Serve this updated version of an English favorite with roasted prime rib.
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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
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 2-3 minutes or until crisply tender. Rinse with cold water. Drain; set aside.
Combine flour, milk, 1 cup water, eggs, salt and pepper in bowl. Beat at low speed, scraping bowl often, just until smooth.
Melt butter in 13x9-inch baking pan in oven. Pour batter into hot baking pan. Sprinkle with broccoli and carrot.
Bake 35-45 minutes or until edges are dark golden brown and center is set. Serve immediately.
-For a traditional Yorkshire pudding, omit broccoli and carrot.
-Prepare thin carrot peel by pulling vegetable peeler across length of carrot.
-Batter can be made 1 hour ahead. Cover; refrigerate. Stir well before pouring into hot pan.