Vegetable Yorkshire Pudding

Vegetable Yorkshire Pudding

Serve this updated version of an English favorite with roasted prime rib.

20 min. prep time
8 servings
000 Ratings


1/2 cup water
2 cups broccoli florets
1 3/4 cups all-purpose flour
1 cup milk
1 cup cold water
4 eggs
1 1/2 teaspoons seasoned salt
1/4 teaspoon pepper
1/2 cup thin carrot peel


Heat oven to 400°F. Bring 1/2 cup water to a full boil in 2-quart saucepan; add broccoli. Cover; cook over medium heat until crisply tender (2 to 3 minutes). Rinse with cold water. Drain; set aside.

Combine flour, milk, 1 cup water, eggs, salt and pepper in large mixer bowl. Beat at low speed, scraping bowl often, just until smooth (1 to 2 minutes).

Meanwhile, melt butter in oven in 13x9-inch baking pan (3 to 5 minutes). Pour batter into hot baking pan. Sprinkle with broccoli and carrot.

Bake for 35 to 45 minutes or until edges are dark golden brown and center is set. Serve immediately.

TIP: Prepare thin carrot peel by pulling vegetable peeler across length of carrot.

TIP: Batter can be made 1 hour ahead. Cover; refrigerate. Stir well before pouring into hot pan.

TIP: For a traditional Yorkshire pudding, omit broccoli and carrot.

Nutrition Facts (1 serving)

Calories: 230

Fat: 11g

Cholesterol: 160mg

Sodium: 430mg

Carbohydrates: 25g

Dietary Fiber: 0g

Protein: 8g

Recipe #5407©2001Land O'Lakes, Inc.

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