Stuffed vegetarian Yorkshire puddings
This delicious recipe for filled savoury Yorkshire puddings is the perfect centrepiece for a vegetarian roast. The Yorkshire puddings are filled with pease pudding, roasted cauliflower and caramelised onions.
Ingredients
For the Yorkshire puddings
- 110 g plain flour
- a pinch of salt
- 2 eggs beaten
- 290 ml milk
- 2 tablespoon olive oil
For the pease pudding
- 110 g yellow split peas
- 1 tablespoon olive oil
- ½ onion finely chopped
- ½ teaspoon caraway seeds
- A small handful flat leaf parsley finely chopped
- Salt and pepper
For the cauliflower
- 1 small cauliflower broken into small florets
- 2 tablespoon olive oil
- 1 teaspoon fennel seeds
- 1 teaspoon nigella black onion seeds
For the caramelised onions
- 1 large onion sliced
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
Instructions
To make the pease pudding
- Place the split peas in a saucepan and cover with cold water. Bring to the boil then simmer until soft. The time this takes can vary and could be from 40-60 minutes. Add more water if necessary. When cooked drain.
- Heat the oil in a small frying pan. Add the onion and caraway seeds and cook over a medium heat until soft. Stir into the cooked split peas with the parsley and mash together. You're aiming for a slightly soupy consistency so add a bit of water if necessary.
To make the Yorkshire puddings
- Sift the flour and salt together into a bowl. Make a dip in the centre and pour in the eggs.
- Using a wooden spoon beat them, gradually drawing the flour into the mix.
- Beating all the time slowly add the milk until the batter is smooth. Chill in the fridge for at least 30 minutes.
- Preheat the oven to 180°C/200°C/gas mark 6.
- Pour the oil into a 12 hole non-stick muffin tin. Heat in the oven until very hot.
- Pour a little batter into each hole and bake for around 25 minutes until well risen and golden brown. Resist the temptation to open the oven door!
To make the cauliflower
- Preheat the oven to 180°C/200°C/gas mark 6.
- Place all the ingredients into an ovenproof dish and mix well. Roast for around 30 minutes, stirring halfway, until the cauliflower is golden and soft.
To make the caramelised onions
- Heat the oil in a non-stick frying pan. Add the onions and the balsamic vinegar and cook over a low heat until the onions are soft and sweet.
To serve
- When everything is ready serve two or three Yorkshire puddings per person. Place a spoonful of pease pudding inside, then a couple of small cauliflower florets and top with caramelised onions. Serve with roast potatoes, vegetables and lots of gravy.
Tried this recipe?Let us know how it was!