Yorkshire puddings filled with charred greens & mint sauce
- Good Food team
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Serves 8
Easy
Prep: 15 mins
Cook: 40 mins
0 reviews
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Serve up a batch of golden brown Yorkshire puddings, filled with charred greens and a silky mint sauce, to go with your perfect Sunday roast
Healthy
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
140g plain flour
-
4 large eggs
-
200ml Alpro almond drink
unsweetened
-
600g mixed greens
like spring greens, long stem broccoli, asparagus and baby leeks
-
1 tbsp vegetable oil
plus extra for the tins
For the mint sauce
-
4 tbsp white balsamic vinegar
or white wine vinegar
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1 shallot
finely chopped
-
large bunch of mint
leaves picked and finely chopped
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Nutrition: per serving
-
kcal178
-
fat8g
low
-
saturates1g
-
carbs16g
-
sugars2g
low
-
fibre3g
-
protein8g
-
salt0.18g
low
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Method
-
step 1
Whisk the flour and eggs in a large bowl until you have a smooth, thick paste. Slowly whisk in the almond milk until you get a batter the consistency of double cream. Season with salt and pepper, and leave to rest.
-
step 2
Heat the oven to 230C/210C fan/gas 8. Bring a large pan of salted water to the boil, and add the tougher greens like baby leeks, and thicker stemmed greens, and blanch for 3-4 mins, adding the leafier greens for the last 1-2 mins. Drain well, then pat dry with kitchen paper.
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step 3
Add a little oil to the bases of two 12-hole muffin tins or two four-hole shallow Yorkshire pudding tins so it coats the bases of the tins evenly. Heat in the oven for 10-15 mins.
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step 4
Mix the vinegar, shallot, mint and 3-4 tbsp water to make a fresh mint sauce. Season with a little salt and blend with a stick blender until smooth, if you like. Leave at room temperature while you make the Yorkshires.
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step 5
Pour the batter into a jug, and pour the batter into the hot oil in the tins. Transfer back to the oven, and put in the oven for 15-18 mins until golden and risen. Don’t open the door during cooking.
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step 6
Meanwhile, heat a griddle pan to very hot. Toss the blanched veg in a large bowl with the oil and some seasoning. Char for 2-3 mins on all sides until picking up the grill marks and the greens are tender. Chop any large greens, and serve in the Yorkshires with a spoon of the mint sauce over the top.
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