Lunch/Dinner Veggie Yorkshire Pudding

Serves : 4

Preparation Time: 10 Minutes

Cooking Time: 25 Minutes

Veggie Yorkshire Pudding

Ingredients

  • 150g plain flour
  • ½ tsp dried rosemary
  • Sea salt and freshly ground black pepper
  • 4 large eggs
  • 200ml semi skimmed milk
  • 320g tender stem broccoli
  • 2 tbsp vegetable oil
  • ½ x 460g jar roasted red peppers, drained and thickly sliced
  • 150g mixed Greek olives and feta

Method

  1. Preheat the oven to 220°C, fan 200°C, gas mark 7.

  2. Tip the flour and rosemary into a medium bowl and make a well in the centre. Tip the salt, black pepper, eggs and milk into the well.

  3. Starting in the centre, whisk the liquid into the flour, making your way out to the outside, until you have a thick smooth batter. If you have time, set aside for at least 30 minutes, or even, covered in a fridge overnight.

  4. Lay the broccoli onto a roasting tray and drizzle with a little of the oil, season with salt and black pepper and toss to combine.

  5. Pour the oil into a medium ovenproof tin.

  6. Place the broccoli and oil tin into the oven.

  7. After 5 minutes, slide the oven rack out with the oil tin on and carefully pour the batter into the tin. Slide the shelf back in and shut the door. Cook for 20 minutes until the Yorkshire is risen and crisp.

  8. Open the oven door, quickly slide the broccoli out and scatter the peppers, olives and feta over the top of the broccoli then return to the oven for 5 minutes until warmed through.

  9. Remove and spoon the broccoli mixture into the Yorkshire pudding and serve straightaway.