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Vegetable Yorkshire Pudding

Vegetable Yorkshire Pudding

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


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20 min
Prep Time
55 min
Total Time
8
servings

Ingredients

1/2 cup water

2 cups broccoli florets

1 3/4 cups all-purpose flour

1 cup milk

1 cup cold water

4 large Land O Lakes® Eggs

1 1/2 teaspoons seasoned salt

1/4 teaspoon pepper

1/3 cup Land O Lakes® Butter

1 medium (1/2 cup) carrot, thinly peeled

How to make

  1. STEP 1

    Heat oven to 400°F.

  2. STEP 2

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

  3. STEP 3

    Combine flour, milk, 1 cup water, eggs, salt and pepper in bowl. Beat at low speed, scraping bowl often, just until smooth.

  4. STEP 4

    Melt butter in 13x9-inch baking pan in oven. Pour batter into hot baking pan. Sprinkle with broccoli and carrot.

  5. STEP 5

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

Tip #1

-​For a traditional Yorkshire pudding, omit broccoli and carrot.

Tip #2

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

Tip #3

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

Tip #4

-​For a traditional Yorkshire pudding, omit broccoli and carrot.

Tip #5

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

Tip #6

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

Nutrition (1 serving)

230 Calories
11 Fat (g)
160 Cholesterol (mg)
430 Sodium (mg)
25 Carbohydrates (g)
0 Dietary Fiber
8 Protein (g)
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