SunPork Fresh Foods Super Crunchy Honey Pork
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


What you’ll need

  1. 400g Leftover Roast pork, roughly chopped
  2. 400g Leftover roasted vegetables- We used Roast Potatoes, Sweet Potato, Onion, Parsnip and Carrot
  3. 200g Leftover stuffing
  4. 200g leftover steamed greens –We used green beans and Brussels sprouts
  5. 2 Tbsp. Sunflower oil
  6. 140g plain flour, sifted
  7. ½ tsp. salt
  8. 2 eggs
  9. 175ml skim milk
  10. Gravy, to serve

How to make it

  1. Pre-heat oven to 200˚C fan-forced or conventional.
  2. Pour oil into a deep based 20 x 30cm baking dish and place in oven for 10 mins.
  3. Meanwhile, combine flour, salt, eggs and milk together. Whisk for 2 mins or until there are no lumps present. Leave to stand.
  4. 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.
  5. Place the roast pork, roasted vegetables, stuffing and steamed vegetables into the baking dish.
  6. 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.
  7. Remove and serve with gravy.