heat if necessary.

Serves 4. Goes well with Baked Tomatoes.

Posted in Vegetable Recipes, Vegetarian Recipes, Broad Beans, Carrot, All Recipes, Peas, Sweet Corn

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