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Cheesy vegetables in Yorkshire puddings




Source of Recipe


Little Red Tractor


List of Ingredients




For 8 pudding cases
125g (4oz) plain flour
Pinch of salt
2 eggs
300ml (1/2 pint) milk
For the filling
1 small cauliflower
1 small head broccoli
25g (1oz) butter
25g (1oz) plain flour
150ml (1/4 pint) milk
100g (4oz) Cheddar cheese, grated
1 teaspoon ready-made
English mustard
2 tablespoons dried breadcrumbs

Recipe



For 8 pudding cases

1. Whisk ingredients together.
2. Heat the oven to Gas Mark 7, 220°C. Put a teaspoon of oil in the bottom of 2 x 4-hole pudding tins, heat in oven and pour the batter into the hot oil. Bake for 15-20 minutes and transfer to a baking sheet.
3. Reduce heat to Gas Mark 6, 200°C for later. To save time you can also buy these frozen.

For the filling of the Yorkshire puddings

1. Break the vegetables into small florets and cook in lightly salted water for 8 minutes. Drain and reserve the vegetable stock.
2. In the same pan heat the butter and stir in the flour. Gradually add the milk and enough vegetable stock to make a thick sauce. Stir in most of the cheese, the mustard and lastly the vegetables. Season to taste.
3. Divide between the puddings and sprinkle over the remaining cheese and breadcrumbs. Bake until topping is crispy and brown.
4. Serve with a salad of seasonal vegetables dressed with oil and vinegar.