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A roast dinner without a Yorkshire pudding is just blasphemy in my humble opinion. They’ve been one of my favourite parts of a traditional Sunday lunch since I was a child and it didn’t really matter what kind of meat we were serving, a Yorkshire pudding would always be served with the rest of the trimmings. I’ve taken these light and fluffy savoury puddings and added a twist by including lots of aromatic herbs and roasted vegetables, so they can be eaten like a muffin and not just for Sunday lunch.
A family roast dinner around my Nan’s house on a Sunday is one of my best childhood memories. My Granddad would go to his archery club and his car would appear again on the driveway just as my Nan was serving up, it was if he could smell the food down the road. There was always a buzz in the kitchen with everyone getting involved and the Yorkshire puddings would be one of the main events. My Nan had worked hard to perfect her recipe over the years, a light fluffy batter is apparently key. I would sit and watch patiently as they began to rise in the oven and without fail they would grow and grow and stand very tall when they were baked. The best thing was the lazy afternoon after feasting on all the food and adding a dollop of jam to the centre of a Yorkshire pudding and devouring the lot watching a whatever was on the tv. Ah, those were the days.
A light and fluffy savoury Yorkshire pudding recipe and added a twist by including lots of aromatic herbs and roasted vegetables.
- 4 eggs
- 200 ml milk
- 160 g self raising flour
- 1 courgette sliced
- 1/2 aubergine cubed
- 2 red onions sliced
- 1 red and yellow pepper sliced
- 2 tbsp dried oregano
- 2 tbsp fresh rosemary
- 2 tbsp fresh thyme
- Oil for cooking
- Salt and pepper to taste
Preheat the oven to 200 degrees and place the vegetables on a baking tray, drizzle with oil and bake for 20 minutes until tender. Set aside until needed.
Take a muffin tray and brush the inside of the tin with oil and place in the oven for about 5 minutes to get the oil hot.
Beat together all the eggs, flour, milk, salt and pepper until well combined. This can be done in a food processor or by hand.
Remove the tray from the oven and carefully place the vegetables in the bottom of the muffin holes. You may find that you do not need to use all the vegetables.
Pour over the batter and cook in the oven for 25 minutes, until golden brown.
If you’re reading this and thinking “What the hell is a Yorkshire pudding?” let me enlighten you. It’s a traditional savoury pudding that is typically served with roast beef and gravy, although its definitive origins are unknown despite it being called a Yorkshire pudding above anything else. They’re made using a light batter using eggs, milk, and flour and baked in the oven so that they rise.
As mentioned above, these fluffy pillows of goodness may not hail from Yorkshire, but if you are tempted to visit Yorkshire and taste some of their traditional local foods have so many beautiful places in the area for you to stay. There are so many opportunities to go walking in the hills, get in touch with nature, visit a local pub and enjoy the local attractions. It really is a lovely part of the UK.
Using a muffin tin means that you get the height that makes Yorkshire puddings so special. I love it when the roasted vegetables get a little charred on top, which adds so much flavour. The aromatic herbs used in this recipe work so well with the vegetables, making them flavourful and easy to put with other dishes as a side.
*This post was commissioned by Original Cottages, but all opinions are my own. Thank you for supporting the brands that allow me to do what I love, bringing you wellness content and recipes to help you find your version of balance.