We were unsure what to do to celebrate British Yorkshire Pudding Day and the suggestion of using a Yorkshire Pudding for a breakfast dish was met with some (justifiable) scepticism, but we decided to try it anyway and found it to be surprisingly enjoyable, if somewhat unorthodox. What is not to like about combining the best elements of weekend breakfast and a Sunday lunch. What you fill them with is up to you, so the quantities below are just a guide, but what is essential is our Tomato and Balsamic ketchup, as its rich tomato flavour and balance of sweetness and sharpness is the perfect compliment to a Yorkshire pudding.

Ingredients

250g Plain flour

½tsp Salt

150ml Cold whole milk

150ml Cold water

4 Eggs, beaten

200ml Early Harvest Extra Virgin Olive Oil/ sunflower oil / dripping

4-6 Sausages

6 Rashers smoked streaky bacon

4 Portobello mushrooms

10 – 12 Eggs

Tomato and Balsamic Ketchup to serve

Ingredients

250g Plain flour

½tsp Salt

150ml Cold whole milk

150ml Cold water

4 Eggs, beaten

200ml Early Harvest Extra Virgin Olive Oil/ sunflower oil / dripping

4-6 Sausages

6 Rashers smoked streaky bacon

4 Portobello mushrooms

10 – 12 Eggs

Tomato and Balsamic Ketchup to serve

1

Sift the flour and salt into a large bowl. In a separate bowl, mix the milk and cold water together, then add a little of this to the beaten eggs. Make a well in the middle of the flour and add the egg mixture to the flour, whisking to combine until you have a thick paste. Then begin to add the milk until you have a loose, smooth batter. Pour the batter into a jug and rest the batter in the fridge for 30 minutes.

2

When ready to cook the Yorkshire Puddings, place your muffin tray on a sturdy baking sheet and divide the olive oil between the holes. Place the tray in the oven and allow 10-15 minutes for the oil in the tray to get hot.

3

Have your batter ready to pour, then remove the tray from the oven and fill each well about 2/3 full with the batter. Place back in the oven and close the door – try to do this step as quickly as possible.

4

Cook the Yorkshires for 15-20 minutes until crisp and golden. Do not open the oven while the puddings are cooking, otherwise they will not rise.

5

Whilst the puddings are cooking, or whilst the batter is resting if you want to get ahead, cook the sausages, bacon and mushrooms. Cook the sausages in a frying pan on a medium heat till they are browned all over and firm pressed. Cook the bacon after this in the same pan till crispy. Finally, slice the mushroom and fry in the same pan for around 8-10 minutes. Obviously, cook these separately if you want to make keep them suitable for vegetarians. A good roast for 10-15 minutes in a hot oven with a drizzle of oil and salt will leave the mushrooms cooked and crispy. For the eggs, cook these when the puddings have about 5 minutes left to cook.

6

When the puddings are nearly cooked, make sure all the fillings are warm and slice the sausages and cut the bacon rashers in half. Once the puddings are out of the oven and cool enough to touch, stuff with the desired combination of fillings and add ketchup to the top.

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