Roast Pork Yorkshire Pudding
Use up your leftover roast pork & vegetables in this delicious Roast Pork Yorkshire Pudding recipe.Who doesn't love a pork & veggie pie drowned in gravy?!
30 minutes
Capable Cooks
6
What you’ll need
- 400g Leftover Roast pork, roughly chopped
- 400g Leftover roasted vegetables- We used Roast Potatoes, Sweet Potato, Onion, Parsnip and Carrot
- 200g Leftover stuffing
- 200g leftover steamed greens –We used green beans and Brussels sprouts
- 2 Tbsp. Sunflower oil
- 140g plain flour, sifted
- ½ tsp. salt
- 2 eggs
- 175ml skim milk
- Gravy, to serve
How to make it
- Pre-heat oven to 200˚C fan-forced or conventional.
- Pour oil into a deep based 20 x 30cm baking dish and place in oven for 10 mins.
- Meanwhile, combine flour, salt, eggs and milk together. Whisk for 2 mins or until there are no lumps present. Leave to stand.
- Remove baking dish from oven. The oil should be sizzling hot – if the oil is not hot, place it back into the oven for a further few mins.
- Place the roast pork, roasted vegetables, stuffing and steamed vegetables into the baking dish.
- Carefully and safely pour in the Yorkshire batter over the vegetables and then place the dish back into the oven for 20 – 25 mins or until golden.
- Remove and serve with gravy.
