Yorkshire puddings filled with greens

Yorkshire puddings filled with charred greens & mint sauce

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Prep: 15 mins Cook: 40 mins

Easy

Serves 8

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

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition:

  • kcal178
  • fat8g
  • saturates1g
  • carbs16g
  • sugars2g
  • fibre3g
  • protein8g
  • salt0.18g
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Ingredients

  • 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
  • 1 shallot, finely chopped
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • large bunch of mint, leaves picked and finely chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

Method

  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.

  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.

  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.

  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. 

  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. 

  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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