Yorkshire puddings with pork filling recipe



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  • Recipes
  • Dish type
  • Side dish
  • Yorkshire pudding

Yorkshire pudding is a favourite accompaniment to a Sunday roast, but why not enjoy it midweek too, as a main dish? Here it is baked in individual tins, with a savoury pork and vegetable filling. Serve with mashed potatoes mixed with lightly cooked shredded Brussels sprouts for a delicious, well-balanced meal.

11 people made this

IngredientsServes: 4

  • Batter
  • 125 g (4½ oz) plain flour
  • 2 eggs, lightly beaten
  • ½ tsp sweet paprika
  • 300 ml (10 fl oz) semi-skimmed milk
  • Pork filling
  • 1 tbsp extra virgin olive oil
  • 300 g (10½ oz) lean minced pork
  • 1 small onion, finely chopped
  • 1 small leek, finely chopped
  • 1 carrot, finely chopped
  • 1 tbsp tomato purée
  • 1 tsp sweet chilli sauce
  • 4 tbsp vegetable stock
  • 1 tbsp chopped parsley
  • salt and pepper

MethodPrep:45min ›Cook:35min ›Ready in:1hr20min

  1. First make the batter. Sift the flour into a bowl and add the eggs, paprika, and salt and pepper to taste. Gradually whisk in the milk to make a smooth batter. Leave to stand while making the filling.
  2. Heat the oil in a heavy non-stick frying pan. Add the pork and fry over a moderate heat for 5 minutes or until browned, stirring with a wooden spoon to break up the clumps of meat.
  3. Remove the pork with a draining spoon and set aside on a plate. Turn down the heat, then add the onion, leek and carrot to the pan. Cook gently for 5 minutes, stirring frequently, until soft and golden. Stir in the tomato purée, chilli sauce and stock. Return the pork to the pan. Cook gently for a further 15 minutes, stirring frequently.
  4. Preheat the oven to 220°C (425°F, gas mark 7). Remove the pork mixture from the heat, and stir in the parsley and salt and pepper to taste.
  5. Lightly oil 12 non-stick muffin tins that are 7.5 cm (3 in) across and 3 cm (1¼ in) deep. Put them into the oven to heat for 4 minutes.
  6. Stir the batter, then transfer it to a jug to make it easier to pour. Divide the batter among the tins so they are half full. Spoon the pork filling into the centre, piling it up.
  7. Bake for 30–35 minutes or until the puddings are well risen and golden brown. Carefully turn out the puddings onto 4 plates and serve immediately.

Plus points

Lean pork is an excellent source of protein, iron and zinc. Combining vegetables with the meat and batter in this dish provides a healthy family meal. * Though eggs have received a ‘bad press’ because of their cholesterol content, this is unfair. For most people, eating foods that are high in cholesterol has little effect on blood cholesterol levels. * Milk is an important source of vitamin B2 in the diet.

Some more ideas

Instead of sweet paprika, flavour the batter with 2 tsp wholegrain mustard. * The batter can be made in a food processor. Simply place all the ingredients in the bowl and mix together. * To make venison toad-in-the-hole, make the batter as in the main recipe, but adding 2 tbsp chopped fresh herbs (such as parsley, chives or marjoram) in place of the paprika. Spread out 8 venison sausages, about 300 g (10½ oz) in total, in a lightly greased 22 x 30 cm (8½ x 12 in) roasting tin or baking dish. Bake in a preheated 220°C (425°F, gas mark 7) oven for 10 minutes. Pour over the batter and bake for 10 minutes, then reduce the oven temperature to 200°C (400°F, gas mark 6). Bake for a further 20–25 minutes or until the batter is well risen and golden. Serve straight from the dish, with mashed potatoes and swede plus some seasonal greens.

Each serving provides

A B12 * B1, B2, B6, C, E, folate, niacin, calcium, copper, iron, potassium, zinc

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Mushroom and brie-stuffed Yorkshire puddings

A roast dinner can be tricky for vegetarians. Rather than having 'fake meat' Becca shows how traditional Yorkshire puddings can be packed with protein rich ingredients. Stuffed with quinoa, walnuts, cheese, mushrooms and spinach, it is the perfect vegetarian dish for a Sunday feast.

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Every year on Shrove Tuesday, I tell myself I should make pancakes more often than once a year, but of course I never do. The same goes for Yorkshire puddings – somehow I never get around to making them other than at Christmas time. They always seem a little extravagant to have alongside our weekly Sunday roast – they don't contain a huge amount of nutrition, and are really just one of those yummy extras that you love to have but feel you should refrain from (like having garlic bread with pasta!). However, I figured that if I stuffed my Yorkshires with plenty of nutritious ingredients, everything would change and it would become entirely acceptable to have them for dinner.

A roast dinner can be a bit tricky for vegetarians like myself – I often feel I should have some form of fake meat instead of whatever roast meat everyone else is having, since it provides the protein that I'd be lacking if I just stuck with the roast potatoes and other veggie sides. I do like fake meat on occasion, but since there are only a few varieties out there that are any good, it can get a bit same-y sometimes.

So for these stuffed Yorkshire puddings, I wanted to include plenty of protein-rich ingredients so that there's no need to have any sort of fake meat alongside them – these Yorkshire puddings are stuffed with quinoa, walnuts and cheese, as well as mushrooms and spinach. They really are the perfect vegetarian dish for a Sunday feast (or a Monday feast, or a Tuesday feast . . . you see where I'm going with this).

As I said, I don't often make Yorkshire puddings, but they're actually really easy. You just whisk up a simple pancake-type batter, and then it's just a case of getting some oil really, really hot, adding the batter, and then not opening the oven door - otherwise you'll end up with pancakes for dinner, which is great, but not really what we're going for here. I think this is the hardest bit – I pretty much had to sit on my hands to stop myself from checking on them. It was especially hard since my oven door doesn't have a window, which meant I was mentally picturing either a completely flat pancake, or an oven entirely filled with risen Yorkshire pudding – luckily the end result was somewhere between the two.

By the way, make sure you put your dishes on a shelf with a lot of room above for the Yorkshires to rise into – mine rose at least 3 inches above the top of the dishes and they were just skimming the top of the oven! It's a good job I'd cleaned it a few days earlier!

Once you've made your Yorkshires, it's just a case of filling them with your stuffing mixture – depending on how they've risen, you might need to poke a little hole in the top to get into the centre, which should be hollow. It couldn't be easier! As you can see, I served these alongside some simply roasted tomatoes, but next time I'm feeling really indulgent I'm going to have them with roast potatoes, at least three different types of veg, and a good drizzle of gravy. Yum!


1. Set oven to 425 F, Gas 7, 220 C. THE OVEN MUST HAVE REACHED THIS TEMPERATURE BEFORE YOU PUT THE DISH WITH BUTTER IN .

2. Melt butter in 9 x 13 oven proof pan, making sure the butter is turning brown from the heat in the oven. THE BUTTER MUST BE REALLY HOT

3. Mix wet ingredients, then add the other ingredients mixing until smooth. USE AN ELECTRIC HAND MIXER TO GET AS MUCH AIR IN AS POSSIBLE

4. Pour over melted butter and close the oven door immediately.

5. Bake 35 to 40 minutes until well puffed and golden brown.
This mix will also make 12 muffins, follow the same instructions, and cook for 17 - 20 minutes.

This is the Yorkshire pudding I made in a large dish and I simply sliced it in to portions for serving. It was huge! WOWZAAA


TOP TIP : Once the Yorkshire Pudding is in the oven, Do NOT open oven door prior to 35 minutes. Also be sure to leave enough space in the oven for the pudding to rise..because it will!

NOTES:
One of our Supporters, Patty has offered some advice regarding temperature and altitude issues :

To avoid a dense pudding, or not rising, it could very well be due to altitude levels and temp issues. if you have an older range/oven your temp may very well not be reaching the 425* mark even though the oven is telling you it is. You could try raising your temp to 430* or even 450* just keep a watchful eye on it.

In my case I have a brand new range and mine is gas and reaches a bit hotter temp than set at so I have to lower mine to 400* rather than the 425* and sometimes with altitude difference you may need to adjust the recipe which I did and used only 1 1/3 C flour which lightened it considerably less.

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!


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Reader Interactions

Comments

this sound so good to cook

Thank you, I hope you give it a try and let us know your results. – RG

January 25, 2011 at 1:21 pm

It sounds delicious. Since I’ve never had this before the name can be a bit confusing.Does it have a gooey filling,or does the beef drippings give it a savory rich taste and it’s more like a fluffy biscuit?

Hi Tiffanie, great question. It does not have a gooey filling. The beef drippings add flavor to a more soft biscuit consistency. – RG

February 02, 2011 at 7:31 pm

Those were heavenly! Thank you! Another question if you don’t mind…I prefer home made dinner rolls with a soft like biscuit consistency as opposed to the packaged dinner rolls. I think they are called ice box rolls they melt in your mouth quicker then bread and are a delightful treat around the holidays. My boyfriend’s mother makes them. Do you have any recipes for those by a chance?

Hi Tiffanie, let me see what I can come up with for you. – RG

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Yorkshire Puddings – Delia versus Aunt Bessie

The children are back at school, the days are slowly drawing in, and I can suddenly feel a slight autumn chill in the air. This is when I start dreaming of warming comfort food – stews, pies, crumbles, basically anything calorific and slightly stodgy. Last night, to satisfy my craving, I cooked a giant Yorkshire pudding using Delia’s magic recipe from her ‘Complete Cookery Course’ book. I’ve not changed it much except to double the quantity, as I like the Yorkshire pudding to act as the main event, not just an accompaniment.

Say what you like about Delia but for me she is the queen of the basic every day recipe and I promise that this one has never, ever, let me down. The puddings may vary slightly with regards to how much they rise, and they may sometimes rise unevenly, but they always do rise. I (perhaps rudely) offer to give it to anyone who ever serves me an Aunt Bessie’s.

Delia’s Yorkshire Puddings

  • 150g plain flour
  • 2 eggs
  • 150ml milk
  • 100ml water
  • A good pinch of salt
  • Oil (I use rapeseed oil)

Preheat your oven to 220oC.

Oil two round tins, 20cm wide with a desert spoon of oil for each tin and put in the oven to heat up.

Measure the flour, salt, eggs and milk into a bowl and whisk by hand until smooth. Then add the water and whisk again for a minute or so to get plenty of air into the mix.

You will need to work quickly for the next part. Remove the hot tins from the oven and fill each one with half the batter mixture. The mixture should sizzle and bubble as it touches the hot oil. Put the tins back into the oven on the same shelf and close the door gently. Cook for 20 minutes until risen and golden.

Now fill the Yorkshire puddings with a filling of your choice. My absolute favourite is cabbage, sausages and gravy. A meaty stew is also good.


Yorkshire Pudding Recipe

Ingredients

  • 2 tablespoons beef drippings or 2 tablespoons oil or clarified butter
  • 5 oz whole milk
  • 1 cup all purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 large eggs

Instructions

Nutrition

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I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me. Read More…


‘A Genuine Yorkshire Pork Pie’

It would be no porkie to state, loud and proud, that Yorkshire is the pork pie capital of Britain, if not the universe. I’m told that there’s a place called Melton Mowbray that reckon they can make ’em too. But if you ask the Pork Pie Appreciation Society (based in Yorkshire) where the best pork pies come from – based on the results of their annual and nationwide competition – they will say ‘Yorkshire!’ And particularly from around Huddersfield and Wakefield areas that seem to nurture winning pie makers. So, we do like our pork pies, and here’s an old recipe with its origins in the Huddersfield area.

Ingredients

  • 2 oz (50g) lard
  • 2 oz (50g) butter
  • 12 oz (340g) plain flour
  • 1 egg
  • 2 lb (32 oz/900g) pork (shoulder and/or belly)
  • Fresh sage
  • Salt & pepper
  • Stock (see below)
  1. Mince the pork and add a quarter teaspoon of chopped sage and seasoning
  2. To make the pastry melt the lard and butter in 5 fl oz (quarter pint) of hot water, and bring it to the boil.
  3. Remove from the heat and pour the liquid into the sifted flour.
  4. Mix it quickly, and beat in the egg. It’s best to work in a warm kitchen to keep the pastry warm
  5. Again, working quickly, line a well-greased 8″ (20 cm) firm based cake tin with the warm pastry. Keep enough pastry back to make the lid. (Lining the cake tin evenly and generously with grease-proof paper will make the pie easier to lift out of the tin after cooking when cold)
  6. Fill the pie with the pork and cover with the pastry lid, sealing and crimping it well. Make a small hole in the centre of the pie – using the stem of a small funnel that you will use later will ensure the right size of hole. You can add, if you wish, small rosettes of surplus pastry around the hole to disguise it. You can glaze the pastry top with a beaten egg if you like, although this will result in an uneven colour to the pie as a whole when it’s removed from the tin.
  7. Bake the pie for two hours in a moderate oven (around gas mark 4/350 F/180 C)
  8. In the meantime, make the stock by boiling up two pig’s trotters with a spoonful of mixed herbs in around a litre of water. Simmer the stock for about an hour or longer until it reduces to around half a pint. Allow it to cool a little.
  9. Using a small funnel, slowly and carefully pour the warm stock into the cooked pie through the hole made in the top you made previously
  10. Allow the pie to grow cold before turning it out of the tin.

Source: adapted from Catherine Rothwell. Traditional Yorkshire Recipes (1997) Aurora Publications


Yorkshire Pudding

In my house, it might still be Christmas without the beef, but the holiday would effectively be called off without the Yorkshire pudding. Every year, regardless of the guest count, I double the batter (which can be made several hours in advance) and get ready to stick a second batch in the oven just as we sit down to dinner with the first batch! If you don’t use it up, refrigerate it overnight, and make a batch in the morning for a fresh-baked addition to leftovers. Muffin tins will work just fine, but for the deepest, largest puffed beauties, get a popover pan. And the secret to the highest, puffiest popovers is to have the batter at room temperature and to preheat the greased pan so that when the batter hits, the rise begins immediately (though you won’t see it right away).


Irish Stew

"Filled" Yorkshire puddings are very popular in British food, especially in the British pub. The pudding becomes a vessel to hold any number of great fillings, creating a complete meal-in-one. Any stew, such as Irish stew—as well as vegetables and gravy—can be spooned into the pudding. For filled Yorkshire puddings it is best to make dinner-plate-sized puddings, as the small ones made in a muffin tin won't hold enough filling.



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