, Step by step

Yorkshire pudding with roasted vegetables and Cheshire cheese

A really lovely dish.

Mark Stower, Director of Food and Service.

Preparation Time: 30 mins plus resting time

Cooking Time: 60 mins

Serves: 6


  • Step 1

    Pour the flour through a sieve into a large mixing bowl. Add the eggs and milk and season with salt and pepper. Mix into a smooth paste. Leave to rest for 2 hours.

  • Step 2

    Pour 3 tablespoons of olive oil into a baking tray. Crush the garlic clove and add it and the baby carrots to the baking tray.

  • Step 3

    Slice the red onions, leeks and courgette and add these to the baking tray.

  • Step 4

    Trim the ends of the French beans and add to the baking tray.

  • Step 5

    Cut the butternut squash into 2cm cubes and add to the baking tray.

  • Step 6

    Season the vegetables with salt and pepper and roast in the oven for 40 minutes at 170°C.

  • Step 7

    Pour a little olive oil into 6 large Yorkshire pudding moulds and place into the oven to heat.

  • Step 8

    Pour the Yorkshire pudding batter into the moulds and cook for approximately 20 minutes at 170°Cor until risen and golden brown.

  • Step 9

    Once cooked, place a Yorkshire pudding onto each plate. Place a dollop of onion marmalade into the centre of each pudding.

  • Step 10

    Remove the roasted vegetables from the oven and evenly distribute them into each of the Yorkshire puddings.

  • Step 11

    Crumble the cheese over the top of each dish and serve with gravy.


A really lovely dish providing the benefits of loads of different vegetables combined with tangy Cheshire cheese for added flavour and calcium.